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Instant Pot Rice Pudding

Instant Pot Rice Pudding Recipe

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 cup Arborio rice
  • 3 cups whole milk, divided
  • ¼ cup granulated sugar
  • ½ tsp ground cinnamon
  • ⅛ tsp fine sea salt
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter, optional

Method
 

  1. Rinse the rice under cool water until the water runs mostly clear, about 30 seconds. Drain well.
  2. Combine the rinsed rice, 2 cups milk, sugar, cinnamon, and salt in the Instant Pot. Stir once, secure the lid, and set the valve to Sealing. Cook on High Pressure for 3 minutes, then natural release for 10 minutes.
  3. Release any remaining pressure, open the lid, and stir in the remaining 1 cup milk, vanilla, and butter (if using). Fold gently until creamy and glossy.
  4. Spoon the pudding into bowls and dust with extra cinnamon. Serve warm or chilled.

Notes

The pudding will thicken noticeably as it cools, so if you plan to serve it cold, stir in a little extra milk before dishing it up to bring back that silky texture. Leftovers keep well and make a lovely breakfast the next morning.