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 will have a rich and luscious kheer that's sure to impress your family and friends.
Cook Time20 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: Indian
Diet: Vegetarian
Servings: 10
Calories: 164kcal
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.
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.
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.
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.
Calories: 164kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 54mg | Potassium: 197mg | Fiber: 1g | Sugar: 16g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg