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5 from 2 votes

Easy and Delicious Instant Pot Rice Pudding

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.
Course: Breakfast
Cuisine: American
Keyword: breakfast, dessert, instant pot
Servings: 6 people
Calories: 219kcal
Author: Jane and Sonja


  • Instant Pot


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


  • 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.


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


Calories: 219kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 469mg | Potassium: 154mg | Fiber: 2g | Sugar: 4g | Vitamin A: 288IU | Calcium: 123mg | Iron: 2mg