Instant Pot Kheer - Traditional Indian rice pudding made in less than 30 minutes. Super quick and hands-off method using a combination of condensed milk and regular milk
You know that moment when you're craving something sweet, but the thought of standing over a stove stirring milk forever makes you question your life choices? Enter: Instant Pot Kheer, the lazy genius's answer to traditional Indian rice pudding. ✨
This dish is comfort food royalty—rich, creamy, sweet, and full of nostalgic vibes. It tastes like it’s been slow-simmered by a patient nani for hours, but in reality, I dumped everything into the Instant Pot, hit a few buttons, and walked away like a boss. No stirring. No sticking. No stress.
Your house will smell like a dessert haven, and people will think you've been secretly training under a Michelin-starred halwai.
So, whether it's for a festive dinner, a cozy family treat, or just a "you survived the week" celebration, this kheer has your back. It’s foolproof, crowd-pleasing, and yes—magically made while you scroll through reels. 🙌
And if making Instant Pot Kheer has awakened your inner halwai (or just your sweet tooth), don’t stop there! Try your hand at vermicelli kheer, besan laddo , or even wheat halwa(kada prasad) for a quick, cozy fix.
Why this recipe works
1. No need to keep stirring or even be around the stove.
2. Pressure cooking it makes the kheer thick, rich,slightly caramelised.
How to make Kheer in Instant Pot
When Kheer or rice pudding is made in the instant pot using the dump it all method, it tends to change its colour from white to slightly brown.Thats because the sugars inside the post get caramelised.This frankly gives this rice pudding extra depth of flavour.
Step 1- Soak the rice in water for 15-30 minutes. This will make the kheer creamier and make sure that the rice cooks evenly.
While the rice is soaking, measure out rest of the ingredients.
Step 2- Dump the soaked rice, milk, condensed milk, cardamom, saffron, almonds, pistachios, and sugar in the inner pot.
Give it a mix.
One thing to make sure- your instant pot should be cleaned well before you make a dessert in it.If you have been making a lot of curries in it, chances are that the instant pot could be "curry" smelling. Do clean it well or deodorize it before using.
Save some nuts to garnish the kheer.
Step 3- Pressure Cook for 20 minutes on high in Manual/Pressure cook mode with vent in SEALED position. Let the pressure escape naturally.
The instant pot will take some time to come to pressure after which it will cook for 20 minutes.
If your kheer is thin, use the saute mode to reduce it to your likeness. Add more milk if it turns out to be very thick.
Also note- the Kheer tends to thicken with time.
Kheer Flavours
Kheer can be flavored in many ways. You can go all out and put everything or choose what you like. Here are some flavor options.
- Cardamom
- Rose Water
- Pistachios
- Saffron
- Kewra
- Cinnamon
How to Serve Kheer
I’ve always been a cold kheer kinda gal—it’s like a creamy, dreamy pudding straight out of the fridge. My dad, on the other hand, insists it’s best warm, preferably with a spoonful of halwa on the side (which, no offense Dad, feels like a sugar overload!). Honestly, kheer is one of those desserts that plays well both hot and cold—whatever floats your sweet-loving boat.
Want to take it up a notch? Here are some toppings to jazz things up:
- Chopped Nuts – Pistachios, almonds, cashews… go wild.
- Rose Petals – For that fancy, wedding-feast touch.
- Fruits – Try a few pomegranate pearls or bits of mango for a pop of freshness.
- Cinnamon Dusting – Just a whisper for a cozy vibe.
Traditionally, kheer is served at the end of a meal, especially at celebrations, but it sometimes sneaks its way into the dinner thali alongside curries and sabzis like it owns the place (and honestly, it kinda does).
For a pretty presentation, chill the kheer and serve it in dainty dessert bowls or ice cream cups. Garnish with a sprinkle of nuts and a single rose petal if you're feeling fancy. It’s a showstopper, with minimal effort!
Tips and Tricks
- Use good quality Saffron and Cardamom as they are the main flavours here.
- I suggest Basmati rice but you can use your normal everyday rice too.
- When you first open the instant pot, you will assume the kheer has split but give it all a good mix and you will see the magic!
If you make this delicious Instant Pot Kheer, do drop me a note. I would love to hear from you!
Instant Pot Kheer
Equipment
Ingredients
- ¼ Cup Basmati Rice
- 1 Cup Sweet Condensed Milk* small tin of condensed milk
- 2 Cups Milk
- 2 Green Cardamom
- 1 pinch Kesar
- ¼ Cup Slivered Almonds reserve little for garnish
- ¼ Cup Slivered Pistachios reserve little for garnish
- 2 tablespoon Sugar Optional
Instructions
- Wash and soak the rice in water till you get everything else organised.
- Add everything to the inner pot of instant pot.
- Close the lid.Choose the Manual or Pressure Cook option.
- Pressure cook for 20 minutes on high with the steam release handle in sealed position.
- Let the steam escape naturally (NPR- Natural Pressure Release)
- Open the lid,give it a mix and serve hot or cold!
Notes
Nutrition
More Indian Desserts
Here are some more indian desserts which we make at home during festivals.
Here is a collection of more than 100 indian instant pot recipes for you!
Pressure Cooked Kheer :FAQs
Traditionally, basmati is best, but any short or medium-grain rice works too. Just don’t use pre-cooked rice!
Sure! It won’t be as creamy as dairy milk, but still tasty. Coconut milk also adds a unique flavor.
Yes! Swap out the milk for a plant-based one like cashew or almond milk.
Totally! Allergies, preferences, or picky eaters—kheer is flexible like that.
Nope! The Instant Pot does all the heavy lifting. Stir after it's done.
Yes, but stir it in after pressure cooking—jaggery can curdle milk if cooked under pressure.
Too thick? Add milk. Too thin? Sauté mode for a few extra minutes.
Not necessary, but a quick 15–20 minute soak makes it a bit creamier.
Ilakya says
Thank you very much for this recipe. It came out beautifully.