EASY Instant Pot Kheer (Rice Pudding)

Kheer is a delightful and indulgent rice pudding that is rich and creamy, made with three main ingredients - rice, milk, and sugar. Rice pudding is enjoyed all over the world, and the Indian version is flavored with fragrant cardamom or saffron (or sometimes both), and topped with crunchy nuts like almonds and pistachios. It can be served either warm or cold, depending on your personal preference.

In North India, it is commonly called chawal ki kheer, while in South India, it is known as paal payasam. This indulgent dessert is an essential part of festive occasions and is made on special occasions. Kheer is also a perfect way to end your Indian meals.

Although making kheer on the stovetop is easy, it can be time-consuming, and it requires constant monitoring to avoid burning the milk. Fortunately, with an Instant Pot electric pressure cooker, you can make this dish in just 20 minutes (with less than 5 minutes of hands-on time), and without the need for constant monitoring.

Keep reading for the list of ingredients, helpful tips, and answers to frequently asked questions to create a delicious and creamy Indian rice pudding using this straightforward rice kheer recipe that requires just a few basic ingredients.

Origin

The word kheer comes from the Sanskrit word kshirika, which means made with milk. It has been mentioned in Ayurveda and is known to be a part of ancient Indian food. Its first mention was not as a rice pudding but actually made with jowar (sorghum) and milk. Millets were commonly used back in the early 14th century and this millet pudding was sweetened with fruits or jaggery.

Also called payasam, payesh, payas, or payasa, every state in India has its own version, and can also be made of vermicelli or millets. Payas is considered auspicious and is also associated with annaprasana (infant's weaning ritual). This sweet treat became widely popular once it was being served as prasada in temples. The white color (shwet) of this dish is associated with purity and is often a part of festivals and celebrations.

Ingredients

Rice: I use Basmati rice to make this dish. Any Indian variety of white rice works well. You can also make it using Jasmine rice.

Milk: Use whole milk or full-fat milk to get a creamy texture.

Sugar: I use raw sugar; however, regular sugar also can be used. You can also use another sweetener of your choice, like brown sugar or maple syrup.

Cardamom and saffron: They are used to add flavor. You can use either one of them or both.

Nuts and raisins: These are added as a garnish. They add a great texture to the rice pudding. Almonds, pistachio, cashew, golden raisins, etc. are commonly used.

Step-by-step instructions

Step 1: Put the Instant Pot in saute mode and add ½ cup of water to the inner pot. Heat it for 1-2 minutes. Once it is hot, add full fat milk, rice, and sugar.

Read the tips section above to know how to make sure the milk does not burn.

Stovetop Instructions

1. Rinse the rice under running water until the water runs clear. Soak the rice in enough water to cover it for 30 minutes.
2. Take milk in a heavy-bottomed pan and bring it to a boil over medium-high heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
3. Drain the water from the soaked rice and add it to the milk. Stir well and reduce the heat to low. Let the rice cook in the milk, stirring occasionally, until the rice is soft and the milk has thickened. This should take 45 minutes to one hour. Keep stirring and scraping the sides of the pan every few minutes so that the milk does not burn.
4. Add the sugar to the pan and stir well. Let the kheer cook for another 5-10 minutes, until the sugar has dissolved and the kheer has thickened to your desired consistency.
5. Remove the pan from heat and add the chopped nuts and cardamom powder. Mix well.

Useful tips

Make sure the lid and sealing ring of the Instant Pot is cleaned thoroughly. I set aside a spare sealing ring that I use to make sweets.

Rinse the rice well and soak it for 15 minutes.

The first step is to set the Instant Pot to saute mode and add ½ cup of water. Once the water is hot, add the milk and rice. This is a common trick used when boiling milk on a stovetop - add a small amount of water first and heat it so that the milk does not burn and stick to the bottom of the pot.

Select porridge mode on your Instant Pot for this Kheer recipe.

The amount of sugar I add gives me a mildly sweet kheer. You can increase the sugar to ¾ cup to make the kheer taste sweeter.

You can use any nuts as per your liking. You can also skip it to make nut-free kheer.

Making it thick or thin is a personal preference. However, the kheer thickens quickly when it is cooling down. I am using 5 cups of milk and this amount of milk I have used gives me a thick texture. You can add more milk to make it a thinner consistency. You can also adjust the consistency after cooking.

Do not do a quick release of pressure. Wait for the pressure to come down naturally.

You can add one tablespoon of condensed milk after cooking the rice to add more thickness to the kheer. You can also add a few drops of rose water to flavor the kheer.

You may also like these Indian desserts (Instant Pot recipes):

Check out my collection of dessert recipes here.

FAQs

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Recipe card

Instant Pot Kheer

Indulge in a bowl of creamy and decadent Indian rice pudding, also known as kheer, made with three main ingredients - rice, milk, and sugar. Making it in an Instant Pot electric pressure cooker is incredibly easy and saves time. In just 20 minutes (with less than 5 minutes of hands-on time), you'll have a rich and luscious kheer that's sure to impress your family and friends. This beloved dessert is a staple on festive occasions and special events, but with this recipe, you can enjoy it any time of the year with minimal effort. Serve it warm or chilled, and top it off with your favorite nuts and spices for a delightful finish. Follow along for a step-by-step guide on how to make Instant Pot kheer that's guaranteed to be a crowd-pleaser.

5 from 64 votes

Print Pin Rate

Author: Shilpa

Course: Dessert

Cuisine: Indian

Servings: 10

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Ingredients

• ½ cup Basmati rice
• 5 cups whole milk
• ½ cup water
• ½ cup sugar
• 2 tablespoon nuts (I used cashew nuts and almonds)
• 1 tablespoon raisins
• ½ teaspoon cardamom powder
• ¼ teaspoon saffron

Instructions

• Wash the rice in water 2-3 times. Soak the washed rice for 10-15 minutes.
• Put the Instant Pot in saute mode and add ½ cup water.
• Once it is hot, add milk, rice, and sugar. Stir it well.
• Close the lid and put the Instant Pot in Porridge mode and let it cook for 20 minutes.
• Do a natural release of pressure.
• Using a wooden spoon or spatula, mix it well.
• Add chopped nuts, raisins, cardamom powder, and saffron. Mix well.
• Serve warm or chill in the refrigerator and serve cold.

Video

Notes

See the tips section above for useful tips to make this dish.

Nutrition Facts

Instant Pot Kheer

Amount per Serving

Calories

164

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

12

mg

4

%

Sodium

 

54

mg

2

%

Potassium

 

197

mg

6

%

Carbohydrates

 

25

g

8

%

Fiber

 

1

g

4

%

Sugar

 

16

g

18

%

Protein

 

5

g

10

%

Vitamin A

 

198

IU

4

%

Vitamin C

 

1

mg

1

%

Calcium

 

143

mg

14

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.