Name: Instant Pot Rice Pudding
Prep time: 5 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 cup Aborio rice (or long grain); 1 cup water; ½ teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ⅓ cup granulated sugar; ½ Tablespoon cornstarch (optional); 1 cup milk; 1 cup heavy cream; 1 Tablespoon vanilla extract (use clear extract if omitting spices)

Jump to Recipe Print Recipe

Make this easy Instant Pot Rice Pudding recipe with simple ingredients and just 5 minutes prep! It’s a creamy and cozy dessert you will love.

Make a batch and keep warm in the Instant Pot, ready to serve after a comforting bowl of White Bean Spinach Soup or Beef Barley Soup.

Instant Pot Rice Pudding in a small bowl with a scoop of ice cream melting on top.

Why I’m Sweet on This Pudding

The rice cooks quickly under pressure, then the milk, cream, sugar, and vanilla thicken together to create a smooth, luscious pudding in one pot.
It’s so easy to make with just 5 minutes prep and ingredients you likely already have in your pantry. Plus the Instant Pot does most of the work!
You are in control of this versatile recipe. Omit the spices, add raisins or nuts, serve warm or cold, and garnish as desired.
This recipe can be prepped ahead, and the pudding kept warm in the Instant Pot until ready to serve.

milk, cream, water, rice, nutmeg, vanilla, cinnamon, salt, sugar, and cornstarch assembled to make Instant Pot Rice Pudding.

INgredients You’ll Need

Rice: Arborio rice makes a wonderfully creamy pudding because it releases starch as it cooks. Long grain rice also works if that is what you have on hand.
Milk: Helps create a creamy pudding.
Heavy Cream: Gives the rice pudding its rich, smooth texture.
Granulated Sugar: Needed to sweeten the pudding, balance any spices, and helps pudding to thicken.
Cornstarch: Is optional but helpful if you don’t have a lot of time to allow it to thicken on its own.
Cinnamon and Nutmeg: Are warm flavored and cozy, plus pairs well with the creamy rice.
Vanilla Extract: Adds delicious vanilla flavor! Use clear vanilla extract if you are making the pudding without the spices so the pudding remains white.

Instant Pot Rice Pudding in a small bowl.

Variations

Add dried raisins to the rice before cooking for a tasty version that a lot of people enjoy.
Leave the cornstarch out if you choose to cook ahead and keep warm. It will thicken enough naturally.
Leave out the cinnamon and nutmeg and use clear vanilla extract for a simple vanilla version.
You can also use the flesh from a vanilla bean. Add the bean to the Instant Pot while cooking the rice, then remove, and scrape the flesh from the bean and add to the rice.
Whipped cream, ice cream, a sprinkle of cinnamon, chopped pecans, or a maraschino cherry are all great topping options.

Instant Pot Rice Pudding in a clear glass with a scoop of ice cream and cinnamon sprinkle.

How to Make Instant Pot Rice Pudding

Cook the rice with spices (if using) in the Instant Pot (recipe below).
Release the pressure and open the lid. Add the remaining pudding ingredients.
Turn the Instant Pot to Sauté and stir until the pudding thickens.

Recipe Tips!

Do not rinse the rice. You need the starch to thicken the pudding.
Stir continually as the pudding cooks on Sauté to encourage even thickening.
Rice pudding continues to thicken as it cools. If it becomes thicker than you like, stir in a small splash of milk or cream before serving.

Instant Pot Rice Pudding in a clear glass with whipped topping and a spoon.

Serve and Save Every Spoonful

Spoon the warm rice pudding into small bowls or glass cups. Garnish as desired or serve plain, warm or cool.
Let the rice pudding cool, then transfer it to an airtight container and refrigerate for up to 4 days.
Reheat gently in the microwave, stir in milk if too thick.

Instant Pot Rice Pudding with whipped topping scooped up in a spoon.

More Dessert Recipes To Try

I hope you enjoy this recipe for Instant Pot Rice Pudding as much as I do. Leave a comment or rating below.

No ratings yet

Instant Pot Rice Pudding

Donnalea

Servings

Prep 5

Cook 15

Instant Pot Pressurizing and Natural Release 20

Total 40

Print Pin

Make this creamy Instant Pot Rice Pudding with rice, milk, heavy cream, warm spices, and vanilla. Serve it warm or cold with whipped cream or ice cream for a tasty make ahead treat.

Equipment

Instant Pot

Ingredients

1 cup Aborio rice or long grain
1 cup water
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅓ cup granulated sugar
½ Tablespoon cornstarch optional
1 cup milk
1 cup heavy cream
1 Tablespoon vanilla extract use clear extract if omitting spices

Instructions

To the Instant Pot, stir together rice, water, salt, cinnamon, and nutmeg.
Lock the lid, and set the pressure for 4 minutes. Allow the Instant Pot to pressurize, cook for 4 minutes, then natural release for 10 minutes.
Release pressure, add sugar, cornstarch (if using), milk, cream, and vanilla.
Turn to Sauté and mix until rice thickens, about 10 minutes. At this point, you can keep on low until ready to serve.
Garnish with whipped cream or ice cream, and a sprinkle of cinnamon.

Nutrition

Calories: 486kcalCarbohydrates: 60gProtein: 7gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 336mgPotassium: 208mgFiber: 1gSugar: 22gVitamin A: 974IUVitamin C: 0.4mgCalcium: 132mgIron: 0.5mg

REPIN this Instant Pot Rice Pudding recipe