12 eggs ▢1 cup water
If you have a 6-quart instant pot use 1 cup of COLD water. If your pot is 8 quarts use 1½ cups COLD water.
Place the egg/steam rack into the pot, over the water. Carefully set the eggs on top of the rack. Secure the lid and set the cook time for 5 minutes.
Once the time has finished, allow the pressure to naturally release for about 5 minutes. Then do a quick release.
Carefully remove the eggs and place them in an ice water bath for about 5 minutes.
Remove the eggs, crack the shell, and peel. Store the eggs in a container in the fridge for up to 5 days.