Best Instant Pot Rice Pudding [VIDEO]

Catalina Castravet
By Catalina Castravet
4.87 from 36 reviews

Instant Pot Recipes Recipes Vegetarian

Cook time Cook time: 20 minutes

Instant Pot Rice Pudding is creamy and aromatic, flavored with cinnamon and nutmeg, ready in just 30 minutes, thanks to your pressure cooker. This is the best pressure cooker rice pudding recipe you can get! 

We love easy and creamy desserts to make. You can also white chocolate creme brulee, low carb keto cheesecake, and key lime pie.

Best Instant Pot Rice Pudding

Instant Pot Rice Pudding is one of the easiest ways to make the most delicious and creamy rice pudding you have ever tasted! Seriously, this rice pudding rocks my world! It reminds me of a lot of my childhood and of the endless, fun summers spend with my grandparents.

I was always excited to eat some sticky and creamy rice pudding. As a self-proclaimed milk hater (I know, weird) I actually love rice pudding, its the epitome of comfort food! I would happily eat it under a blanket rewatching my favorite movies.

Why make rice pudding in the Instant Pot?

The Instant Pot Rice Pudding is so easy to make, that now I may be in trouble and make it a few times a week. Seriously, in 30 minutes you are rewarded with rice pudding with perfect texture, sweet and fragrant from the cinnamon and nutmeg.

I love mine served with an extra sprinkle of cinnamon and a little brown sugar on top. When that sugar melts, mmm OMG, my taste buds explode! Do yourself a favor and make this!

Recipe Tips:

  • I used white, long-grain rice in this recipe. Basmati or sushi rice will also work well. Please note, that Jasmine rice and Basmati rice will come out less chewy compared to Arborio Rice.
  • Also, I haven’t added any sugar, because at the end, I stir in the condensed milk and I feel that it adds enough sweetness.
  • I highly recommend using nutmeg and cinnamon, it will take your pudding from good to wow.
  • You can also mix in walnuts and raisins. I prefer to add them at the end to preserve most of the crunchiness and chewiness.
  • Similarly, you can use creamy canned coconut milk and sweeten the rice with sugar, and skip the condensed milk for a vegan, lower fat version.
  • This is my Instant Pot – I use it all the time, either the Pressure Cooker function or the Slow Cooker function. I also like that I can just sauté / brown the meat and veggies directly in the pot using the Sauté function.

How to serve rice pudding?

We like eating rice pudding warm or hot, but this is our own preference. However, many of our guests enjoy this delicious dish cold. So either way, it will be just as tasty and delicious. To serve it cold, make sure to refrigerate it before serving. In addition, you can add some raisins to it if desired.

How to refrigerate Instant Pot rice pudding?

Before refrigerating it, make sure to let it cool completely. Then, transfer to an airtight container and store in the fridge for up to 3 days. If before serving the pudding gets a little thicker than you’d like, just stir in some cold milk until it’s the consistency you want.

Looking for more Instant Pot Recipes? Check my collection here:

Instant Pot Rice Pudding is creamy and aromatic, flavored with cinnamon and nutmeg, ready in just 30 minutes, thanks to your Instant Pot.

Best Instant Pot Rice Pudding

Instant Pot Rice Pudding is creamy and aromatic, flavored with cinnamon and nutmeg, ready in just 30 minutes, thanks to your Instant Pot.
4.87 from 36 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Natural Pressure Release: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 249kcal
Author: Catalina Castravet


  • 2 cups whole milk*
  • cups water
  • 1 cup long-grained rice, (Basmati or short grain white rice will also work)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg (freshly grated)
  • 1 can (14oz) sweetened condensed milk
  • pinch of salt


  • Rinse rice well, using a fine mesh colander and let it drain well.
  • Add milk, water, a pinch of salt, cinnamon and nutmeg to the Instant Pot.
  • Add rice to the Instant Pot and stir to combine.
  • Put the lid on, seal and make sure to close the vent.
  • Pressure cook for 10 minutes.
  • Once done, do a 10 Minutes Natural Pressure Release.
  • After 10 minutes, press Cancel to turn off the Instant Pot and open the vent to release the remaining pressure.
  • When depressurized, open the lid and add the Sweetened Condensed milk and vanilla extract.
  • Stir well until fully combined and creamy.
  • Serve and enjoy!



*Full fat coconut milk works great too, I also tried it with soy milk and it turned out good.


Serving: 0g | Calories: 249kcal | Carbohydrates: 43g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 59mg | Potassium: 214mg | Fiber: 0g | Sugar: 6g | Vitamin A: 200IU | Calcium: 156mg | Iron: 0.4mg
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I find if you use french vanilla coffee creamer instead of milk and extract it comes out tasting great. If only I could get it so when it cools down it's not a bid old block but still creamy.


Catherine Nguyen

I just made this in my 3 qt. and holy smokes is it good! I mean like really good. The nutmeg really gives it flavor. The only modification I made was I used 2/3 of the can of sweetened condensed milk because I thought it would be too sweet with all of it. I’ve never made rice pudding before but decided to try this recipe first and it did not disappoint!


Happy that you loved it!!!



Soooo good!!!! Didn’t change a thing! Thanks for sharing!


Happy that you loved it!!!



Love the recipe and almost exactly like mine. My flavorings: 1 teaspoon vanilla, 1/2 teaspoon cinnamon; 3/4 teaspoon, 1/2 teaspoon coriander, 1/2 teaspoon


Cyn Brown

I wanted to make mhalbiya, a Tunisian rice pudding, but could find no instant pot recipes for it - and found yours. So I used the measurements in the original recipe (on the 196 Flavors site), which were almost the same as yours, but subbed the rosewater for some of the water (despite the original recipe calling for both). I did end up adding more half and half (which I had instead of milk) - and more rosewater. It still wasn't as creamy as I thought it should be, but your instant pot version saved me so much time and standing at the stove.



My go to reference for my sweet rice! I do make sure it’s not too thick by adjusting the liquids as needed. I also beat 3 egg whites until very stiff and fold it in (my mil’s method). I highly recommend! Thanks so much for sharing your recipe!



Add some more liquid and it will settle well when it cools. I fold in 3 beaten, stiff egg whites. It makes it much fluffier.


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