To make a batch of delicious soul food eggnog, you’ll use your Instant Pot as a double boiler.

Open the Instant Po lid and pour the water inside the stainless-steel inner pot.

Then, turn the Instant Pot on using the sauté setting for 20 minutes (although you’ll likely not use all of this time, I like to allow extra for the sauté to heat up).

Pour the egg yolks and evaporated milk into the empty bowl-in-pot (or pot-in-pot) and whisk the ingredients until the mixture is blended, thick, and reaches 160 degrees F.

Use the thermometer to know when the temperature reaches 160 degrees, turn off the Instant Pot, and pour the mixture into a blender.

Add the remaining ingredients to the blender (condensed milk, cream of coconut, ½ a cup of water, ground nutmeg, cinnamon, vanilla extract, and optional rum).

Pulse for a minute or less until well blended.

Place the finished eggnog in an airtight container in the fridge to chill for at least 4 hours and shake well before serving.