Instant-Pot Potato Salad

Pour water into a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place potatoes in a steamer basket; place inside the cooker. Place eggs on top of the potatoes. Cover the cooker and lock lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 3 minutes. (It will take 15 to 20 minutes for the cooker to come up to pressure before cooking begins.)

When cooking is complete, carefully turn the steam release handle to Venting position to let the steam fully escape (the float valve will drop; this will take 1 to 2 minutes). Remove the lid from the cooker and gently transfer the eggs to a bowl of ice water; let stand until cool enough to handle, about 5 minutes. Peel the eggs and chop.

While the eggs cool, place the hot potatoes in a large bowl. Whisk oil, vinegar, mustard, salt and pepper in a small bowl; add to the potatoes and toss to coat.

Add bell pepper, celery, onion, chives, dill, parsley and the chopped eggs to the potato mixture; gently fold to combine. Serve warm or at room temperature, or cover and refrigerate for up to 1 day.