Place eggs in a large saucepan. Add cold water to at least an inch over the top of the eggs.

Heat the pan over medium-high heat and bring the water just to a rolling boil. Shut off the heat and cover the pan with a lid. Allow the eggs to sit in the covered pan for 14-19 minutes (14-16 minutes for small eggs, 15-17 minutes for medium eggs, 16-18 minutes for large eggs, and 17-19 minutes for extra-large eggs).

Meanwhile, add ice to a large bowl and add enough cold water to be able to completely submerge the eggs.

Using a slotted spoon or tongs, transfer the cooked eggs to the bowl of ice water to cool for about 10 minutes. Drain water from pan.

Use in desired recipe or store covered in the refrigerator for use within one week.

Add 1 cup of cold water to your Instant Pot liner.

Place trivet or egg rack into the pot. Add eggs.

Close and lock the lid. Press the "manual" button (or pressure cook button). Adjust time to 5 minutes.

Let the pressure come down naturally for 5 minutes and then do a quick pressure release by turning the pressure valve (or knob) to venting. Once the pressure is released, the pin will drop and you can open your pot.

Using tongs, remove eggs to a bowl filled with ice water. Let the eggs sit in the ice bath for at least 5 minutes.

Use in desired recipe or store covered in the refrigerator for use within one week.

Add water to the heating plate - 5 oz. line for 6 eggs or the 3.5 oz. line for 12 eggs. Place the bottom tray onto the egg cooker.

Pierce the fatter end of each egg using the pin at the bottom of the measuring cup. Place the eggs with pointier side down onto the tray, using the base ring for a secong layer of eggs, if needed.

Cover with lid. Press the power switch to start cooking.

When the buzzer sounds, turn off the egg cooker and unplug the appliance. Using tongs, carefully transfer the hard-boiled eggs to a bowl of ice water to cool for about 10 minutes.

Use in desired recipe or store covered in the refrigerator for use within one week.