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rice kheer served in 3 silver bowls
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4.32 from 44 votes

Instant Pot Rice Pudding

A lightly sweetened creamy Indian dessert made with rice and milk that is infused with aromatic saffron and cardamom
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dessert
Cuisine: Indian
Servings: 6
Calories: 285kcal


  • 1 tablespoon ghee
  • ½ cup white rice basmati or short grain amber mor, Rinsed and drained
  • 4 to 5 cups low fat milk divided
  • ½ cup sugar more or less depending on taste
  • teaspoon salt
  • 1 teaspoon cardamom powder
  • 4 tablespoons nuts almonds, and walnuts coarsely chopped or sliced(optional)
  • 2 tablespoons raisins optional, rinsed and pat dried
  • ½ teaspoon saffron optional
  • 1 tablespoon shredded unsweetened coconut optional


  • Turn Instant Pot to Sauté mode. Add ghee and rice. Sauté for 30 seconds.
  • Add 3 cups low-fat milk, 1 cup of water, sugar, cardamom powder, nuts, saffron, raisins, coconut, and salt.
  • Close Instant Pot lid with the pressure valve to sealing. Press the Porridge button. Allow Natural Pressure Release.
  • Open Instant Pot, Mash the rice with the back of a spoon. Add 1-2 cups of low-fat milk (depending on the consistency you like). Add more sugar if needed.
  • Cook on saute for 2-3 minutes or keep on the warm mode until ready to be served. Serve Warm or Chilled




  1. Rinse the rice and then drain all the water out. If using raisins, make sure to rinse and pat dry. Basically, we want to remove any dirt or impurities from ingredients so the milk does not curdle
  2. Use relatively fresh milk. Stale milk has higher chances of curdling when heated at high temps
  3. Use low-fat milk! Whole milk is high in protein and the proteins can separate with the high heat of pressure cooking making it look like the milk has curdled.
  4. Add some water while pressure cooking, this will prevent the milk from browning or burning at the bottom of the pot
  5. Do not quick release. Milk will splutter all over causing a mess. You want the Instant Pot to naturally release which gradually lowers the temperature of the milk inside
  6. Make sure the stainless steel pot, lid, and sealing ring are clean. You may want to keep a designated sealing ring for sweets and desserts
  7. The kheer will continue to thicken as it cools down. If making ahead of time, add more milk and then reheat before serving
  8. If you like to add cream or full-fat milk for a rich creamier texture, make sure to add it after the pressure cooking cycle is complete


  • For the non-dairy version, substitute ghee with vegan butter and milk with almond milk
  • Allergic to nuts, simply skip them or add the ones you can eat as a garnish
  • When short on time, skip the sautéing of rice and simply dump all the ingredients and press the porridge button
  • Want to make it less sweet, stir in sugar to taste after the pressure cooking cycle competed. You can also use your favorite sweetener 


Calories: 285kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 126mg | Potassium: 325mg | Fiber: 1g | Sugar: 24g | Vitamin A: 160IU | Vitamin C: 0.6mg | Calcium: 198mg | Iron: 0.6mg
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