Place the steamer basket in the Instant Pot and add 1½ cups water. Place the potatoes in the basket then place the eggs on top of the potatoes. Cover with the lid and lock it in place, being sure the release valve is on lock. Select "Manual Pressure" on HIGH and cook 4 minutes.
While waiting for the potatoes and eggs to cook, fill a medium bowl with ice water, and prepare the potato salad sauce.
In a large bowl, whisk together mayonnaise, dill pickles, dill pickle juice, mustard, sugar, dried dill, salt, black pepper and sliced green onions.
When the cook time ends, turn off the Instant Pot, cover with a kitchen towel and use quick pressure release. The lid can be removed when the red valve drops. Carefully remove the steamer basket from the pot and place the eggs in the ice water.
Add the potatoes to the potato salad sauce and stir to combine, being careful not to break apart the potatoes too much.
After the eggs have been in the ice water bath for 1 minute, gently break their shells and return them to the ice water. This will allow some water to seep under the shells making them easy to peel. Let them sit in the ice water bath for 5 minutes then peel and rough chop 4 eggs. Add the chopped eggs to the potato salad and stir gently.
Season the salad with salt and black pepper to taste. If needed, adjust the ingredients to your liking (a little more sugar, more mayonnaise, pickles, etc. In other words, make it your own).
Refrigerate in an airtight container at least 1 hour before serving.
Slice the remaining hard-boiled eggs and place them on top of the salad. Sprinkle with extra sliced green onions and sweet paprika.