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instant pot rice pudding topped with raisins

Instant Pot Rice Pudding Recipe

Did you know that nearly every country of the world has its own variation of rice pudding? There's no wrong way to make it! The Instant Pot makes it quick and convenient -- no watching the pot or sticky rice!

Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 20 minutes
Hands Off Time 10 minutes
Total Time 35 minutes
Servings 6 servings
Calories 303 kcal
Author Megan Stevens

Ingredients

Instructions

  1. Place rice in fine mesh colander.
  2. Rinse well in several changes of water.
  3. Then, place rice in Instant Pot.
  4. Add water, milk, maple syrup, and sea salt.
  5. Stir briefly.
  6. Then, seal lid and close vent.
  7. Next press the Porridge button. The rice will take 20 minutes to cook on this setting. (For any other pressure cooker, this is the equivalent of cooking on high pressure for 20 minutes.)
  8. When the timer beeps, allow the pressure to do a natural release for 10 minutes.

  9. After 10 minutes, press the Cancel button and open vent.
  10. When de-pressurized, open lid.
  11. Add cream and vanilla.
  12. Stir until well mixed.
  13. Serve with optional toppings.

Recipe Video

Recipe Notes

*Pudding will thicken as it cools.

*I love what the Porridge button does for rice pudding! The cooking time is longer than the Rice button provides, making the pudding even creamier.

*Favorite international toppings include butter, maple syrup, cinnamon, nuts, raisins, dates, cream, and berry jam.

*Serve warm or cold, leftovers will store for a few days in the refrigerator or a couple months in the freezer.

Nutrition Facts
Instant Pot Rice Pudding Recipe
Amount Per Serving (0.5 cups)
Calories 303 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 49mg16%
Sodium 100mg4%
Potassium 195mg6%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 12g13%
Protein 5g10%
Vitamin A 569IU11%
Vitamin C 1mg1%
Calcium 135mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.