Ingredients:

  • 12 Large Grade A Eggs
  • 1 cup water
  • 2 cups ice cubes
  • 2 cups cold water

Instructions:

  1. Place the stainless steel trivet into the Instant Pot inner pot. Pour in 1 cup of water and carefully arrange the 12 cold eggs on the rack.
  2. Secure the lid and set the steam vent to the Sealing position. Select Manual/Pressure Cook on High Pressure and set the timer for 5 minutes.
  3. Once the cooking cycle finishes, allow for a 5-minute Natural Pressure Release (NPR) before manual venting any remaining steam.
  4. Prepare an ice bath by combining 2 cups of ice cubes and 2 cups of cold water in a large mixing bowl.
  5. Immediately transfer the eggs from the Instant Pot to the ice bath using tongs. Let the eggs sit in the ice bath for 5 minutes to stop the cooking process and ensure an easy peel.