instant pot rice pudding recipe

Written BySheba G Updated On
instant pot rice pudding recipe
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The Best instant pot rice pudding recipe

Rice pudding was one of the first things I learned to make in my Instant Pot, and I still make it more than almost anything else in my kitchen. The pressure cooker does the stirring for me, so I can walk away and come back to a pot of creamy, soft rice without standing over the stove watching it. It takes about 20 minutes of hands on time from start to finish, and most of that is just measuring. If you have milk, rice, sugar, and a little cinnamon in the house, you already have everything you need.

My kids ask for this one constantly. They like it warm with extra cinnamon on top, and my husband eats his cold straight from the fridge the next morning, which honestly might be his favorite way. I like that I can make a big batch on Sunday and have breakfast or dessert ready for most of the week. It works just as well for a holiday table as it does for a random Tuesday when nobody wants to cook anything complicated.

There are a few things about this recipe that make me feel good about serving it. Milk brings protein and calcium to the bowl, and since I make it myself, I decide how much sugar goes in. I usually cut back a little and let the cinnamon and vanilla do the rest of the work. A scoop of raisins adds a bit of sweetness and texture without much effort, and my kids never complain when they find them in there.

Instant Pot Rice Pudding

Instant Pot Rice Pudding

4.6 from 1977 votes

Creamy, cinnamon-scented rice pudding made start to finish in the Instant Pot, with no constant stirring at the stove. The rice cooks in milk under pressure until tender, then thickens to a silky spoonable texture as it cools.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Rice Pudding

1 cup Arborio or short-grain white rice
4 cups whole milk
1/2 cup granulated sugar
1/4 tsp salt
1 cinnamon stick
2 tbsp unsalted butter
1 tsp vanilla extract

Optional Mix-Ins and Toppings

1/2 cup raisins
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 cup heavy cream, for thinning

👨‍🍳Directions

1Rinse the rice in a fine-mesh strainer under cool running water for about 30 seconds, until the water runs mostly clear. Drain well and shake out the excess.
2Add the rinsed rice, milk, sugar, salt, and cinnamon stick to the Instant Pot. Stir with a wooden spoon to dissolve the sugar, then scrape the bottom of the pot to make sure no rice is stuck there.
3Lock the lid and set the valve to Sealing. Select High Pressure and set the timer for 10 minutes. The pot will take roughly 8 to 12 minutes to come up to pressure.
4When the cook time ends, let the pressure release naturally for 15 minutes. Then turn the valve to Venting to release any remaining steam. Do not use a quick release from the start, since the milk foam can sputter through the valve.
5Unlock the lid and remove the cinnamon stick. The pudding will look loose and soupy at this point, with the rice grains tender when pressed between your fingers. That is expected.
6Stir in the butter and vanilla extract until the butter melts, then fold in the raisins if using. The pudding will thicken noticeably as you stir.
7Let the pudding rest uncovered for 5 to 10 minutes, stirring once or twice, until it coats the back of a spoon. If it tightens past your liking, stir in a splash of milk or cream a tablespoon at a time.
8Spoon into bowls and finish with a pinch of ground nutmeg and cinnamon. Serve warm, or press plastic wrap onto the surface and refrigerate for up to four days; loosen with milk when reheating.

🔧Equipment

6-quart Instant Pot or electric pressure cooker
Fine-mesh strainer
Measuring cups and spoons
Wooden spoon or silicone spatula
Small heatproof bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 190mg🌾Total Carbs: 58g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 9g

📝Notes

Tips: Arborio gives the creamiest result, but plain long-grain white rice works with the same timing. Do not substitute brown rice or a non-dairy milk without adjusting the cook time, since both behave differently under pressure. Keep the pot no more than half full, as milk foams as it heats. If your pot tends to scorch dairy, add the milk in two stages: cook the rice with 3 cups of water for 5 minutes, release, then stir in the milk and finish on Saute. Nutrition figures are estimates based on four servings without optional mix-ins and will vary with the milk and rice you use.

Watch Video Of How Instant Pot Rice Pudding Works

Instant pot rice pudding is my go to dessert when I need something that works for a crowd without a lot of fuss, and it has never let me down at a family gathering. I can serve it cold or warm, and it fits a holiday table just as well as a casual Sunday dinner. If you try it once, it will probably end up in your regular rotation.

❓ Frequently Asked Questions About Instant Pot Rice Pudding

1. Why did my rice pudding stick or burn on the bottom of the Instant Pot?

Sticking usually comes down to two things: not enough liquid or not stirring before the pot pressurizes. Whisk the rice, milk, sugar, and salt together thoroughly so no grains sit against the inner pot, and add a splash more milk if your mixture looks thick going in. Always let the pressure release naturally for about 10 minutes before opening the lid — a quick release can splatter starchy liquid onto the heating element and scorch it.

2. Can I use a different type of rice than the recipe calls for?

Short-grain rice works best because its starch creates the creamy texture you expect. Long-grain rice will still cook, but the pudding comes out looser and less velvety. Avoid instant or parboiled rice here — they break down too quickly under pressure and turn mushy before the milk has a chance to thicken.

3. How do I make the pudding thicker or thinner?

The pudding will look soupy the moment you open the lid, so give it a few minutes of stirring off the heat before you judge the consistency. For a thicker result, sauté on low for 3 to 5 minutes, stirring constantly, until it coats the back of a spoon. To loosen it, stir in milk a couple of tablespoons at a time until it reaches the texture you like.

4. Can I double the recipe in the Instant Pot?

Doubling works as long as you stay under the max fill line and use a 6-quart pot or larger. Keep the cook time the same — the pot still needs to come to pressure, and the rice absorbs liquid at roughly the same rate — but expect a slightly longer natural release. Never fill the inner pot more than two-thirds of the way, since dairy foams up and can clog the steam valve.

5. How should I store and reheat leftover rice pudding?

Cool it completely, then refrigerate in a covered container for up to four days. Rice pudding thickens considerably in the fridge, so stir in a splash of milk when reheating. Warm it gently on the stovetop over low heat or in the microwave in short bursts, stirring between each one, until it’s heated through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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