If you love creamy, aromatic Indian desserts, Instant Pot Kheer is about to become your go-to rice pudding. Traditionally simmered for hours, this classic sweet is now faster and simpler thanks to the Instant Pot—no babysitting required!
This recipe delivers authentic flavor and perfect texture every time, using pantry-friendly ingredients. Whether you’re new to Indian desserts or a kheer devotee, you’ll appreciate the rich taste and effortless approach. Let’s make comfort food magic in under 40 minutes!
Why you'll love it
No stirring or watching the pot—hands-off, foolproof!
Creamy texture and authentic cardamom flavor
Uses everyday pantry staples
Easy to double or halve for any occasion
Customizable with your favorite nuts or dried fruit
Perfect for parties, holidays, or weeknight treats
1/2 teaspoon ground cardamom (or seeds from 6 green pods, crushed)
1/8 teaspoon saffron threads (optional)
2 tablespoons (30 ml) heavy cream (optional, for extra richness)
2 tablespoons (15 g) sliced almonds, for garnish
1 tablespoon (15 g) unsalted butter or ghee
Instructions
Rinse the basmati rice until water runs clear; drain well.
Set Instant Pot to 'Sauté'. Add butter or ghee. When melted, add cashews; stir until golden, about 1 minute. Add raisins; sauté until plump, 30 seconds. Remove and set aside.
Add rinsed rice to the pot. Stir for 1 minute.
Pour in milk, scraping the bottom to deglaze. Add saffron, if using. Stir well.
Lock lid; set valve to 'Sealing'. Cook on 'Porridge' or 'Manual' for 18 minutes.
Allow 10 minutes natural release, then quick release any remaining pressure.
Open lid, stir well (rice will look loose but thickens as it cools). Add sugar, cardamom, and heavy cream if using. Stir until sugar dissolves.
Return cashews and raisins. Mix well.
Serve warm or chilled, garnished with sliced almonds.
Make It Your Way
Instant Pot Version
This recipe is specifically designed for the Instant Pot, delivering a hands-off, creamy kheer with perfect consistency and no risk of burning.
Ingredient Substitutions
No basmati? Use any long-grain white rice. Whole milk yields the creamiest kheer, but 2% works in a pinch. Swap cashews for pistachios or omit nuts for nut-free. If you can’t find saffron, simply skip it—cardamom provides plenty of flavor. Use plant-based milk for a dairy-free version, but note the pudding will be slightly less creamy.
Expert Tips
Rinse rice thoroughly to prevent too-sticky kheer.
For richer flavor, use a mix of evaporated milk and whole milk.
Add sugar after pressure cooking to prevent milk from curdling.
Kheer thickens as it cools; add a splash of milk before serving if needed.
Toast nuts in ghee for extra aroma and crunch.
Store leftovers in the fridge—flavors deepen overnight!
What to Serve It With
Serve Instant Pot Kheer warm or chilled, topped with extra nuts or a pinch of ground cardamom. It’s wonderful after an Indian meal or as a special treat with tea.
Storage & Reheating
Refrigerate kheer in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding milk to loosen as desired. Freezing is not recommended as texture may change.
Frequently Asked Questions
Can I use brown rice in Instant Pot kheer?
Yes, but increase the cook time to 25 minutes and add 1/2 cup extra milk. The texture will be more chewy and nutty.
How do I prevent the milk from burning in the Instant Pot?
Deglaze the pot well after sautéing and avoid stirring after adding milk. Natural release also helps prevent scorching.
Is it possible to make kheer vegan?
Yes! Substitute whole milk with full-fat oat, almond, or coconut milk, and use vegan butter or oil for sautéing.
Can I double or halve this recipe?
Absolutely. Keep the cook time the same; just ensure the Instant Pot isn’t filled above the max fill line.
Why is my kheer too thin or thick?
Kheer thickens as it cools. If too thick, stir in milk before serving. If too thin, simmer on 'Sauté' to reduce.
Do I need to soak the rice?
No soaking is needed for this Instant Pot method—just rinse thoroughly to remove excess starch.
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