Seviyan Kheer / Vermicelli Kheer – Instant Pot Pressure Cooker

Vermicelli Seviyan 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.

It is common to make this seviyan kheer on festivals in India. 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 ip, 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 just dump all the ingredients and go your happy way to enjoy yourself. Come back to perfectly creamy and delicious seviyan kheer.

Vermicelli Seviyan Kheer Instant Pot Pressure Cooker

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 like 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?

Seviyan Vermicelli Semiya

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 it’s magic and perfect aromatic kheer is ready for you in less than mins. If you have not tried this in instant pot yet, you just have to!

Vermicelli Seviyan Kheer Instant Pot Pressure Cooker

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

A short 1-minute video of how you can make Seviyan kheer in the instant pot.
5 from 2 votes
Vermicelli Seviyan Kheer Instant Pot Pressure Cooker
Vermicelli Kheer / Semiyan Payasam - Instant Pot
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

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

Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 264 kcal
Author: Piping Pot Curry
Ingredients
Instructions
  1. Add everything in the instant pot. Close lid with vent in sealing position.  

  2. Set instant pot to PORRIDGE mode for 10 minutes. When instant pot beeps, let the pressure release naturally. 

  3. Open Instant Pot and mix well. Vermicelli Kheer is ready. Serve warm or chilled.

  4. 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.  

Recipe Notes
  • Sanitize the instant pot thoroughly - the steel insert, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it. 
  • If you don't have already roasted nuts. Add 1 tbsp of ghee in the instant pot and saute the nuts for about a minute. Then follow the recipe. 
  • 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 they become golden brown and then add the other ingredients.
  • When you refrigerate kheer, it will thicken. You can reheat it with additional milk to get the consistency you like. 
  • 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, the reduce flame and let it cook for 20 minutes, stirring frequently to ensure 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 Facts
Vermicelli Kheer / Semiyan Payasam - Instant Pot
Amount Per Serving (221 g)
Calories 264 Calories from Fat 90
% Daily Value*
Total Fat 10.02g 15%
Saturated Fat 3.755g 19%
Trans Fat 0.3g
Cholesterol 18mg 6%
Sodium 80mg 3%
Potassium 295mg 8%
Total Carbohydrates 37.5g 13%
Dietary Fiber 1.6g 6%
Sugars 25.11g
Protein 7.22g 14%
Vitamin A 13%
Calcium 23%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

 

Here are other desserts that you might enjoy – Brown Rice KheerCarrot PuddingCoconut Almond Laddoo.

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Seviyan Vermicelli Kheer Instant Pot Pressure Cooker

 

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8 thoughts on “Seviyan Kheer / Vermicelli Kheer – Instant Pot Pressure Cooker

  1. Hi Meeta,
    I am a newbie and have a 3 qt IP.
    How do you suggest I modify this recipe to make it in the mini IP?
    Would cutting down all ingredients by half, work?
    Would that still risk the milk to spill over?
    Do let me know.
    Thanks much!

    1. Hey Dipalee -I believe cutting ingredients to half should work. Just keep an eye when you try this the first time, as I have only tried in a 6qt ip. Hope you enjoy it!

      1. Hey Meeta..I made the kheer in my 3 qt IP today. Definitely didn’t spill over 🙂 cuz it covered just about 30% of the IP insert! So that’s lots of room for the milk to boil. It worked like a charm. I halved all the ingredients and set it for 8 mins on Porridge mode. The qty is perfect for hubby and me! Thanks again…

        1. Hey Dipalee – So happy to hear it worked perfectly in the 3qt instant pot. Thank you for sharing back 🙂

  2. I made the kheer delicious. Instead of 3 cups of milk I added 4 plus 1/2 cup sugar. Thanks for the recipe easy and tasty. Plus I used 2% milk

    1. Hey Ayesha – I am sorry to hear, as this has never happened to me. I am trying to troubleshoot with these question – Was there any change you made to the recipe? Did you use pre-roasted vermicelli or roasted it yourself? You could potentially use low-fat milk or add some water to the bottom, then the milk.

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