Using a 6 or 8 quart Instant Pot, add 1 cup of water to the pot, then place the trivet or rack in the bottom of the pot.
Place 8 medium or large eggs on the trivet. **you can add more or less** Close the lid and make sure the pressure valve is in the sealed position. Set the instant pot on high or manual pressure, for 4 minutes.
Once the time is up, let the pot sit for 5 minutes (natural release). Flip the sealed valve to release the remaining pressure. *Be careful as steam will come out of the valve.*
Fill a medium size bowl with cold water and ice cubes.
Remove the top from the Instant Pot and then carefully remove the eggs and place them into the ice bath. Set the timer for 5 minutes.
Remove them from the water. Peel and serve or place in the fridge and store until ready to eat up to one week.
Eggs will stay fresh for 7 days in the fridge.