Place a rack into the Ninja Foodi pot. Pour in one cup of water.
Place the eggs carefully onto the rack, giving them some space in-between.
Secure the pressure lid, making sure the pressure release valve is in the Seal position.
Select Pressure Cook, set the temperature to HI, set the time to 5 minutes. Select Start/Stop to begin. If you have a Ninja Foodi 6.5 quart, it will take approximately 7 minutes to come to pressure. If you have a Ninja Foodi 8-quart, it will take approximately 10 minutes to come to pressure.
When cooking is complete, allow for natural release for 5 minutes. At the end of 5 minutes, switch the valve over to Vent for quick release. During this time, while all remaining pressure is venting from the Nija Foodi, create the ice bath. Add equal parts ice and cold water to a large bowl. Set aside.
When all pressure is released and the valve is all the way down, carefully twist the lid open. Use oven mitts to carefully lift the rack with eggs out – or use tongs or an oven mitt to lift the eggs out one by one.
Immediately and gently place the eggs into the prepared ice bath. Allow them to sit in the ice bath for 5 minutes. When 5 minutes is up, peel the eggs.
How to store hard-boiled eggs: allow eggs to cool to room temperature. Place eggs in an airtight food-safe container and refrigerate for up to 5 days. How to achieve soft-boiled eggs: instead of allowing the eggs to pressure cook for 5 minutes, lower the time to 3 minutes, and 3 minutes in the ice bath.