Step 1

In pressure cooker pot, combine rice, water, butter and salt. Lock the lid in place and select High Pressure and 22 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.

Step 3

Add milk and sugar to rice in pressure cooking pot. Select Saute and heat until the sugar is dissolved, stir occasionally. Whisk eggs with half and half and vanilla; Pour through a fine mesh strainer into pressure cooking pot. Cook, stirring constantly, until mixture just starts to boil. Turn off pressure cooker. Stir in cherries.

Step 5

Serve immediately, or pour into serving dishes cool then chill. (Pudding will thicken as it cools, so you may want to add a little extra half and half if you’re serving it cold.)