Add potatoes and eggs to steamer basket for Instant Pot

Add 1 cup water to bottom of pot and place basket on top

Cover, seal and set to high pressure for 4 minutes

While potatoes are cooking, prepare a large bowl filled half way with water and ice cubes

In a small bowl add chopped veggies, mayo, mustard and dill and whisk together

Refrigerate mayo mixture until ready to use

Once cooking time has completed, perform a quick release to safely remove the lid

Use tongs to transfer potatoes and eggs to water and let cool completely

Peel and dice cooled eggs

Dice cooled potatoes

Toss together with dressing and refrigerate at least one hour or up to overnight before serving

Garnish with additional dill or green onions if desired