Step 1

To the Instant Pot, add water, salt, and rice (in that order.) Do not stir the rice.

Step 2

Lock the lid, turn the knob to sealing, and cook on manual high pressure for 3 minutes. Allow a 10 minute natural pressure release, then release the rest of the pressure.

Step 3

Fluff the rice with a fork, then add sugars, pumpkin pie spice, pumpkin puree, and stir to combine until the sugar is completely dissolved.

Step 4

Set the Instant Pot to Normal Saute, then add 1/2 cup milk and stir.

Step 5

Crack two eggs into the remaining 1 cup of milk and whisk completely.

Step 6

With the rice pudding simmering, whisk or stir the rice pudding rapidly while slowly pouring the egg mixture into the rice pudding.

Step 7

Cook on low saute for about 5 minutes or until thick (or desired consistency). Turn off the heat, add the vanilla, butter, and cream.

Step 8

Enjoy with a sprinkle of cinnamon!