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Set the trivet in the bottom of a 6-quart Instant Pot® multi-cooker.
Gently place the eggs on top of the trivet.
Pour 1 cup water into the pot.
Follow the manufacturer's guide for locking the lid and preparing to cook.
Set to pressure cook on low for 4 minutes.
After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete.
Be careful of any remaining steam and unlock and remove the lid.
Using a slotted spoon, transfer the eggs to a large ice bath and let cool for about 5 minutes.
Remove the eggs from the ice bath and peel or refrigerate until ready to use.