The below methods assume cooking large eggs size. If you are cooking medium size eggs, reduce the cooking time by 1 minute. If you are cooking extra large eggs, increase by 1 minute.
Runny Eggs: 4 minutes at high pressure, with a Quick Release. Please note, that while we liked the consistency, we felt that this batch was harder to peel.
Soft-boiled Eggs: 3 to 4 minutes at high pressure, with 5 minutes natural release. We had the most success with 3 minutes on HP, followed by 5 minutes NPR, and a 5-minute ice bath. The yolk was creamy in the middle, but not runny.
Medium-boiled: 4 to 5 minutes at high pressure, with 5 minutes natural release. We feel that this method yields the perfect medium to almost hard-boiled eggs. The yolk is settled, but not over-cooked.
Hard-boiled: 6 to 7 minutes at high pressure, with 5 minutes natural release. Personally, we felt that this was a bit much cooking the eggs, the eggs were very well done. But if you are looking for a very settled egg yolk, this will work and it will be great to use in an egg salad.