Instant Pot Kheer
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!
Servings 4
Calories 388kcal
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.
Video
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.
Nutrition
Calories: 388kcal | Carbohydrates: 52g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 140mg | Potassium: 535mg | Fiber: 1g | Sugar: 31g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 361mg | Iron: 1mg