Place 1 cup water inside inner pot of a 6-quart pressure cooker or 1.5 cups in an 8 quart instant pot. Add trivet or egg rack.
Carefully place eggs on trivet or in egg rack. You can make as few or as many eggs as you desire.
Seal the pressure cooker, ensuring the vent knob is pointed towards sealed.
Set cook time to 3 minutes on high pressure--push the manual button and adjust timer to 3 minutes.
While eggs are cooking, prepare an ice bath by placing several cups of ice into a large bowl and filling with cold water.
Once cook time has elapsed, immediately, release pressure in Instant Pot by using wooden spoon or tongs to knock vent knob to vent position for Soft Boiled Eggs, let pressure release for 5 minutes for Medium Boiled Eggs.
Using tongs, or pot holders, carefully remove eggs from pressure cooker and place in ice bath.
Leave eggs in ice bath until cool enough to handle.
Use immediately or store in fridge, unpeeled for up to 24 hours.
This recipe is written for standard large eggs. Medium eggs will take about 1 minute less cook time and extra-large eggs will take an additional minute. ONLY use 1 cup of water for the 6-quart and 1 ½ cups for the 8-quart. Any more water will take longer to come to pressure, overcooking your soft boiled eggs. Use soft-boiled eggs within 24 hours of preparing.