The easiest Instant Pot rice pudding recipe ever that takes just 10 minutes and is the best dessert we’ve made so far in our pressure cooker. Just a few ingredients and it’s great served either warm or cold. We’ve even made this as a breakfast treat and can be made dairy free too!
I will say that this is the most amazing and the easiest 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. (originally published 2/17)
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!
This is what you need and a video showing how I make this Instant Pot rice pudding recipe:
If you’re making dairy free rice pudding then make these substitutions
- Almond milk or lactose free milk vs. milk
- Coconut evaporated milk vs regular evaporated milk
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
Put Instant Pot on saute and add butter until melted.
Add rice and stir so rice is coated.
Add milk, water, vanilla, cinnamon, almond extract if desired and sugar. Stir until combined.
Put lid on IP and close steam valve.
Set to manual, pressure, high, for 14 minutes (if you like your rice more turgid set it for 12).
When done do a slow release on the steam valve and carefully lift lid. (it will not look done, that is okay)
In a small bowl whisk egg and evaporated milk together.
Spoon a spoonful of rice pudding mixture into egg mixture and stir, add another warm spoonful of rice mixture and stir.
Then add bowl full of egg mixture into your IP or pressure cooker and set to saute.
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.
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.
Looking for more Instant Pot desserts?
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