Have you ever made a Christmas pudding? What about a Christmas pudding in the Instant Pot? Sweet dried fruits, warm spices, with a hint of vanilla and orange…
Is your mouth watering yet?
Starring traditional Christmas flavors, this simple but nourishing Christmas pudding is also free of gluten and refined sugar. It even uses coconut oil instead of suet.
And the best part? The Instant Pot makes this pudding so quick and easy! This may just be the year to include a Christmas pudding in your holiday feast!
Nourishing Christmas Pudding In The Instant Pot
Starring traditional Christmas flavors, this simple but nourishing Christmas pudding is also free of gluten and refined sugar. And the best part? The Instant Pot makes it so quick and easy! This is the year to include a Christmas pudding in your holiday feast!
Serves 12 to 14. Easily halved*.
Adapted from
Hip Pressure Cooking
and
Gather & Feast
.
Ingredients
- 1 organic orange peeled and chopped
- 1 cup pure water
- 1 1/4 cups pitted dates
- 1 1/4 cups pitted whole prunes
- 1/3 cup coconut oil
- 2/3 cup dried cranberries
- 2/3 cup dried apricots chopped
- 1 1/2 cups currants
- 2/3 cup pitted prunes chopped
- 1/2 cup potato peeled and grated
- 1/2 cup carrot peeled and grated
- 2 tablespoons raw honey
- 4 organic or pastured eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 2 tablespoons coconut flour
- 1 cup flour of choice I used 1/3 cup sorghum, 1/3 cup brown rice, 1/3 cup arrowroot
- whipped cream or coconut cream, for serving
Instructions
-
Combine orange, water, dates, and whole prunes in insert pot of pressure cooker.
-
If using an electric pressure cooker, set to Saute function.
-
If using a stovetop cooker, put on burner over medium heat.
-
Simmer for 10 to 12 minutes, or until dates and prunes are plump and very soft.
-
For an electric cooker, turn off.
-
For a stovetop cooker, remove from heat.
-
Then stir in coconut oil.
-
Let cool.
-
Grease a 6-cup heatproof bowl that fits inside cooker.
-
Then, when date mixture has cooled, puree in a food processor or blender.
-
Transfer to a large mixing bowl.
-
Stir in other dried fruit (including chopped prunes), grated potato, grated carrot, honey, eggs, vanilla extract, and spices.
-
Once combined, stir in flour(s).
-
Then pour mixture into greased bowl.
-
Clean insert pot of pressure cooker.
-
Then add trivet and 2 cups water to bottom of insert pot.
-
Using a foil sling (see how to make a foil sling here!), carefully lower bowl of pudding ingredients into pressure cooker.
-
Cover with lid, leaving the sealing valve open so it can vent.
-
Then, if using an electric pressure cooker, set to Saute function.
-
If using a stovetop cooker, put on burner over medium heat.
-
Once cooker starts to steam, if using an electric cooker, set to "Less Heat" Saute function. (If using Instant Pot, the "Adjust" button allows you to change Saute setting.)
-
If using a stovetop cooker, turn burner down to medium-low.
-
Then steam the pudding for 15 minutes.
-
After steaming, seal the release valve of cooker.
-
If using an electric cooker, turn off from Saute cycle, then set to high pressure for 35 minutes.
-
Then, if using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 35 minutes.
-
Once cycle is complete, if using an electric cooker, press Cancel and let naturally release for 30 minutes or up to 1 hour.
-
If using a stovetop cooker, remove from heat and let natural release for 30 minutes or up to 1 hour.
-
When ready to serve, remove lid.
-
Then carefully lift pudding out from the cooker, using the foil sling.
-
Finally, serve warm with whipped cream or coconut cream. Enjoy!
Recipe Notes
- To feed a smaller group, halve recipe and cook in a 3-cup bowl. Steam for 12 minutes. Pressure cook for 20 minutes. Serves 6 to 8.
