Tiffany's Instant Pot Potato Salad Recipe

Combine water rice vinegar and salt in a multi-functional pressure cooker (such as Instant Pot®). Add potato cubes and gently stir. Place eggs on top of potatoes. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid.

Use tongs to transfer cooked eggs to a bowl filled with cold water. Taste a potato cube to ensure they are cooked through; if not leave potatoes in the hot water until softened. Drain potatoes in a colander.

Place cooked potatoes on a tray and allow to cool until safe to handle about 30 minutes. Peel and dice eggs.

Combine eggs celery onion mayonnaise and black olives in a large bowl and mix well. Add cooled potatoes and stir gently to incorporate. Cover bowl and refrigerate at least 3 hours before serving.