Sanitize the instant pot steel insert, lid and sealing ring thoroughly. If you have an extra sealing ring for sweet foods, use it.
Add all the ingredients in the instant pot steel insert. Close lid with vent in sealing position. (Based on your preference, you can add sugar, nuts and raisins after pressure cooking too)
Set instant pot to PORRIDGE mode for 20 minutes on high pressure. When instant pot beeps, let the pressure release naturally.
Open Instant Pot and mix well. Rice pudding 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.
Sugar Substitue: Although I have not tried myself, some readers have suggested that if using jaggery in place of sugar, then add it after cooking on porridge setting (else the milk can curdle). Roasted Nuts: 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. Storing: When kheer is stored, it gets thicker and creamier. If you prefer, you can thin the consistency by adding more milk. 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 to boil ½ cup water in the instant pot on sauté mode, then add other ingredients. Make sure the water is already steaming before adding other ingredients.
After opening the pot, take the instant pot steel insert out of the pot, so the bottom layer does not overcook or stick to the pot.
PLEASE READ: 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. 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.