Place a trivet or steamer basket at the bottom of the inner Instant Pot liner. Place eggs on top of trivet, stacking evenly if necessary.
Add one cup of cold water to the pan. Secure the lid, make sure the knob is in the sealing position, and set Instant Pot for 5 minutes on Manual setting at HIGH pressure.
When the instant pot beeps, allow pot to natural release pressure for 5 minutes, then very carefully quick release any remaining pressure.
Scoop eggs out of pot and place in an ice water bath for 5 minutes to stop the cooking process.
Remove from the ice bath and peel eggs or store in an airtight container in the refrigerator until ready to use.
If your pressure cooker did not come with a trivet you can purchase this silicone version here.
Place a dish towel over the vent when you release the pressure/steam or you may burn yourself! Gently push on the vent and release the pressure in short bursts.
Hard-boiled eggs can typically last in the refrigerator for about 1 week.
To cook a larger batch of eggs, you can place a steamer basket or an egg rack inside the Instant Pot.
Eggs that are a few days to a week old tend to peel more easily than very fresh eggs.