Place the steaming rack in the bottom of the Instant Pot, making sure the eggs will be raised off the bottom of the pot. Place the eggs on the rack, however many you want---you can stack them if needed, and it is okay if they touch the sides of the pot.

Pour 1 cup of water in the bottom of the pot. Close the lid and choose Pressure Cook, set to 3 minutes. Put the nozzle to Sealing.

Once the Instant Pot heats up and pressurizes, and the 3 minutes pass (and the pressure cook setting turns off), let it sit for another 3 to 5 minutes. I usually do 4 minutes and on my Instant Pot, the digital readout will say L004 or something like that.

Prepare a big bowl with lots of ice, and fill with water.

Release the rest of the pressure, open the lid, and use tongs to carefully move the eggs to the bowl of ice water. The total time from sealing it to removing the eggs is typically around 15 minutes, if that's helpful for reference.

Let the eggs sit in the ice water for 5 minutes, then remove the shells. For me, the technique that has finally worked consistently is shaking the egg in a mug for a second or two, then carefully breaking in and peeling off the whole membrane and shell together---I use organic eggs and they usually do very well.

Store in the fridge for up to a week.