Rinse the potatoes, but do not peel them. Cut them into bite size chunks and place them into the steamer basket inside the Instant Pot.
Nestle uncooked and unshelled eggs on top of the potatoes.
Pour 1 1/2 cups of water into the pot. Place the lid onto the pot and seal.
Cook the potatoes and eggs in the Instant Pot for five minutes. You can use the "egg" setting if you want.
Do a quick release when the potatoes and eggs are finished cooking. Remove the eggs and place them into an ice bath. Place the eggs into a large serving bowl. Rinse the pot and place back into the Instant Pot.
Cooking the Bacon & Rosemary
While the potatoes and eggs are cooking, prep the bacon, herbs and onions. Don't be shy with the herbs! The more the merrier!
Turn the Instant Pot on to the "Saute" setting. Pour in a little olive oil if you wish. Let the pot get good and hot.
Add the chopped bacon to the hot pot. Sprinkle on about a teaspoon of cracked black pepper (to taste),Gently stir the chopped bacon, allowing it to brown.
Add in the chopped onions to the bacon. Stir.
Add in the herbs and stir everything together. Sprinkle a little salt to the mixture.
Allow everything to cook (about 10 minutes or so) allowing the bacon grease to render, and the flavors to meld together.
Turn off the Instant Pot.
Mixing up the Potato Salad
To the potatoes and eggs, stir in about a half cup of mayo. You can add more to taste at the end.
Pour ALL of the bacon mixture over the top of the potato salad - grease and all!
Stir everything together, gently folding in the bacon and herb mixture.
Add more mayo if you'd like.
Cover and chill overnight or at least 3 hours before serving.
When ready to serve, give it a good stir and garnish with chopped fresh basil and rosemary.
This recipe is best made the night before you plan to serve it. If you have cholesterol or fat issues, do not substitute turkey bacon or low fat mayonnaise. Make something else!