In a 6 quart Instant Pot, stir together rice, water, 2 tablespoons butter, and salt.

Close and lock the lid; be sure the pressure valve is pointing toward SEALING.

Cook on HIGH pressure for 5 minutes.

Allow the Instant Pot to naturally release for 10 minutes, then release any remaining pressure by flipping the valve toward VENTING.

Fluff rice with a fork, then stir in 1 1/2 cups half and half and sugar.

In a medium sized bowl, whisk remaining 1/2 cup half and half together with the eggs, sour cream, vanilla extract, almond extract, and cinnamon.

Pour mixture through a fine mesh strainer (use a rubber spatula to push it through easily) into Instant Pot.

Hit SAUTE on the Instant Pot and bring to a simmer, stirring almost constantly to avoid burning.

Turn off the Instant Pot, remove the pot from the base, then stir in the raisins and remaining 2 tablespoons butter.

Pudding will thicken as it cools.

Serve warm or chilled from the fridge and top with whipped cream, if desired.

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