Instant Pot Rice Pudding – Instant Pot Kheer

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Easy and delicious this Instant Pot Rice Pudding – Instant Pot Kheer is a no fail one pot recipe with minimal ingredients. Creamy, and soft this Instant Pot Rice Pudding is the ultimate comfort food! Find out how to make old fashioned kheer right at home with my mom’s popular recipe. Thank you mom for sharing your proprietary recipe! Hope you like this Instant Pot Rice Pudding.

instant pot rice pudding

Kheer

Kheer is a pudding, originating from the Indian subcontinent. Kheer can be made with multiple key ingredients: for instance: rice, broken wheat, tapioca, and vermicelli. Rice kheer is the most popular type of kheer made in Indian homes during festivals and celebrations. Rice kheer is typically made with milk, rice, and a sweetener. Nuts, raisins, and ground cardamom (optional) are added as well. This is a perfect dessert for Diwali. This Instant Pot Rice Pudding is delicious and easy.

Making kheer in the instant pot versus stove top?

Making kheer in the instant pot is very easy. It doesn’t need to be monitored. In the stove top version milk needs continuous stirring in order to prevent it from getting scorched at the bottom of the pan. I have started making kheer more often after I discovered how easy it is to make it in the instant pot.

I am a foodie. I have tried kheer at multiple places, but I always felt, my mom’s Kheer is the best. I finally figured out the trick. Her kheer is not grainy. She blends the milk and sugar together. That gives it a very creamy texture. I have seen various versions of kheer that have a grainy texture, but honestly the blended version is the best. Don’t believe me? Give it a try.

3 tricks to making the perfect kheer in the instant pot:

Trick 1:

Blend the rice and kheer with an immersion blender after you have pressure cooked it.

Trick 2:

Add a few slivered almonds when you pressure cook the milk and rice. That enables the almonds to get moist and mix well with the kheer. It adds a delicious crunch.

Trick 3:

Add a little bit of water in the inner pot before you add the milk and rice. This step prevents the milk from getting scorched at the bottom.

What ingredients do I need to make this Instant Pot Rice Pudding – Instant Pot Kheer?

Basmati rice, whole milk, water, slivered almonds, unsalted pistachios, sugar, ground cardamom {optional}, and saffron. 

How do I make kheer in the instant pot?

Prep: First, rinse the basmati rice well. Next soak it in one cup of cold water for 30 minutes. Then after 30 minutes, drain the water and set the rice aside.

When ready to cook select sauté on the instant pot and adjust to normal. Subsequently add ½ cup water to the pot and let the water boil. 

boil water in instant pot

Once the water starts steaming add milk to the pot. (This step is key. The water needs to boil and steam before adding the milk).

add milk to instant pot

Next add rice and give it a good stir. Subsequently add 1/4 cup slivered almonds.

add almonds to instant pot

Make sure nothing is stuck to the bottom of the pot. Press cancel. Secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 22 minutes. When cooking is complete, use natural pressure release to depressurize. Open the lid.

Select saute and adjust to normal. Blend the kheer slightly with an immersion blender for about 45 seconds. Some grains need to be intact. (DO NOT ELIMINATE THIS STEP) I promise, apart from being creamy the kheer will taste notably amazing.

use emmersion bleander

Furthermore add a pinch of saffron strands (roughly 15). Next add sugar, ground cardamom (optional), and use an immersion blender to blend again for 30 seconds. Additionally, using a large spatula stir well until combined. Let the kheer saute for about 5 minutes and stir occasionally. Consequently the kheer will thicken. 

Finally, transfer into a serving bowl or small cups and let it set.

For garnish: Place a pinch of saffron in a tablespoon of milk. Let the saffron sit in the milk for 5 minutes.

Garnish the kheer with saffron/milk mix and top with pistachios and almonds.

Serve: Apart from serving the kheer hot, you can serve it warm or cold. Although some people prefer it hot, I prefer it cold. I refrigerate it for about 3 hours before serving. 

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

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Instant Pot Indian Rice Pudding / Instant Pot Kheer

Easy and delicious rice pudding (known as kheer in Hindi) is a no fail one pot recipe with minimal ingredients.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Indian, North Indian
Keyword: Diwali Dessert, Easy Kheer, Indian Dessert, Instant Pot Diwali Recipe, Instant Pot Easy Kheer, Instant Pot Indian Kheer, Instant Pot Indian Rice Pudding, Instant Pot Kheer, Instant Pot Rice Pudding
Servings: 8
Author: Shilpa

Equipment

  • Instant Pot
  • Immersion Blender

Ingredients

For the Kheer

  • 1/3 cup  long grained basmati rice  (rinsed and soaked in 1 cup of water for 30 minutes)
  • 1/2 cup water
  • 4 cups whole milk
  • 1/4 cup slivered almonds
  • 1/2 tsp ground cardamom  (optional)
  • Pinch of saffron strands  (approximately 15 strands)
  • 3/4 cup sugar

For garnish

  • 1/4 cup slivered almonds
  • Pinch of saffron strands (approximately 15 strands)
  • 1 tbsp whole milk
  • 1 tbsp pistachios chopped into thin slices (unsalted and un-shelled)

Instructions

Prep

  • Rinse the basmati rice well. Soak it in one cup of cold water 30 minutes. Drain the water and set the rice aside.
  • Chop the pistachios into thin slices

Cook

  • Select sauté on the instant pot and adjust to normal. Add ½ cup water to the pot. Let the water boil. 

  • Once the water starts steaming add the milk in the pot. (This step is key. The water needs to boil and steam).
  • Add rice and give it a good stir. Then add 1/4 cup slivered almonds.
  • Make sure nothing is stuck to the bottom of the pot. Press cancel. Secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 22 minutes. When cooking is complete, use natural pressure release to depressurize. Open the lid.
  • Select saute and adjust to normal. Use an immersion blender

    to blend the kheer slightly. Blend for about 45 seconds. That will enable the rice to blend slightly and keep some grains intact.
  • Then add a pinch of saffron strands. Add sugar, ground cardamom {optional}, and blend again with the immersion blender for 30 seconds. Let the kheer saute for about 5 minutes and stir occasionally. The kheer will thicken. Keep stirring occasionally to prevent the sugar from getting caramelized.
  • After 5 minutes of sauteing, press cancel, and transfer the kheer into a serving bowl or small cups. Let the kheer set.

Garnish

  • Place a pinch of saffron in a bowl in a tablespoon of milk. Let the saffron sit in the milk for 5 minutes. Garnish the kheer with saffron/milk mix and top with pistachios and slivered almonds.

Notes

  • This recipe is for delicious creamy thick kheer. If you like it watery then do not saute for very long. However, thick set, cold kheer is delicious.
  • I personally don’t add ground cardamom. You can eliminate it if you like.
 
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