I poured about 1.5C water in the bottom. I then added the trivet followed by my metal steaming basket, but it could also be done with a big steaming basket meant for the IP.. I peeled, washed, cut about 10 russet potatoes, but they were small. I feel like I should have done more. I carefully put those in the pot, making sure that none dropped into the water below. I then added 4 raw eggs on top, but I did leave these out about 20 minutes before I even started with the potatoes to get them to room temp bc apparently that prevents cracking (none of my cracked!). Pressure cooked o high for 4 minutes, then QR. Opened it and waited for the steam to stop then removed the eggs and put them in some ice water and then used the trivet handles to remove the potatoes and put them in a bowl. I waited a bit for them to cool off then added mayo, relish, mustard, and the eggs which I had peeled and chopped.
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