Pour water, rice and a pinch of salt into your Instant Pot.
Cook at high pressure for 3 minutes.
When cooking time ends, wait for a natural steam release for 10 minutes.
Once done, do a quick pressure release and open the lid.
Add 1/2 cup of milk and sugar into the pot, and stir well.
In a small bowl, mix another 1/2 cup of milk with whisked egg and vanilla extract to obtain a creamy texture.
Pour the mixture into your Instant Pot and stir well to let it combine with the rice.
Press “Saute” and cook for 3 minutes, until it starts to boil.
Take it out and let it cool at least for 20 minutes before serving.