Place the steamer basket in the Instant Pot and add in the eggs. Cover with water.

Put on the lid and pressure cook on HIGH for 5 minutes. Allow the steam to naturally release.

Place the cooked eggs immediately into an ice bath using tongs.

Slice the hard boiled eggs in half and remove the yolks. Place the yolks in a small bowl and set the egg whites aside on a serving platter.

Mash the egg yolks with a fork until they resemble coarse pebbles, then add in mayonnaise a spoonful at a time until achieving a creamy, lump-free consistency.

Stir in the mustard, pickle, onion, pepper, salt, and paprika.

Transfer the egg yolk mixture into the egg whites.

Place 1 parsley stem and 2-3 pomegranate seeds on top of each deviled egg. Serve immediately or refrigerate until ready to serve.