Go Back
+ servings

Instant Pot Egg Nog

Super Easy and Delicious Eggnog made in the Instant Pot is a great holiday treat. Don't settle for store-bought eggnog when you can have this bit of deliciousness!
Course Drinks
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 people
Calories 278kcal
Author Ginny


  • Instant Pot


  • 6 large eggs
  • 2/3 cup sugar
  • 2 cup whole milk
  • 1 cup heavy cream
  • 1/2 tsp pure vanilla
  • 1/2 tsp nutmeg


  • Place trivet in pot, along with 5 cups of water.
    Top down view of instant pot with five cups of water and the trivet to start the process
  • Turn on sauté setting and bring to a boil.
  • Add eggs to a blender and bend until they are fully broken up into a homogenous mixture, about 15 seconds. Add sugar and blend until combined. 
    After a few seconds, the eggs are whipped and still in the high speed blender
  • Finally, add milk, cream, vanilla, nutmeg, and salt.
    Vitamix after blending the milk, cream nutmeg and vanilla with the eggs
  • Blend for about 30 seconds, until all combined.
  • Pour eggnog into a 1.5 quart pyrex dish.
    Inside the Instant Pot with the Eggnog wishing with a thermometer in the back
  • Place pyrex dish on top of trivet.
  • Water should come up about halfway on the sides. 
  • Whisk eggnog frequently while water comes back up to a boil. Once the eggnog reaches 150 degrees, switch Instant Pot to “keep warm” setting. Continue mixing frequently until the eggnog reaches 160 degrees.
    Keep the Instant Pot on saute until the eggnog in the pyrex reaches 160 degrees
  • Then transfer to an airtight container and chill overnight or serve hot by ladeling from the pyrex.


Serving: 0.5cup | Calories: 278kcal | Carbohydrates: 25g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 205mg | Sodium: 114mg | Potassium: 179mg | Sugar: 24g | Vitamin A: 766IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg