Add 1 cup water and the steamer insert to bowl of instant pot. Place six eggs in steamer rack and secure lid on pot, making sure the vent is set to seal.

Press the manual button and pressure cook for 3 minutes.

While pressure is building, fill mixing bowl with ice and add remaining 3 cups of cold water to create an ice bath.

When timer goes off, quick release the pressure.

Carefully remove the eggs from the instant pot and place them directly into the ice bath.

Allow to cool in ice bath for 10 minutes to stop the cooking process.

Peel and eat right away or keep in fridge (in shellfor up to 5 days.

To reheat, place eggs in cup of warm water before serving.