Grab your instant pot and then add in your stainless steel trivet. Add 1 Cup of water into the inner pot.

Carefully place 6-12 eggs onto the trivet in an even layer.

Set your instant pot on high for 5 minutes. Once the timer is complete, allow the pot to naturally release for 5 minutes and then hit the quick release button to release the remaining pressure.

While your eggs are cooking, create an ice bath by adding 4 cups of cold water and 2 cups of ice to large bowl. Once your eggs have finished cooking and you release the remaining pressure, carefully transfer the eggs into the ice bath and let them sit for 5 minutes before peeling the eggs. Enjoy!

Hint: I like to rinse my eggs off to remove any shell tracings that could be left over! It also helps to bring them to room temperature sooner so that I am easily able to store them!