Place eggs in a muffin tin, to keep from rolling around. Bake the eggs for 30 minutes.

When the cooking time is up, immediately plunge the eggs into an ice bath to stop cooking. Allow to cool for 10-15 minutes before peeling.

Prepare an ice bath by filling a medium-size mixing bowl with ice and cold water. Set aside.

Fill a medium-size saucepan with an inch of water. Fit with a steamer basket. Bring to a simmer over high heat.

Add the eggs into the steamer basket, cover the pot, and cook for 10 minutes.

When cooking time is up, remove the eggs with a spoon and immediately plunge into ice bath to stop cooking. Allow to cool for 10-15 minutes before peeling.

Prepare an ice bath by filling a medium-size mixing bowl with ice and cold water. Set aside.

Fill the basin of your Instant Pot with one inch of water. Place the steamer insert in the pot, and then gently place the desired number of eggs on top of the steamer insert

Close the Instant Pot lid, and set the steam release to seal. Using the manual setting, set the Instant Pot to cook at high pressure for five minutes.

When the five minutes is up, vent the steam manually. Then unlatch the lid, remove the eggs with a spoon, and immediately plunge into ice bath to stop cooking. Allow to cool for 10-15 minutes before peeling.