Place eggs in the Instant Pot on a trivet or stainless steamer basket. Add 1 cup of water. Set to STEAM for 6 minutes.

Once the timer goes off, let the pressure naturally release for 6 minutes.

Carefully remove the eggs from the pot and place in a bowl of ice water until cool or about 6 minutes. Allow eggs to fully cool in the refrigerator for one hour.

Once eggs are cool, slice them in half lengthwise. Scoop out the yolk and set aside.

Mash the egg yolks with a fork. Add mayonnaise, mustard, dill vitality, and salt and pepper to taste.

Add yolk mixture to a pastry bag or ziplock bag and swirl to fill the cavity of the egg white.

Garnish with a sprinkle of dill weed and paprika (optional).