Bring a pot of lightly salted water to a boil. Trim all but 1" of the leaf stalks from the beets and add to the boiling water. When the water returns to a boil, cook for 45 minutes to 1 hour or until a sharp knife goes through all the way without resistance. Peel under cold running water (the skin should slide right off) and cut into ½" cubes. Place in a large mixing bowl.
While the beets cook, peel the potatoes and cut into ½" cubes. Add 1 ½ cups water to your Instant Pot. Add a rack and steamer basket. Place cubed potatoes into the steamer basket and nestle the six eggs on top. Secure lid and pressure cook for 4 minutes with quick release.
Carefully remove the eggs and cool in ice water. Peel and chop the eggs. Place chopped eggs and potatoes into the bowl with the beets.
Add shallot, celery, frozen peas, pickled vegetables, mayonnaise, and dill to the bowl. Season with salt and pepper to taste and and stir gently but thoroughly to combine.
Chill overnight and serve cold the next day.
