Raspberry-Vanilla Bean Rice Pudding


  • 1 cup Water
  • 2 cups milk
  • 1/4 cup sugar
  • 3 tablespoons seedless raspberry jam
  • 1 cup Arborio rice
  • 1 cinnamon stick
  • 1 teaspoon vanilla bean
  • 2 cups raspberries
  • 1/2 cup heavy cream
  • Select sauté on the Instant Pot and adjust to normal. Add the water, milk, sugar, and jam to the pot. Cook and stir until sugar and jam dissolve.
  • Press cancel. Stir in the rice and cinnamon stick. Split the vanilla bean with the tip of a small sharp knife and scrape the seeds into the pot. Add the bean to the pot.
  • Secure the lid on the pot. Close the pressure-release valve. Select porridge. When cooking is complete, use a natural release to depressurize.
  • Remove and discard vanilla bean and cinnamon stick. Stir in fresh raspberries and cream.
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