Add the olive oil to Instant Pot and press the “Sauté” button. Adjust the heat setting to normal. Add rice and stir until it's coated in the oil and lightly toasted (approximately 2 minutes.)

Turn the Instant Pot off and add 2 cups of almond milk. Also add in the maple syrup, vanilla extra, cinnamon, and salt. Combine thoroughly.

Place the lid on the Instant Pot and lock it into place. Press the "manual" button and adjust the setting to high. Set cook time to 10 minutes and set the pressure valve to "sealing."

While that is cooking, whisk the eggs with the remaining almond milk in a medium-sized bowl and set aside.

When it's finished cooking, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for approximately 15 minutes and then release the remaining pressure manually.

Remove the lid and transfer a scoop of the hot rice to the beaten eggs. Whisk to combine. Repeat with another scoop of rice and then whisk the tempered egg mixture into the hot rice mixture in the Instant Pot.

Press the “Sauté” button and adjust the heat setting back to normal. Stir the mixture regularly until the pudding thickens and the egg is thoroughly incorporated. (Approximately 4 minutes.)

Turn the Instant Pot off and immediately remove the container to prevent scorching. Allow the rice pudding to cool slightly before serving or storing.

Serve warm, hot or even chilled and top with your favorite toppings/garnishes.