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+ servings
instant pot rice pudding served in ceramic bowl with raisins on top
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5 from 5 votes

Instant Pot Rice Pudding

Instant pot rice pudding is a rich, creamy, heartwarming comfort food. This wholesome dessert can be eaten hot or cold.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 4 people
Calories: 457kcal


  • 1 cup short grain rice
  • ½ cup sugar
  • 3 cups full cream milk
  • ½ cup water
  • Pinch of salt
  • 1 teaspoon cinnamon powder
  • ¼ cup raisins
  • 1 ½ tablespoon unsalted butter
  • ½ teaspoon nutmeg powder optional
  • 1 teaspoon vanilla extract optional

For Garnish –

  • Fried raisins
  • Cinnamon powder
  • Fresh berries
  • Star anise
  • Cinnamon stick


  • Into the pot add all the ingredients – uncooked raw rice, sugar, milk, pinch of salt, cinnamon powder, vanilla extract, raisins.
  • Stir well to ensure no lumps of cinnamon powder it left in instant pot.
  • Cover and cook in porridge setting on the pot.
  • Porridge setting indicates 20 minutes cooking time.
  • Note -consider the extra time instant pot takes to build up pressure. Total cooking time for rice pudding would be more than 20 minutes.
  • Once cooking time is complete, allow the pot to release all it’s pressure naturally. This will take a couple of minutes. It took 13 minutes for NPR (natural pressure release).
  • Note - If you are in a hurry, let pot do NPR for 7  minutes and then release pressure by turning pressure knob to venting position.
  • Open pot and add in chunk of unsalted butter. Stir well.
  • Serving in bowls or glasses garnished with pinch of cinnamon powder and raisins fried in little butter.
  • If serving for breakfast, serve with fresh berries or fruits on top.
  • It’s tastes great when served hot or cold.



Calories: 457kcal | Carbohydrates: 81g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 84mg | Potassium: 354mg | Fiber: 2g | Sugar: 34g | Vitamin A: 430IU | Vitamin C: 0.5mg | Calcium: 214mg | Iron: 2.4mg