Add 1 cup water to the Instant Pot. Add the steam rack and place the eggs on top, so they’re not touching the walls of the pot or each other. Close the lid and set the pot to cook for 4 minutes at high pressure. While it is cooking, prepare a water bath by adding equal parts water and ice to a large bowl. When the 4 minutes are up, manually release the pressure and use tongs to remove the eggs from the pot and place them in the water bath.

Meanwhile, sauté the bacon pieces over medium heat until just crisped (timing will depend on how thick your bacon is). Use a slotted spoon to remove them to a plate lined with paper towels, leaving the bacon fat behind. Sauté the jalapeño in the fat until softened, about 2 minutes. Let everything come to room temperature.

Put the softened cream cheese into a medium mixing bowl and whisk until smooth. Add the mayonnaise and again whisk until smooth. Peel the eggs and cut them in half lengthwise. Use a small spoon (or your finger) to scoop out the cooked yolks and add them to the filling mixture. Whisk to combine.

Add the jalapeño with the bacon fat to the mayonnaise mixture along with half the bacon and stir to combine. Season with salt and pepper to taste. (If your jalapeño was a dud and it’s not spicy enough, you might add cayenne or a few dashes of your favorite hot sauce.) Spoon the filling into the holes of the halved whites and sprinkle with the remaining bacon bits. Chill until ready to serve.