Instant Pot Cornmeal Pudding

This is a "pot-in-pot" recipe, requiring a cooking pot inside the Instant Pot.  This is functionally similar to a double boiler; the food is heated by steam, rather than directly by the Instant Pot's heating element.  This is necessary to allow the gooey dairy mixture to be cooked without burning.  (I use a thin-walled stainless-steel inner pot.  A heavier inner pot, or one made from non-metallic materials, might affect the cooking time.)  Further, it's necessary to put some kind of lid on that inner pot, to prevent the pudding from absorbing the steam and leaving no water to do the cooking with.  I do this by putting an appropriately-sized plate on top of the inner pot.

The addition of skim milk powder gives the final result 50% more protein, by volume, than plain milk has.

• 4½ c (1 L) milk
• 1 c (100 g, 225 mL) skim milk powder
• Spices to taste.  This is highly variable.  I usually use something like 2 tsp ginger and 1 tsp cinnamon, with a dash of nutmeg.
• 1 c (155 g, 225 mL) fine cornmeal

First, it's necessary to get the milk almost to the boiling point.  I do this in a microwave oven, in the container I'll be using to store the finished pudding, stirring every few minutes.  It could also be done on the stove (medium heat with stirring), or even in the Instant Pot: in the inner pot, on the trivet with 1 cup of water in the Instant Pot, bring it up to a low pressure, then let it cool.

While the milk is heating, mix the dry ingredients.  When the milk is ready, pour the dry mixture into it, stirring quickly.  The mixture should thicken rapidly.  When it's thick enough that the solids won't settle out, pour it into the inner pot (if it isn't there already).

Add 1 cup of water to the Instant Pot, then place the inner pot on the trivet in the Pot.  Cover the inner pot with whatever lid you have for it.  Cook on the "Pressure Cook" setting for 15 minutes.  Wait until the pressure drops naturally, then open.

Makes about 5½ cups (1300 mL).