Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding} is a healthier version of Rice Kheer, which uses Quinoa, rather than Basmati Rice.
Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding}
If you love rice pudding, but want to avoid the starch and calories, this Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding} is for you. My new Facebook group admin friend Sharoon, took her usual Rice Kheer recipe and used Quinoa instead of Basmati Rice. What a brilliant idea, Sharoon.
This Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding} is packed full of protein and makes a wonderful and sweet dessert.
Cast of Ingredients for Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding}
Make sure to rinse the Quinoa very well to remove the bitterness.
Sharoon used a mortar and pestle to ground the Raw Almonds, after soaking in hot water and removing the skins.
Of course, if you want a more traditional Rice Pudding, try my Pressure Cooker Easy Cinnamon Raisin Rice Pudding.
Allow your Pressure Cooker to Heat
Using the Sauté or Browning button on your Pressure Cooker, allow it to fully heat.
Doing so, makes a Stainless Steel pot, non stick. Add the Homemade Ghee and the rinsed Quinoa and toast.
Toast Quinoa in Ghee
Add in the Quinoa and toast for a minute or two.
Add in Milk
Pour in the milk and bring to a boil, whisking constantly. You are ready to Pressure Cook.
Add in the Almonds, Sweetened Condensed Milk and Cardamom
After a Natural Pressure Release add in the Almonds, Sweetened Condensed Milk and Cardamom. Mix well.
Set your Pressure Cooker/Multi-Cooker to slow cook for 30 minutes or longer, for a thicker consistency.
If you feel the Kheer has thickened more than what you would have liked, can add a little milk and adjust the consistency. The Pressure Cooker Quinoa Kheer will thicken as it cools.
Heat a Cast Iron Skillet
Heat up a Cast Iron Skillet and add a little Ghee.
Toast the Cashews and raisins, until fragrant.
Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding}
Garnish your Pressure Cooker Quinoa Kheer with Roasted Cashews, Raisins and Saffron Strands. Enjoy!
Thanks to Sharoon, for this wonderful recipe! For more delicious desserts, consider a wonderful Pressure Cooker New York Cheesecake.
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- Quinoa
- Raw Almonds
- Mortar and Pestle
- Sweetened Condensed Milk
- Cardamom
- Cashews
- Saffron Strands
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding}
Print Pin Save RateIngredients
- 2 teaspoons Ghee
- 1/2 cup Quinoa
- 2.5 cups Whole Milk
- 4 Tablespoons Sweetened Condensed Milk (or to taste)
- 1/8 cup Raw Almonds (skinned and coursely ground)
- 1 pinch Ground Cardamom
Garnish
- 1 teaspoon Ghee
- Raw Cashews (roasted in Ghee)
- Saffron Strands
- Raisins (roasted in Ghee)
Instructions
- Wash and drain quinoa and set aside.
- Select Saute or Browning on your Pressure Cooker and allow to fully heat.
- Add one Tablespoon of Ghee and Quinoa and toast for 2 minutes.
- Add Milk and stir until boiling.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 10 minutes. When Beep sounds, allow a Natural Pressure Release.
- Add the coarsely ground almonds, condensed milk, pinch of cardamom and mix well.
- Push the Slow Cook button and choose low. Cook for 30 minutes, or until desired consistency.
- Using a skillet on your stove top, roast the Cashews and raisins in Ghee.
- Garnish with roasted nuts, raisins and saffron strands.
Notes
PIN this Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding}!
Instant Pot Quinoa Kheer {Indian Quinoa Pudding}
Maybe I missed it, but in the directions it mentions adding cardamom and chopped almonds, but I don’t see them listed in the ingredients. I’m spice-challenged and don’t want to botch this with too much of the spice. Can you help me?
Hi Trinity~
Just a pinch of cardamom, not much at all.
Jill
Thanks! I’m known to be heavy handed when left to my own devices then not enjoying what I created ha ha ha
Jill, is there anything that could be substituted for the sweetened condensed milk? I try to stay away from that if I can just due to not liking the flavor very much. Maybe coconut cream with some sweetener added?
Rachel, that is fine.
Jill
Hello there, thanks for sharing the recipe! Question for you. Do you think a can of whole/full fat coconut milk would work as a substitute for the 2.5 cups whole milk? Maybe I’d need to add a little natural sweetner as well? But I’m trying to adjust this to be dairy free. And ideally no additional sugar… I find coconut milk sweet already.
Hi Patricia~
I don’t see a problem substituting coconut milk for the regular milk.
Jill