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Easy and Delicious Instant Pot Rice Pudding

One of the first things I learned about my husband was that he loved rice pudding! This Instant Pot rice pudding recipe will make it much simpler to appease his cravings.

Rice pudding was a food I didn’t even know existed until I was an adult. But once I had it I was hooked. With the creamy rice texture, cinnamon flavor and raisin bursts of yummy sweetness, you can’t go wrong with this easy snack idea.

Now that hubby has a lactose intolerance I make sure to use a lactose-free milk. You could also use coconut milk or another dairy free milk for a vegan version.

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Delicious Instant Pot Rice Pudding

Ingredients:

  • 2 tbsps unsalted butter or oil of choice (such a vegetable or coconut)
  • 1 cup Arborio rice
  • 2 cups milk
  • 1 cup water
  • 1 egg
  • 2 tsps cinnamon
  • 1 tsp salt, or more to taste
  • 1 cup raisins (optional)
  • Optional garnishes: maple syrup, crushed nuts, sugar, etc.

How to Make Rice Pudding with the Instant Pot

Rinse the rice and set aside.

Place the butter in your instant pot and set to saute.

Once the butter is melted, add the rice and toast it for 1 minute.

Add in 1 cup of the milk, 1 cup water, cinnamon and salt. Seal and cool for 10 minutes on manual.

Quick release.

Mix the egg and remaining cup milk in a small bowl and then mix into the cooked rice. Place in the raisins if you are including them.

Cook on manual for an additional 3 minutes, quick release. Place in a bowl, garnish then serve.

I love adding some walnuts to my Instant Pot rice pudding for a bit of crunch. Hubby prefers his simply with the raisins mixed in as do the kids.

This sweet treat makes the perfect snack for a cold winter evening.

For a non-dairy pudding dessert idea, try this instant pudding with almond milk.

Are you a rice pudding fan?

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Easy and Delicious Instant Pot Rice Pudding

Jane and Sonja
With a tender, creamy texture, touch of cinnamon and juicy sweet raisin bursts, this Instant Pot rice pudding recipe is the perfect winter comfort food.
3.67 from 3 votes
Course Breakfast
Cuisine American
Servings 6 people
Calories 215 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 2 tablespoons unsalted butter or oil of choice
  • 1 cup arborio rice
  • 2 cups milk
  • 1 cup water
  • 1 egg
  • 2 teaspoons cinnamon
  • 1 teaspoon salt or more to taste

Instructions
 

  • Rice the rice and set aside.
  • Place the butter in your instant pot and set to saute.
  • Once the butter is melted, add the rice and toast it for 1 minute.
  • Add in 1 cup of the milk, 1 cup water, cinnamon and salt. Seal and cool for 10 minutes on manual.
  • Quick release.
  • Mix the egg and remaining cup milk in a small bowl and then mix into the cooked rice.
  • Cook on manual for an additional 3 minutes, quick release, then serve and garnish.

Notes

Optional garnishes: maple syrup, crushed nuts, sugar, etc.

Nutrition

Calories: 215kcalCarbohydrates: 31gProtein: 6gFat: 7gSaturated Fat: 4gCholesterol: 45mgSodium: 436mgPotassium: 143mgFiber: 1gSugar: 4gVitamin A: 288IUCalcium: 103mgIron: 2mg
Keyword breakfast, dessert, instant pot
Tried this recipe?Tag @sustainmycookinghabit or #sustainmycookinghabit!
Recipe Rating




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Leslie S

Tuesday 14th of July 2020

Not good at all. Overly salty and Too much cinnamon. Inedible and waste of ingredients and time.

Jane and Sonja

Wednesday 15th of July 2020

Hi Leslie. Thank you for the feedback. I've adjusted the ingredients to clarify using unsalted butter and adjusted the amount of cinnamon to say 2tsps rather than tbsps. It's always easier to add more if desired! Jane

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