Instant Pot Rice Pudding

Why You’ll Love This Recipe

This recipe transforms a classic comfort dessert into an easy, no-fuss treat using your Instant Pot. No need to babysit the stove—just set it and let the pressure cooker do all the work. The result is perfectly creamy rice pudding in under 30 minutes. It’s customizable, naturally gluten-free, and equally delicious served warm or chilled.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White rice (preferably Arborio or long-grain)
• Water
• Whole milk
• Heavy cream or additional milk
• Granulated sugar
• Salt
• Ground cinnamon
• Vanilla extract
• Optional: raisins, nutmeg, butter, sweetened condensed milk

Directions

1. Add rice, water, salt, and cinnamon to the Instant Pot. Stir to combine.
2. Secure the lid and set the valve to sealing. Cook on High Pressure for 5 minutes.
3. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
4. Stir in milk, heavy cream, and sugar. Turn on Sauté mode and cook for 5–8 minutes, stirring frequently, until the mixture thickens to your desired consistency.
5. Stir in vanilla extract and any optional add-ins like raisins or butter.
6. Serve warm or let cool and refrigerate for a chilled version. Add a splash of milk when reheating, if needed.

Servings and timing

This recipe serves 6 people.
Prep time: 5 minutes
Cook time: 5 minutes
Natural release: 10 minutes
Total time: 25–30 minutes

Variations

• Dairy-Free: Use almond milk, coconut milk, or oat milk in place of dairy.
• Vegan: Replace dairy with plant-based milk and use maple syrup or coconut sugar.
• Custard Style: Whisk in an egg yolk during the Sauté stage for a richer texture.
• Spiced Version: Add cardamom, nutmeg, or clove for a more aromatic pudding.
• Tropical: Use coconut milk and top with pineapple or mango.
• Extra Creamy: Stir in a bit of sweetened condensed milk or a knob of butter at the end.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave or warm gently on the stove, adding a splash of milk to loosen the texture.
Not recommended for freezing, as the texture may change once thawed.

FAQs

Can I use cooked rice?

Yes, reduce the water and skip the pressure cooking step. Just use the Sauté function to heat everything together.

What kind of rice is best?

Arborio rice yields the creamiest results, but long-grain white rice or jasmine rice work well too.

Is rinsing the rice necessary?

Not for this recipe. Rinsing removes starch, and the starch here helps thicken the pudding.

Can I reduce the sugar?

Yes, adjust the sugar to your taste or use a sugar substitute.

How do I prevent the pudding from burning?

Make sure to stir often during the Sauté step and avoid letting it sit on the bottom of the pot.

Can I use brown rice?

Yes, but increase the pressure cook time to about 20 minutes and add more liquid.

Do I need to use both milk and cream?

No, you can use all milk for a lighter version or all cream for extra richness.

What’s the difference between rice pudding and arroz con leche?

They’re very similar, but arroz con leche typically includes specific spices like cinnamon and may use condensed milk.

Can I make it ahead of time?

Yes, it tastes great after chilling. Just reheat with a bit of milk if you prefer it warm.

Is rice pudding gluten-free?

Yes, this recipe is naturally gluten-free—just double-check your add-ins and flavorings.

Conclusion

Instant Pot Rice Pudding is a fast and foolproof way to enjoy this classic dessert. With a creamy texture and cozy flavor, it’s perfect for an after-dinner treat or even a sweet breakfast. Make it your own with your favorite spices, fruits, or toppings—and enjoy every comforting spoonful, warm or cold.

Instant Pot Rice Pudding

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Instant Pot Rice Pudding is a quick, creamy dessert made with tender rice, milk, and warm spices—all pressure-cooked to perfection in under 30 minutes. It’s a cozy, customizable treat, perfect served warm or chilled.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 5 minutes (plus 10 min natural release)
• Total Time: 25–30 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Pressure Cooker
• Cuisine: American

Ingredients

• 3/4 cup Arborio or long-grain white rice
• 1 1/2 cups water
• 2 cups whole milk
• 1 cup heavy cream (or use more milk for lighter version)
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Optional: 1/2 cup raisins, 1 tablespoon butter, pinch of nutmeg

Cook Mode Prevent your screen from going dark

Instructions

1. Add rice, water, salt, and cinnamon to the Instant Pot. Stir to combine.
2. Secure lid and set valve to sealing. Cook on High Pressure for 5 minutes.
3. Let pressure release naturally for 10 minutes, then quick release remaining pressure.
4. Turn on Sauté mode. Stir in milk, cream, and sugar.
5. Cook, stirring frequently, for 5–8 minutes, until thickened to desired consistency.
6. Turn off Sauté. Stir in vanilla extract and any optional ingredients.
7. Serve warm or let cool and refrigerate. Add a splash of milk when reheating, if needed.

Notes

• Use Arborio rice for extra creaminess.
• Stir frequently during the sauté phase to prevent burning.
• Add raisins, cardamom, or citrus zest for variety.
• For extra richness, finish with butter or sweetened condensed milk.

Nutrition

• Serving Size: 1 cup
• Calories: 290
• Sugar: 22g
• Sodium: 140mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 40mg