Add 1 cup of water to the bottom of your electric pressure cooker.
Place a steamer basket or an egg rack in the pressure cooker. This will keep the eggs elevated above the water.
Place the eggs in a single layer on the steamer basket or egg rack. This ensures even cooking.
Close the lid and set the valve to the sealing position.
Use the manual setting to cook on high pressure for 5 minutes. This is part of the 5-5-5 method: 5 minutes high pressure, 5 minutes natural release, 5 minutes in an ice bath.
Once the cooking time is up, allow the pressure to release naturally for 5 minutes. This gradual release helps prevent overcooking.
After 5 minutes of natural release, perform a quick release to let out the remaining pressure. Be cautious of the hot steam.
Immediately transfer the eggs to a large bowl filled with ice water. This stops the cooking process and makes peeling easier. Let the eggs sit in the ice bath for at least 5 minutes.
After the eggs have cooled, gently tap them on a hard surface and roll to crack the shell. Peel under running water to help remove any stubborn bits of shell.
Store the peeled or unpeeled eggs in an airtight container in the refrigerator. They can last up to a week.
