Feeling a little festive and want an easy dessert to make? Kick the festivities up a notch with this deliciously easy Instant Pot Eggnog Rice Pudding with Cranberries.
This dish is the perfect holiday dessert (or breakfast!) with a unique spin that everyone is going to go crazy for. You will love the creamy rice pudding with plump juicy cranberries throughout, the perfect spicy eggnog flavor, and Arborio rice.
Crowd-pleasing Instant Pot Eggnog And Cranberry Rice Pudding
What I love about this recipe is that it’s the epitome of comfort food. It is practically impossible to have a bad day when you are savoring this sweet dish.
Ingredients Needed To Make This Delicious Instant Pot Dessert
Rice: The best type of rice for rice pudding is Arborio rice. It has a higher starch content than most other rice and it’s short grain as well.
Eggnog: Use your favorite brand of eggnog. Also, if you use light or full-fat eggnog, it doesn’t matter, it’s your choice.
Cranberries: Using fresh cranberries will be too tart for this recipe so you want to use sweetened, dried cranberries and rehydrate them. More on that below.
Sugar: I’ve made this with both white and brown sugar. Both are delicious. Use what you have on hand.
Milk: Go big or go home, I say. I always use full-fat, whole milk for this recipe. It’s decadence that we’re after right?
Cream: Heavy whipping cream for the same reason I mentioned above.
Nutmeg: To echo those warm wonderful eggnog flavors.
Eggs: Freshest you can get, and beaten. I don’t recommend using carton eggs like egg beaters. You want the real deal for this festive dessert.
If you haven’t used your Instant Pot very much, you need to dust it off and start cooking! You will be amazed by all the awesome recipes you can make. If you’re feeling a little apprehensive about using a pressure cooker, this handy little guide to using your Instant Pot can help you feel more confident.
How To Use Dried Cranberries
I mentioned in the ingredient list that you would need to prep your dried cranberries for this recipe. It’s incredibly simple, and I recommend taking the time to do it.
Place your cranberries in a bowl and pour boiling water over them to help them rehydrate. Let them sit for about 30 minutes and they’ll plump up and become nice and soft, perfect for nestling into the rice pudding.
*****Salty Pot Tip: For an extra twist on the cranberries, there’s an opportunity for added flavor here. Carefully heat some orange-flavored liquor or almond-flavored liquor to give the whole dish a wonderful hint of orange. Don’t worry about the alcohol, it will be cooked out in the pressure cooking process with the rice.
How To Make Delicious Instant Pot Eggnog and Cranberry Rice Pudding
- First, you need to get your Instant Pot and add the first set of ingredients to the bowl. You will need to saute until it is boiling, then you will put on the lid and make sure to seal it.
- Then you just press the “rice” button and allow it to cook for a total of twelve minutes.
- After the timer goes off, you can just let it sit there for around 20 minutes. I like to use this time to read a book or catch up on a show.
- After 20 minutes you just need to add the final ingredients and stir it like crazy.
- You will need to saute it again until it begins to boil. After it starts to boil, turn it off and let it sit for about 30 minutes. It will thicken up to a genuinely mouthwatering recipe you can’t get enough of.
You can have this instant pot rice pudding for a dessert of course, but hey, why not for breakfast on Christmas morning? Served warm…. yummm!!
Tips and Variations for this Eggnog Recipe
This eggnog rice pudding recipe is sure to be a hit but if you want to switch up some flavors to make the recipe unique to you, can do a few simple things by adding:
- Ground cinnamon to the custard portion of the recipe.
- Dark spiced rum
- Crushed walnuts or pecans sprinkled on top
- Sprinkled granola for a streusel-type topping
- Instead of drizzling cream when serving in the bowls, use warmed eggnog instead.
- Want to try making your own eggnog? This homemade eggnog recipe can help you out.
Questions You Might Have
I absolutely go wild for Arborio Rice. Due to the higher starch content, this rice is slightly sticky and tastes phenomenal. If you don’t have Arborio rice in your cupboard, don’t stress a bit!
You can also use Basmati, regular long-grain, Japanese short-grain of Jasmine. Keep in mind, if you use Jasmine rice because it is fragrant it may change the flavor of your pudding.
Cooking with an Instant Pot can save you tons of energy and time. You will have fewer dishes to wash, and it creates food that retains those fantastic vitamins and minerals we all need. You also get food that is packed with tantalizing flavors when you use a pressure cooker.
Looking For More Eggnog Desserts?
Incidentally, if you’re loving the whole eggnog vibe this holiday season and want another recipe or two using eggnog, check out my Eggnog and Cranberry Bread Pudding recipe or this Amazing Eggnog Fudge. They’re all simply divine!
Or, if you’re looking for Christmas morning breakfast ideas, take a peek at this post, – I gathered up a good TWENTY breakfast recipes!! I’ll bet you find one or two favorites in there!!
I hope that this Instant Pot Eggnog and Cranberries Rice Pudding recipe becomes one of your favorites. I’d love to hear what you think about this recipe by leaving a comment below and giving a ***STAR RATING*** on the recipe card. Thank you for stopping by The Salty Pot and I hope you have a wonderful day!
- 1 ½ cup Arborio Rice, (or any rice you have on hand will do)
- ¼ cup sugar
- 3 ½ cup Egg nog
- 2 cup milk
- 1 cup Cranberries, (dried and sweetened)
- 1 cup boiling water
- ½ teaspoon nutmeg
- ½ cup heavy cream
- 2 eggs, (beaten)
- In a bowl, combine the cranberries and the boiling water. Let sit for 30 minutes so the cranberries can plump up and rehydrate.
- Measure out rice, 3 cups eggnog, milk and sugar into the Instant Pot bowl
- Press "saute" and bring to a boil while stirring occasionally. Cover with the lid and bring toggle switch to "seal" position when it's reached boiling temp.
- Press the "rice" button.
- After cooking, press "cancel" and let the pudding sit for 20 minutes.
- In another bowl, add beaten eggs, remaining ½c eggnog, heavy cream, cranberries and nutmeg together. Mix very well.
- When the 20 minutes is up, do a quick release, and remove the lid. Add the egg mixture and stir very well.
- Press "saute" and bring the mixture to another boil and then shut off and let cool. The pudding will thicken as it cools.
- Serve after it's thickened slightly and still warm, or let it cool, and completely thicken, and then serve.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 273Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 134mgSodium: 112mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 10g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.