Perfect Instant Pot Hard Boiled Eggs

Pour 1 cup of water into the inner pot of a 6 or 8 quart Instant Pot. Put the metal trivet or an egg steamer rack in the pot.

Place eggs in a single layer on top of the trivet.

Close the Instant Pot lid and move the steam valve to the sealing position.

Set the Instant Pot to pressure cook at high pressure for 5 minutes.

When the cooking time is finished: If using a 6 quart Instant Pot, do a 5 minute natural release (leave the Instant Pot alone for 5 minutes - set a timer!) and then quick release any remaining pressure. If using an 8 quart Instant Pot, quick release the pressure as soon as the cook time ends by carefully moving the steam release valve to the venting position. I usually do this with the handle of a long serving spoon.

When the float valve drops down, the pressure has been released and it is safe to open your Instant Pot. Carefully remove the lid and immediately transfer the eggs to a bowl of ice water using tongs, a spoon or an oven mitt.

Let the eggs cool in the ice water for 5 to 10 minutes. Then peel and serve or store in the refrigerator for up to 1 week. Store eggs with the shells on since they stay fresher that way.