- 1 C water
- 12 eggs
- 1 bowl ice water
- Instant Pot trivet
- Place a trivet in the bottom of the Instant Pot. Add 1 cup water.
- Add the eggs on top of the trivet (or use a steamer basket or egg steamer rack).
- Cook on Manual, High Pressure for 5 minutes and then do a quick release.
- Carefully remove the eggs and add them to the ice bath for 5 minutes.
- Peel the eggs and store them in the fridge for up to 1 week.