First things first, make sure you have everything on hand. Lay out your ingredients on the counter. This makes the process smoother and avoids last-minute scrambles.

In the Instant Pot, add 1 cup of Arborio rice, 1 1/2 cups of filtered water, and 1/4 teaspoon of sea salt. Stir it up, so everything is evenly distributed. Lock the lid in place.

Select the "Pressure Cook" setting and set the timer for 8 minutes. That’s it! I find this time is magic for achieving the right texture.

When the timer beeps, let it naturally release for 10 minutes. Then, perform a quick release for any remaining steam. Carefully open the lid. The rice should look fluffy and have absorbed most of the water.

Next, stir in 2 cups of full-fat milk, 1/2 cup of maple syrup, and 1 tablespoon of unsalted butter. You can already smell the goodness wafting through the kitchen! Set your Instant Pot back to the "Sauté" setting. This will warm everything quickly.

In a separate bowl, beat the two large eggs. Meanwhile, stir the pudding continuously to prevent burning. Gradually add a little bit of the hot rice mixture to the eggs to temper them. This step ensures you don’t end up with scrambled eggs.

Add the tempered egg mixture back into the pot. Stir continuously until the pudding thickens, which should take about 2-3 minutes. Trust me, patience pays off here.

Finally, fold in your golden raisins, chopped dried apricots, and half a teaspoon of pure vanilla extract. Give it a gentle stir and let the flavors meld for a few more minutes.

Once the pudding has thickened, remove the pot from the heat. Give it a taste and adjust sweetness if necessary. Then, let it cool slightly before serving.