Loaded Poatao Salad cooked completely in the Instant Pot.
In a 6 Qt Instant Pot, add bacon to pot and hit Sauté function. Then hit Adjust button until More indicator is lit. This means the pot is sauting on the hottest setting. Cook bacon until crispy. Turn Instant Pot off, remove bacon and set on a paper towel lined plate to drain.
Spoon all but two tablespoons of bacon drippings out of pot. IMPORTANT - DO NOT ADD WATER TO HOT BACON GREASE, IT WILL SPLATTER. Let drippings and pot cool completely and add 1 1/2 cups of water. Set steamer insert into pot and top with poataoes and eggs. Lock lid into place, make sure valve is set to Sealing. Use manual mode to cook on High Pessure for 4 minutes. Instant Pot will take about 15 minutes to come to pressure and countdown from 4 minutes. Use pressure release valve to do a Quick Pressure Release.
Transfer eggs to ice water bath to cool. In a large serving bowl whisk together mayonnaise, sour cream, dijon mustard, green onion, kosher salt and black pepper. Toss with hot potatoes. Add in cooled chopped eggs and bacon. Refrigerate until chilled completely, 1-2 hours.
Potatoes will be soft after cooking but will firm up when chilled.