1. Put 1 cup of water in the basin of the power pressure cooker XL insert bowl. Place the steamer tray into the insert. Place eggs CAREFULLY onto the tray. My tray has a tendency to tip over if the eggs are not perfectly balanced.

2. Place lid on the cooker and close. Verify that the vent is closed. Press the “Rice” button. The pressure cooker will build pressure and then the timer will begin.

3. Once the timer on the pressure cooker goes off press the “keep warm” button so the yellow light goes off. Set a timer for 6 minutes to let the pressure cooker naturally release. After 6 minutes, use a hot pad to open the vent and let the rest of the steam release. Next, carefully open the cooker away from your face.

4. Add ice and cold water to a medium sized bowl. Use a pair of tongs to move the eggs from the pressure cooker into the ice bath. Set a timer for 6 minutes. After 6 minutes peel the eggs. I so this by pushing them down firmly on a plate and rolling them back and forth until cracked all over, then tap each end on the plate firmly. The shell should peel off pretty easily at this point. I dip the peeled egg quickly in the ice bath to remove any remaining shell pieces. Repeat with remaining eggs.

5. Cut the eggs in half length wise. Remove yolks and place in small bowl. Mash yolks using the back of a fork. Stir in mustard and miracle whip until well combined. Use a small spoon and the tip of your finger to scoop filling back into the cut eggs. Be careful not to overfill or you won’t have enough filling for all of the eggs. Sprinkle each egg with paprika. Place in the fridge until ready to serve.