Before you even think about cooking, ensure your Instant Pot is clean and ready to go. Add the lukewarm water to the pot and place the wire trivet inside.

Carefully place your eggs on the trivet. It’s okay if they touch or stack; the Instant Pot's pressure will cook them evenly!

Secure the lid on your Instant Pot. Select the manual setting and adjust the timer to 5 minutes for soft-boiled perfection. This timing is key; it's just enough to set the whites while keeping those yolks beautifully runny.

After 5 minutes, your Instant Pot will beep. Now, this part is crucial: let the cooker naturally release pressure for another 5 minutes. This step allows for a gentle finish to the cooking process without shocking the eggs.

Once the 5 minutes are over, carefully transfer your eggs into an ice bath. I typically use a bowl filled halfway with ice and cold water. This shocking transition stops the cooking process instantly—no more overcooked eggs here! Let them chill for about 5 minutes.

Crack the eggs gently by rolling them on a hard surface, then peel them under cold running water to help remove the shell effortlessly. Top them with chives and freshly ground black pepper, and your masterpiece is ready.