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, similar to Sheer Khurma. 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 instant pot – 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 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 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?
I use this vermicelli to make sweet vermicelli and semiya upma.
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 its magic, and the perfect aromatic kheer is ready for you in less than minutes. 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 more Indian desserts that you will enjoy:
- Brown Rice Kheer – A healthier variation of the traditional kheer with brown rice and milk infused with saffron, cardamom, and assorted dried fruits.
- Carrot Pudding – Carrot Kheer is made with carrots, milk, cashews, and dates, with the added aroma of cardamom & saffron—a delicious & satisfying dessert with no added sugar.
- Coconut Almond Laddoo – A quick, sweet recipe that can be made in just 20 minutes for any occasion.
- Sabudana Kheer – This gluten-free Sabudana pudding is made with tapioca pearls and milk in an instant pot.
Vermicelli Kheer / Semiyan Payasam – Instant Pot
Equipment
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 tablespoon Raisins, (optional)
- 1/8 teaspoon Saffron (Kesar), (optional)
- 1 teaspoon Cardamom powder (Elaichi), (optional)
Instructions
- Add everything in the instant pot. Close lid with vent in sealing position. (see notes to sanitize the pot)
- 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.
Video
Notes
Nutrition
Check out the collection of 18+ Instant Pot Indian Desserts from the best blogs here.
This sounds scrumptious! Instead of 3 c whole milk, can I use evaporated milk/mix the whole milk w evaporated milk?; if so, do I use same amt (3 cups) or reduce it?
Hi Asha – I would not suggest to pressure cook evaporated milk as it is too thick and can cause burn. You can pressure cook with just the reduced amount of milk and then add evaporated milk after pressure cooking. Hope that helps!
Hi Meeta
I have the philips multicooker. It doesn’t have porridge mode. Can I use risotto mode instead? Do you think that will work. Sorry new to the world Of electric cookers.
Cheers
Sonali
I’ll be making this for a vegan crowd this weekend. I’ve never made Kheer vegan. I’ll be using pre-roasted semiyan and was thinking of using rice milk. Do you think I can otherwise follow your recipe as written? Open to other non-dairy milk suggestions.
Hi Asha – I have myself not tried, but many people have made this kheer with almond milk and loved it.
I have tried this recipe before and today. First time it turned out good. Today when I made it it curdled the milk. Not sure what went wrong. I had sanitized n washed all the parts. I used bay leaf instead of cardamom which I did last time too
Hi Vibha – I would think it is still some sort of contamination, but it is hard to say what it could be. I also try to make sure that when I open the lid, take it away so that any condensation does not drop back into the kheer. I hope you try again to see if it works.
Hi,
I made this a few days ago and got the burn sign. I did use 2% milk. Could it be because of that? I couldnt do the dump and walk away and had to transfer and cook in a different pot which was a bigger hassel. What am I doing wrong?
Thanks!
Hi Swapnil – I am so sorry to hear you had trouble with the recipe. I don’t think 2% milk is the reason for the burn. I am curious what size instant pot are you using? I have heard that 8qt is much more sensitive, which can be a reason for the burn if you are using an 8qt. I would suggest to boil 1/2 cup water in the instant pot before proceeding with the recipe. I would love to hear if you try the kheer again.
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!
It had to me too but what I car to know later is If you are using jaggery instead of sugar then we need to add jaggery after the porridge Is complete else jaggery and milk mixing together and cooking them ( through porridge setting) will cause the milk to break/ curdle . Learnt this lesson hard way !
Thank you for sharing your experience, Sree. I am going to add a note for other readers, so they don’t face the same issue.
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.