Ingredients:

  • Large Eggs: 1-12
  • Water: 1 cup (240 ml) cold water

Instructions:

  1. Place the trivet in the bottom of the Instant Pot and add 1 cup (240 ml) of cold water.
  2. Gently place the eggs on top of the trivet in a single layer. Avoid overcrowding.
  3. Secure the lid, ensuring the valve is set to the 'sealing' position. Cook on high pressure according to the desired doneness (5-7 minutes).
  4. Allow the Instant Pot to naturally release pressure for 5 minutes. Then, quick release any remaining pressure by carefully switching the valve to the 'venting' position.
  5. Immediately transfer the eggs to a bowl filled with ice water. Let them cool for at least 5 minutes. This stops the cooking process and makes peeling easier.
  6. Gently tap the eggs on a hard surface to create small cracks all over the shell. Peel under cool running water.