Place the steam rack inside of the Instant Pot then add the eggs. Pour over 1 cup of water then close the lid. Set to pressure cook for 5 minutes, and ensure that the valve is sealed.

After the cook time has completed, allow to naturally release for five minutes before manually opening up the Instant Pot. Do this by setting the valve to release, then twist the lid open once you hear the pin drop.

Run the eggs under cool water for a few minutes.

Remove all of the shells.

Cut the eggs in half then separate the yolks into a separate bowl.

Add the mayonnaise, and dijon mustard. Mix well, then add salt and pepper to taste. Mix again.

Scoop the egg filling into the egg white shells. Top with smoked paprika.