A comforting bowl of sticky sweet rice pudding might be just what the doctor ordered on a dreary day. Put your pressure cooker to use and give this Instant Pot Rice Pudding a try!
Sure, we all love Instant Pot Chicken Tacos and Chicken Adobo in the Pressure cooker…but today let’s focus on a classic treat!
Why This Recipe Works
Ah, Instant Pot, how I love thee.
Pressure Cookers are such a godsend for those of us who never seem to be able to plan ahead.
While I love my slow cooker, sometimes I’m too scatterbrained to plan for the next hour of my day, let alone prep a dish 8 hours in advance.
Instant Pot to the rescue!
So many recipes come together in just minutes with the pressure cooker. I use it for everything from breakfast Egg Bites to Chicken Cordon Bleu.
Recently, I called on my Instant Pot to help me make rice pudding for dessert! Like always, it came through for me.
In under 10 minutes, we were sitting down to steaming hot bowls of sweet rice pudding. With fragrant vanilla and juicy raisins, this pressure cooker Rice Pudding gets two thumbs up from me!
I like mine sweet but not syrupy and with just the right amount of dried fruit or raisins. A good rice pudding should be creamy and not a gluey mushy mess.
- No standing around stirring constantly with this Instant Pot version
- Just 5 minutes to prep and 10 minute to cook
- Perfectly thick and creamy
Whether you’re new to rice pudding or a life long fan, I think you’re going to love this easy, tasty instant pot dessert recipe!
Ingredient Notes
- Arborio Rice – This is a must to ensure the cook time and consistency are just right for this recipe. Don’t substitute another type of rice.
- Whole Milk – This is also a must to make the creamiest, smoothest rice pudding. Skim milk or 2% will water down this dish.
- Eggs – We add these and whisk them into the pudding while the Instant Pot is on Saute mode, which makes them safe to eat.
- Vanilla – Be sure to choose PURE vanilla extract, not imitation. Or use our homemade vanilla extract for even better flavor.
- Raisins – These are classic but you could also use Craisins or another favorite dried fruit.
Easy Instructions
Prep the pudding. Combine rice, water and salt in the pressure cooker and stir to combine. Lock the lid in place and set the valve on top to “SEALING.”
Cook the pudding. Select “HIGH PRESSURE” and a cook time of 3 minutes. Allow to naturally release for 10 minutes after the cook time ends, then do a quick release by moving the valve on top to “VENTING.”
Finish the pudding. Open the lid and add in 1 1/2 cups of the milk and the sugar. Stir until combined. Select “SAUTE” and add in the eggs, remaining milk and vanilla. Cook until the pudding begins to boil and thicken.
Add Raisins. Turn off and fold in the raisins. Serve hot, ladled into cups or bowls.
Tips and Tricks
- My kids and I love topping our bowls of rice pudding with fresh whipped cream.
- A dusting of ground nutmeg or cinnamon on top adds even more flavor.
- The rice pudding will thicken as it cools. Don’t be alarmed if it looks thinner than you’d expect when you first open the pot.
- This tastes delicious served warm, at room temperature OR cold. Perfect for leftovers!
Recipe FAQs
The leftovers, once cooled, can be stored in a covered container in the refrigerator. They’ll keep for several days.
You can reheat leftovers in the microwave or on the stove top if you prefer enjoying it warm. I would add a tablespoon of milk, stir and reheat until hot. Add more milk if needed to help the pudding reincorporate.
I don’t recommend freezing the leftovers. The consistency doesn’t hold up well to the freezing and thawing process.
More Instant Pot Recipes
- Instant Pot Apple Cake
- Instant Pot Cheesecake
- Instant Pot Brownies
- Instant Pot Chocolate Cake
- Instant Pot Chocolate Cheesecake
Instant Pot Rice Pudding
Ingredients
- 1 cup Arborio rice
- 1 ½ cups water
- ¼ teaspoon kosher salt
- 2 cups whole milk divided
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup raisins
Instructions
- In the Instant Pot, add rice, water, and salt. Stir to combine.
- Lock the lid in place, and make sure the valve on top is set to "SEALING."
- Select "HIGH PRESSURE" and a cook time of 3 minutes. Allow to naturally release for ten minutes after the cook time ends, then do a quick release by moving the valve on top to "VENTING."
- Open the lid and add in 1 1/2 cups of the milk and the sugar. Stir until combined.
- Select "SAUTE" and add in the eggs, remaining milk, and vanilla. Cook until the pudding begins to boil and thicken. Turn off and fold in raisins.
