Instant Pot Rice Kheer
A creamy, aromatic Indian rice pudding made effortlessly in a pressure cooker with milk, sugar, and fragrant cardamom.
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Ingredients
- 1/4 cup Basmati rice
- 4 cups Whole milk
- 1/2 cup Sugar
- 4 pieces Green cardamom pods, crushed
- 1 tablespoon Ghee
- 1 pinch Saffron strands(optional)
- 1 tablespoon Cashews, chopped
- 1 tablespoon Raisins
- 1 tablespoon Almonds, slivered
- 1/2 teaspoon Rose water(optional)
Instructions
- 1
Rinse the basmati rice thoroughly under cold water until the water runs clear, then drain.
- 2
Turn on the Instant Pot to 'Sauté' mode and melt the ghee. Lightly toast the cashews and raisins until golden, then remove and set aside.
- 3
Add the rinsed rice to the pot and sauté for 1 minute to coat with the remaining ghee.
- 4
Pour in the milk and add the crushed cardamom pods and saffron strands.
- 5
Close the lid, set the valve to 'Sealing', and select 'Porridge' mode or 'High Pressure' for 20 minutes.
- 6
Once the timer goes off, allow a natural pressure release (NPR) for at least 10 minutes before venting the remaining steam.
- 7
Open the lid, stir in the sugar, and select 'Sauté' mode for 2-3 minutes, stirring constantly until the kheer thickens to your liking.
- 8
Stir in the toasted nuts, raisins, and rose water, then serve warm or chilled.
Nutrition per Serving
345
Calories
9g
Protein
48g
Carbs
14g
Fat
1g
Fiber
32g
Sugar
110mg
Sodium
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