Add water to instant pot. Place metal trivet in pot, followed by silicone egg mold (if using).

Add eggs directly on top of trivet or place onto mold. (I cook 5 eggs at a time with the mold that I have, but you can hard-boil up to 12 at a time.)

Cook on manual setting* at high pressure for 3-7 minutes. (I’ve found that 6 minutes is perfect for hard boiled eggs!)

When cooking finishes, quick release the steam before carefully removing lid from instant pot.

Using tongs, remove eggs from mold/trivet and transfer into a bowl of ice water to cool for about 1 minute.

Remove eggs from ice bath and dry on clean towels or paper towels. For easiest peeling, peel immediately! Or store in shell if preferred.