This holiday-inspired dessert or indulgent breakfast recipe for Instant Pot Chocolate Peppermint Rice Pudding is inspired by my family's Norwegian heritage.
Add uncooked rice, 3 cups of milk milk, maple syrup and salt to the Instant Pot or pressure cooker.
Close the lid of the Instant Pot to seal it. Make sure the vent is set to “sealed.”
Select “Porridge”, which is automatically set to cook for 20 minutes.
After 20 minutes, the Instant Pot will beep. Immediately push the “Keep Warm” button. Wait for 10-12 minutes for the pressure to naturally release.
Release any remaining steam from the vent and lightly cover the valve with a towel.
Stir in vanilla paste, peppermint extract, espresso powder, 1/2 cup half and half and 1/2 cup milk.
Top with chocolate chips, sprinkles and a few Tablespoons of milk if you want a creamier texture.