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.
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?
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!
I hope you enjoy this easy and delicious vermicelli kheer. Do share how it turned out!
Here are other desserts that you might enjoy – Brown Rice Kheer, Carrot Pudding, Coconut Almond Laddoo.
Recipe Video
Vermicelli Kheer / Semiyan Payasam - Instant Pot
Ingredients
- 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 tbsp Raisins (optional)
- 1/8 tsp Saffron (Kesar) (optional)
- 1 tsp Cardamom powder (Elaichi) (optional)
Instructions
- Add everything in the instant pot. Close lid with vent in sealing position.
- 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.
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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Check out the collection of 10 Instant Pot Indian Desserts from the best blogs here.
I tried it and milk came curdled, not sure what the issue was . I used jaggery instead of regular sugar.
Hi Jincy – Sorry this happened. I have seen the curdling happen when something is not sanitized properly. For eg. in the lid or sealing ring. Even the condensation from the lid can cause the curdling as it drops back into the pot. Hence I remove all the parts and wash the lid and the steel insert well before making any dessert. If you have an extra sealing ring for sweet foods, it is best to use it. I am not sure if jaggery powder had a role, it is mainly about any impurities getting into the milk. You could try with adding the jaggery powder later after pressure cooking. Hope that helps!
Worked perfect. My first instant pot sweet recipe
Hey Krithika – So glad to hear you enjoyed the kheer!
Great recipe but wondering how long for the natural release?
Hi Bernie – Natural release can take anywhere from 10-20 minuets typically. If it has not opened in 20 minutes, then you can always release the pressure. Hope you enjoyed the kheer!
Hi
I want to make for 8 adults I hav e 6 qt is it ok to double the ingredients ?
Hello Bala – I have not tried doubling the ingredients in this recipe. If you do try, please be close to the instant pot as milk can foam under pressure and could come out. Please do share if you try!
Hi Meeta, I’ve made this kheer several times now, my family loves it. Also, I’ve doubled this recipe in my 6 QT and have had no issues at all. Just wanted to let you know 🙂
Hi Pari – Thank you for sharing back about doubling the recipe. And always happy to hear success stories with the recipes 🙂
Hi,
I plan to make this for a get-together of 20 people.i see you mentioned above that do not double to ingredients. What quantities of ingredients do you recommend if I want to make it for group of 20?
Hi Sneha – I think you will need to at least 4-5x the recipe quantity for 20 adults. However I have not tried making so much quantity of kheer in the instant pot, as I am concerned that milk can foam and come out.