Put lid on and set valve to "sealing"
Pressure cook on high for 5 minutes
Allow pressure to naturally release for 5 minutes and do a quick release
Once pressure has been released, put eggs in the ice bath for 5 minutes.
Store in the fridge for up to 1 week or peel and eat right away.
This is the 5-5-5 method:
I would recommend cooking a very small batch first to make sure the 5 minute cook time gives you the eggs you desire. Some people prefer their eggs VERY done while others may prefer a tiny bit of softness in the yolks. Let me know how long you cook yours and how they turn out! :)