Ingredients:

  • 6 to 12 Large Eggs
  • 1 cup Water (cold, for Instant Pot liner)
  • Ice (sufficient quantity for ice bath)

Instructions:

  1. Pour exactly 1 cup of cold water into the base of your Instant Pot liner. Place the metal trivet or steamer basket inside, ensuring it sits above the water line.
  2. Gently place the eggs onto the trivet. They may touch, but avoid stacking them more than two deep.
  3. Secure the lid and ensure the vent is set to the SEALING position. Set the Instant Pot to Manual/Pressure Cook on HIGH PRESSURE for 5 minutes.
  4. Once the 5-minute cooking cycle finishes, allow the pressure to release naturally for exactly 5 minutes. Do not touch the vent during this time.
  5. After the 5-minute NPR, carefully flip the vent valve to Venting (Quick Release). Be cautious of the steam. Wait for the float valve to drop completely.
  6. Immediately use a slotted spoon to transfer the hot eggs into a large bowl filled with ice water. This shocking step is critical for effortless peeling.
  7. Let the eggs rest submerged in the ice bath for a full 5 to 10 minutes until completely cool to the touch. Crack the shell gently on a hard surface until uniformly shattered, then peel immediately under cool running water or store unpeeled.