Put 12 eggs on the rack in your Instant Pot and add 1 cup of cold water.
Lock the lid on and set your Instant Pot to 6 minutes on manual.
When it's done, set the timer for 5 minutes and let the steam release naturally.
After the 5 minutes is up, you can release the remaining steam manually by turning the dial on top (make sure to use a dishtowel so you don't burn yourself.)
Immediately place the eggs in a large bowl filled with ice water
Store the hard-boiled eggs in the fridge for up to one week. I put them back in the egg container and write hard-boiled on top.
Calories: 62kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg