Enjoy this comforting, old-fashioned rice pudding made quickly in your Instant Pot. Creamy and fragrant with vanilla and cinnamon, it’s a nostalgic dessert that’s easy to prepare and perfect for cozy nights.
One spoonful of this rice pudding brings back memories of Grandma’s kitchen. Using an Instant Pot makes the process faster and mostly hands-off while still delivering a luxuriously creamy texture. The balance of vanilla and cinnamon is warm and comforting. Make it with or without raisins, and finish with a pat of butter or a dollop of whipped cream if you like.
Ingredients
Everything you need for this easy Instant Pot rice pudding, plus substitution ideas.
- 1 cup medium-grain white rice – Medium-grain rice gives a creamy yet slightly chewy texture. Arborio or sushi rice are good substitutes.
- 2 cups whole milk + 2 cups half-and-half – This combination creates a rich, silky pudding. For a dairy-free option, use coconut or oat milk.
- ½ cup granulated sugar – Adjust to taste for a less-sweet version.
- ¼ teaspoon salt – A small amount of salt enhances the flavors.
- 1 teaspoon vanilla extract – Use pure vanilla if possible for the best flavor.
- ½ teaspoon ground cinnamon – Classic warming spice; increase or decrease to taste.
- ¼ cup raisins (optional) – They plump up in the hot pudding. You can swap with dried apricots, dates, or leave them out.
- 2 tablespoons unsalted butter (optional) – Stirring in butter at the end makes the pudding extra silky and rich.
How To Make Instant Pot Rice Pudding
This recipe uses the Instant Pot’s pressure cook and sauté functions to get creamy rice pudding with minimal effort.
Step-By-Step Instructions:
- Combine: In the Instant Pot insert, add the rice, whole milk, half-and-half, sugar, and salt. Stir to dissolve the sugar and distribute ingredients evenly.
- Pressure cook and naturally release: Lock the lid and set the valve to Sealing. Select Manual or Pressure Cook on high for 15 minutes. When the time ends, allow a natural release for 10 minutes, then carefully quick-release any remaining pressure.
- Stir and sauté: Open the lid and stir—the mixture will be fairly liquid at this point. Turn on the Sauté function.
- Thicken it up: Add the vanilla, cinnamon, and raisins if using. Stir in the butter for extra richness. Let the pudding simmer on Sauté, stirring frequently, until it thickens to your preferred consistency, about 5–10 minutes.
- Serve and enjoy: Spoon into bowls and top with whipped cream or a light dusting of cinnamon if desired. Serve warm for comfort or chill for a cold, creamy dessert.
Top Recipe Tips
Use medium or starchy rice – Avoid long-grain varieties like basmati or jasmine; they won’t break down enough to create a classic pudding texture.
Stir frequently while thickening – Keeps the pudding from sticking and ensures even cooking.
Don’t skip the salt – A bit of salt brightens the sweet and warm flavors.
Instant Pot Rice Pudding
Equipment
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measuring cups and spoons
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mixing spoon
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ladle
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serving bowls
Ingredients
- 1 cup medium-grain white rice, Arborio or sushi rice work well
- 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
Instructions
Combine Ingredients:
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In the Instant Pot inner pot, combine the rice, whole milk, half-and-half, sugar, and salt. Stir to dissolve the sugar.
Pressure Cook:
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Close the lid and set the valve to “Sealing.” Select Manual or Pressure Cook and set for 15 minutes on high pressure.
Natural Pressure Release:
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Let the Instant Pot naturally release for 10 minutes, then carefully quick-release any remaining pressure.
Stir and Thicken:
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Open the lid and note the mixture will be quite liquid. Select Cancel, then Sauté.
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Stir in vanilla, cinnamon, and raisins if using. Add butter for a richer result.
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Simmer on Sauté, stirring frequently, until the pudding thickens—about 5–10 minutes.
Serve:
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When the pudding reaches your desired consistency, turn off the Instant Pot and ladle into bowls.
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Top with whipped cream and an extra sprinkle of cinnamon if desired. Serve warm or chilled.
Notes
Reheat: Gently rewarm on the stovetop or in the microwave, adding a bit of milk or cream to loosen the texture.
Freeze: You can freeze rice pudding, but the texture may change. It’s best enjoyed fresh or chilled.
Make-ahead: Prepare up to 2 days in advance; serve chilled or gently reheat before serving.
Nutrition
Nutrition information is an approximation.
Additional Info
Instant Pot Rice Pudding Recipe FAQs
Medium-grain or starchy rice gives the creamiest results. Long-grain rice like basmati or jasmine won’t break down as well, and brown rice will need more cooking time. Arborio or sushi rice are good substitutes.
It’s normal for the pudding to be liquidy when you first open the Instant Pot. Switch to Sauté and stir as it simmers—the liquid will reduce and the pudding will thicken.
No. Raisins are optional—grandma favorites, but you can omit them or substitute dried cranberries, chopped dates, or even chocolate chips.
More Desserts
- Raspberry Oat Bars
- Brioche Cinnamon Rolls
- Chocolate Chip Bundt Cake
