Chop potatoes into medium size cubes. Roughly chop bacon and put into pressure cooker. Place whole eggs in shells on top of bacon and potatoes. Add 1& 1/2 cups of water.
Bring to pressure over high heat. Once at pressure reduce heat and cook for 6 minutes. Quick release pressure. Remove eggs and keep aside. Drain water from potatoes and bacon and place the into fridge (keep in the PC without using another bowl).
Once all cooled, add into the pressure cooker peeled and quarter eggs, mustard, sour cream, red onion and chives to potato and bacon. Mix and serve in salad bowl garnish with extra chives if you wish.
Notes
Great for taking to a bbq or picnic in our thermal bowls (pop in fridge while making salad) Keep eggs on bench to allow a little more cooking or cool under water if you prefer them on the softer side. Potato must be cold before adding dressing