Instant pot rice pudding is a creamy and delicious sweet rice dessert that is so incredibly simple to make!
This easy instant pot rice pudding recipe will knock your socks off! Made with just rice, sugar, milk, and cream, it’s the perfect comfort food. Try it after a yummy dinner of peanut butter ramen or crockpot cube steak.
Instant Pot Rice Pudding
Instant Pot Rice Pudding
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Why you’ll love this creamy rice pudding recipe
📌 Quick and easy to make in the pressure cooker, this recipe is truly no fuss.
📌 Simple to tailor to your family’s tastes.
📌 Perfectly creamy and delicious.
Instant Pot Rice Pudding Ingredients
- Rice – Short grain rice like arborio or sushi rice.
- Milk – Whole milk.
- Cream – Heavy cream (also called whipping cream or heavy whipping cream).
- Sugar – White granulated sugar.
- Vanilla – Real vanilla extract.
- Salt – Sea salt or kosher salt.
- Butter – Salted butter.
- Optional: Cinnamon, nutmeg, raisins, walnuts.
Rice, cream, milk, vanilla, butter, water, sugar.
How do you make rice pudding in the instant pot? (step-by-step directions)
⭐ First, rinse the rice in cold water until the water runs clear.
⭐ Next, add all ingredients except the butter to the instant pot and stir to combine. Cover and set to sealing.
⭐ Then, cook on porridge or manual (high pressure), allow a natural pressure release when cycle is complete.
⭐ Finally, stir in butter and allow to sit a few minutes to thicken.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Add ingredients to instant pot and then walk away while it cooks!
Preparation
What kind of rice for rice pudding?
You’ll want to use a short grain rice like sushi rice or arborio for this recipe.
What can you add to rice pudding?
We kept it simple with vanilla but you can add whatever flavors you love. Some ideas are dried fruit (raisins are popular), shredded coconut, cinnamon, nutmeg, honey.
Can you make rice pudding ahead of time?
Yes, this can be made a few days in advance. If it thickens too much, whisk in additional liquid (water, milk, cream) until desired consistency is reached.
It will be runny at first, but after a few minutes the pudding will thicken up.
Storage and leftovers
How long does rice pudding last?
Rice pudding will keep in the refrigerator for 3 – 4 days, or up to several months if frozen.
Can you freeze rice pudding?
Yes! Allow the pudding to cool to room temperature and store in an airtight freezer safe container. Make sure to leave a few inches of headroom for expansion.
Defrost in the refrigerator.
We like to top with a little cinnamon and nutmeg.
Tips, tricks, and frequently asked questions
✅ Enjoy it hot or cold. (I’m partial to cold leftover rice pudding, it’s so comforting!).
✅ Add your favorite mix-ins and flavors like coconut, honey, fresh fruit, dried fruit, chocolate chips, walnuts, cinnamon, and nutmeg.
✅ Make it dairy free by swapping the milk and cream for equal parts full fat coconut milk.
Perfectly creamy every time.
What to eat with instant pot rice pudding (serving suggestions)
This recipe is inspired by the most delicious rice pudding I had at a hole in the wall Indian buffet in Philadelphia about 20 years ago, so in homage to that, we like to serve it with other Indian inspired dishes like chicken tikka masala or butter chicken.
And don’t forget a side of homemade naan!
Enjoy it hot or cold.
More delicious dessert recipes to try
- White fudge oreos
- Cookie monster cookies
- Snickerdoodle cake
- Brown sugar cream cheese frosting
- Eggnog slow cooker rice pudding
- See all our easy dessert recipe ideas!
Yummy rice recipes to make next
- Instant pot rice
- Coconut rice
- Cheesy chicken rice casserole
- Wild rice soup
- Stuffed pepper soup
- Salmon rice bowl
- Chicken fried rice recipe
- See all our easy recipes using rice!
Don’t forget your favorite mix-ins (my kids are partial to mini chocolate chips).
Other instant pot recipes you’ll love
- Hawaiian meatballs
- Honey garlic steak bites
- Instant pot corn on the cob
- Instant pot bailey’s cheesecake
- Sweet and sour meatballs
- See all our instant pot recipe ideas!
😍😍😍
Tools we love
- Instant pot pressure cooker – Mine is a 6 quart basic model, but there are lots of bigger, smaller, and fancier options to choose.
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How to Make Instant Pot Rice Pudding
Instant Pot Rice Pudding
Ingredients
- 1 cup short grain rice arborio or sushi rice
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup water
- ⅓ cup white granulated sugar
- 1 teaspoon real vanilla extract
- 1 pinch sea salt or kosher salt
- 1 tablespoon butter
- optional add-ins cinnamon, nutmeg, fresh fruit, dried fruit, shredded coconut, walnuts, honey,
Instructions
- Using a fine mesh colander, rinse the rice in cold water until the water runs clear.
- Add all ingredients except butter and add-ins to the inner liner of the Instant Pot. Stir to combine.
- Cover and set to 'sealing'. Click on the 'porridge' function or set to manual (high pressure) for 20 minutes.
- When cooking cycle is complete, hit 'cancel' and allow a ten minute natural pressure release. Carefully quick release any remaining pressure and remove lid.
- Stir in the butter and allow it to sit for a few minutes to thicken. (If it becomes too thick stir in additional liquid until desired consistency is reached.)
Notes
- Cook time - Most electric pressure cookers take about 10 - 15 minutes to come to pressure. The inputted cook time will begin after the pot is pressurized.
- Natural pressure release - Hit cancel and walk away from the pot. It will slowly naturally depressurize. Depending on the contents this can take anywhere between 10 - 20 minutes for a full natural release.
- Quick release - Turn the dial at the top of your pot to allow the pressure to release quickly. Always use a long handled utensil for this to avoid steam burns. Do not quick release under cabinets or you may cause steam/water damage. If there is sputtering, quickly turn dial back to 'sealing' and allow it to naturally depressurize a few minutes before trying again.
Nutrition
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Instant Pot Rice Pudding
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Julia says
This is something my kids ask for quite often. I usually make it on the stove, but this recipe has changed everything! It is so easy now in the instant pot! My children thank you!!
Val says
Such an amazing recipe! Thank you so much for sharing this amazing recipe!
Olivia says
Yum!! This was the best rice pudding I have ever made, and it was so much easier in the Instant Pot!
Lynn says
Not sure what I did wrong. This was perfect when I took it out of the instant pot but then I put it in the refrigerator and now it’s like glue. Should this only be eaten hot?
Thx, Lynn
April Woods says
The starch will firm up when you refrigerated it. You can loosen it back up by whisking in more liquid (milk or water is what we typically use). You do not need to eat it warm 🙂
Amanda says
Followed instructions only subbing heavy cream with full fat coconut milk and lactose free milk. Did 20 minutes on high and came back to a burn notice and milk all over my counter. I have no idea went wrong! I assume it’s user error. Wasn’t too burnt and could salvage most of it. Flavors were great and hi the spot. Will try again
Jolie says
To Amanda . I’m wondering if you forgot to put the rubber sealing lid inside the top? I’ve done that and usually liquid is all over the counter and it burns. I’m getting ready to try this will let you know how it turns out.