Very carefully add your eggs (I use a slotted spoon to lay them in gently). There should be enough water to cover your eggs.
Lower the heat to a simmer and cook the eggs for approximately fifteen minutes. Carefully remove the eggs (I use the slotted spoon again) and place them in an ice water bath for about fifteen minutes to cool.
Add 1 cup filtered water to the instant pot, then place your steamer basket inside (you can use the rack that comes with the instant pot, but a steamer basket will allow you to do more eggs).
Place eggs into steamer basket. They do not need to be single layer, we have done as many as 32 in one shot.
Secure lid and make sure the vent is toggled to 'sealing'. Turn on manual for 1 minute.
Natural pressure release for 5 - 10 minutes, then place eggs into an ice bath for at least 5 minutes.