Pour the water into the inner pot of the pressure cooker.

Place the potatoes in a heat-proof strainer and onto the trivet.

Lower into the pot.

Nestle the eggs on top of the potatoes.

Place the lid on the unit and close to locked position.

Turn the steam release valve to sealing.

Press the manual button and adjust the time for 7 minutes.

In a large bowl, combine the rest of the ingredients and set aside.

Once the unit has finished cooking and the timer has counted to zero, carefully release the steam.

Remove the eggs with tongs and place in a dish with ice water to cool.

Using two towels, lift the potatoes out and set aside to cool.

Peel the eggs and break in half.

Mash the yolks, chop the whites and stir them into the mayonnaise mixture.

Once the potatoes have cooled completely, fold them into the mayonnaise mixture.

Cover the bowl with plastic and refrigerate until cold.