Place the steamer basket in the Instant Pot. Add 1 1/4 cups of water, then place the potatoes in the basket. Gently place the eggs on top of the potatoes.

Secure the lid of the Instant Pot and set the valve to sealing. Select the 'Manual' or 'Pressure Cook' setting and set the time for 4 minutes on high pressure.

Once cooking is complete, perform a quick release by carefully turning the valve to venting. Wait for all the steam to release and the pin to drop before opening the lid. If the potatoes need more time, remove the eggs and cook the potatoes for another minute or so.

Transfer the eggs to an ice bath. Drain the potatoes and allow them to cool slightly. Cut the potatoes into 1-inch cubes. Peel and chop the eggs.

In a large bowl, mix mayonnaise, mustard, pickle relish, red onion, sour cream, garlic powder, paprika, dill weed, and celery. Add salt and pepper to taste and adjust any other seasonings to your liking.

Add the potatoes and eggs to the dressing and mix gently until well combined.

Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld. When ready to eat, transfer to a serving bowl and sprinkle on green onions.