Menu Enter a recipe name, ingredient, keyword...


Instant Pot Rice Pudding


From The Typical Mom Blog

Google Ads
Rate this recipe 0/5 (0 Votes)
Instant Pot Rice Pudding 0 Picture


  • 1 cup 1 cup uncooked rice
  • 1/2 cup 1/2 cup sugar
  • 1 cup 1 cup water
  • 1 1/2 tablespoons 1 1/2 tablespoons butter
  • 2 cups 2 cups 2% milk
  • 1 1 egg
  • 1/4 cup 1/4 cup evaporated milk
  • 1/2 teaspoon 1/2 teaspoon vanilla
  • 1/2 teaspoon 1/2 teaspoon almond extract - optional
  • pinch pinch of nutmeg - optional
  • pinch pinch of cinnamon - optional


Servings 5
Preparation time 14mins
Cooking time 19mins


Step 1

Put Instant Pot on saute and add butter until melted. Add rice and stir so rice is coated.

Add milk, water, vanilla, cinnamon, almond extract if desired, and sugar. Stir until combined. Put lid on IP and close steam valve. Set to manual, pressure high, for 14 minutes (if you like your rice more turgid, set it for 12).

When done do a slow release on the steam valve and carefully lift lid. (It will not look done, that is okay.)

In a small bowl, whisk egg and evaporated milk together. Spoon a spoonful of rice pudding mixture into egg mixture and stir, add another warm spoonful of mixture and stir. Then add the bowl full of egg mixture into your IP and set to saute. Allow to get hot enough where it bubbles for about 30-60 seconds, stir slowly when it starts to bubble so it doesn't stick to the bottom. It will begin to thicken. Serve warm or chilled, top with cinnamon or nutmeg.

Review this recipe