Place the trivet in the bottom of the instant pot and add 1 cup water.
Place an egg in each ramekin and add 10-12 drops food coloring and 3 tablespoons vinegar to each ramekin.
Fill ramekin with water to cover egg; repeat steps for up to 6 ramekins per batch.
Place ramekins in the instant pot (3 on the bottom and another 3 stacked on top).
Lock lid into place and use the manual high pressure for 5 minutes.Allow the instant pot to natural release for 5 minutes.
Fill a large bowl with ice water
Do a quick release for the remaining pressure and immediately place eggs into the ice bath for an additional 5 minutes.
Remove the eggs from the ice bath and allow to dry.