Step 1

Place 1 cup water in the bottom of your Instant Pot. Put a trivet or steamer rack in the pot (either the one that came with your IP or an egg steamer rack, such as these stackable egg racks.)

Step 2

Place eggs in a single layer on top of the rack.

Step 3

Close your Instant Pot lid and turn the steam valve to the sealing position.

Step 4

Set the Instant Pot to manual/pressure cook, high pressure, and use the +/- button to set the cook time to 5 minutes.

Step 5

When the cooking time is finished: If you have a 6 quart Instant Pot, do a 5 minute natural release (leave the Instant Pot alone for 5 minutes) and then quick release any remaining pressure. If you have an 8 quart Instant Pot, quick release the pressure as soon as the cook time ends by carefully turning the steam release valve to the venting position. I usually do this with the handle of a long serving spoon.

Step 6

When the float valve drops down, the pressure has been released and it is safe to open your Instant Pot. Carefully remove the lid and immediately transfer the eggs to a bowl of ice water using tongs, a spoon or an oven mitt.

Step 7

Let the eggs cool in the ice water for 5 to 10 minutes and then peel. Hard boiled eggs can be eaten right away or stored in the refrigerator for up to 1 week.