Place a trivet inside the Instant Pot insert and add in 4 cups of water. 

Place the eggs onto the trivet, lock lid into place, and set the steam release valve to the sealing position.

Select "manual" "high pressure" for 5 minutes, then quick release the pressure using a spoon or other long handled utensil once the cook time is complete. 

Immediately place the eggs into a bowl of cold water and allow to cool before peeling.

I find that the eggs peel the easiest if you peel them under cold water, using the edge of your thumb.

Place the cooked and peeled eggs into a large jar of dill pickle juice and store in the fridge for up to 6 days.