Place the eggs into the saucepan, fill the saucepan so that there’s 1 inch of cold water covering it, and bring it to a boil.

Once it has boiled, remove the pan from the heat with the lid on. Do not lift the lid.

Let the eggs sit for 10 to 12 minutes.

Once done, remove the eggs from the hot water with the slotted spoon and dunk them into the ice water.

Let the eggs cool for at least 2 minutes before peeling.

Fill the saucepan ¾ full of cold water and bring it to a boil. Once it has boiled, lower the heat and bring it down to a gentle rolling simmer.

Using a large slotted spoon, gently add your eggs into the saucepan one by one.

Simmer the eggs for 12 to 14 minutes.

Once done, quickly remove the eggs from the water and dunk them into the ice water.

Let the eggs cool for at least 2 minutes before peeling.

Add the Instant Pot rack to the bottom of the Instant Pot liner.

Add eggs onto the rack and add 1 cup water.

Close the lid, set the valve to sealing, and cook on high pressure for 7 minutes.

Quick release and remove the eggs from the water and dunk them into the ice water.

Let the eggs cool for at least 2 minutes before peeling.

Preheat the oven to 325F.

Place eggs in a muffin tin and bake for 30 minutes.

Once done, quickly remove the eggs from the water and dunk them into the ice water.

Let the eggs cool for at least 2 minutes before peeling