12 eggs ▢1 cup water
For a 6-quart instant pot, one cup of COLD water should be used. For an 8-quart pot, utilize 1 1/2 pints of COLD water.
Position the egg/steam rack over the water in the saucepan. Position the eggs with caution atop the rack.
Place the lid on and program the timer for five minutes.
After the allotted time has elapsed, permit the pressure to release naturally for approximately five minutes. Proceed with a rapid dissemination.
After removing the eggs with care, submerge them in an icy water bath for approximately 5 minutes. Crack the eggshells and skin the eggs. Refrigerate the eggs in an airtight container for a maximum of five days.