Pour 1 cup of water in the inner pot of 6 Quart Instant Pot. 

Place large eggs on top of the trivet that comes with the instant pot or on top of an egg rack insert.

Put the lid on the pressure cooker and seal to locked position and make sure the valve is sealed.

Set to Cook 5 Minutes - Manual High Pressure and adjust timer to 5 minutes.

After Cook Time is complete, Natural Release for 5 Minutes (this means to let the eggs remain in the Instant Pot and leave the valve closed). I set a time, because I always get busy and lose track of time.

Once 5 minute Natural Release is up, open the seal valve by pushing to open position with a wooden spoon or tongs to release any remaining pressure.

Carefully remove the eggs from the pressure cooker and place in an ice bath They will be extremely hot, so use tongs or a pot holder.

After in the ice bath for 5 minutes, remove from ice bath. Peel these perfect eggs and enjoy! (If you want to serve the eggs warm you can remove after 1 minute. You really are just wanting to stop the cooking process.)

Pour 1 cup of water in the inner pot of 6 Quart Instant Pot. 

Place large eggs on top of the trivet that comes with the instant pot or on top of an egg rack insert.

Put the lid on the pressure cooker and seal to locked position and make sure the valve is sealed.

Use the Steam Button and set the time for 8 Minutes.

Once the time is up,  do a manual quick release. Open the seal valve with tongs or a wooden spoon.

Once pin or valve drops remove to an Ice Water Bath to cool for 5 Minutes.

Then remove from Ice bath and peel those perfect eggs!