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5 from 7 votes

Instant Pot Pressure Cooker Rice Pudding

Instant Pot Rice Pudding w/cinnamon and raisins is so smooth and creamy to make in the pressure cooker. A perfect desser in about 15 minutes. 
Prep Time2 mins
Cook Time4 mins
Natural Pressure Release10 mins
Total Time16 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 313kcal
Author: Jill Selkowitz

Equipment

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 Sauté 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.
Arborio rice is higher in starch than other rice varieties. You can use another short grain rice if you like, but you get the creamiest consistency with Arborio.
If using Basmati or jasmine rice, reduce water to one cup.
Heavy cream, half & half and skin milk will work. The higher the fat, the creamier and richer the pudding.

Nutrition

Calories: 313kcal | Carbohydrates: 58g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 175mg | Potassium: 285mg | Fiber: 2g | Sugar: 22g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg