Instant Pot Rice Pudding

Rice Pudding garnished with golden raisins and a lemon wedge in a round white bowl next to a glass of milk, a bowl of golden raisins, a bowl of blackberries, and a white towel all on a white surface

This Instant Pot rice pudding recipe has all the warmth of a stove-top version but with less effort. It's an easy dessert you can whip up any night of the week.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword dessert, instant pot, instant pot dessert, instant pot rice pudding, rice pudding

Dietary Needs Gluten-Free, Nut-Free

Cooking Method Instant Pot

Prep Time 10

Cook Time 20

Pressure Time 15

Total Time 45

Servings servings

Calories 254kcal

Author Stephanie Lynch

Equipment

Ingredients

1 cup white rice
2 ½ cups whole milk or cold milk of choice
1 cup water
½ cup heavy cream
¼ cup brown sugar or maple syrup
1 tsp vanilla extract
2 cinnamon sticks
1 tsp lemon zest optional
¼ tsp salt
2 large eggs
½ cup sweetened condensed milk
¼ cup golden raisins
Optional toppings: sprinkle of cinnamon, fresh fruit, favorite nuts, cocoa powder, fresh berries

Instructions

Rinse the rice under cold water to remove excess starch
Add rinsed rice, milk, water, salt, and cinnamon sticks into your Instant Pot and stir
Seal the lid and set to High Pressure for 10 minutes
Let the pressure release naturally for 10–15 minutes then do a quick release to release any remaining pressure
In a large bowl, whisk large eggs with a little bit of the hot pudding to temper them
Then, slowly mix the pudding into the pressure cooker
Turn the Instant Pot to sauté (low)
Stir in heavy cream, vanilla extract, brown sugar, and condensed milk
Add in golden raisins and lemon zest
Cook while stirring for about 3–5 minutes until the pudding thickens to your liking

Nutrition