5.0 from 36 votes
Instant Pot Rice Pudding
The Instant Pot makes a supremely rich and creamy rice pudding with a practically hands off method. This is the easiest rice pudding I've ever made, and the result is sheer perfection.
Total Time
30 mins
Servings: 6 servings
Calories: 309 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3/4 cup Arborio rice, a starchy Italian short grain rice.
- 1/2 cup granulated sugar
- 2 1/2 cups whole milk
- 1 cinnamon stick
- 1/4 tsp kosher salt
- 2 egg yolks
- 1/2 cup heavy cream
- 1 tsp vanilla bean paste Buy it here.
Instructions
- Add rice, sugar, salt, milk, and cinnamon stick to the Instant Pot.
- Secure the lid, turn the pressure release valve to the SEALING position.
- Turn the machine on and press PRESSURE COOK (it will default to HIGH PRESSURE)
- Set time to 10 minutes with the + BUTTON
- When the beeper goes off, do nothing for 10 minutes, then release the pressure by setting the pressure release valve to the VENTING position.
- After the pressure has released, open the pot and give everything a good stir. Remove the cinnamon stick. Note: it will look thin and lumpy at this point but don't panic!
- Stir in the egg yolk, cream, and vanilla mixture. Stir for a couple of minutes so the egg yolks cook and the pudding thickens. Note: the pudding will still seem a little loose ~ this is good. It will continue to thicken as it cools.
- Spoon into small serving cups or glasses.
- Serve the pudding right away, or chill it (I like to enjoy it warm!) The pudding will thicken considerably as it chills. Top with whipped cream and a dash of cinnamon if you like.
- If you would like to keep the pudding warm, press the KEEP WARM button and replace the cover. You can keep the pudding warm up to 2 hours. Be sure to give it a good stir before serving. Note: my machine's KEEP WARM setting has 3 levels, and I used the middle one, which reads NORMAL.
Cup of Yum
Notes
- Be sure to use Arborio rice for this recipe. I have not tested it with other types of rice and you may not have the same results.
- The cinnamon stick gives the pudding a very gentle hint of cinnamon. If you don't have one, use 1/2 teaspoon of ground cinnamon, or more to taste.
- If you don't have vanilla bean paste, add 1 1/2 teaspoons of vanilla extract.
- Recipe is lightly tweaked from The New York Times
Nutrition Information
Calories
309kcal
(15%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
102mg
(34%)
Sodium
152mg
(6%)
Potassium
177mg
(5%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
544IU
(11%)
Vitamin C
1mg
(1%)
Calcium
142mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 309
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 102mg | 34% |
| Sodium | 152mg | 6% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.