Place the stainless steel insert pot into the Instant Pot base, along with the included steamer insert. Pour in 1 cup of cold water.

Arrange the desired number of large eggs, cold from the refrigerator, on top of the steamer insert.

Lock the lid on top of the Instant Pot and make sure the steam release knob is turned to “sealing”.

Press the Manual (Pressure Cook for the new IP-DUO60) button on the front. High pressure should automatically be selected, but if it’s not for some reason, press the Pressure button to toggle it to high.

Use the plus or minus buttons to set the cook time to 6 minutes*. Wait a few seconds and you should hear a beep. At this point, the display will read “on”, indicating that the Instant Pot is pressuring up. Once it comes to pressure (about 9-10 minutes), it will switch to the timer to steam the eggs for 6 minutes.

When the timer goes off, use a thick towel or a pair of tongs to turn the steam release knob to “venting”. If you’ve never experienced this before, it can be pretty forceful, so pull your hands away quickly, stand back, and allow the steam to escape.

Once the pressure is released, press the Keep Warm/Cancel button to turn the Instant Pot off. Then remove the lid and immediately transfer the eggs to an ice water bath (a bowl filled with ice and water) with a pair of silicone-tipped tongs or a slotted spoon. Allow the eggs to cool for 5 minutes before peeling or transferring to the refrigerator for storage.