Place the rack that came with your Instant Pot or an egg rack inside the pot. Gently place eggs on top of the rack. Pour 1 cup of water over the eggs.
Close and seal the lid, pressure cook (or manual) for 4 minutes, then quick release. Immediately rinse under cold water and peel.
For Veggie Ranch Eggs: add your preferred veggie toppings, sprinkle kosher salt and chopped chives over each egg, and drizzle Litehouse Organic Ranch dressing over each egg. Serve immediately.
For Bacon Ranch Eggs: top egg halves with chopped bacon and chives, drizzle Litehouse Organic Ranch dressing over each egg. Serve immediately.
NOTE: I make the eggs in my 8-quart Instant Pot Duo, but you could also make this in a 6-quart Instant Pot. Do not attempt to make this in a 3-quart pressure cooker. If you do not have an Instant Pot or other pressure cooker, you can make the hardboiled eggs with the traditional stovetop method. Then continue with the remaining steps.
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