The most amazing Instant Pot rice pudding recipe that takes just 10 minutes and is the best dessert! Just a few ingredients and great either warm or cold.
I will say that this is the most amazing Instant Pot rice pudding recipe ever! This is actually the first dessert I’ve made in my new 7 in 1 favorite appliance and it came out great on the first try (isn’t always the case when I am trying something new). Just enough of a treat for the 5 of us after dinner, and this instant rice pudding could easily be doubled for a larger crowd. With only a few ingredients it is an easy dessert you can throw together and eat either warm (oh so good) or cold. Here is how you make it, it’s now one of our favorite dessert Instant Pot recipes. (affiliate links present)
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I like a generous amount of cinnamon and nutmeg on the top of my serving but alone it is great too. With a bit of added vanilla while you’re cooking, and almond extract is fabulous too you can personalize this Instant Pot dessert to your liking. From start to finish it took about 17 minutes, perfect for making right after dinner is over to get it hot and fresh. Of course you can put it in small bowls, cool, and then chill it in the fridge too which will really thicken it up. Just depends on your preference. I have made it on my stovetop before but using an Instant Pot <– one I have, is SO much easier and quicker!
Instant Pot rice pudding recipe
The most amazing Instant Pot rice pudding recipe that we make often! Total comfort food dessert that is just sweet enough and easy to make in this pressure cooker.
- 1 c uncooked rice
- 1/2 c sugar
- 1 c water
- 1.5 tbsp butter
- 2 c milk 2% or whole is best
- 1 egg
- 1/4 c evaporated milk
- 1/2 tsp vanilla
- 1/2 tsp almond extract - optional
- pinch of nutmeg - optional
- pinch of cinnamon - optional
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Put Instant Pot on saute and add butter until melted.
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Add rice and stir so rice is coated.
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Add milk, water, vanilla, cinnamon, almond extract if desired and sugar. Stir until combined.
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Put lid on IP and close steam valve.
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Set to manual, pressure, high, for 14 minutes (if you like your rice more turgid set it for 12).
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When done do a slow release on the steam valve and carefully lift lid. (it will not look done, that is okay)
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In a small bowl whisk egg and evaporated milk together.
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Spoon a spoonful of rice pudding mixture into egg mixture and stir, add another warm spoonful of rice mixture and stir.
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Then add bowl full of egg mixture into your IP or pressure cooker and set to saute.
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Allow to get hot enough where it bubbles for about 30-60 seconds, stir slowly when it starts to bubble so it doesn't stick to bottom.
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It will begin to thicken. Serve warm or chilled, top with cinnamon or nutmeg.
When you take the lid off initially after it’s cooked for 14 minutes the rice will not seem quite cooked enough, but it will. Stir to separate rice and then follow directions adding some rice mixture to your egg mixture so it warms up before adding to your IP and simmering a bit longer to finish cooking the rice.
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Taste good ,but not creamy, have to add milk before I serve. Thank you for sharing. Michele
If you were to double or triple this recipe do you think the 14 minutes would still work or the time should be increased?
I like your little nutrition facts. However, it doesn’t say how much a serving is (1 cup, etc.?)
Has anyone used almond milk instead of cows milk?
Can I use whole milk in place of evaporated at the end?
Just tried it and it came out perfect!
OH yeah!!
Do you use regular rice or can you use instant rice?
…just read through the page.
Instant rice.
thanks
No I didn’t use instant rice, regular jasmine rice.
I think I’ve shared your recipe with at least 20 people. I love my IP, and my daughters love this recipe….I was a bit naughty just now and made it for breakfast 🙃🙄.
Thank you for sharing! It’s one of our favorites too. 😉
Want to make this but I have a question regarding the steam release: when you say quick release do you mean that after the 14 minutes I would just move the knob to steam and wait for the pressure button to go down? I’m very new to pressure cookers and don’t want to explode my new toy!
Thank you!!
You do a slow release on this recipe meaning close the steam valve before starting. Then when it is done move it just slightly so the steam comes out slowly instead of pushing it all the way open and the steam bellows out quickly.
Omgoodness! I made this for my daughters and they proclaimed it the best rice pudding they have ever had. Thank you for sharing.
OH I am so glad!!
Please send me the rice recipe. Thank you
Can I use brown rice?
I was wrong: the 1C water was there in the cooking instructions the whole time (maybe I need new glasses). I cooked 13 min (jasmine rice) and it came out fine. I added a 1/4 C or so of raisins at the very end. Good recipe!
Awesome!!
The cooking instructions never mentioned the 1C water. Also, it is unclear whether to cook for 14 minutes or for 10 plus simmer to finish.
Yes you add water at beginning too. Set high pressure to 14, then after releasing steam you simmer just for a few min. until it bubbles.
Probably, I haven’t. You just don’t want to put too much in or it won’t cook properly.
I’m also not clear on how long to cook it, is it 10 minutes or 14? Recipe says 14, but you mention 10 minutes in other places.
14 minutes is perfect.
Never saw how to make it?
There’s a recipe box with ingredients needed and instructions above in the post.