Add the steaming rack to the bottom of your 6-Quart electric pressure cooker.

Pour in the water.

Set the eggs in a single layer on top of the rack. The eggs can fit snugly but do not stack the eggs on top of each other. Also, make sure to check your eggs for cracks before adding them to the pressure cooker. If they have a crack it will be a mess when you open it back up.

Add the lid, lock it and turn the vent to closed so the cooker can build pressure.

Press the manual button, set the time to 3 minutes, set the pressure to high and press start.

You will have to wait about 5 minutes for the machine to build pressure and then the cooking time will begin. After 3 minutes the machine will beep.

Using a hand towel carefully open the vent on the top to release the pressure. It will be loud and there will be hot steam coming out of the vent so please stand back and don’t put your hand anywhere near the hot steam.

When the pressure is released the lid will unlock and you can open the lid.

Fill a large bowl with the ice and top with water.

Remove the eggs from the pressure cooker and add them to the bowl of ice water.

Let the eggs cool in the water. If the ice melts add more to keep the water cold. This helps cool down the eggs so they do not overcook.

When they are cool you can peel them to use in a salad or store them in the fridge for up to a week by keeping them in the shell or peeled in an airtight container.