Kheer or Payasam is a popular Indian dessert made for festivals and special celebrations. It is essentially a rice pudding made with rice and milk, infused with saffron, cardamom, and assorted dried fruits. This Kheer made in the Instant Pot is a game-changer. The best part about this is that there’s no stirring, and it’s ready in under 40 minutes!
Traditionally, making kheer involved keeping milk and rice on the stove for 2 hours, stirring it frequently until the milk thickened and became creamy. With the Porridge setting in the Instant Pot, the same thing happens, but you simply add all the ingredients and go your happy way to enjoy yourself!
As Diwali is approaching, I have been wanting to make some desserts that we can share with family and friends. Food, or rather desserts, is an integral part of Indian Diwali celebrations. You visit friends or have them over. But really, everywhere you go, you will find a table full of snacks and desserts laid out for you to enjoy. Oh, I love Diwali (how can a foodie not? 😉
This will be my dessert addition to Diwali potlucks this year: Instant Pot Kheer.
You will also love my other kheer recipes – Seviyan Kheer, Sabudana Kheer, Carrot Kheer, and Oats Kheer.
Table of Contents
The Original Instant Pot Kheer Recipe
I call this the original kheer recipe as I was the first recipe developer to figure out this set-and-forget method, and it quickly became popular (for very good reason). Now you will find this method shared on many food blogs. The above picture is the one I first shared for this recipe in 2017.
Watch How to Make Instant Pot Kheer
Why Make Kheer in the Instant Pot?
- It’s Easy and effortless. Just dump the ingredients, set the timer, and let the Instant Pot do the work.
- No stirring is needed—no standing by the stove or worrying about milk sticking to the bottom.
- It has the same authentic taste. It’s creamy, flavorful, and just like traditional stovetop kheer.
- It’s perfect for any occasion
Ingredients
There are just a few basic ingredients that you need to make kheer:
Rice: I use fragrant white basmati rice to make kheer. Other types of white rice work too.
Ghee: It gives a rich taste and aroma to the kheer. I prefer to use my homemade instant pot ghee.
Milk: I used whole milk. You can also use low-fat milk or unsweetened dairy-free milk.
Sugar: I use regular granulated sugar. Sugar substitutes could work; see tips and notes.
Saffron: Adds color and a delicate aroma to the kheer.
Nuts and Raisins: I like to add almonds, cashews, and pistachios to kheer. Raisins are also a great addition.
How to make Kheer in the Instant Pot?
This rice pudding is super easy, with just the addition of all ingredients to the Instant Pot and setting it to porridge mode. The Instant Pot does its magic, and perfectly aromatic rice kheer is ready for you in 30 minutes. If you haven’t tried kheer in an Instant Pot yet, you simply must!
Vegan Kheer in Instant Pot
Substitute ghee with dairy-free butter and milk with your preferred dairy-free milk alternative. Some readers have tried this kheer with almond milk and oat milk and enjoyed it.
Recipe Tips
This Instant Pot Kheer is super easy to make, but here are some tips that will be helpful as you try this recipe:
Clean the Instant Pot thoroughly: Sanitize the steel insert, lid, and sealing ring thoroughly. If you have an extra sealing ring for sweet foods, use it.
Rinse Rice: Ensure the rice is rinsed thoroughly by washing it 2-4 times until the water runs clear.
Sugar Substitute: Although I have not tried it myself, some readers have suggested that if using jaggery or coconut sugar in place of regular sugar, add it after cooking on the porridge setting (otherwise, the milk can curdle).
Rose Water: If you like, you can add a teaspoon of rose water to this kheer. I recommend adding it after the kheer is cooked.
Add Water: This recipe adds some water to thin out the liquids in the Instant Pot. Do not skip this step, as otherwise, you can get a Burn sign on the Instant Pot.
Natural Pressure Release: It is essential to let the pressure release naturally, as otherwise the milk can splutter and cause a mess.
