I do! If I'm making boiled eggs its usually for a salad, so I want to make the eggs in advance and let them cool down before use anyway. It's nice to be able to set and forget and not have to babysit the pot or risk overcooking them. The pressure-cook method also adds a nice level of no-effort precision: if you want them slightly softer or harder you can just adjust the cook time by a minute or two. But with a pot if you want that level of precision you really have to babysit it... first wait for the water to boil, then add the eggs (risking cracking them when dropping in to boiling water), and start the timer, wait for timer, take them out as soon as timer goes off... it's just so much easier when you can skip all these steps!

There's also another advantage of the instant pot method: because it's cooking under pressure, it compresses the whites very slightly inside the shells as they cook. This means the shells always peel very easily from the eggs! Often when stovetop cooking, I'd get the shells sticking to the eggs which makes them difficult to peel.