2 Tbsp melted butter
1/8 - 1/4 tsp curry powder
1/4 tsp dry (ground) mustard
1/4 tsp salt
1/8 tsp pepper
1/4 cup (approx) mayonnaise or Miracle Whip
1 scallion, sliced
*optional - 2 ounces cooked shrimp, diced
Put 1 1/2 cups water and the trivet in the Instant Pot. Pile the eggs on the trivet and close the pot. Make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 4 minutes.
While they are cooking, make the dressing. Melt the butter in the microwave and whisk in the curry powder, mustard, salt and pepper. Add 1/4 cup Miracle Whip or mayonnaise (you can add more later if needed but start with 1/4 cup) and whisk to combine. Stir in the scallions.
When the Instant Pot beeps that it's done, leave it for 4 minutes natural release. Then flip the valve from Sealing to Venting for a quick release and when the pin drops after a minute or so, remove the lid.
Immediately put the eggs in an ice water bath or under cold running water until cool – a few minutes. Peel the eggs – one of my favourite things about the Instant Pot because the shells practically fall off. Use a pastry blender to chop the eggs. Stir in the dressing, adding more mayo if necessary. *Add the shrimp now, if using.
If you have the time, chill this for an hour to develop the flavour. It will firm up a bit as it chills because of the butter in the dressing.