More Holiday Inspiration
- Fruit and Nut Christmas Cookies
- Chai Tea Gift Mixes
- How to Start a Simple Advent Wreath Tradition
- 6 Tips to Stay Healthy and Sane This Christmas Season (KYF139)
- A Victorian Christmas: Using Seasonal and Preserved Foods at Christmas
This post was featured in 22 Real Food Instant Pot Desserts.
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
Sounds wonderful! Question though: any suggestion for a suitable substitute for the flour called for here? (Family member can’t do grains — but can do almond and/or coconut…. if that form might serve, any recommendations on measures for the purposes of it in this recipe??) Thanks!!
Hi Jan,
You can definitely use almond meal. One of the recipes I adapted this from used 350g of almond meal (about 3.5 cups). With the differences between the two recipes, I don’t think you would need as much – maybe 2 cups?
Hi: do you know how I would reheat a cooked/steamed already pudding in an instant pot? thank you
Hi Kelly, I haven’t tried reheating in the instant pot yet, however, traditionally to reheat I would just steam the pudding again, until heated through, You could do the same thing with the steam function on your Instant Pot. I am sure you could also do a combination of steam/pressure cook, but not having tried it I don’t know exactly what times of each would be optimal.
Hi,
Am I correct to assume you cover the actual bowl with the mix in it inside the pressure cooker during the steaming and the pressure cooking phases – ie with lid of mixing bowl or foil or some other cover?
This is the only detail that is not explained?
No, I actually don’t cover the bowl when I make it in the instant pot. When I use the stovetop steam method I would cover it with parchment paper or muslin. When I transferred to the instant pot, other pudding makers suggested cooking it uncovered for the best texture, and it worked well for me!
Thank you. Mine is a stove top pressure cooker so I will cover. But I will do the initial steaming bit uncovered.
Thanks for this. I’m going to try cooking my plum pudding in the electric pressure cooker this year. They are tied up and I am ready to go! Problem is one recipe I read said to pressure cook tor 2.5!hours and you say steam15 mins and pressure cook 35 mins. That’s a big difference, so I’m not sure which way to go…
Thanks
Hi Fiona,
In this recipe we are cooking at high pressure. That could be a factor between the two recipes. Also, our recipe calls for the natural pressure release which impacts cooking time.
~Danielle, TCS Customer Success Team
Do you chop the whole orange and add to the batter?
Hi, Lana:
I’m happy to help!
According to the recipe, you’ll want to peel the orange (and discard the peel) first. Then chop the orange slices and add that to the batter.
Have a great day!
Sonya
TCS Customer Success Team
We used this recipe in a Christmas musical that premiered this December! It came out wonderfully on the first try, and all the actors loved it! I added a “movie recipes” page to our website and linked back here, so hopefully people who enjoyed Yesterday, Today, and Forever will discover your wonderful recipes and cooking tips! Thanks so much for all the work involved in keeping new content coming – this is one of the first places I look when I need a healthy and delicious recipe. 🙂
Hi there, I was just about to make this pudding for Christmas when I realised it might not keep for another 2 weeks? Can you tell me how to store it and whether it behaves like traditional pudding which does keep. Because there is no alcohol in it, I wonder if I’d be better off cooking it just before the 25th,
Thanks in advance
Hi, Rachel.
I have not made and stored it but I would say it could last 4-5 days stored in the refrigerator.
~Danielle, TCS Customer Success Team
If the Instant Pot has a rice function, could you use that to steam it first instead of leaving the vent open and doing a sauté? Since rice steams cooks at reduced pressure.
Hi, Terri,
I am not sure, but I do get a lid error message if I put a lid on when sautéing, perhaps that is only if I have it unvented.
Steaming it with the rice function may be a good option. I would not know if the times would be equal, – and I imagine one would have to adjust the rice setting’s cooking time if it cooks a different amount of time than the original steamed time. I think that can be adjusted.
Like all things with the IP, changing a recipe, or trying a new one may require a bit of trial and error to get the end result how one wants.
I think it would turn out though especially noting how little flour is in it and how long it sits doing the Natural Pressure Release of 30 minutes up to an hour. 🙂
~Peggy, TCS Customer Success Team