Place the rack that comes with the Instant Pot in the bottom of the pot. Pour 1 cup water into the pot. Arrange 6 large eggs in a single layer on the rack.

Close the lid and set the steam release valve to SEALING. Select Manual (High Pressure) and set the time for 5 minutes.

When the cook time ends, let the pressure release naturally for 5 minutes. After 5 minutes, carefully move the valve to VENTING to perform a quick release. Open the lid away from your face.

Immediately transfer the eggs to the sink and run them under cold running water until they are cool enough to handle.

Peel the eggs. Slice each egg in half lengthwise and remove the yolks, placing the yolks in a medium-sized bowl. Arrange the egg white halves on a plate for filling.

Add 2 tablespoons mayonnaise, 1 tablespoon 2% milk, 1 teaspoon dill pickle juice, 1/8 teaspoon salt, and fresh black pepper to taste to the bowl with the yolks. Use a fork to mash and mix until the filling is smooth.

Spoon the yolk filling into each egg white half, dividing the filling evenly among the halves.

Sprinkle the filled eggs with paprika and garnish with fresh dill. Serve.