Pressure Cooker Potato Salad

• 6 strips Bacon, diced
• 7 med. Red potatoes, cubed
• 2 med. Onions, finely sliced
• ⅓ cup Water
• ⅓ cup Apple cider vinegar
• 2 tbsp. Sugar
• 3 tbsp. Fresh parsley, finely chopped
• 1 - 2 tsp. Salt
• 1 tsp. Prepared mustard
• ¼ tsp. Pepper

1. Preheat the pressure cooker at the brown setting. Cook the bacon in the cooking vessel until crisp. Add the potatoes and onions to the cooking vessel.
2. In a separate bowl, combine the water, vinegar, sugar, 2 tbsp. parsley, salt, pepper, and mustard. Pour into the cooking vessel.
3. Securely close lid to locked position, set pressure limiting valve to “Airtight”. Follow basic directions for pressure cooking, and cook at high pressure for 6 minutes.
4. Use quick release to release steam. Sprinkle remaining parsley on the potato salad just prior to serving.