Place eggs in a single layer in a saucepan and cover them with cold water, ensuring there's about an inch of water above the eggs.
Heat the saucepan over high heat until the water reaches a full rolling boil.
Once boiling, immediately remove the pan from the heat, cover it, and let the eggs steep for about 12 minutes for large eggs.
Meanwhile prepare an ice bath in a separate bowl.
Drain the hot water from the saucepan and carefully transfer the eggs into the ice bath to cool them down quickly. This stops the cooking process and makes them easier to peel.
For medium eggs, reduce the sitting time to 9 minutes, and for extra large eggs, increase it to 15 minutes.
IN AN INSTANT POT
Add 1 cup of water to the inner pot of your Instant Pot.
Place the trivet (or a steam basket) inside, ensuring it's above the water level.
Place the eggs on the trivet in a single layer. You can stack them if needed, but ensure they are not overcrowded.
Close the Instant Pot lid and ensure the steam release valve is set to the "Sealing" position.
Press the "Egg" button.
Set the cooking time to 5 minutes.
Once the cooking time is up, you can choose either a quick release or a natural release. For a quick release, carefully turn the steam release valve to "Venting". For a natural release, let the pressure release on its own for a few minutes before manually releasing the remaining pressure.
Immediately transfer the cooked eggs to an ice bath (a bowl of ice water). This stops the cooking process and makes the eggs easier to peel.
Once the eggs are cool enough to handle, peel and enjoy.