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Instant Pot Kheer (Rice Pudding)

Instant Pot Kheer or Indian Rice Pudding is a delicious and easy dessert that can be made for festivals or any other occasions.
Course Dessert
Cuisine Indian
Keyword Instant Pot Kheer, Instant Pot rice pudding
recipe Instant Pot Recipes
Prep Time 5 minutes
Cook Time 25 minutes
Pressure Release Time 10 minutes
Total Time 40 minutes
Servings 6
Calories 238kcal



  • 2.5+ 1 cups whole milk
  • ½ cup water
  • ¾ cup basmati rice
  • ½ tsp. Cardamom powder
  • Few strands saffron
  • 6 tsp. sugar or brown sugar or sugar substitute
  • 1 tsp. Ghee optional
  • 2 tbsp. nuts chopped
  • 1 tbsp. raisins optional


  • Wash and soak basmati rice in water for 15-20 minutes.
  • Put Instant pot in saute mode. Add ½ cup water and wait for it to start boiling. Takes about 5 minutes. Now add 2.5 cups of whole milk. Add drained basmati rice and put the lid on.
  • Pressure cook on high for 20 minutes or cook on Porridge/Oatmeal setting for 20 minutes. Let the pressure release naturally for 10 minutes and then open the vent.
  • You will have a thick pudding like mix with rice well cooked. Thin it down a bit with 1 cup of remaining milk or you may use water too.
  • Add 6 tsp. sugar or less as per your taste. Add few strands of saffron and cardamom powder and mix well.
  • If adding ghee (optional) for additional taste, add it now. Or you can skip it too.
  • Saute for 2 minutes more to incorporate. This is a thick Indian kheer or rice pudding. If you like yours thinner, you can add more water or milk.
  • Serve it hot garnished with slivered nuts and raisins. You can also chill in the fridge before serving. It gets thicker in consistency on cooling. Enjoy.
  • Non Dairy: Use plant-based milk in place of whole milk. Also avoid ghee.


1. Heating half cup water before adding milk and rice for cooking helps in preventing the water or rice from sticking to the bottom and burning.
2. Do not use too much milk at one go as there is a risk that the milk will start coming out.
3. Basmati rice cooks the best after soaking as each strand gets bigger and stays separated and fluffy.
4. Using whole milk makes the kheer creamier and tastier.
5. Use of saffron strands lends a beautiful colour and fragrance to the pudding.
6. This recipe is tested in Instant Pot Duo Mini 3 Qt. model.n 7. Sugar is traditionally used as a sweetener. But jaggery, brown sugar and erythritol are perfectly acceptable sweeteners in the recipe. 8. Saffron can be soaked in 2 tsp. warm water and then added to kheer for a more vibrant orange color.


Calories: 238kcal | Carbohydrates: 33g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 296mg | Fiber: 1g | Sugar: 12g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 1mg