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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.
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.
Made kheer for the first time on Instant Pot.. my god.. amazing.. came out so good.. saved all the hard work and time .. this was so fast and authentic!
– INDRANI
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.
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!
Kheer or Payasam, a popular Indian dessert, is 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!
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 of 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. I prefer to sauté the nuts and raisins in ghee, then add them after cooking the kheer (see roasting nuts section).
Close the lid with the vent in sealing position. Set the 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 for about 30 minutes. You can cook on SAUTE mode for 2-3 minutes.
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. Sauté 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
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, then add it after cooking on porridge setting (else the milk can curdle). Storing: When kheer is stored, it gets thicker and creamier. If you prefer, you can thin the consistency by adding more milk. PLEASE READ: This recipe was created in a 6-qt Instant Pot DUO60 Multi-use Pressure Cooker. I do not recommend making this in a 3-qt or doubling the recipe in a 6-qt, as the milk boils and can come out. Kheer sticking to the bottom of the pot: I got feedback from some that the kheer sometimes sticks to the bottom of the pot. Some tips below to avoid this:
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.
Variations:
Add cinnamon powder and vanilla essence to get a different flavor.
You can use brown sugar instead of white sugar, based on your preference.
I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.
Hey Dana – I add cold milk right out of the refrigerator. Hope you enjoy it!
I made it last week using the exact measurements and it came out fantastic. The color was a little off. So I am going to make with sugar being added after the 20 min is done. Since I am new to the whole IP world (have only had it for 10 days) I have a question regarding the NPR. When the the IP beeps after the 20 minutes are up, do I press the cancel button or just let it be? Not sure what L0:00 stands for or means. I noticed it kicks in after each recipe time is up.
Hey Ashima – Thank you for sharing back your how the kheer turned out. Adding sugar later works as well.
When you press any mode in the instant pot, the “keep warm” mode is turned on by default. This is the “L0:00” you see after the cooking time is over and instant pot beeps. It will start counting up to show how long the instant pot has been on Keep Warm mode. If you don’t want the instant pot to go in “Keep Warm” mode, press the function (eg. Pressure cook) twice, the light on the “Keep Warm/Cancel” button will turn off. Usually either way works, leaving on keep warm or pressing cancel. But eventually, do press cancel and/or unplug the instant pot. For some dishes such as rice, it is preferable to cancel so they don’t overcook. Hope that helps!
This recipe looks wonderful. Do you know if I can make this in a cuisinart electric pressure cooker (cpc-600). It didn’t have a porridge setting. Thank you!
Hey Nicole – Thank you. I have not tried in a cuisinart pressure cooker, so hard for me to say. The main thing with porridge setting is that it cooks at a lower temperature than pressure cooking. IF there is such a setting in the cuisinart, that might work. I would love to hear if you try it!
Hey Dimpy – Glad to hear you enjoyed the kheer. I have not doubled the recipe, but another reader did and said it worked for them. So I would say give it a try, but be close to the instant pot, just in case it overflows. Please do share the result if you try doubling the kheer.
I’m curious how this would taste if you didn’t use saffron. If needed for flavor can you suggest something different? I haven’t ever used saffron because it so expensive!
I made the kheer last night for the first time ever and it was delicious. The color was a little brownish though. I used 1% milk instead of whole milk and a little less sugar than it asked for and it turned out great!
Hey Baljit – So happy to hear you enjoyed the kheer. It does get slightly brownish when cooked under pressure, but still has the same great taste. Thank you for sharing your review!
Thanks! Recipe worked great.
Hey Mary Ann – Glad to hear the kheer turned out great. Thank you for sharing back your review.
Do we add hot milk or cold
Hey Dana – I add cold milk right out of the refrigerator. Hope you enjoy it!
I made it last week using the exact measurements and it came out fantastic. The color was a little off. So I am going to make with sugar being added after the 20 min is done. Since I am new to the whole IP world (have only had it for 10 days) I have a question regarding the NPR. When the the IP beeps after the 20 minutes are up, do I press the cancel button or just let it be? Not sure what L0:00 stands for or means. I noticed it kicks in after each recipe time is up.
Hey Ashima – Thank you for sharing back your how the kheer turned out. Adding sugar later works as well.
When you press any mode in the instant pot, the “keep warm” mode is turned on by default. This is the “L0:00” you see after the cooking time is over and instant pot beeps. It will start counting up to show how long the instant pot has been on Keep Warm mode. If you don’t want the instant pot to go in “Keep Warm” mode, press the function (eg. Pressure cook) twice, the light on the “Keep Warm/Cancel” button will turn off. Usually either way works, leaving on keep warm or pressing cancel. But eventually, do press cancel and/or unplug the instant pot. For some dishes such as rice, it is preferable to cancel so they don’t overcook. Hope that helps!
This recipe looks wonderful. Do you know if I can make this in a cuisinart electric pressure cooker (cpc-600). It didn’t have a porridge setting. Thank you!
Hey Nicole – Thank you. I have not tried in a cuisinart pressure cooker, so hard for me to say. The main thing with porridge setting is that it cooks at a lower temperature than pressure cooking. IF there is such a setting in the cuisinart, that might work. I would love to hear if you try it!
Will basmati rice work for this recipe?
Hey Susan – Yes, basmati rice will work for kheer. Hope you enjoy it!
Can this be made with soy or almond milk?
Hey Syema – I have not tried myself, but some readers reported back that they made this kheer with almond milk and enjoyed it. So do give it a try!
Have made it few times already & it turned out perfect every time. Can i double the recipe in 6 qt ?
Hey Dimpy – Glad to hear you enjoyed the kheer. I have not doubled the recipe, but another reader did and said it worked for them. So I would say give it a try, but be close to the instant pot, just in case it overflows. Please do share the result if you try doubling the kheer.
Do you think I can double the recipe if I have an 8 qt?
Thanks!
Hey Zahraa – Yes, I believe that will work. One of the readers did double and it worked fine. Hope you enjoy it!
What about pressure setting ?
High or medium
Going to make first time in instant pot
Thanks
Hey Kiran – I used the default high pressure setting on Porridge mode. I have clarified in the recipe. Hope you enjoy it!
I’m curious how this would taste if you didn’t use saffron. If needed for flavor can you suggest something different? I haven’t ever used saffron because it so expensive!
Hey Pam – You can absolutely skip saffron and it will still be great. I have made it without saffron many times too. Hope you enjoy it!
I made the kheer last night for the first time ever and it was delicious. The color was a little brownish though. I used 1% milk instead of whole milk and a little less sugar than it asked for and it turned out great!
Thank you for such an easy recipe!
Hey Baljit – So happy to hear you enjoyed the kheer. It does get slightly brownish when cooked under pressure, but still has the same great taste. Thank you for sharing your review!