Prepare a Bowl of Ice: Fill a large bowl with ice and water; set aside. 

Arrange the Eggs in the Instant Pot: Place a trivet or specialized egg holder in the Instant Pot and arrange the eggs on it. Stack with another trivet or egg holder as necessary. Pour 1 cup of water into the Instant Pot inner pot. Lock the lid in place and turn the valve to the sealing position. Select the pressure cook or manual button (set to high pressure) and set the timer for 4 minutes. When the time is up, let the pressure release naturally for 5 minutes, then carefully turn the valve to the venting position. 

Cool the Eggs: Transfer the eggs to the ice water and let them stand for a few minutes, or until they are cool enough to handle. 

Peel and Slice: Peel the eggs and slice them in half horizontally. Scoop the yolks out into a medium bowl and place the white halves on a tray or plate. 

Combine: Mash the yolks with about 1/3 cup of mayonnaise, mustard, red onion, and celery. Taste and add salt and pepper, as needed. Add more mayonnaise if desired. 

Fill the Eggs and Serve: With a teaspoon or small cookie scoop, fill the egg white halves. Sprinkle the deviled eggs with paprika and arrange them on a bed of shredded lettuce or greens, if desired. The lettuce will keep them from tipping.