Instant Pot Kheer is a delightful rice dessert that's served chilled after meals. This is a no-fuss, one-pot recipe made with whole milk, rice, sugar, nuts and saffron. You simply can't say no to this rich and creamy Indian pudding!
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Indian rice pudding goes by many different names depending on where it is made. In North India and Pakistan, it is called kheer or chawal ki kheer or phirni (pronounced firni). In South India, it is called payasam.
There are minor differences in the way these desserts are made although the base is always milk and rice. For example, phirni is slow cooked and has fine, ground rice that melds with the milk to form a thick pudding. Set in earthen pots that give it a wonderful aroma and taste, it is decorated with thin silver leaves and nuts. On the other hand, kheer can be made with short, white rice and cooks relatively faster than phirni. And payasam can include coconut milk and jaggery to give it a distinctly South Indian flavor and taste.
There! I've just educated you on the different kinds of rice desserts found in the subcontinent! All of them are quite delicious, but today we are making a quick rice kheer in the instant pot. This Indian rice kheer recipe is an easy one that comes together without the need to grind the rice or watch over and stir the simmering milk and rice mixture for hours. All thanks to the instant pot. If you've browsed other recipes on this blog, you know that I'm all about speed and convenience in the kitchen. Seriously, who has the time these days for cooking elaborate dishes that take eons to make? Thank goodness for appliances like the instant pot.
If you like Indian desserts, do try this instant pot bhapa doi, a luscious cheesecake made with yogurt instead of cream cheese. And you simply can't miss the rasmalai cake on the blog! It's a soft, spongy cake drizzled with rabri - a thick sauce made of milk and sugar.
Ingredients
- Milk - 1 litre or 5 cups
- Water - ½ cup
- Rice - ½ cup
- Sugar - ¾ cup
- Almonds - ½ cup
- Green cardamom, peeled - 12-15
- Saffron - a few strands
- Kewra water - 1 tablespoon (optional)
Ingredient Notes
- Kewra is a clear, aromatic liquid. It is the extract of pandanus flowers and is used for fragrance. You can substitute it with rose water or skip it entirely. If you are using kewra, add it at the end of the cooking process, just before you garnish the kheer with nuts and saffron. Pour the kewra in the kheer and mix well. The kheer will smell very nice!
- The best rice for kheer is Basmati rice. This is generally the preferred variety fo making kheer in north India India. You can use any brand, but I usually make my rice recipes with Tilda, so that's what I put in this chawal kheer recipe too.
How to Make Instant Pot Kheer
Preparation
1. Divide the almonds into two small bowls. Grind half the almonds (¼ cup) along with cardamom in a clean and dry spice or coffee grinder.
2. Soak the other half (¼ cup) in water at least a few hours before making kheer. When the almonds are soft, peel and chop them.
3. Soak the rice in 2 cups water, 30 minutes before cooking.
4. Soak the saffron in 2 tablespoons warm water or milk, 30 minutes or longer before cooking.
Cooking
1. Turn on your instant pot to sauté and put the half cup water. Let it come to a boil, the cancel sauté. This is to prevent the milk from scorching at the bottom of the pot and triggering the burn notice.
2. Put all the ingredients except the chopped almonds (in step 2 of prep) in the inner steel insert of your instant pot. This includes the rice with the water in which it was soaked. Close the lid, press the porridge button on high pressure, and set the timer to 30 minutes. Make sure the steam release handle is on sealing. When the time is up, let the pot depressurize naturally.
3. Open the pot and stir the contents well. If the kheer is still thin, press saute and cook for 3-4 minutes more, stirring all the time. The kheer should be the consistency of porridge at this time. It will thicken more as it cools. Add the kewra water, if using and mix.
4. Take the kheer out in a large bowl and garnish with the chopped almonds and a few strands of saffron. Keep the bowl in the refrigerator for a few hours and serve chilled.
Top Tips
1. Do add the extra water at the beginning to prevent the kheer from sticking to the bottom of the pan. If you are afraid of getting the burn warning, read this post: Instant Pot Burn Notice. It has a lot of useful info on how to avoid the dreaded instant pot burn.
2. Avoid using skimmed milk for making kheer. It will not have the same taste or thickness as whole milk.
3. The ground almonds will make the kheer caramel in color. It is a very pleasing caramel as you can see in the picture, but if you want a light colored kheer, soak all the almonds (half cup) and peel all of them. Grind one half and chop the other half. Put the ground almonds in the milk and sugar mixture and your kheer will remain light in color!
