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+ servings
two glasses filled with Instant Pot Eggnog

Instant Pot Eggnog

Instant Pot Eggnog is a quick and easy way to make this classic holiday beverage!
Course Drinks
Cuisine American, Western
Prep Time 4 minutes
Cook Time 10 minutes
Servings 8
Calories 290kcal


  • 5 eggs
  • 1 cup (200g) sugar
  • 3/4 cup (177 ml) heavy cream
  • 4 cups (1 L) milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg


How To Make Instant Pot Eggnog

  • Whisk the eggs, sugar, heavy cream, and milk until incorporated.
  • Pour into Instant Pot and set to sauté mode.
  • Whisk frequently until the custard begins to simmer and has thickened.
  • Turn off the heat and stir in the cloves, nutmeg, and cinnamon.
  • Refrigerate until ready to serve.

How To Make Instant Pot Eggnog Pot-in-Pot Method

  • Pour 5-6 cups of water into your Instant Pot and place the trivet in the water.
  • Set to sauté and bring the water to a boil. Place a pan or a glass bowl on top of the trivet in your Instant Pot and pour in your eggnog mixture.
  • Whisk the mixture until the temperature reaches 150F / 65C.
  • Switch the Instant Pot to the warm setting, and continue to whisk until it reaches 160F / 71C.
  • Stir in the flavorings and then refrigerate until you are ready to serve.


  • Use room temperature eggs. This will help the custard to come together easier.
  • Be sure to make the eggnog ahead of time. It needs at least three hours to cool.
  • Use an instant-read digital thermometer to make sure the eggnog reaches 160F / 71C.


Calories: 290kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 100mg | Potassium: 216mg | Fiber: 1g | Sugar: 31g | Vitamin A: 674IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1mg