Instant Pot Custard (5 Ingredients Only)This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies here
This custard recipe is made using an Instant Pot and made with five popular ingredients.
Ever tried Instant Pot custard? If you haven’t good news, you will learn how to create this delicious and straightforward pressure cooker custard.
What I love about this IP custard recipe is that there are only four ingredients.
The prep time is not complicated and setting your Instant Pot, or favorite electric pressure cooker is super easy as well.
Instant Pot Custard Ingredients
To begin making this IP custard recipe, you are going to need the following ingredients:
- ground nutmeg
How to Make Instant Pot Custard
We got the ingredients now it is time to cook this custard. Gather your ingredients and a mixing bowl and follow the steps below.
We will begin by combining the eggs, sugar, vanilla, and milk and mix them all. Make sure you mix them well.
After you are done, pour the mixture into a lightly buttered or cooking spray into a 1 or 1 1/2 baking or souffle dish. You can even use large ramekins that can fit your instant pot or favorite electronic pressure cooker.
Next, you are going to add 1 to 1/2 cups of water to your instant pot.
Place a trivet or ring of aluminum foil in the Instant Pot. Close the lid on the Instant Pot and turn the valve to seal.
Hit the Manual button or Pressure Cook button, and set it to 7 minutes. Once it is done, you can do a quick release.
Your Instant Pot Custard is ready!
Instant Pot Custard Recipe
Ready to make this Instant Pot Custard recipe? Here’s the recipe card with the exact measurements. Press the print button located below to print the recipe.
Instant Pot Custard (5 Ingredients Only)
Learn how to create this creamy five-ingredient custard recipe using your Instant Pot.
- 3 eggs, lightly beaten
- 1 tsp of Vanilla
- ⅓ cup of sugar
- 2 cups of milk
- ¼ teaspoon ground nutmeg
In a mixing bowl combine eggs, sugar, vanilla, and milk; mix well.
Pour into a lightly buttered (or sprayed with nonstick cooking spray) 1 or 1 ½ quart baking or souffle dish, or large ramekins which will fit in the instant pot, and sprinkle with the nutmeg. Add 1 to 1 ½ cups of water to the inner pot and place a trivet or ring of aluminum foil in the instant pot.
Close the lid on the Instant Pot and turn the valve to sealed. Cook on the manual high setting for 7 minutes. All for a quick release.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 149mgSodium: 117mgCarbohydrates: 23gFiber: 0gSugar: 17gProtein: 9g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
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Try these recipes:
- Instant Pot Orzo & Italian Sausage Stuffed Peppers Recipe
- Instant Pot Black Beans / Frijoles Negros
- Instant Pot Puerto Rican Potato Salad
Mine came out watery..what did I do wrong ?
Liz—should the ramekins or soufflé dish be covered by foil or parchment before turning the instant pot on?
Liz, if you read this – you cooked it too long. I always used to cook mine too long, too. Sometimes up to 20 minutes. Seven minutes does not seem like enough time LOL. I cooked mine 7 minutes this time and it was perfect!
Sorry Joyce, I meant to address my question to you, not Liz!
Should the soufflé dish or ramekins be covered before locking the lid and turning it on?