Cook the eggs using the cooking pot and broil rack in an insta pot. Pour in one cup of water and then place your eggs on the rack. Cover with the pressure lid set to Seal. Select the Pressure setting and set the time to 5 minutes. Push the Start button. After the 5 minutes cooking vent the steam for 5 minutes. Remove the eggs to an ice water bath.

Make the filling. Cut the eggs in half lengthwise and pop the yolks out into a small mixing bowl. Using a fork, crumble the egg yolks. Add mayonnaise, mustard, relish, salt, pepper and paprika. Mix together well until creamy.

Pipe the mixture into the egg whites. Fold down the top of a sandwich bag. Using a spatula transfer the filling from the bowl to the bag. Compress the filling into one corner of the bag and seal the bag. With scissors cut the end off the corner. Pipe the filling into the egg whites.

Garnish with edible flowers and serve. keep any leftovers refrigerated.