Pour the water into the inner pot of your Instant Pot and place the steamer basket or trivet inside. Gently arrange the eggs on the basket in a single layer.
Secure the lid, ensuring the steam release valve is set to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' mode, set the pressure to 'Low', and adjust the timer to 3 minutes.
Once the cooking cycle is complete, immediately perform a 'Quick Release' by carefully turning the steam release valve to the 'Venting' position.
Once the pin drops, carefully open the lid.
Prepare an ice bath by filling a medium bowl with ice and cold water.
Using tongs, carefully transfer the cooked eggs from the Instant Pot directly into the ice bath to stop the cooking process.
Let them chill for at least 3 minutes.
Gently tap and roll the eggs on a hard surface to crack the shells. The shells should peel off easily.
Slice, season with a pinch of salt and freshly ground black pepper, and enjoy!
Don't skip the ice bath! It's the key to stopping the cooking process immediately, preventing overcooked yolks and making the eggs much easier to peel.
