Method 1:
Use the Steam setting.
The first time I did this, I set it for 2 minutes, which was too long for me.
So try 1 minute to see what happens.
3 minutes should make it pretty firm.
I read another article which agrees with me: 1 minute for soft white and runny yolk; 2 minutes for a firmer white and a soft cooked yolk.
This same article also said that the timing is good for 1 up to 8 eggs, while other article suggest REDUCING the time once you reach more than 4 eggs.

Method 2:
Use the Pressure Cook setting on high.
Cook for 3 - 4 minutes.
This method says to REDUCE the time when you increase the number of eggs, so 4 eggs = 4 minutes; 4+ eggs = 3 minutes.

Storage:
If you are not going to use the eggs right away, drop them immediately into an ice water bath.
Here is yet another area where information differs. Many sites say that storing them in water is good for 2 days, while others say 4 or 5 days.

Reheating:
Yet another area of difference.
One site says that you can just reheat the eggs with hot tap water. I did not like this method.
Another site says to heat a pot of water to boiling, take it off the heat, and drop your eggs in there for 30 - 60 seconds.