Here's my go-to method for making PERFECT hard boiled eggs in the Instant Pot, without a green ring around the yolk. They're easier to peel this way, too!
Fill your Instant Pot with 1 cup of water and place the metal trivet inside.
Place the eggs on top of the trivet, then secure the lid onto the pot. Make sure you turn the vent at the top to the "sealing" position. Press the "Manual" button, then the "-" button to lower the time to 5 minutes. (Or use just 3 minutes for a runny yolk.)
For harder egg yolks, wait 5 minutes after the cooking process is over to release the steam. (The Instant Pot will read LO:05 on the screen when 5 minutes has passed.) For softer egg yolks, release the steam immediately after the cooking process stops.
To release the steam pressure, carefully turn the vent to the "venting" position. Make sure your hand isn't over the top of the vent so you don't get burned by the steam. You'll know all the pressure has been released with the silver pressure gauge next to the vent has dropped.
Remove the lid and use tongs or a spoon to carefully remove the hot eggs. Place the eggs in a bowl of ice water to stop the cooking process. Let them cool for 5 minutes before peeling and serving.
Hard boiled eggs can be stored in the fridge for up to one week.