Add 2 tablespoons white vinegar to each jar along with 10-12 drops of liquid food coloring. Place 2 eggs in each jar with raw eggs. Then add enough water into each jar to cover the eggs.
Add one cup of water to the bottom of the insert. Place a short metal rack for your Instant Pot in the bottom of the insert to keep the jars from sitting directly on the bottom of the pot. Place your pint jars on the rack, close the lid.
Cook on high pressure for 6 minutes, then allow the steam naturally release for 6 minutes and then manually release the rest of the pressure manually. Be careful removing the jars; they’ll be hot and you’ll need to use an oven mitt or a jar-lifter used for canning.
Use tongs to remove each egg from the jars and dip each egg in ice water to cool, then let dry. You can keep the eggs for up to one week in the refrigerator.