- 1 cup cold water
- large store-bought eggs, straight from refrigerator
- Place the Instant Pot trivet into the pot and add 1 cup of cold water. Arrange the cold eggs on top of the trivet inside the pot, not in the water. Close the lid and cook at high pressure for 8 minutes. (Note that your pot will take some time to come to pressure before the cooking time starts.) When cooking time is over, do a quick steam release and open the lid carefully.
- If serving immediately, peel the eggs under cold running water and serve.
- If not serving immediately, transfer eggs to a large bowl filled with cold water and ice, and let sit for about 5 minutes. Then store the eggs in refrigerator for up to 1 week.