- In the Instant Pot, add rice, water, and salt. Stir to combine.

- Lock the lid in place, and make sure the valve on top is set to “SEALING.”

- Select “HIGH PRESSURE” and a cook time of 3 minutes. Allow to naturally release for ten minutes after the cooking time ends, then do a quick release by moving the valve on top to “VENTING.”

- Open the lid and add 1 ½ cups of the milk and the sugar. Stir until combined.

- Select “SAUTE” and add in the eggs, remaining milk, and vanilla. Cook until the pudding begins to boil and thicken. Turn off and fold in raisins if desired.

- Serve hot or cool. Store covered In the refrigerator. For leftovers, add a touch of milk and microwave for 30 sec. to restore creamy texture.