Place the wire rack in the inner pot. Pour water in the inner pot.
Place the eggs on the wire rack.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 5 minutes.
Meanwhile, heat a non-stick pan on medium-heat.
When the pan is slightly hot, in about a minute, add oil.
After about 30 seconds, add mustard seeds and cumin seeds.
When the seeds splutter, add the chopped red chili pepper, the garlic paste, salt, ground black pepper, and red chili powder. Stir well. Turn off the heat.
Transfer the mix in a bowl, add the finely chopped cilantro and mix well. Let it set for 5 minutes.
When cooking is complete in the instant pot, release the pressure naturally after 5 minutes. Then quick release the remaining pressure. Open the lid.
Then run the eggs under cold running water and peel.
Place the eggs in a serving plate. Slice all the eggs into thin slices, leaving 1/4 inch at the bottom unsliced.
Drizzle the eggs with the mix and put the mix gently in between the slit eggs with a spoon.