The Best Instant Pot Rice Pudding Recipe

Variations to Rice Pudding

• Raisins– While this recipe calls for raisins in the rice pudding, not all recipes do. If you do not enjoy raisins in your rice pudding, feel free to leave them out.
• Rice – If you do not have jasmine rice, you can substitute it for another rice. Also, if you have already cooked rice, skip the pressure cook step and you can still use this recipe to make rice pudding.

How to Make Rice Pudding in the Instant Pot

Instant Pot Rice Pudding Ingredients

• Jasmine rice
• water
• salt
• milk
• sugar
• ground cinnamon
• eggs
• vanilla extract
• raisins
• vanilla bean ice cream

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How to Make Instant Pot Rice Pudding – Step by Step:

1. In pressure cooking pot, combine rice, water, and salt.
2. Close the lid and place on High Pressure for 3 minutes. Once complete allow the pressure cooker to do natural pressure release for 10 minutes. After 10 minutes, you can then do a quick release.
3. Add 1 ½ cups milk and sugar to rice in pressure cooking pot and stir until mixed.
4. In a small mixing bowl, whisk eggs with remaining ½ cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook for 8-10 minutes, mixing constantly, until mixture starts to boil. Turn off the pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
5. Pudding will thicken as it cools.
6. Before serving, mix with a scoop of vanilla bean ice cream.
7. Serve warm or pour into serving dishes and chill.

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5 from 3 votes

Instant Pot Rice Pudding

Who loves Rice Pudding? If you love rice pudding, then you are going to love this recipe for Instant Pot Rice Pudding. It is easy to make and is so deliciously rich, and creamy.

Course Dessert

Cuisine American

Keyword instant pot, pudding

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 455kcal

Ingredients

• 1 cup Jasmine rice
• 1 ½ cups water
• ¼ teaspoon salt
• 2 cups milk
• ½ cup sugar
• ½ tsp ground cinnamon
• 2 eggs
• 1 teaspoon vanilla extract
• ¾ cup raisins
• scoop of vanilla bean ice cream

Instructions

• In pressure cooking pot, combine rice, water, and salt.
• Close the lid and place on High Pressure for 3 minutes. Once complete allow the pressure cooker to do natural pressure release for 10 minutes. After 10 minutes, you can then do a quick release.
• Add 1 ½ cups milk and sugar to rice in pressure cooking pot and stir until mixed.
• In a small mixing bowl, whisk eggs with remaining ½ cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook for 8-10 minutes, mixing constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
• Pudding will thicken as it cools.
• Before serving, mix with a scoop of vanilla bean ice cream.
• Serve warm or pour into serving dishes and chill.