Add 1 cup of water to the instant pot and insert the trivet.
Place your desired amount of eggs onto the trivet, as long as it's in one single layer.
Secure the lid and set the valve to the sealing position.
Push the "manual" or "pressure cook" button (depending on your IP model) and set the timer for 6 minutes by using the + and - buttons.
Once the eggs have cooked and the timer has gone off, immediately release the pressure (quick release) on the instant pot.
As soon as the red pin on the top of the lid drops down, it is safe to remove the lid.
Transfer the eggs to an ice bath (a bowl full of ice and water) for 5 minutes.
Remove the eggs from the ice bath and store them in the fridge for up to a week.
I have an 8 qt. instant pot because I have a large family and like to make extra food for freezing. The 6 qt. instant pot is usually sufficient for most people.The instant pot boiled egg method works best when the eggs are in one single layer. You can stack them on top of each other but they won't cook as evenly and the shell will stick to the egg more. For this reason I suggest keeping the eggs in a single layer, and making multiple batches if you need to make a large amount of eggs.