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Quick & Extra-Creamy Instant Pot Kheer Recipe

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3.8 from 10 reviews

This Quick & Extra-Creamy Instant Pot Kheer is a luscious Indian rice pudding made with whole milk, evaporated milk, cream, and infused with aromatic cardamom and a hint of saffron. Ready in just 25 minutes using the Instant Pot, this rich and comforting dessert features a perfectly creamy texture and is garnished with nuts for an added crunch. Ideal for satisfying your sweet cravings with minimal effort and maximum flavor.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Rice

  • 1/4 cup rice
  • 1/4 cup water

Milk Mixture

  • 1 cup evaporated milk
  • 1 1/4 - 1 1/2 cup whole milk (see notes)
  • 1/2 cup cream

Flavorings & Sweetener

  • 1/2 cup sugar
  • 1/8 tsp salt (a tiny pinch)
  • 5-6 cardamom pods
  • Saffron (a pinch, optional)

Garnish

  • Nuts for garnishing (such as chopped almonds or pistachios)

Instructions

  1. Prepare the Rice: Grind the rice coarsely—not to a flour consistency. Pour the ground rice over the 1/4 cup water and let it soak for at least 20 minutes or longer to soften.
  2. Prepare Cardamom: When the soaking time is up, remove the seeds from the cardamom pods and crush them lightly using a mortar and pestle to release their aroma.
  3. Combine Ingredients in Instant Pot: Turn the Instant Pot to the sauté setting and add evaporated milk, whole milk, cream, crushed cardamom seeds, saffron (if using), sugar, and salt. Stir gently to combine.
  4. Add Rice and Mix: Once the sugar has dissolved, add the soaked rice along with the soaking water into the pot. Mix carefully to ensure none of the rice sticks to the bottom of the pot.
  5. Pressure Cook: Secure the lid and set the Instant Pot to low pressure for 18 minutes. This gentle pressure setting helps cook the rice slowly and ensures a creamy texture.
  6. Natural Release: After cooking, allow the pressure to release naturally for 10-15 minutes to avoid a sudden intense steam release, then carefully turn the valve to release any remaining steam.
  7. Finish and Garnish: Open the lid and whisk the kheer well to break up any clumps; it will thicken further as it cools. Transfer to a serving bowl and garnish with your choice of nuts. Store leftovers in the refrigerator for 2-3 days.

Notes

  • Use whole milk for a richer and creamier texture; skim or low-fat milk will result in a thinner kheer.
  • Grinding the rice coarsely before soaking ensures even cooking and avoids grainy flour texture.
  • Saffron is optional but adds a beautiful aroma and color.
  • For a richer flavor, add a little extra cream or use evaporated milk as listed.
  • Kheer thickens as it cools, so adjust milk quantity accordingly if you prefer it thinner.
  • Garnish with chopped almonds, pistachios, or cashews to add texture and flavor.
  • Store refrigerated and consume within 2-3 days for the best taste and freshness.
  • Author: Amelia
  • Prep Time: 10 minutes (including soaking time)
  • Cook Time: 18 minutes under pressure + 15 minutes natural release
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: Indian

Find it online: https://recipesvibe.com/quick-and-extra-creamy-instant-pot-kheer-recipe/