Ingredients:

  • 6 Large Eggs (preferably 7–10 days old, straight from the fridge)
  • 250 ml (1 cup / 8 fl oz) Cold Water (Essential for steam generation)
  • 1 large bowl of Ice Water (Must contain enough ice to keep the water below 5°C/40°F)

Instructions:

  1. Prepare the Instant Pot: Pour the measured cold water (250 ml / 1 cup) into the inner pot of the pressure cooker.
  2. Insert the Trivet: Place the metal trivet or steam rack into the pot above the water. The eggs must sit above the waterline, as they are cooked by steam.
  3. Load the Eggs: Gently place the 6 eggs on the trivet. Avoid crowding or stacking them.
  4. Seal and Set: Secure the lid and ensure the venting knob is set to the Sealing position.
  5. Set the Timer: Select the Manual or Pressure Cook button and set the time to 5 minutes on High Pressure. The pot will take 10–15 minutes to build pressure before the timer begins.
  6. Partial Natural Release (NPR): Once the 5-minute cook time is complete, allow the pot to sit undisturbed for exactly 5 minutes (5-minute Natural Pressure Release).
  7. Quick Release (QR): After the 5-minute Natural Release, switch the venting knob to the Venting position to quickly release any remaining pressure. Use a tea towel to protect your hand from the steam.
  8. The Ice Bath Shock: Immediately transfer the hot eggs using tongs or a slotted spoon directly into the prepared bowl of ice water. Let them sit in the ice bath for at least 5 minutes. This 'shock' is critical for easy peeling.
  9. Peel and Serve: Once chilled, the eggs are ready to peel and enjoy.