In the Instant Pot, add 1 cup of water, the trivet, and the Silicone Egg Bites Mold (sprayed with non-stick) with two eggs cracked into it. Cook on high pressure for 6 minutes. Quick release when done.

While the eggs are cooking, peel and dice the potatoes into around 1.5 inch cubes. When the Instant Pot is ready, add in 1 cup of water, the trivet or steamer basket, and the potatoes. Cook on high pressure for 7 minutes. Quick release when done.

While the potatoes are cooking, peel and thinly slice your carrots, place on a paper towel, and sprinkle salt on top. Let sit for 5-8 minutes. Let the salt draw out any excess water. Absorb any extra water with more paper towels.

When the potatoes are ready and roughly mash them with a potato masher, leaving a few pieces in tact for texture.

Season the potatoes with some salt and pepper if you desire and then add in the rice vinegar. Gently mix.

Cut up the egg and add that into the potatoes along with the carrots, ham, corn, and Japanese kewpie mayonnaise.

Serve as is or serve chilled. Store up to 3 days in the fridge.