How to make rice pudding with Instant Pot?

Add white rice, water, cinnamon, nutmeg, and salt straight into the Instant Pot to get started. Cook under pressure for 10 minutes, quick release, and stir in a whisked mix of milk, eggs, sugar, and vanilla. Turn on the sauté setting and stir gently until the pudding thickens into a creamy, luxurious texture.

Is there anything you should not put in the Instant Pot?

Avoid adding thickening agents like cornstarch or flour before pressure cooking they can clog the valve. Dairy should also be added after pressure cooking to prevent curdling. For Instant Pot Rice Pudding, milk is stirred in post-cook to keep it smooth.

What is the rice mode on Instant Pot?

The "Rice" button is designed for cooking white rice and automatically adjusts time and pressure. However, for Instant Pot Rice Pudding, using the manual pressure cook setting offers more control for texture and flavor, ensuring it doesn't turn mushy.

What thickens rice pudding?

Rice pudding thickens naturally as the starch from the rice is released during cooking. The eggs also help create a custard-like consistency. Using the sauté function in the Instant Pot lets you adjust the thickness to your liking right before serving.

Instant Pot Rice Pudding – Creamy Comfort in 25 Minutes

Name: Instant Pot Rice Pudding
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: British-Inspired
Ingredients: 1 cup uncooked white rice; 1 1/4 cup water; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2 cups whole milk; 2 eggs; 3/4 cup sugar; 1 1/2 teaspoon vanilla; Additional cinnamon to garnish

Description

Creamy, spiced rice pudding made effortlessly in the Instant Pot—a nostalgic dessert in under 30 minutes.

Ingredients

1 cup uncooked white rice

1 1/4 cup water

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups whole milk

2 eggs

3/4 cup sugar

1 1/2 teaspoon vanilla

Additional cinnamon to garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Add rice, water, salt, cinnamon, and nutmeg to the Instant Pot. Stir to combine.

2. Lock the lid and pressure cook for 10 minutes on high.

3. While cooking, whisk milk, eggs, sugar, and vanilla in a bowl.

4. Quick-release pressure after cooking ends.

5. Stir in the milk mixture gradually to avoid scrambling.

6. Turn on sauté mode and stir until the pudding thickens.

7. Serve warm with a dash of cinnamon. Optional: stir in raisins or nuts.

Notes

For a firmer pudding, refrigerate before serving. Add a splash of milk when reheating to restore creaminess.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Instant Pot
Cuisine: British-Inspired

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 22g
Sodium: 280mg
Fat: 8g
Saturated Fat: 4.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 7g
Cholesterol: 75mg