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.

Seviyan or Vermicelli Kheer is a delicious dessert, perfect to make in the Instant Pot. A creamy and delicious pudding made with vermicelli, milk and sugar, infused with aromatic saffron, cardamom, nuts and raisins.
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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.

Seviyan or Vermicelli Kheer is a delicious dessert, perfect to make in the Instant Pot. A creamy and delicious pudding made with vermicelli, milk and sugar, infused with aromatic saffron, cardamom, nuts and raisins.

Table of Contents

Watch How to Make Vermicelli 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.

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 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!

Seviyan or Vermicelli Kheer is a delicious dessert, perfect to make in the Instant Pot. A creamy and delicious pudding made with vermicelli, milk and sugar, infused with aromatic saffron, cardamom, nuts and raisins.

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.
  • Kheer – For another delightful kheer option, try this recipe for a quick and easy twist on traditional kheer!
Vermicelli Seviyan Kheer Instant Pot Pressure Cooker
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4.79 from 46 votes

Vermicelli Kheer / Semiyan Payasam – Instant Pot

By: Meeta Arora
An Indian favorite dessert for special occasions – Kheer made with vermicelli, milk and sugar infused with saffron, cardamom and assorted dried fruits. 
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Equipment

Video

Ingredients 

US Customary – Metric

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.  

Notes

Important: Sanitize the instant pot thoroughly – the steel insert, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it. 
Sugar Substitute: Although I have not tried it myself, some readers have suggested that if using jaggery in place of sugar, then add it after cooking on the porridge setting (else the milk can curdle). 
Roasted Nuts: If you don’t have already roasted nuts. Add 1 tbsp of ghee to the instant pot and saute the nuts for about a minute. Then, follow the recipe. 
Roasted Vermicelli: 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 it becomes golden brown, then add the other ingredients.
Consistency: When you refrigerate kheer, it will thicken. You can reheat it with additional milk to get the consistency you like. 
Caution: 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, reduce the flame, and let it cook for 20 minutes, stirring frequently to ensure the 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

Serving: 221gCalories: 264kcalCarbohydrates: 37.5gProtein: 7.22gFat: 10.02gSaturated Fat: 3.755gTrans Fat: 0.3gCholesterol: 18mgSodium: 80mgPotassium: 295mgFiber: 1.6gSugar: 25.11gVitamin A: 650IUCalcium: 230mgIron: 0.7mg

Additional Info

Course: Dessert
Cuisine: Indian
Diet: Gluten-free, Vegetarian
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

Check out the collection of 18+ Instant Pot Indian Desserts from the best blogs here.

10 Indian Desserts Instant Pot

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About Meeta

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, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

Read More About Me

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4.79 from 46 votes (33 ratings without comment)

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79 Comments

  1. If I need it for Tuesday evening can I make it Sunday night or Monday morning? I prefer to make it on Sunday night if possible. Thanks in advance

    Reply

    1. Hi Kalpana – We discussed over email. But I wanted to add the response here as well. You can make seviyan kheer the day before. However, it might get a little thick as it soaks up all the liquid. So you can heat some milk on the day and add to get them to the right consistency.

      Reply

  2. Milk got cuddled not sure why…I used boiled milk which was hot…I guess it is still fine to eat it….?

    Reply

      1. Hi Swapna – Sorry to hear the kheer did not work well. As I have mentioned in the notes, this can happen sometimes if there are any impurities that get into the instant pot while the kheer is cooking.

  4. Hi,

    Can I make this recipe by substituting milk for lactose free milk and the instructions would follow the same?

    Reply

    1. Hi Cathy – I think it will work well. I have heard from some readers they made it with almond milk and that worked well too.

      Reply

  5. Hi Meeta, This tastes like the payasam that my mom used to make when I was growing up. The only difference is that the Instant Pot makes it so much easier to make. We will definitely be making this more often. Thank you!

    Reply

    1. Hi Pooja – I used thick vermicelli. You can see the pack I used if you click on the ingredient in the recipe card. Hope you enjoy the Kheer!

      Reply

  7. I made this in the Instant Pot the other day. The flavor was good like it was made on the stove without the constant mixing it would have taken. It was super easy, which was my favorite part! Mine didn’t come out as pretty looking as yours. The milk was a brownish color and not white anymore. I used an 8 qt IP and only set it for 9 minutes and then natural release. Still a good recipe that I will use again. We ate it all.

    Reply

    1. Hi – So happy to hear that 🙂 You can try adding sugar after pressure cooking, which might keep the color of the kheer more whitish.

      Reply

    1. Hi Madhu – I would suggest to try low pressure cooking for the same time as in the recipe. Hope you enjoy the kheer!

      Reply

    1. Hi Ravi – Rice vermicelli cooks very quickly and would not work well for pressure cooking. I would suggest to cook that on stovetop or use the instant pot on saute mode.

      Reply

  10. Hi,

    I love the ease of this recipe. I roasted the seviyan first since I didn’t have roasted seviyan. Natural pressure release took 16 minutes. It was a little overcooked. The nuts and raisins became too soft. I set 10 minutes porridge mode in 3 quart instant pot.

    Should I have opened it earlier?

    Thanks.

    Reply

    1. Hi Sangy – Thank you for trying the recipe. Maybe do 5 minutes on porridge mode next time. I would not suggest to release the pressure manually in this recipe as there is milk in it which can foam up. Hope you enjoy it!

      Reply