Storage: You can store kheer in the refrigerator for up to 3 days in an airtight container. The stored kheer can get thicker and creamier. If you prefer, you can thin the consistency by adding more milk.
I hope you enjoy this easy and delicious Instant Pot Indian Dessert – Rice Pudding. Do share how it turned out!
More Instant Pot Desserts
Desserts
Instant Pot Moong Dal Halwa
Rice & Grains
Instant Pot Sweet Pongal (Sakkarai Pongal)
Desserts
Zarda Sweet Rice (Meethe Chawal)
Instant Pot Kheer (Payasam)
Equipment
Video
Ingredients
- 1 tablespoon Ghee, divided
- 1/2 cup Basmati Rice, rinsed, or another aromatic white rice
- 4 1/2 cups Milk, whole
- 1/2 cup Water
- 1/2 cup Sugar, (adjust to taste), see notes
- 1/2 teaspoon Cardamom powder (Elaichi)
- 1/8 teaspoon Saffron (Kesar), (optional)
- 1/4 cup Mixed Nuts, chopped or sliced (cashews, almonds, walnut, pistachios) (optional)
- 1 tablespoon Raisins, (optional)
Instructions
- Sanitize the Instant Pot steel insert, lid, and sealing ring thoroughly. If you have an extra sealing ring for sweet foods, use it.
- Rinse the rice 2-4 times until the water runs clear.
- Heat the Instant Pot in Saute mode. Add 1/2 tablespoon ghee and let it melt. Add the rinsed rice and saute for 30 seconds. (It is optional to saute the rice, but it adds richness and aroma to the kheer. If skipping, directly add the rinsed rice to the Instant Pot).
- Add the water, milk, sugar, cardamom, and saffron. Give it all a good stir.
- You can add the nuts now if you like. You can also saute the nuts and raisins in ghee and then add them after cooking the kheer (see roasting nuts section).
- Close the lid with the vent in sealing position. Set Instant Pot to PORRIDGE mode for 20 minutes on high pressure. When the Instant Pot beeps, let the pressure release naturally.
- Remove the lid and mix well. Kheer is ready. It might seem a little thin in consistency, but it does thicken up as it sits in about 30 minutes. You can cook on SAUTE mode for 2-3 mte.
Roasting Nuts & Raisins
- Heat a small pan on medium-low heat. Add 1/2 tablespoon of ghee to it. Add the sliced or chopped nuts to the pan. Saute for a minute until they lightly change color. Then add the raisins and saute for another minute. Remove from the pan so they don't overcook or burn. The nuts and raisins are ready to add to the cooked kheer.
Notes
- Try boiling 1/2 cup of water in the Instant Pot on sauté mode, then add the remaining ingredients. Make sure the water is already steaming before adding other ingredients.
- After opening the pot, remove the instant pot steel insert from the pot so that the bottom layer does not overcook or stick to the pot.
- Add cinnamon powder and vanilla essence to get a different flavor.
- You can use brown sugar instead of white sugar, based on your preference.
Hi
Thank you so much for the milk kheer recipe..
I tried it with doubling the ingredients and it was super hit at the get together
Hey Sathya – So happy to hear that everyone enjoyed the kheer at your get together. Thank you for sharing your review 🙂
Yesterday I made this almost exactly as written (I used only 4 cups of milk, and I omitted the saffron). It is absolutely delicious! Thank you so much for posting this recipe!
So happy to hear you enjoyed the rice pudding, Dana. Thank you for sharing your review!
I just got the instant pot and this was the first recipe I tried. It tastes good but it turned out a bit messy for me. Even though I cooked it with lesser quantity that listed in recipe I had a lot of milk come out of the closed steamer valve. Not sure if its suppose to do this. But it made the top lid of instant pot covered with splashes of milk.
Hey Sakshi – Sorry to hear that happened. Ideally the milk should not come out, maybe next time add even lesser milk before cooking, and then some add later after cooking in porridge mode. What size instant pot are you using? I am glad at least the taste was good. Please do clean the lid and parts properly, before using for other dishes.
