Peel and cube potatoes. Place on trivet in Instapot, add a cup of water, and pressure cook for 3 minutes. Quick release pressure when finished. Cool potatoes in freezer while preparing remaining recipe.

Place eggs on trivet in Instapot. Add a cup of water and pressure cook for 5 minutes. Natural release pressure for 5 minutes, quick release the remaining pressure, then place eggs in ice bath for at least 5 minutes. Peel eggs, separate whites from yolk and dice all whites.

Place Miracle Whip, sour cream, mustard, and egg yolks in stand mixer and mix until smooth. Add chives, vegeta, and other spices to taste.

Mix in diced onions, celery, and egg whites. Fold mixture into bowl with cooked potatoes.

Refrigerate overnight.