Start by adding 1 cup of water to the base of the inner stainless steel pot of the Instant Pot.

Place the steamer basket or egg rack in the water.

Arrange the eggs one by one on the steamer basket. The eggs can touch each other but do not let them touch the inner pot directly anywhere.

Close the lid of the instant pot and move the vent knob to the Sealing position.

Set the Instant Pot to Manual / Pressure Cook on high pressure for 5 mins.

When the Instant Pot beeps after it is done cooking, wait for 5 mins before you do a quick pressure release and open the lid. You can use an external timer for this 5 mins or you can check the Instant Pot display. It will show the time elapsed after beeping on the display.

Once the 5 mins wait is done, check the little stainless steel pin that indicates the pressure in the Instant Pot. If natural release of pressure had happened, the pin would have gone down. If not, do a manual quick release of the remaining pressure by moving the vent knob to the Venting position.

Immediately transfer the eggs to a bowl of ice water in a large bowl and let them sit in it for 5 mins. Use tongs to transfer the cooked eggs as they will be very hot. This is done so that they don't continue cooking in the residual heat and also the quick cooling sets the egg white protein so it is easier to peel.

To peel the eggs, gently crack them and roll them on the countertop applying a little pressure on them. Start peeling and be amazed at how well the shell peels off the egg