4. If you want to do away with the step of soaking, grinding and slicing the almonds (takes a little time, I know), you can use store-bought ground or sliced almonds. These are quite convenient and work well.
5. If you don't like thick kheer, don't cook it after opening the pot. Just mix it well and take it out in a bowl. On the other hand, if you think the consistency of kheer is too thin, press sauté again after the pressure cooking cycle is over and cook the kheer for a few minutes (stirring it all the time) until it reaches the desired consistency.
6. Add other nuts for a more interesting kheer. Raisins and slivered pistachios work very well and add more color to the pudding.
7. If you want a richer kheer, omit the sugar and add a can of condensed milk to the milk. The kheer will be sweeter and even creamier.
Why this rice kheer recipe works
1. It is an easy, dump and go recipe especially if you're getting rid of most of the prep steps (soaking, grinding and chopping the almonds). Soaking the saffron and rice takes all of one minute.
2. It uses a few, common ingredients like milk, sugar and nuts (except the kewra water, which is an optional ingredient).
3. Kheer tastes good warm or cold. I like having warm kheer in the winters and cold kheer in the summer months!
4. It is the perfect dessert to serve while entertaining: rich, sumptuous and so delicious. You can't go wrong with kheer.
5. There is no oil used in this recipe. Did you notice that?!
More Indian desserts and sweets
- Shahi tukray - An utterly decadent and droolworthy dessert fit for feasts. Made with bread slices, sugar syrup, nuts, milk, and saffron.
- Sheera - Soft semolina halwa made easily and quickly with a few ingredients.
- Moong dal halwa - Cooked and mashed mung lentils are roasted in ghee, cardamom, saffron and sugar to make an irresistibly sweet halwa.
- Panjeeri - A traditional cold weather snack made by roasting a mixture of whole wheat flour (atta), semolina, and nuts in pure ghee. Sweetened with powdered jaggery.
- Coconut barfi - a delightful Indian sweet made with desiccated coconut, fresh milk, condensed milk, and ghee.
📖 Recipe
Instant Pot Kheer (Indian Rice Pudding)
Ingredients
- 1 litre or 5 cups milk
- ½ cup water
- ½ cup rice
- ¾ cup white sugar
- ½ cup almonds divided
- 1 teaspoon cardamom powder
- ¼ teaspoon saffron
- 1 tablespoon kewra water optional
Instructions
Preparation
- Divide the almonds into two small bowls. Grind half the almonds (¼ cup) along with the cardamom in a clean and dry spice or coffee grinder. Soak the other half (¼ cup) in water at least a few hours before making kheer. When the almonds are soft, peel and chop them.
- Soak the rice in 2 cups water, 30 minutes before cooking.
- Soak the saffron in 2 tablespoons warm water or milk, 30 minutes or longer before cooking.
Cooking
- Turn on your instant pot to sauté and put the half cup water. Let it come to a boil, the cancel sauté.
- Put the milk, rice and water, sugar, ground almonds plus cardamom and saffron in the inner steel insert of your instant pot. Close the lid, press the porridge button on high pressure, and set the timer to 30 minutes. Make sure the steam release handle is on sealing. When the time is up, let the pot depressurize naturally.
- Open the pot and stir the contents well. If the kheer is still thin, press saute and cook for 3-4 minutes more, stirring all the time. The kheer should be the consistency of porridge at this time. It will thicken more as it cools. Add the kewra water, if using and mix.
- Spoon out the kheer in a large bowl and garnish with the chopped almonds and a few strands of saffron. Keep the bowl in the refrigerator for a few hours and serve chilled.
Notes
- Do heat the water at the beginning and then add the rest of the ingredients. This is to prevent the kheer from sticking to the bottom of the pot and triggering the burn notice.
- Avoid using skimmed milk for making kheer.
- If you want a light colored kheer, soak all the almonds and peel them. Grind one half along with the cardamom and chop the other half. Put the peeled and ground almonds in the milk and sugar mixture and your kheer will remain light in color.
- If you don't like thick kheer, don't cook it after opening the pot. Just mix it well and take it out in a bowl.
- Add other nuts like raisins and slivered pistachios if you like.
- If you want a richer kheer, omit the sugar and add a can of condensed milk to the milk. The kheer will be sweeter and even creamier.
shrey says
This recipe sounds lovely! May I ask what cup measure you use as they tend to vary? Is it a US cup or the instant pot (160ml) cup? Thanks!
Saima says
Thanks, Shrey! I use the US cup measure for all my recipes.