Add 1 cup of water to your instant pot. Place in the trivet (that comes with the instant pot) or use a metal steam baskets. Place eggs on the steam basket or trivet.

Seal your instant pot and set to steam (high pressure) for 2 minutes (for very runny yolk), 3 minutes (for partially cooked yolk), 4 minutes (for almost cooked yolk but not yet completely solid) or 5 minutes (for hard boiled).

Your instant pot should take about 5 minutes to reach the pressurized stage. While you wait for that, prepare an ice water bath for your eggs to stop the cooking. As soon as the eggs are done cooking, immediately use the manual rapid release to depressurize. It's important that you do this for the soft boiled eggs, otherwise they will cook too much while waiting for the pressure cooker to depressurize. (For the hard boiled eggs, I found you can either do the rapid release or allow them to sit in the pressure cooker for about 5 minutes for a natural release and then ice bath and the results are about the same.) Immediately remove eggs and place into ice bath for 5 minutes.

When eggs are cool, gently crack eggs starting from the bottom and remove shells. Make sure to wait until eggs are completely cooled. A few times I got impatient and tried to remove the shells while they were cool enough to touch but still warm and the shells were much harder to remove.