First Step: Add Water to the Instant Pot
Pour 1 cup of cold tap water into the inner pot of your Instant Pot (or 1½ cups if using an 8-quart model). This water will create the steam necessary for pressure cooking the eggs thoroughly and evenly, forming the backbone of this hands-off cooking method.

Second Step: Arrange the Eggs on the Trivet
Place a metal trivet, egg rack, or steamer basket inside the pot. Arrange 6 large eggs on the rack in a single layer to prevent cracking during cooking. You can cook up to 12 eggs depending on your Instant Pot’s size, but avoid overcrowding, which might cause uneven cooking or shells to crack.

Third Step: Seal and Cook
Secure the Instant Pot lid and make sure the valve is set to the “sealing” position. Select the “Manual” or “Pressure Cook” function, setting pressure to high and the timer for 5 minutes. This pressure cooking drastically reduces the usual boiling time while cooking eggs flawlessly inside their shells.

Fourth Step: Pressure Release and Ice Bath
After the cooking cycle ends, let the pressure release naturally for 5 minutes. Then carefully switch the valve to “venting” for a quick release to remove remaining pressure. Immediately transfer the eggs to an ice water bath for 5 minutes to stop the cooking process and make peeling easier.

Final Step: Peel and Serve
Tap each egg gently on a flat surface and roll to crack the shell. Begin peeling under cool running water to easily remove shells. Serve instantly or store peeled or unpeeled eggs in the refrigerator for up to a week. Adjust cook time slightly for size variations or if you prefer softer yolks.