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Easy Instant Pot Rice Pudding

This Easy Instant Pot Rice Pudding is everything you want homemade rice pudding to be – thick, creamy, sweet, vanilla-y, comforting – and it’s super easy to make!

I’ve said it before, and I’ll say it again. Sometimes the simplest recipes are the best recipes. I love when a few basic ingredients turn into something absolutely delicious. This rice pudding is the perfect example!

My grandmother made the best rice pudding. Every few weeks, she would make a batch and bring some for us to enjoy (always packed in a Cool Whip or a big margarine container – lol – she recycled before recycling became a thing!).

Gram’s rice pudding recipe is a bit of a process, though, that involves a double boiler and over an hour of babysitting and stirring. Her efforts were well worth it, for sure. It’s still the best rice pudding I’ve ever eaten!

Me? I want something a little less time-consuming but just as yummy.

I’ve tried cooking rice pudding on the stove top, in the oven, in the slow cooker, and even in the microwave. Some were very good (and some not so much), but none of them were the keeper recipe that I was looking for.

Then I made rice pudding in my Instant Pot, and I’m happy to say that the search is finally over!

rice pudding in an instant pot with a spoon

Ingredients you need:

  • Arborio rice
  • Water
  • Salt
  • Milk
  • Sugar
  • Eggs
  • Butter
  • Vanilla extract
  • Heavy cream

Here’s a look at how to make Easy Instant Pot Rice Pudding:

two images showing the steps to make instant pot rice pudding
two steps showing the steps to make easy instant pot rice pudding
two images showing the steps to make instant pot rice pudding
two images showing how to make easy instant pot rice pudding
two images showing how to make easy instant pot rice pudding

Tips & Tidbits:

  • I think the secret to this recipe is using Arborio rice, which is a shorter-grain, more starchy rice that makes the pudding extra creamy. Arborio rice is most often used to make risotto, and you can easily find it in most grocery stores these days.
    • You can use regular long-grain rice. The texture will just be a little different.
  • This is a recipe where you definitely want to make sure that your Instant Pot’s sealing ring is odor-free or that you use a separate sealing ring that is dedicated to non-smelly foods. Rice pudding should not taste like beef stew (or anything else). Ever.
    • Extra sealing rings are inexpensive and so worth it! I recommend getting one made by Instant Pot. I have tried several of the off-brands and have, unfortunately, had problems with them.
  • Feel free to adjust the amount of sugar to suit your own personal tastes. I like my pudding a little on the sweeter side, and I think 1 cup of sugar makes it perfectly sweet without being overly sweet.
  • This rice pudding can be served warm or cold. It is delicious both ways!
    • If you like it cold (like me!), place the pudding in a bowl and place plastic wrap directly on top of the pudding to prevent a skin from forming. Let it cool down a bit (don’t let it sit out for more than one hour) and then put in the refrigerator until chilled.
    • The pudding will definitely become very thick and much less creamy as it sits in the refrigerator. There’s just no way around it (that I’ve found). No worries, though! When you’re ready to enjoy it, just stir in some milk or cream until the pudding is the consistency you like.
    • Same goes for leftover pudding. If you like it warm, just add some milk or cream before reheating, and it will become nice and creamy again!
  • Store in the refrigerator (covered or in an airtight container) for up to 3 to 4 days.
  • If you like raisins in your rice pudding, add them when you stir in the butter, vanilla and cream.
bowl of rice pudding topped with whipped cream, cinnamon, and nutmeg

I like to top my rice pudding with whipped cream and sprinkle it with cinnamon and nutmeg. YUM!!! How do you like yours?

Gram, it’s not your rice pudding, but it’s pretty darn close. I’ll put it in a Cool Whip container and pretend, ‘kay? Miss you!

I hope you try this recipe for Easy Instant Pot Rice Pudding and love it as much as I do. Thanks for visiting today!

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Easy Instant Pot Rice Pudding

This Easy Instant Pot Rice Pudding is everything you want homemade rice pudding to be – thick, creamy, sweet, vanilla-y, comforting – and it's super easy to make!
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Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 (about ½ cup each)
Estimated Calories: 292

Ingredients

  • 1 cup arborio rice
  • cups water
  • ¼ teaspoon salt
  • 2 cups whole milk, divided
  • 1 cup sugar, add more or less to taste
  • 2 large eggs
  • 1 tablespoon butter
  • 1 tablespoon vanilla extract
  • ½ cup heavy cream

Instructions

  • Before starting, make sure your Instant Pot's sealing ring is free from odors or use a separate sealing ring dedicated to non-smelly foods. Those smells from your sealing ring can and will transfer to your rice pudding (yuck!).
  • Place the rice, water, and salt in the Instant Pot. Give the pot a gentle shake to make sure that all of the rice is evenly distributed and covered with water.
  • Place the lid on the Instant Pot and set the steam release knob to SEALING. Set the pot to cook at HIGH PRESSURE for 5 minutes. Note: It will take the Instant Pot about 7 minutes to come up to pressure before the cooking time starts to count down.
  • After the cooking time is finished, turn off the Instant Pot and allow a natural pressure release for 10 minutes. Note: Don't use the Keep Warm function during natural pressure release for this recipe, as it may overcook the rice or make it burn on the bottom of the pot.
  • After the 10 minutes, quick-release any remaining pressure and remove the lid.
  • Set the Instant Pot to SAUTE LOW. Stir in 1 cup of the milk and the sugar and allow the mixture to come to a simmer, stirring occasionally.
  • Meanwhile, in a small bowl, whisk together the eggs and the remaining 1 cup milk.
  • Once the rice mixture has come to a simmer, while whisking constantly and vigorously, slowly add the egg mixture until fully incorporated. Note: It is important that you do this slowly while whisking so that the eggs incorporate nicely without scrambling.
  • Continue simmering, stirring frequently, for 5 minutes or until the pudding reaches your desired consistency. Note: the pudding will thicken even more as it cools down, so keep that in mind.
  • Turn off the Instant Pot and carefully remove the inner pot (otherwise, it will continue to simmer while the Instant Pot is cooling down, and it can overcook). Stir in the butter, vanilla extract, and heavy cream.
  • Serve warm or cold.

Notes

  • I think Arborio rice is the secret to extra-creamy rice pudding, but you could use regular long-grain rice (the texture will just be a little different).
  • Feel free to adjust the amount of sugar to suit your own personal tastes. I like mine a little on the sweeter side, and I think 1 cup is perfect without being overly sweet.  
  • If you’d like to serve the pudding cold, transfer the warm pudding to a large bowl and place plastic wrap directly on the pudding (this will prevent it from developing an unpleasant skin on top). Let it cool for a bit (don’t let it sit out for more than an hour), and then refrigerate until cold.
    • The pudding will become thicker and less creamy as it chills. When ready to enjoy, stir in some milk or heavy cream until it reaches your desired consistency.
    • Same goes for leftover pudding. If you like your pudding warm, add some milk or heavy cream before reheating. 
  • Store in the refrigerator (covered or in an airtight container) for up to 3 to 4 days.
  • If you’d like to add raisins, stir them in with the butter and vanilla.
  • If desired, garnish your rice pudding with a sprinkle of cinnamon and/or nutmeg and a dollop of whipped cream. Yum!
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
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Edwina Vukelj

Friday 13th of August 2021

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