Prep the celery and shrimp on the chopping board.  Into the Instant Pot add water and place a basket in.

Add eggs, close lid, set to sealing. Set high pressure timer for 5 minutes. Once 5 minutes are done, set to quick release. Once pressure valve drops, remove eggs and immediately place in a bowl of ice water to stop the cooking for 2 minutes.

Peel eggs, and cut in half long lengthwise. Discard shells. Place yolk in a medium bowl and mash with a fork.

Chop the shrimp and celery into small pieces. To the bowl with the yolk, add in the remaining ingredients, except for paprika. Use the fork to mix all of the ingredients together until creamy.

Place the yolk mixture into a ziploc bag and snip a corner (small snip towards the end, just to create an opening the size of a pencil eraser tip).

Gently fill each cavity of the egg whites. Garnish with paprika and serve.