Place a trivet at the bottom of the Instant Pot insert and add 1 cup of water.
Carefully arrange the egg on the trivet. You can stack the eggs if needed.
Close the lid and turn the pressure valve to seal. Cook the eggs on high pressure using the "manual" or "pressure cook" button. Cook for 3 minutes for a soft slightly runny yolk.Cook for 4 minutes for a soft egg yolk with no runny yellow.Cook for 5 minutes for a firm and creamy yolk.Cook for 6 minutes for a crumbly yolk with a green ring.
When the Instant Pot beeps that it is done cook the let the pressure naturally release for the same amount of minutes you cooked the eggs for. So if you cooked the eggs for 4 minutes let the pressure release for 4 minutes. Then release the remaining pressure by turn the release valve.
Place the eggs in a bowl full of ice water. Let the eggs sit in the ice water for the same amount of time that they cooked before peeling. So if they cooked for 4 minutes the eggs would sit in the ice water for 4 minutes before peeling.
Peel the eggs, cut, and serve. For easy peeling place the eggs in a jar or container with a lid. Shake the jar a few times to crack the shell, then remove and peel. The boiled eggs can also be refrigerated for up to a week.