Step 1

Pour 1 cup water into the Instant Pot pressure cooker.

Step 2

Place the eggs in a steamer basket, or on top of the trivet in the Instant Pot to keep them out of the water.

Step 3

Lock the lid, turn the knob to sealing, and set the Instant Pot to manual high pressure for 2 minutes.

Step 4

After the 2 minutes is up, allow a 15 minute natural pressure release.

Step 5

Release the rest of the pressure if the pin hasn't dropped on its own, and open the lid.

Step 6

Plunge the eggs in an ice bath, or running cool water for at least 10 minutes.

Step 7

Store the eggs unpeeled in the refrigerator for up to one week.