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.