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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!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 8 (about ½ cup each)
Calories: 292kcal
Author: Michelle / Now Cook This!

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.
  • 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 ½ 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.

Recipe 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, 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. 
  • 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!