Add 1 cup of water to the bottom of your Instant Pot stainless steel pot, and place a steamer basket, or the trivet in the bottom of the pot.
Put up to 12 eggs into the steamer basket or on the trivet, close the lid of the IP, and seal the valve so it is closed.
Turn the IP on, press "Manual," and bring the time down to 5 minutes. The IP will beep, and then take a few minutes to come to pressure before counting down the 5 minutes.
Once the 5 minutes of pressure cooking is done, open the valve so the pressure releases, open the lid of the IP, take the steamer basket out, and place the steamer basket with the eggs into large bowl of cold water. I just fill a large mixing bowl with cold water in my sink. If you are using the trivet, you'll have to use tongs to pull out each egg and drop them into the bowl of cold water.
Let the eggs sit in the cold water at least a few minutes, though sometimes I forget about them for up to an hour. The eggs will peel the best after just a few minutes, but it still works if you have left them longer.
Once the eggs have cooled in the cold water for a few minutes, you can peel them. Store your hard boiled eggs in an air tight container up to 5 days in the fridge.
