potatoes, carrots, cabbage, kale, dried cranberries with a honey-mustard vinaigrette

Chop everything and place in the instant pot. Make a dressing from olive oil, vinegar (cider or wine). Add your favorite mustard and some honey. Add Sriracha and Adobo, whisk it all and taste. Pour over the veggies with a little bit of water for the pot. Add sweetened dried cranberries for color. Steam under pressure for 5 minutes and then quick release. Enjoy hot or cold. We added chopped kale which cooked in the residual heat and added a beautiful green color. This is a variation on my German potato salad that I have made for 45 years. It's delicious hot or cold. I used russet potatoes.