Place the metal rack inside your Instant Pot. Add potatoes on top and carefully place eggs on top of the potatoes.
Mix vinegar and water in a bowl. Pour 3/4 cup into the Instant Pot and set the rest aside.
Close and lock the Instant Pot. Set pressure valve to ‘seal’ and press ‘manual’, then set pressure to ‘high’. Set timer for 8 minutes.
While the Instant Pot heats up, mix remaining ingredients (including remaining water/vinegar mixture) in a large bowl. Mix well and refrigerate.
Quick release pressure in the Instant Pot after cooking.
Place eggs in an ice bath and transfer potatoes to cool in the fridge/freezer.
Peel and chop eggs, add to Greek yogurt mixture. Mix well.
Once potatoes are cool, add to the mixture and combine. Mash some potatoes for desired consistency.
Top with fresh dill and enjoy!