In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Using an oven safe small bowl or baking dish sprayed with nonstick spray, crack the eggs into the bowl.
Close the instant pot and make sure the pressure release is in the sealed position. Cook on manual or high pressure for 5 minutes.
When the time is up, allow the instant pot hard boiled egg loaf to natural release the pressure for 5 more minutes, then flip the switch to release the remaining pressure.
Carefully remove the bowl from the instant pot (this is why a removable steam rack with handles comes in handy), and slide the eggs onto a cutting board.
Chop up the hard boiled eggs. Use as needed.
I used 8 eggs in my bowl, but you can easily use up to 12 eggs.