Place the eggs carefully on the metal trivet. You should be able to fit 12 in there easily.
Plug the instant pot in and cover with the lid. Set the valve to "sealing".
Press the "manual" setting button and adjust it to 5 minutes.
Once the timing on your IP goes off, allow it 5 minutes to do a natural pressure release. Set your oven timer so you don't forget. Or use an egg timer.
Once that 5 minute natural release is done you can toss a towel or cloth over the valve and do a quick release. Do this carefully so you don't hurt yourself or damage your cupboards with steam.
Unlock and remove the IP lid.
Fill a large bowl with ice, and a bit of water if you like. Now carefully transfer your eggs to the ice bath using tongs. Allow them to rest in the ice bath for 5 minutes. Again, use your oven timer or an egg timer so you don't leave them in there too long.
Now you can either peel them and enjoy them immediately or you can store them in the fridge for about a week.
Nutritional information is a rough estimate and can vary depending on many factors. If you need more accurate information please do your own estimate or consult a dietician.