- ENJOY!
Notes
- My kids and I love topping our bowls of rice pudding with fresh whipped cream.
- A dusting of ground nutmeg or cinnamon on top adds even more flavor.
- The rice pudding will thicken as it cools. Don’t be alarmed if it looks thinner than you’d expect when you first open the pot.
- This tastes delicious served warm, at room temperature OR cold. Perfect for leftovers!
- See blog post for more recipe tips and tricks.
Nutrition
If you have 15 minutes, an Instant Pot and a few staple ingredients, you’re ready to make this delicious and easy dessert!
Why does everything have to have so much sugar!!!
The name of the website implies a little sugar. It’s a dessert. 🙂
Please specify in the ingredients list whether the rice should be cooked or uncooked.
I spent 20 minutes reading through the article & comments until I found the answer in the comments.
I do not know if I have had rice pudding with eggs as an ingredient I always thought it was just rice, sugar and milk Lol my mom would make rice pudding it was sooooo good it would take hours for it to be ready it would be in the oven all day and she would keep adding milk to it we ate it hot with a blob of jam on top of that bowl of creamy goodness. I’m going to use your recipe here in a few from the reviews it sounds amazing I’m super excited.
There’s little pieces of cooked eggs in mine. Kind of gross
This happens if you don’t slowly, continually stir the egg while incorporating it in the mix. I stirred the entire time it was set to sauté. Otherwise it would have burned.
Wish the eggs milk and vanilla before incorporating it
The recipe doesn’t state whether to rinse the rice or not beforehand so I’m going to do it with unrinsed arborio rice. Wish me luck!
Could you use Almond Milk or 1/2 regular milk and 1/2 Almond milk to cut the sugar?
How little sugar could I get away with? Are eggs necessary?
I used 1/4 cup of sugar and one egg. I also added a teaspoon of rose water which enhances the sweetness. The rice is really creamy and delicious. It was sweet enough for me and my husband but might not be for everyone.
Aimee,,hello. I’m working on getting an instant pot,,my husband loves rice pudding,,,where you have to put in eggs,,can you tell me are they whole or whipped up?? Please let me know!!
In step 5, you add them after it’s pressure cooked and you “saute”
I believe she’s asking if she should beat the eggs before adding
Personally I plan to temper them before adding-beat in a small bowl with the milk, add 1/2 cup hot milk from the rice, mix in and then add all back to the IP. Keeps the eggs from cooking when you add them to the hot ingredients if you warm them gradually in liquid like this.
I need this today and can’t get to store. How much longer should I cook reg rice?
Can I use Uncle Bens long grain rice?
Long grain rice will not yield the same flavor or results are arborio rice.
This was delicious and tasted WONDERFUL! It was perfect after we let it cool a bit. My only issue was the next day, the rice had soaked up all the creaminess and was too solid. I’ve had my SIL’s pudding and others, where the next day and days to follow it stayed creamy. Suggestion how to avoid that? Did I do something wrong. This is my first time eating rice pudding from an IP, all others have been done on the stovetop. Cook too long on sauté, use only 1 egg, add more liquid? My husband wouldn’t even eat it the next day 😡 HELP 😁
I have the same question at Kerri regarding the next day after making the rice pudding. Is there a way it can be creamy the next day? Fresh out of the IP this is delicious pudding!!! The store bought rice puddings are always creamy!
Thanks,
Betsy
Thank you Aimee! I loved rice pudding as a child and look forward to making it again with your recipe. I’m going to try baking it, because your recipe is so close to what I’ve done before and baked successfully. I hope you and your family stay well during the coronavirus pandemic. Keep cooking, we love your recipes and tips. Even an old Baker can learn new tricks. ❤
I, too, don’t have an IP, so I will await for your non-IP recipe 🙂 <3
Please-
The Rice pudding recipe… it doesn’t state it it’s cooked rice or uncooked. Can you clarify for me?
I’m looking forward to trying as soon as I’m sure!
Thank you!
Michelle
IMO: The first step cooks the rice, so start with uncooked.
I just finished making this and it is perfection. Thank you for the recipe and have a Blessed Day!!
Yay so glad to hear it 🙂
I don’t have a hot pot, can you use this recipe to bake in the oven or on the stove?
I’m working on a non-IP recipe now! Stay tuned 🙂
Thank you
I made this tonight and not only is it real quick & easy, it is delicious!! We love it and I will definitely make this again!😁