Instant Pot Rice Kheer is a delicious, creamy Indian style rice pudding made with rice, milk and sugar and infused with saffron, cardamom and topped with dried fruits.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 6
- Category: Dessert
- Cuisine: Indian
Ingredients
- 5 cups milk (full fat) ((or almond milk if vegan))
- 1/4 cup water
- 1/2 cup basmati rice ((Or any medium grain white rice, rinsed))
- 1/2 cup sugar (adjust to taste)
- 1/4 cup almonds (sliced)
- 2 tablespoons pistachios (chopped)
- 1 pinch saffron strands ((soaked in 1 tablespoon of warm milk), optional)
- 1/2 teaspoon cardamom powder
Method
Instant Pot Method:
- Sanitize the Instant Pot parts well before making the sweet dish.
- Press the SAUTE and add 1⁄4 cup water to the pot. Once the water begins to steam or boil, pour the milk into the pot. *Do not skip this step as this prevents the milk from scorching the bottom of the pot.
- Next add rinsed rice in the instant pot. Stir well. Close the lid with valve position to ‘Sealing’.
- Press Porridge button for 20 minutes on high pressure. Once the pot beeps, allow Natural Pressure Release.
- Open the lid and using the back of your ladle or potato masher, mash the rice a bit which makes pudding naturally creamy. This step is optional. Press ‘SAUTE’ again and then add sugar, almonds, pistachios, cardamom powder, saffron milk and mix it well.
- Boil it for another 2-3 minutes or until kheer thickens. Stir Continuously
- Rice Kheer/Pudding is Ready. Let it cool, it will thicken as it stands. Serve hot or chilled.
Stovetop Pressure Cooker Method:
- If you are making below mentioned quantity use a larger pressure cooker just to avoid spilling of the milk. Follow the same recipe. Pressure cook the kheer in medium flame for three to four whistles.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.