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 remaining 1 to 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
Video
Notes
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
Use relatively fresh milk. Stale milk has higher chances of curdling when heated at high temps
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.
Add some water while pressure cooking, this will prevent the milk from browning or burning at the bottom of the pot
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
Ensure the stainless steel pot, lid, and sealing ring are clean. You may want to keep a designated sealing ring for sweets and desserts
The kheer will continue to thicken as it cools down. If making ahead of time, add more milk and then reheat before serving
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
Variations
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 is completed. You can also use your favorite sweetener