Instructions

1. Place the trivet in your 3-quart or 6-quart Instant Pot pressure cooker.
2. Add one cup of water to the pot.
3. Place the eggs carefully on the trivet and lock on the lid.
4. Press “pressure cook” and make sure the setting is for “high.”
5. Use the arrows to adjust the time to 7 minutes.
6. Once the cooking time is complete, you use the natural-release for five minutes and then quick-release the rest of the pressure to unlock the lid.
7. Use tongs to place the eggs in a bowl filled with ice water to cool the eggs.
8. Then, pour off the water and refrigerate the eggs for up to a week.
9. When you’re ready to eat the eggs, just gently peel off the shell before consuming.