Add 1 cup water the Instant Pot and place steamer rack into the pot. Place the eggs on the rack.
Close, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the cook time for 6 minutes.
Pour 4 cups cold water and add some ice cubes to a large bowl. Set aside
Once cook time is complete, let the pressure release Naturally for 5 minutes and the Quick release the remaining pressure. Press cancel to turn off the pot.
Open the lid. Remove eggs from rack and add the eggs to the ice water bath to soak for 5 minutes. Remove the eggs from the bath, peel and chop the eggs. Set aside.
Dump out the remaining water in the inner pot, add 1 cup cold water to the pot, and return to the Instant Pot.
Add chopped cauliflower to a steamer basket with legs that will fit in the Instant pot. Lower the steamer basket into the pot.
Close, lock the lid, and flip the steam release handle to Sealing. Select Steam on High Pressure and set the cook time for 3 minutes.
Once the cook time is complete, carefully Quick release the pressure. Open the lid and remove steamer basket.
To a large bowl add steamed cauliflower, chopped eggs, mayonnaise, mustard, pickle relish, salt, and pepper. Stir to combine.
Sprinkle with chives and serve.
Notes
*All nutritional data are estimates based on the products I used*