Instant Pot method: Place 1 cup of COLD water in the inner pot of pressure cooker. Place eggs in egg rack or carefully on top of the rack that the Instant Pot came with.Seal pressure cooker. Set cook time to 5 minutes (5 minutes on high pressure–push the manual button and adjust the timer to 5 minutes.) After cook time has elapsed, let the pressure release naturally for 5 minutes. Once 5 minutes has elapsed, release any remaining pressure in Instant Pot by using a wooden spoon or kitchen towel to knock vent knob to vent position.

Carefully, remove eggs from the pressure cooker and place it in an ice bath. After eggs have been in an ice bath for 5 minutes, remove eggs from the ice bath. Peel and store in the refrigerator for up to 7 days.

Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.

Grate the yolks (using the small holes of a box grater) and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together.

Spoon deviled egg mixture into a gallon-sized Ziplock bag, snip corner of bag with scissors, and pipe back into the hole of each egg white. Sprinkle on paprika for garnish.