Dice potatoes.
Add 1 cup of water to the Instant Pot. Add the Vegetable Steamer Basket, Potatoes, and Eggs. Pressure cook for 4 minutes and perform a Quick Release.
Place everything in the fridge and allow to cool for several hours. The potatoes should be cool to the touch.
Peel and mash the eggs up in a bowl.
Add the mashed eggs to the potatoes.
Add all of the spices and mayonnaise. Stir to combine.
Add the green onions and celery. Stir to combine.
Before serving add the bacon bits to help keep them crunchy.
