Creamy Rice Pudding In The Instant Pot

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Creamy Rice Pudding In The Instant Pot

This recipe for Creamy Rice Pudding In The Instant Pot is the perfect dessert or snack for any time of the year. Since it is cooked in the Instant Pot, your kitchen will never heat up, which is especially helpful in warmer summer months. And best of all, it’s super quick and easy.

Rice pudding is extremely versatile – it can be served while it is warm, at room temperature or even when it is cold. It  can be served as dessert, a midday snack, or even for breakfast. It’s perfect on its own, sprinkled with cinnamon, drizzled with honey or maple syrup, topped with fruit and whipped cream, or topped with some of this delicious homemade Blueberry Compote.

Prep time: 5 minutes
Cook time: 25 minutes + time to come to pressure
Serves: 4-6

Ingredients:

2 T. olive oil
1 c. Arborio rice
2½ c. almond milk
1 t. ground cinnamon
1 t. real vanilla extract
2 T. maple syrup
¼ t. salt
2 large eggs

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Optional toppings and garnish:

Warm berry compote
Ground cinnamon
Maple syrup
Honey
Fresh berries and whipped cream

Directions:

  • Rinse and drain the Arborio rice.
  • Add the olive oil to your Instant Pot and choose the “Sauté” button. Adjust the heat setting to normal. Add the Arborio rice and stir for about 2 minutes, until all the kernels are lightly toasted and coated in the oil.
  • Turn the Instant Pot off and add 2 cups of the almond milk, vanilla extra, maple syrup, cinnamon, and salt. Stir everything to combine.
  • Lock the lid into place and choose the “Manual” button and adjust the pressure setting to high. Set the cook time to 10 minutes and make sure the pressure valve is set to “Sealing.”
  • While the rice cooks, whisk the remaining almond milk with the 2 eggs in a medium-sized bowl.
  • When the rice is done cooking, immediately turn the Instant Pot off in order to prevent the rice from scorching. Do a natural release for 15 minutes, and then a manual release to release any remaining pressure.
  • Remove lid from the Instant Pot and add one heaping spoonful of the rice mixture to the beaten almond milk/egg mixture and stir everything to combine. Add another spoonful of the rice and stir well, then slowly whisk the tempered egg/rice mixture back into the Instant Pot.
  • Choose the “Sauté” button and adjust the heat setting to normal. Stir continually for about 3-4 minutes, until the rice pudding thickens and the egg mixture is completely incorporated.
  • Turn the Instant Pot off and immediately remove the inner pot in order to prevent scorching. Allow the rice pudding to cool slightly. If not serving right away, transfer the rice pudding to a storage container and press a sheet of plastic wrap directly on the surface of the pudding, then store in the refrigerator.
  • Serve the rice pudding warm or cold, topped with your choice of toppings. Enjoy!

rice-pudding-in-instant-pot