Bring 2 to 4 quarts of water to a boil in a saucepan over high heat. Gently lower the eggs into the water using a slotted spoon. Return to a boil and reduce the heat to a simmer. Cook for 14 minutes for large eggs, 12 minutes for medium and small eggs, and 15 minutes for jumbo eggs.

Transfer eggs to a bowl of cold water to stop cooking.

Place large eggs in a single layer in a saucepan. Cover with water, at least 1-inch over eggs. Cover and bring to a boil.

Immediately remove from heat and let stand, covered for 15 minutes. (12 for medium and small, and 18 for jumbo) Drain and rinse with cold water until completely cool.

Preheat oven to 325 degrees. Place eggs in a muffin tin. Bake for 30 minutes.

Transfer to a bowl of cold water for 10 minutes.

Add rack to the bottom of the Instant Pot. Add eggs in a single layer. Pour 1 cup water over eggs. Cook on HIGH pressure for 7 minutes.

Manual release and transfer eggs to bowl of cold water and cool completely.