Peel and chop the russet potatoes into 1-inch cubes and set aside.

Pour 1½ cups of water into the Instant Pot and insert the steamer basket.

Fill the steamer basket with the chopped potatoes and place three eggs on a metal trivet above them.

Lock the Instant Pot lid and set it to high pressure for 4 minutes.

Chop the dill pickles into bite-sized pieces.

In a medium bowl, mix the mayonnaise, pickle juice, garlic powder, onion powder, and paprika until smooth.

Release the pressure from the Instant Pot and remove the eggs, placing them in ice water.

Spread the potatoes on a baking sheet to cool for about 10-15 minutes.

Peel and chop the hard-boiled eggs into 1-inch pieces.

In a large bowl, combine the cooled potatoes, chopped eggs, and diced dill pickles, then fold in the creamy dressing.

Season with salt and pepper to taste, then refrigerate for at least 1 hour before serving.