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–+ servings
A bowl of instant pot rice pudding garnished with ground cinnamon.
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Instant Pot Rice Pudding

If you’re in the mood for something creamy, nostalgic, and just the right kind of cozy, this Instant Pot Rice Pudding is calling your name.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Instant Pot
Servings: 8 people
Author: Jillian Wade

Equipment

  • measuring cups and spoons
  • Mixing spoon
  • Ladle
  • Serving bowls

Ingredients

  • 1 cup medium-grain white rice Arborio or sushi rice work great also
  • 2 cups whole milk
  • 2 cups half-and-half
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon plus extra for sprinkling
  • ¼ cup raisins optional
  • 2 tablespoons butter optional
  • Whipped cream optional for serving
US Customary - Metric

Instructions

Combine Ingredients:

  • In the Instant Pot inner pot, combine the rice, milk, half-and-half, sugar, and salt. Stir well to ensure the sugar is dissolved.

Pressure Cook:

  • Close the Instant Pot lid and set the valve to "Sealing."
  • Select "Manual" or "Pressure Cook" and set the timer for 15 minutes at high pressure.

Natural Pressure Release:

  • Allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully quick-release any remaining pressure.

Stir and Thicken:

  • Carefully open the lid. The rice pudding will be quite liquid at this stage.
  • Select "Cancel" and then "Sauté" on the Instant Pot.
  • Stir in the vanilla extract, cinnamon, and raisins (if using).
  • If you would like a very rich pudding, stir in the butter now.
  • Continue to stir frequently as the pudding simmers. It will thicken as the liquid reduces. This will take about 5-10 minutes.

Serve:

  • Once the rice pudding has reached your desired consistency, turn off the Instant Pot.
  • Ladle the rice pudding into bowls.
  • Add whipped cream and sprinkle with extra cinnamon, if desired.
  • Serve warm, or chilled.

Notes

Refrigerate: Store leftovers in an airtight container for up to 5 days. It'll thicken more as it chills, so stir in a milk splash when reheating.
Reheat: Gently reheat on the stovetop or in the microwave, stirring in a little extra milk or cream to loosen.
Freeze: Technically, you can freeze rice pudding, but the texture may change. For best results, enjoy it fresh or chilled from the fridge.
Make-ahead: Make it up to 2 days ahead and serve chilled or gently reheat before serving.

Nutrition

Serving: 0.5cup | Calories: 289kcal | Carbohydrates: 40g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 158mg | Potassium: 238mg | Fiber: 1g | Sugar: 18g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 0.3mg