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Rice Pudding / Kheer - Instant Pot
4.8 from 753 votes

Rice Pudding / Kheer - Instant Pot

This Instant Pot Rice Pudding (Kheer) uses milk, rinsed white rice, sugar, and optional nuts, raisins, cardamom, and saffron cooked under pressure to create a creamy, fragrant dessert. The texture is soft with a gentle sweetness and spice from cardamom, enhanced by crunchy nuts and plump raisins if included. It can be served warm or chilled for comforting versatility.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 6
Calories: 256 kcal
Course: Dessert
Cuisine: Indian

Ingredients

  • 5 cups milk whole
  • 1/2 cup white rice preferably small or medium grain, rinsed
  • 1/2 cup sugar (adjust to taste), see notes
  • 1/4 cup mixed nuts chopped or sliced (cashews, almonds, walnut, pistachios) (optional, roasted
  • 1 tablespoon raisins (optional)
  • 1 teaspoon cardamom powder optional, aka Elaichi
  • 1/8 teaspoon saffron optional, aka Kesar

Instructions

    Cup of Yum
  1. Sanitize the instant pot steel insert, lid and sealing ring thoroughly. If you have an extra sealing ring for sweet foods, use it. 
  2. Add all the ingredients in the instant pot steel insert. Close lid with vent in sealing position. (Based on your preference, you can add sugar, nuts and raisins after pressure cooking too) 
  3. Set instant pot to PORRIDGE mode for 20 minutes on high pressure. When instant pot beeps, let the pressure release naturally.
  4. Open Instant Pot and mix well. Rice pudding is ready. Serve warm or chilled.
  5. If needed, to get the desired consistency, cook on SAUTE mode for 2-3 mins. Or add more milk, mix and let it boil for a minute.  

Notes

  • Substitute jaggery or coconut sugar by adding it after cooking to avoid milk curdling.
  • Roast nuts separately or sauté in ghee before adding for enhanced flavor.
  • Store cooled kheer in refrigerator; it thickens upon storage but can be thinned with additional milk when reheated.
  • Remove the inner pot after cooking to prevent sticking and overcooking at the bottom.
  • This recipe is tested in a 6-quart Instant Pot; smaller or doubled quantities may affect results.
  • For flavor variations, add cinnamon powder or vanilla essence.

Nutrition Information

Calories 256kcal (13%) Protein 7.4g (15%) Fat 8.4g (13%) Saturated Fat 3.5g (18%) Cholesterol 16mg (5%) Sodium 67mg (3%) Potassium 300mg (6%) Fiber 0.9g (4%) Sugar 26.1g (52%) Calcium 150mg (15%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 256

% Daily Value*

Calories 256kcal 13%
Protein 7.4g 15%
Fat 8.4g 13%
Saturated Fat 3.5g 18%
Cholesterol 16mg 5%
Sodium 67mg 3%
Potassium 300mg 6%
Fiber 0.9g 4%
Sugar 26.1g 52%
Calcium 150mg 15%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.