Instant Pot Potato Salad

This was the easiest AND tastiest potato salad I've ever made.  Total Mama win.  Yay!

• 3 1/3 lb russet potatoes, peeled and cubed
• 3 TBS unseasoned rice vinegar or apple cider vinegar, divided
• 2 1/2 tsp salt
• 4 cups cold water
• 3 large eggs
• 1 small red onion, finely diced
• 1 dill pickle, finely diced
• 3 stalks celery, finely diced
• 8-10 stems fresh dill, finely chopped
• 1 cup full-fat mayonnaise
• 1 TBS whole grain mustard
• 1 TBS unseasoned rice vinegar or apple cider vinegar
• 1/2 tsp garlic powder
• Kosher salt and ground pepper to taste

1. Add 2 1/2 tsp fine table salt, 1 TBS rice vinegar or apple cider vinegar and 4 cups cold water in the instant pot.  Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top.  Close lid and pressure cook at low pressure for 0 minutes, then quick pressure release.  Taste one of the potato cubes to ensure they're done.  They may need to sit in the hot water a little longer to finish cooking.  Place the hard boiled eggs in cold water and gently drain the potato cubes in colander.  
2. When potatoes are done, gently layer hot potato cubes on large tray.  Drizzle and season potato cubes with 2 TBS rice vinegar or apple cider vinegar while they are hot.  Let the potatoes cool for 30 mins.  Finely chop the hard boiled eggs, once they're cooled to the touch and peeled.
3. While the potatoes and eggs are cooking, prepare the rest of the ingredients.  In a large mixing bowl, add 1 cup mayo, finely diced ingredients (red onion, pickle, celery, and egg), 1 TBS whole grain mustard, 1 TBS rice vinegar or apple cider vinegar, and 1/2 tsp garlic powder.  Mix well with a silicone spatula.  Drizzle in the finely chopped fresh dill and mix one more time with silicone spatula.  Gently fold in the cooled potatoes with a silicone spatula.  Taste the salad and season with more kosher salt and fresh ground black pepper to taste.  Don't overmix.  You'll want the potato salad to be a little on the salty side because putting it in the fridge will decrease the perception of seasoning.  Cover and place potato salad in fridge for at least 3 hours.  The potatoes will harden a little once they cool.