You will need a 6-7 inch cake pan. Make sure that it fits inside of your Instant Pot while sitting on top of the steam rack. Take it out and liberally grease the insides of the cake pan. I tested this with some parchment paper and you shouldn't need any, just make sure the pan is well greased.

Crack open the eggs into the cake pan. You do not need to whisk them, and it doesn't matter if a couple of the yolks break. (Though it's better if they don't.)

Pour a cup of cold water into the bottom of the Instant Pot. Then place the steam rack, and set the cake pan on top of it.

Close the Instant Pot and make sure that the steam vent is sealed. Pressure cook on high pressure for 6 minutes then allow for a 10 minute natural release.

Take the cake pan out of the pressure cooker and blot off any moisture that's on top of the egg.

Turn the pan over on top of a cutting board to release the egg loaf from the pan. Chop up the loaf then scoop it into a mixing bowl.

Clean the inner bowl then place it back inside the base of the Instant Pot. Set to medium heat saute. Chop up the slices of bacon then add it into the inner bowl and cook until it's crispy.

Add the bacon and the rendered fat to the chopped eggs. Add mayonnaise, mustard, smoked paprika, salt, and pepper. Toss to combine.

Garnish with chopped green onion.