A dozen Instant Pot Eggs
Place one cup water in the Instant Pot. Add in the rack that comes with the instant pot.
Arrange eggs on top of the rack, keeping, as much as possible, the eggs away from the side of the pot. You will probably need to balance two eggs on top of the others.
Seal pot and set to Low Pressure, 10 minutes.
While the eggs are cooking, clear at least one side of your sink for the full Instant Pot Liner. Find a large bowl or container and fill it (leaving enough room for the eggs) with ice and cold water for the ice-water bath. Set aside. Make sure the faucet has been running cold right before the eggs are done.
When time is up, quick release the pressure. Remove the liner and immediately place in sink and run cold tap water over the eggs in the liner. When the pot and eggs are cool enough to quickly handle, remove the eggs and place in the ice water bath.
Leave at least 10 minutes or longer, until eggs are completely cool, then transfer to the refrigerator or use as desired.
UPDATE: I had great results using this exact same method with 1 dozen large eggs and using a time of 9 minutes.
Keep food safety in mind. Hard Boiled Eggs should be at room temperature no longer than a total of two hours and used within 1 week.
The altitude where I live is 1070′ above sea level. I have an Instant Pot DUO60 6 quart 7 in 1.