- Pour 1 cup of water into Instant Pot.
- Put a steaming basket in the pot, then set the eggs in the basket.
- Lock the lid.
- Cook at high pressure for 5 minutes with a 5-minute natural pressure release.
- Let the pressure come down naturally for 5 minutes, then quick release any remaining pressure.
- Cool the eggs in an ice bath (or with cold running water) for at least 5 minutes.
