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5 from 7 votes

Instant Pot Pressure Cooker Rice Pudding

Instant Pot Pressure Cooker Cinnamon Raisin Rice Pudding takes less than 5 minutes to bake. The Demerara Sugar gives a wonderful sweetness without a cloying taste.
Prep Time2 mins
Cook Time6 mins
Total Time8 mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Author: Jill Selkowitz

Ingredients

Instructions

  • In your Pressure Cooker cooking pot, combine water, rice, cinnamon stick and salt.
  • Lock the lid and close Pressure Valve.  Cook on High Pressure for 4 minutes.  When Beep sounds, allow a 10 minute Natural Pressure Release and then do a Quick Release to remove any remaining pressure.
  • Open lid and add 2 cups of the milk and the sugar to pressure cooking pot and stir to combine.
  • Add the eggs and vanilla into the measuring cup with the remaining milk and whisk well to combine.
  • Slowly pour into Pressure Cooker cooking pot, stirring as you go.
  • Select the Saut√© or Browning function and allow pudding to come to a slow boil, stirring constantly. Continue to whisk for one minute only.
  • Remove cooking pot from Pressure Cooker, add raisins and mix together.
  • Serve with a dollop of whipped cream, sprinkled with cinnamon and nutmeg, if desired.

Notes

Rice Pudding will thicken as it cools.
Eat warm or put in refrigerator to chill.
If you prefer a firmer texture, cook for just 3 minutes.