Peel and dice the potatoes into 1 inch cubes.
Place the potatoes into the Instant Pot liner, add enough water to just about cover the potatoes.
Crack the eggs into an oven safe dish or pan that fits in the instant pot. Make sure to spray with non-stick spray!!
Keeping the legs folded, place the trivet onto the potatoes.
Cover the eggs with foil tightly, and place onto the trivet.
Cook on Manual HIGH for 3 minutes, then quick release.
Remove the pan with the eggs and cool on the counter until room temperature and then refrigerate for an hour.
CAREFULLY drain the water from the potatoes and transfer to a large bowl. Cool on the counter until room temperature then refrigerate for an hour.
IMPORTANT: Do not stir the potatoes!! They will harden up as they cool.
To make the dressing, combine all ingredients with a whisk.
Once the potatoes and eggs have been refrigerated for an hour, gently fold the dressing, potatoes and eggs together.
sprinkle the top with some extra paprika and enjoy! Make sure to store in the refrigerator!!