Seviyan Kheer / Vermicelli Kheer – Instant Pot Pressure Cooker

Seviyan Kheer / Vermicelli Kheer / Semiyan Payasam made in the Instant Pot. This is a creamy and delicious pudding made with vermicelli, milk, and sugar, infused with aromatic saffron, cardamom, nuts, and raisins.

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It is common to make this seviyan kheer on festivals in India, similar to Sheer Khurma. This is also a great addition to gatherings or potlucks you might attend during festivals. You will love the ease of making this kheer in the instant pot.

As I mentioned in my Rice Kheer recipe, making kheer in the instant pot is a game changer. The best thing about making Kheer in the instant pot – no stirring, and it is ready in less than 30 mins! Traditionally, making kheer meant keeping milk and rice on the stove for a long time and stirring it frequently until the milk thickens and becomes creamy.

With the Porridge setting in instant pot, the same thing happens, but you dump all the ingredients and go your happy way to enjoy yourself. Come back to perfectly creamy and delicious seviyan kheer.

How to make Vermicelli Kheer in Instant Pot?

Some of you may be new to vermicelli, so I want to share a picture of what it looks like. They are like thin spaghetti or noodles but have a different texture than both.  I use the thick vermicelli for this recipe.  I always keep these in my pantry (similar to pasta); they cook so quickly and are perfect for busy times.

Oh..and I prefer to buy roasted vermicelli, so I don’t have to spend any extra minutes roasting it.  It is all about quick and delicious cooking.  Isn’t it?

I use this vermicelli to make sweet vermicelli and semiya upma.

This vermicelli pudding is super easy with just adding all ingredients to the instant pot and setting it on porridge mode. The instant pot does its magic, and the perfect aromatic kheer is ready for you in less than minutes. If you have not tried this in Instant Pot yet, you just have to!

I hope you enjoy this easy and delicious vermicelli kheer. Do share how it turned out!

Here are more Indian desserts that you will enjoy:

• Brown Rice Kheer – A healthier variation of the traditional kheer with brown rice and milk infused with saffron, cardamom, and assorted dried fruits.
• Carrot Pudding – Carrot Kheer is made with carrots, milk, cashews, and dates, with the added aroma of cardamom & saffron—a delicious & satisfying dessert with no added sugar.
• Coconut Almond Laddoo – A quick, sweet recipe that can be made in just 20 minutes for any occasion.
• Sabudana Kheer – This gluten-free Sabudana pudding is made with tapioca pearls and milk in an instant pot.

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4.79 from 46 votes

Vermicelli Kheer / Semiyan Payasam – Instant Pot

By: Meeta Arora

An Indian favorite dessert for special occasions – Kheer made with vermicelli, milk and sugar infused with saffron, cardamom and assorted dried fruits. 

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Equipment

• Instant Pot/Pressure Cooker

Ingredients 

1x2x3x

• ▢ 1/2 cup Roasted Vermicelli
• ▢ 1/4 cup Sugar , adjust to taste
• ▢ 3 cups Milk, whole
• ▢ 1/4 cup Roasted Mixed nuts , chopped or sliced (cashews, almonds, walnut, pistachios) (optional)
• ▢ 1 tablespoon Raisins, (optional)
• ▢ 1/8 teaspoon Saffron (Kesar), (optional)
• ▢ 1 teaspoon Cardamom powder (Elaichi), (optional)

US Customary – Metric

Instructions 

• Add everything in the instant pot. Close lid with vent in sealing position. (see notes to sanitize the pot) 
• Set instant pot to PORRIDGE mode for 10 minutes. When instant pot beeps, let the pressure release naturally. (If you do not plan to serve this right after cooking, then cook 6 minutes on PORRIDGE mode)
• Open Instant Pot and mix well. Vermicelli Kheer is ready. Serve warm or chilled.
• If needed, to get the desired consistency, cook on SAUTE mode for 2-3 mins. Or add more milk, mix and let it boil for a minute.  

Video

Notes

Important: Sanitize the instant pot thoroughly – the steel insert, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it. 

Sugar Substitute: Although I have not tried it myself, some readers have suggested that if using jaggery in place of sugar, then add it after cooking on the porridge setting (else the milk can curdle). 

Roasted Nuts: If you don’t have already roasted nuts. Add 1 tbsp of ghee to the instant pot and saute the nuts for about a minute. Then, follow the recipe. 

Roasted Vermicelli: If you don’t have roasted vermicelli, you can roast it right in your instant pot.  Add a tbsp of ghee, add the vermicelli, and roast it for about 3-4 minutes till it becomes golden brown, then add the other ingredients.

Consistency: When you refrigerate kheer, it will thicken. You can reheat it with additional milk to get the consistency you like. 

Caution: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. I do not recommend making this in a 3qt or doubling the recipe in a 6qt, as the milk boils and can come out. 

Stovetop variation: Add milk and roasted seviyan in a heavy bottom or non-stick pan. Let the milk boil, reduce the flame, and let it cook for 20 minutes, stirring frequently to ensure the milk does not burn at the bottom. Add the remaining ingredients and simmer for another 5 minutes. Seviyan Kheer will now be thicker in texture and ready to serve.    

Nutrition

Serving: 221gCalories: 264kcalCarbohydrates: 37.5gProtein: 7.22gFat: 10.02gSaturated Fat: 3.755gTrans Fat: 0.3gCholesterol: 18mgSodium: 80mgPotassium: 295mgFiber: 1.6gSugar: 25.11gVitamin A: 650IUCalcium: 230mgIron: 0.7mg

Additional Info

Course: Dessert

Cuisine: Indian

Diet: Gluten-free, Vegetarian

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Check out the collection of 18+ Instant Pot Indian Desserts from the best blogs here.