Directions 8 steps | 35 Minutes
Split the vanilla bean lengthwise and scrape the inside.
In the pot of an Instant Pot, add the rice, sugar, milk, cinnamon stick, vanilla bean pod, vanilla bean scrapings and salt. Stir to combine. Close the lid and set it to manual high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before quick releasing the remaining pressure.
While the pressure is releasing, whisk together the heavy cream, egg yolk and egg.
Remove the lid of the Instant Pot and discard the cinnamon stick and the vanilla bean.
Place a fine-meshed strainer on top of the pot and pour the milk mixture into the pot.
Set the Instant Pot to sauté and stir constantly while cooking until the mixture comes to a strong simmer, about 8-10 minutes.
Turn off the heat and stir in the butter. Continue to stir until the rice pudding reaches your desired consistency. (See notes.)
Serve immediately or transfer the pudding into serving bowls to cool and then refrigerate. Top with whipped cream. Garnish with toasted pecans, rum-soaked raisins and/or ground cinnamon. Enjoy!
- The rice pudding thickens as it cools. Either stir in thawed frozen whipped topping or whipped cream to loosen the pudding if needed.