Place 1 cup of water in your instant pot.
Line your instant pot inner pot with an instant pot steam basket, egg rack or the trivet that came with your instant pot.
Place the eggs in a single layer on the trivet, steam basket or egg rack.
Place the lid on the instant pot. Turn the steam release valve to "sealing." Press the "Pressure Cook" button and set to 5 minutes on high pressure, (might be called "manual" button on some IP's.)
While the eggs are cooking, place 1-2 cups of ice in a large mixing bowl and enough cold water to bring the water to within a couple inches of the top of the bowl. Set aside.
Once you hear the beeps that the instant pot has finished, don't touch it - just set a timer for 5 minutes. This is your natural release. Once your timer goes off, turn the steam release valve to "venting" to let the rest of the pressure out, then remove the eggs with tongs or a slotted spoon and place them in your prepared iced water bath.
After five minutes of the iced water bath, drain the water, then you can choose to peel and store the eggs in an airtight container for up to three days, or leave them unpeeled and store for up to a week!