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 Instant Pot 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.
All your recipes are so simple clear and always end up coming out like a professional chef. Ty for this super simple desert for my family.
Hi Radhika – That’s so sweet—thank you! I’m really glad the recipes help and that your family enjoyed it. ❤️
Hi. Just wanted to thank you so much for this recipe. I have been making this for Eid and any special occasion for at least the last 6 years straight. My husband doesn’t like sawai but he really really REALLY loves this kheer and reminds me every year to make it when Eid rolls around!
Hi Tasha – That’s so wonderful to hear! I’m so happy this kheer has become a special part of your celebrations. Thank you for sharing!
Hi,
Made Khera today. Tasted good but the color was brownish. I made it without any sugar .
Why don’t think color was like that.
Hi Jigna, I believe that pressure cooking can caramelize the milk a bit, which could lead to a slight brown color. But the taste will be just as good.
Hi Meeta,
for a usual pressure cook mode how many minutes would it be
You can cook for 15 minutes for regular pressure cook mode. I would suggest to use low pressure if that is an option ion your electric pressure cooker.
Hi Meeta , made rice pudding yesterday for Rakhi celebration and everyone enjoyed it…. Just reduced the sugar a bit but was yummy as always with your recipes. Always spot on with taste😋
Thank you.
Hi Rajinder – I’m thrilled the recipe worked out well for you! 😊
Thanks for easy recipe. The rice kheer was so delicious and easy to make it. My guests totally enjoyed it! I used the exact measurements you had given it was perfect. I made a small change I added 4 cups milk and 1 cup of whipping cream.
Hi Kavitha – So glad you all enjoyed the kheer.
Will sona masoori rice work for this recipe
Hi Deepa – yes, you can use sona masoori rice for this kheer recipe.
Hi, I already have Pre cooked rice. How to follow this recipe should I use one cup of
Cooked rice, how much milk should I take?
Hi Siddhi – This pressure cooker recipe will not work directly with cooked rice. I would suggest using the Boil mode to boil the milk and then add cooked rice to it. Then keep it on slow cook or saute (low) mode to thicken the kheer.
Delicious!
Hi Smita – Thank you 🙂
Hello Meeta,
I have enjoyed making your other recipes before, although this kheer recipe did not turn out well as I added coconut sugar with all the ingredients and later read that the milk can curdle if added sugar before. I did not read the notes as I was short on time however it would have been helpful if you have edited the recipe and told to add sugar at the end. I remember my mom making it in a traditional way on stove top and she used to add sugar at the end. But I followed your recipe and ended up having sour kheer.
I think your milk curdled because you used coconut sugar..if you use white sugar I think you can put all together but coconut sugar is more like jaggery powder.. try once again 😊👍🏻
Hi Isha – Thanks for sharing your feedback. I would agree that this can happen if using alternatives for regular white sugar. I will clarify in the recipe.