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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
Course: Breakfast, Dessert
Cuisine: American
Servings: 4 servings
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.



  1. Rice – I find short grain rice gives better texture and taste to rice pudding than long grain rice. Risotto rice or sushi short grain rice is great. If you don’t have access to both the recommended rice, use any other short grain rice.
  2. Liquids – For creamier instant pot rice pudding, use full cream milk only. Use 2:1 milk water ratio. For every 1 cup short grain rice, use 2 cups full cream milk, and 1 cup water or ever lesser. Note, you might have to add extra liquids later on. Rice pudding thickens as it cools down. If it turns too thick, make it creamier with warm milk.
  3. For vegan option use full cream coconut milk.
  4. Sweetener – Some instant pot rice pudding recipes call for condensed milk. You can add condensed milk If you like. But I prefer sugar over condensed milk. Instant pot rice pudding made with sugar is better tasting according to me. Amount of sugar you want to use depends completely on you. If you like more sweet, add more sugar.
  5. Spices – Rice pudding mandatory should have spices to it. Added spices makes pudding extra delicious. Cinnamon and nutmeg powder are best recommended spices to make best instant pot rice pudding.
  6. Extras – I always add a pinch of salt to any sweet pudding recipes. Salt elevates the taste of pudding.
  7. Vanilla extract adds more flavor to pudding.
  8. Serving – Instant pot rice pudding tastes great served warm as soon as it’s cooked. It also tastes amazing refrigerated overnight and served cold. To serve it as breakfast, top it with fresh berries or fruits. To serve it sensational dessert, top it with a dollop of whipped cream on top.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 457kcal | Carbohydrates: 81g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 84mg | Potassium: 361mg | Fiber: 2g | Sugar: 34g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 2mg