Place a trivet, basket or egg rack in the bottom of the Instant Pot liner.
Add the water.
Place eggs into the basket or trivet.
Close lid and set to sealing. Press manual high pressure for 5 minutes.
Allow the pressure to naturally release for 5 minutes.
Quick release any remaining pressure after 5 minutes.
Open the pot and place the eggs in a bowl of ice water.
Allow the eggs to sit in ice water for 5 minutes. Then remove them, dry them and peel them.
Cut each egg in half. Place the yolk into a small bowl and put the egg whites to the side.
Into the small bowl with the yolk, add remaining ingredients except for the bacon. Mix ingredients together.
Take egg yolk mixture and place into a sandwich bag. Cut the corner, and gently fill the cavity of each egg white. Top each egg with crumbled bacon and serve immediately.
Refrigerate any leftovers in an airtight container.
The calories shown are based on the recipe making 12 deviled eggs, with 1 serving being 1 deviled egg. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**