Best Instant Pot Rice Pudding [VIDEO]

Catalina Castravet
By Catalina Castravet
4.86 from 34 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:

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4.86 from 34 reviews

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.

Author: Catalina Castravet Serves: 4 people
Prep time: 5 minutes Cook time: 20 minutes Total time: 25 mins




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

Nutrition information

0 Calories: 249 Carbohydrates: 43 Protein: 7 Fat: 4 Saturated Fat: 2 Cholesterol: 12 Sodium: 59 Potassium: 214 Fiber: 0 Sugar: 6 Vitamin A: 200 Calcium: 156 Iron: 0.4
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Made this today for the 1st time, and it was GRRRReat!! Doubled the quantity of everything EXCEPT the sweetened condensed milk for my 6 qt. IP. I used: --1 can coconut milk with enough skim milk to create the 4 cup quantity needed for doubling the original recipe --only 1 can of condensed milk (had read that it was too sweet otherwise) --1 teas. each, vanilla extract and almond extract --long grain, white rice--rinsed well I added 2 minutes to the cook time, and did a quick release (oops!...misread doing a 10 minute natural release). It was a little watery when I removed the lid, but it thickened up within a few minutes, and then I stirred in the condensed milk and extract(s) as the recipe stated. Consistency was perfect, as was the "chew" of the rice with just the right amount of sweetness. So glad to have this easy, delicious recipe for a last-minute dessert with ingredients I always have on hand. Thanks, Catalina!


Kayley Meredith

I've found you can use the regular insert if you heart the water to just boiling on saute then add in milk and other ingredients and cook as directed. It heats the milk up gradually and I've never had a rice or tapioca pudding stick! They're most of the reason I got an instant pot! If only my grandma was around- all those hours she spent stirring puddings! She'd have been happy to skip the stirring!!


Thank you for your feedback!



It works. I've done the same thing before🙃 You just need to add more liquid when it's done cooking. I used water, but I assume you could add more milk too.



This turned out great! I added chopped dates after I opened it. Next time I might add them before I start cooking the rice.


oh love the chopped dates addition!


Debbie Cardinal

Hi can 1% milk be used instead of whole milk?


yes, it should be ok.



Followed recipe to the letter and it was the most amazing rice pudding I've ever simple and it turned out creamy and delicious!



I can’t wait to try this! Do you think coconut milk would work too? I usually use coconut milk for my rice pudding when I make it on the stove.


Yes, it works great with coconut milk!



Any changes to do this as pot-in-pot?


I don't think so, but I never tried this as pot in pot


Joan Macpherson

Just made this, it was delicious. I only used just over half the can of sweetened condensed milk as I found that was sweet enough for me. I used risotto rice. Thank you ! I served it with stewed apples.



Love this recipe. I made it once and lost my recipe so glad I found it again.. Have you ever put eggs in it? I wonder if they would curdle? I haven't used my Instant Pot much . Thank you for a great recipe.


Very happy that you enjoyed the recipe, I haven't tried it with eggs! Thanks for the feedback!


Sharon Miller

This is the one! Wow! I needed to use up some ingredients in my pantry, so I substituted a can of evaporated milk and half &half for the 2 cups whole milk. The can of sweetened condensed milk had been waiting patiently in the pantry for this recipe. The best part were the spices...the fresh grated nutmeg and cinnamon made it pop with deliciousness. Much easier than my Grandma's baked rice pudding recipe, but it still brings back wonderful memories of her. Thanks!


Marnie Lafferty

I made the recipe as written, except I only added about 2/3 of the sweetened condensed milk. I still thought it was too sweet. I only added 1 teaspoon of cinnamon in the pot and dusted with more after tasting it. Flavor was good. The rice was very soft and almost mushy, which probably adds to the creaminess. Next time, I’ll try only cooking for 10-15 minutes. Worth trying again.


I am very happy that you liked it, thanks for the feedback!



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!!!


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