Made this today- was a bit thicker than what we prefer so added some more milk and simmered it for a little bit. It was delicious- we all enjoyed it. Thanks
Hey Saima – Sure, do adjust the milk as needed. It also thickens as you refrigerate it. Glad you like the kheer 🙂
Mine came out brown. And tasted a bit odd too. Not burnt but different.
Hey Stuti – My kheer was a bit brown too, but the taste was the same. I hear that there is some caramelization when milk is cooked under pressure. I am sorry to hear you did not enjoy the taste. Maybe a slow cooked kheer recipe might work better.
Can v do this as pot in pot style and close the lid the pot inside?
Hey Avi – I have not tried pot-in-pot for kheer, so cannot say how it will work. I typically don’t close the pot I use inside for cooking with PIP method.
The Kheer turned brown in the instant pot – did I do something wrong? I put it on porridge for 20 mins like you mentioned but was the pressure to be high or low? I know the brown comes from sugars caramelizing if the heat is too high – how can we avoid that in IP?
Hey Jaz – It did not happen to me, however the option I see is to add sugar after the kheer is cooked in porridge mode. I used the default high pressure setting for porridge mode. I hope the kheer you have made tastes good!
It still tastes yum but it has a reddish brown Color and I can taste a bit of the caramelization – I will try your tip next time ! Thanks!
Glad it still tastes good! Let me know if you try with adding sugar later ????
Thank you for the recipe!
Will it also work for vermicelli kheer?
Hey Dwayne – I think the settings would be different for vermicelli kheer, as vermicelli cooks very quickly. I will share that once I have a foolproof recipe for it.
Looks so yummy! I’ve never had IP. I did not know that the MINI exist. It would be perfect for. Can’the wait to get it, and too cook this pudding. I even have a saffron! 😉 Thank you for sharing! Your baby is so cute!
I just read my own comments… OMG! My phone missed some words, and added some extra “abracadabra”. Hope you understand. 🙂
Instant Pot is perfect for such pudding’s. I was excited when I just threw in the ingredients and the result for this creamy delicious pudding. I hope you win the mini!
(I don’t see the abracadabra anymore 🙂 )
I’m guessing this would also work in a pressure cooker. Going to try it anyway, since I haven’t decided yet whether to buy an instant pot. Is white sugar the ‘culturally appropriate’ sweetener or would molasses or molasses brown sugar (jaggery?) be more appropriate, at least in some areas of India? I might try agave nectar sometime also. I use it in my chai all the time now.
I also learned (from someone who makes Chinese breakfast rice porridge often), that if you wash and then freeze your rice, it breaks up and turns into a porridge consistency very quickly.
Hello Rachel…yes, you can make it in a regular pressure cooker. I would keep it for half the time, as I made this in the porridge mode which keeps the instant pot at a regulated lower temperature. Traditionally kheer was made in a pot on stovetop, keeping it at low flame for more than an hour to get the thick consistency.
White sugar is what we typically use in India for Kheer. But jaggery or agave are great choices too, and might imparts a little different taste than sugar. But I am sure will still be delicious.
I have not heard about the Chinese trick before, certainly sounds interesting. Let me know if you try it! Hope you enjoy the rice pudding.
I finally got around to trying it. Very simple to do in the pressure cooker (I set it a bit above ‘rice’). I did end up leaving it uncovered to cook a bit longer, but I’ve got a nice consistency now- I think partly due to the frozen rice trick. As I ended up buying extra milk, I may experiment with the agave and maybe with some rose water. Some of the recipes call for it, but the first time I made some, I overdid it, so didn’t want to chance it this time. Thank you very much for the recipe.
Yay…Glad you liked the rice pudding. It is wonderful when it is thick and creamy. This is a great versatile dish to try variations, do let me know how the rose water works!