Instant Pot Kheer is a classic Indian rice pudding infused with cardamom and saffron. This is an easy, no-fuss recipe for rich, creamy, and delicious Instant Pot Rice Pudding!
(This recipe was first published in July 2018 and has been updated with new instructions and images)
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Rice pudding is enjoyed universally, but I am partial to the Indian version of rice pudding aka, Kheer which is infused with the flavor of cardamom and saffron, making any other version of rice pudding pale in comparison! What makes it the perfect Instant Pot rice pudding, is that it is the perfect lazy man’s indulgent dessert. It is a dump-and-go recipe for - with almost no effort at all!
Don't be fooled by the simplicity of this recipe. It tastes just like authentic 'Chawal ki Kheer' or Kheer made with rice. Indian rice pudding is traditionally made by simmering rice with cardamom and saffron-infused milk on the stovetop until cooked to perfection. However, in this easy recipe, we make kheer in the Instant Pot by cooking rice with milk, sugar, saffron, and cardamom in the pre-programmed 'Porridge' mode of the Instant Pot.
The Porridge Mode of the Instant Pot is perfectly suited to make this kheer. This is a preprogrammed mode for pressure cooking rice porridge. Definitely a quick and easy hack to making the best and easiest kheer!
My pro tip is to add just a little condensed milk right at the end of the pressure cooking cycle. This will let the porridge thicken and give it that rice kheer taste that replicates the traditional stovetop kheer recipe.
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.
Why this recipe works
- No more stirring continuously on the stovetop
- Hands-free, dump and go recipe
- Rich, creamy, aromatic, just like authentic 'chawal ki kheer'
Ingredients
Here are all the ingredients you will need to make Instant Pot Kheer:
Ingredient Notes
Rice - For the best kheer, you need long-grained Basmati rice which has a slight aromatic taste and releases just enough starch to make a creamy textured kheer. Optionally, any white rice will do.
Milk - Use full-fat milk, To make it vegan, you can use cashew milk or almond milk as a substitute.
Nuts and Raisins - I like to saute cashews and raisins in ghee before pressure cooking the rice and milk. The nuts and raisins give the kheer so much more flavor.
Saffron - Authentic Chawal Ki Kheer is made with saffron and cardamom as aromatics. The saffron also lends a nice golden yellow tinge.
Cardamom - Unfortunately I missed it in the image above, but cardamom is a key ingredient for authentic kheer. Do not skip it if you can. The aroma and flavor it adds to the rice pudding is absolutely lovely.
Condensed Milk - This is a completely optional ingredient. I recommend adding it at the end and mixing it well with the finished kheer. It instantly makes the rice pudding creamier and richer.
Sugar - Traditionally, white sugar is used to make kheer. You can substitute with coconut sugar or jaggery. I have used both to make different versions of this recipe.
Step by Step Recipe Instructions
Start by setting the Instant Pot to 'Saute' mode. Add ghee.
Add the cashew nuts and raisins and saute until nuts are slightly browned.
Hit 'Cancel' and add rice.
Add milk, cardamom powder, saffron, sugar, and mix well.
Set the Instant Pot to 'Porridge' mode. It will default to 20 minutes of pressure cooking time. Let the pressure cooking cycle complete.
Once the cooking cycle is complete, let the pressure valve drop by itself (Natural Pressure Release - NPR). Then open the lid of the Instant Pot.
Pro Tip - This is optional, but a recommended step - Add 1/3 cup of condensed milk and mix well. Cover with the lid and let sit for 5 minutes before serving.
Once done, your Instant Pot kheer should look like this! Serve immediately or cool and refrigerate.
Frequently Asked Questions
This is not necessary. Rinsing the rice gets rid of excess starch and impurities. In this recipe, we need that starch for that creamy texture. Rinsing is not recommended.
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!
Basmati rice! This is the best rice you can use for kheer. Long-grained basmati rice has a nice aroma and is well suited to make kheer. You can optionally use any variety of white rice for this recipe. Remember that brown rice will take much longer to cook.
Yes! Condensed milk and milkmaid are the same. Milkmaid is a popular brand name for sweetened condensed milk. You can use any brand of condensed milk for this recipe.
Similar Instant Pot Recipes
Instant Pot Lemon and Berry Pudding
Instant Pot Gingerbread Pudding Cake
Instant Pot Kheer
Equipment
Ingredients
- 2 teaspoons ghee
- 2 tablespoons Cashews chopped
- 2 tablespoons Golden Raisins
- ½ cup Basmati Rice
- A few strands saffron
- 4 cups Milk (full fat)
- ½ teaspoon Cardamom Powder
- ⅓ cup Sweetened Condensed Milk
Instructions
- Turn on the IP in 'Saute' mode, in the 'More' setting.
- Add the ghee, followed by the cashews and raisins. Saute for a minute or two until cashews start to brown.
- Add the rice, followed by the milk, cardamom powder, sugar, and saffron. Mix well to combine.
- Put on the lid of the IP, and set to 'Porridge' mode. This is a pre programmed setting for Pressure Cooking for 20 minutes.
- Once the cooking cycle is complete, let the steam release on its own, and once the vent has come down, open the lid of the Instant Pot.
- Add the condensed milk and stir. Cover with the lid and let it sit for 5 minutes. Serve warm or cool and refrigerate.
Hi Paun, if you are using a 6-quart then it is safe to double the recipe. If may not be safe to try this in a smalerl IP. The time should be set at 30 mintes itself, however, the IP itself may take more time to come to pressure ie, start the countdown from 30 mins. Good luck and let me know how it went! I'd love to hear back from you.
Hi Shinta
I'm making this for a party. If I am doing 2 cups of rice would my milk be 8 cups and double everything else and set for 30 also? Thanks in advanced.
Hi Shinta,
The recipe looks yummy! I am having guests over planning to try it. What if I want to double the quantities? Same 30 pressure cooking settings?
I haven't jumped on the instant pot bandwagon, but I'm seeing so many good recipes that I'm thinking I may get one.
I can assure you that would be decision you would never regret!
I've never tried Rice pudding, but this looks and sounds so flavorful and creamy!
Do give it go sometime!
I use my Instant Pot all the time but I never thought to make rice pudding in it. I bet the saffron really adds a delightful flavor to this.
You had me at cardamom! Love rice pudding and this version looks incredible!
Thank you! Caradmom is very common to Indian puddings and desserts.
What a delicious looking recipe! Video looks awesome too 🙂
thank you so much for your feedback! Glad you liked it