A simple Instant Pot® recipe for a gluten-free, dairy-free, egg-free rice pudding.
Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.
Per Serving: 154 calories; protein 2g; carbohydrates 32.6g; fat 1.3g; sodium 273.8mg.