I live at 670’ elevation. Higher elevations may have longer cooking times. Similarly, bigger eggs may need longer.
Pressure cook high 4 min. 3 minutes NR. Immediately place eggs in an ice water bath for 6 minutes. (I partially fill sink with cold tap water & add all my ice packs to it.)
Alternatively, you can pressure cook high 6 minutes, immediate manual pressure release, then ice bath for 5 minutes.
Smack egg & roll on counter to crack shell, then peel. Store in fridge.