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4 from 1 vote

Instant Pot Creamy Eggnog

Course Beverages
Cuisine British
Keyword Creamy Eggnog, heavy cream
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 277kcal


  • 3/4 cup sugar
  • 2 cup whole milk
  • 1 cup heavy cream
  • 1/2 tsp ground nutmeg
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 6 eggs


  • In a bowl, add the eggs and beat well.
  • Add the sugar and beat until dissolved completely.
  • Add the milk and stiruntil well combined.
  • In the pot of instant pot, place some water and swirl it to cover the bottom.
  • Remove the water from pot. (Do not dry the pot).
  • In the pot, place the egg mixture.
  • Secure the lid and turn to “Seal” position.
  • Select “Yogurt” and use the adjust button for 2 times or until the display reads “Boil”.
  • Cook for about 20-25 minutes.
  • Press “Cancel” and remove the lid.
  • With wire whisk, beat the mixture well.
  • Arrange a fine mesh sieve over a bowl.
  • Through the sieve, strain the eggnog mixture, pressing with the back of a spoon.
  • Add the heavy cream, nutmeg and vanilla extract and stir to combine.
  • Transfer the eggnog into a container and refrigerate overnight before serving.
  • Serve with the sprinkling of cinnamon.


Calories: 277kcal