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Close-up of creamy rice kheer in a silver bowl topped with slivered almonds, pistachios, a raisin and saffron threads.

Instant Pot Kheer

Creamy Indian rice pudding made in the Instant Pot with basmati rice, whole milk, cardamom, saffron, slivered almonds and pistachios. It needs under 5 minutes of hands-on work and no stirring at the stove.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Natural pressure release: 20 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Indian
Servings: 10 (about ½ cup)
Author: Shilpa

Equipment

Ingredients

For the kheer

  • ½ cup basmati rice
  • ½ cup water
  • 5 cups whole milk
  • ½ cup sugar raw or granulated

To finish

  • 2 tablespoons slivered almonds and pistachios
  • 1 tablespoon raisins
  • ½ teaspoon ground cardamom
  • ¼ teaspoon saffron threads
  • 1 tablespoon sweetened condensed milk optional
  • A few drops of rose water optional

Instructions

  • Rinse the rice in water 2-3 times, then soak it in fresh water for 10-15 minutes and drain.
  • Set the Instant Pot to Sauté, pour in the water, and heat it for 1-2 minutes.
  • Add the milk, drained rice, and sugar, then stir well, scraping the bottom of the pot. Press Cancel.
  • Close the lid, turn the valve to Sealing, and cook on Porridge (high pressure) for 20 minutes.
  • Let the pressure release naturally for about 20 minutes, until the float valve drops. Do not do a quick release.
  • Open the lid and stir the kheer well with a wooden spoon. Stir in the almonds and pistachios, raisins, cardamom, and saffron, plus the condensed milk and rose water if using.
  • Serve warm, or cool completely and chill in the refrigerator for at least 2 hours to serve cold.

Notes

  • Heating the water before adding the milk keeps the milk from sticking to the bottom of the pot.
  • The kheer looks runny when the lid comes off and thickens a lot as it cools. Stir in more milk for a thinner kheer, or simmer on Sauté for a few minutes, stirring constantly, for a thicker one.
  • For a sweeter kheer, increase the sugar to ¾ cup.
  • Use a separate sealing ring for sweets so the kheer does not pick up savory smells.
  • Do not make a larger batch in a small Instant Pot, since milk foams as it cooks.
  • Storage: Refrigerate in an airtight container for 2-3 days. Freeze for up to 3 months and thaw in the refrigerator. Stir in a little milk before serving.
  • Stovetop: Heat the water in a heavy-bottomed pot, add the milk and bring it to a boil, add the rice and simmer on low heat, stirring every few minutes, until the rice is soft and the milk has thickened. Add the sugar and finishing ingredients at the end.

Nutrition

Calories: 169kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 227mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 203IU | Vitamin C: 0.2mg | Calcium: 161mg | Iron: 0.2mg
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