Some say use older eggs for easy peeling. With this method for cooking eggs, I have noticed that freshness makes no difference in the outcome. I have used very fresh eggs and they are easy to peel.
These directions are for large eggs. I have not tested any other egg sizes, but I assume the timing could be different.
5-5-5 directions for 6-quart Instant Pot eggs
1. Place the desired number of large eggs (I used cold ones, right from the refrigerator.) on the trivet in your Instant Pot.
2. Pour 1 cup of cold water into the Instant Pot.
3. Seal the lid and set it at Manual for 5 minutes.
4. Prepare a bowl with ice water so it’s ready when you need it.
5. When the 5 minutes of pressure cooking are up, do nothing and let the pressure release naturally for 5 minutes. (I always set the timer on my phone. If they’re left longer than 5 minutes they will continue to cook, risking overcooked eggs.)
6. After 5 minutes of natural release, move the pressure release handle to the venting position to quickly release any remaining pressure.
7. Immediately put the eggs in the ice water and leave them for a minimum of 5 minutes. (A bit longer is OK.)
8. The eggs are ready to peel and eat or store in the refrigerator for later.
5-5 directions for 8-quart Instant Pot eggs
1. Place the desired number of large eggs (I used cold ones, right from the refrigerator.) on the trivet in your Instant Pot.
2. Pour 1 cup of cold water into the Instant Pot.
3. Seal the lid and set it at Manual for 5 minutes.
4. Seal the lid and set it at Manual for 5 minutes.
5. When the 5 minutes of pressure cooking are up, move the pressure release handle to the venting position to quickly release the pressure.
6. Immediately put the eggs in the ice water and leave them for a minimum of 5 minutes. (A bit longer is OK.)
7. The eggs are ready to peel and eat or store in the refrigerator for later.