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!
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.
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Notes
Condensed Milk is an optional ingredient. I recommend using it for extra creamy kheer. Cardamom powder can be bought in Indian stores. To make your own, simple crush 4-5 cardamom pods. Remove the skins, and crush the seeds in a mortar and pestle until ground. To make Vegan Kheer, substitute milk with cashew milk or almond milk. Skip the condensed milk. You can also use jaggery or coconut sugar as a substitute for refined white sugar.