Let the eggs come to room temperature by resting on the counter for 10 to 15 minutes.

Place the eggs in a single row in a saucepan and cover with enough water for the eggs to be submerged.

Place the pot onto the stove and heat over high heat until the water begins to boil.

Boil the eggs for 3 minutes, then remove from the heat.

Cover the pot and let the eggs steam for 17 minutes until they are cooked through.

Immediately cool the eggs by gently dumping the hot water and pouring cold water into the pot.

Crack and peel as soon as the eggs are cool enough to handle (i.e. room temperature)

Bring eggs to room temperature by allowing them to rest on the counter for 15 minutes.

Bring a pot of water to a rolling boil. Make sure you have enough water to cover the eggs in the pot.

Gently lower the eggs into the pot with a spoon, being careful not to drop them for they will crack.

Boil the eggs for 15 minutes.

Remove from the heat and let the eggs sit/simmer for 1 minute.

Gently pour out the hot water and add cold water to the pot to cool the eggs.

Remove the eggs from the pot and peel as soon as they are room temperature

Place the rack in the bottom of your Instant Pot.

Add 1 cup of water to the pot.

Place the eggs on the rack. Close the lid and set the pressure release to

Set the Instant Pot to manual for 5 minutes.

Allow for natural pressure release for 5 minutes, then place a towel over the valve to quickly release the remaining pressure and carefully remove the eggs from the pot.

Place the eggs in a bowl and run cold water over the eggs to cool.

Peel as soon as the eggs are cool enough (i.e. room temperature)