Kheer is a classic Indian rice pudding infused with cardamom and saffron. It can be made in the Instant Pot, with commonly available ingredients.
Rice pudding is enjoyed universally, but I love the Indian version aka, kheer which is infused with the flavour of cardamom and saffron, making any other version of rice pudding pale in comparison. Kheer is a classic Indian dessert and I am quite partial to, not the least because it is the perfect lazy man’s indulgent dessert.
What you need to keep in mind to make a delicious Instant Pot Kheer:
- Conventionally, kheer is prepared by cooking rice in milk and sugar in an open pan over low heat. But this recipe calls for making kheer in the pressure cooker, which I prefer, as pressure cooking pressure cooking gives the kheer an unmatched consistency. If you have the Instant Pot , you don’t need to supervise or keep stirring the rice. Like I said, the perfect lazy man’s dessert!
- I have used sweetened condensed milk in my recipe, but you can also substitute condensed milk for regular, full-fat milk and sugar. For my recipe, I have used 1/2 cup of rice, 4 cups of milk and 1 can (14 ounces or 400 grams) of sweetened condensed milk. For the same amount of rice, add 9 cups of milk and 2 cups of sugar (adjust the sugar as per your preference).
- The kheer can take on a mild pinkish hue. This is because pressure cookers cause the sugars in the ingredients to caramelize, making the milk take on a light brownish-pink hue. If you’ve made dulce de leche in your pressure cooker, you’ll relate to this. This is what is called the ‘Maillard reaction’ and is consistent with pressure cooking. I for one, love caramelized flavors, and I am partial to the slightly pinkish-brown color rendered by the caramelization in the Instant Pot. The taste of this kheer and its consistency is spot-on!
This recipe is almost entirely a chuck-it-and-forget-about-it recipe, do take a look at the video below to see how simple it is to make this classic Indian dessert.
Instant Pot Kheer
- Turn on the IP in 'Saute' mode, in the 'More' setting.
- Add the ghee, followed by the rice. Saute for a minute.
- Add the silvered almonds, followed by the milk. Stir all the ingredients and combine.
- Add the condensed milk, followed by the cardamom powder and stir again.
- Add the saffron strands and stir well, combining all ingredients.
- Put on the lid of the IP, and with the vent in 'sealing' position, switch to 'Manual' mode, in 'High' setting. Set the time for 30 minutes. Let the ingredients pressure cook, and let the steam release naturally (do not open the vent to release steam)
- Once the steam has released, turn off the IP, and open the lid. Give the kheer a few swift stirs.
- Serve the kheer with pistachios to garnish.