Instant Pot Vanilla Rice Pudding

Creamy and sweet Instant Pot Vanilla Rice Pudding that comes together with simple ingredients and cooks up perfectly in the Instant Pot!

Our kids are huge fans of rice pudding. Although we have made it several times in the Instant Pot, this past experience is probably one of the best we’ve done yet.

Years ago, I shoved the stove top pressure cooker we had in the dark depths of the pantry. Just a month later, we made room for the Instant Pot.  I’m not sure why, but the stove top pressure cooker scares me much more than I’d like to admit.

Instant Pot Vanilla Rice Pudding

While the original recipes we used to make rice pudding were great, our kids love a really creamy rice pudding.  I make this at night, they’ll eat it after dinner, and again for breakfast. They’ll also want me to make it for lunch every day.

If I had to pick one word to describe this rice pudding it would be “creamy.”

I love vanilla so we added quite a bit to it to give it even more flavor. Overall, it’s one of the most uncomplicated recipes.  We love it so much we’re adding to our master list of over 100 Deliciously Yummy Instant Pot Recipes!

I hope you love this recipe as much as we do!

Print Recipe

4 from 7 votes

Instant Pot Vanilla Rice Pudding

Creamy and sweet Instant Pot Rice Pudding that comes together with simple ingredients and cooks up perfectly in the Instant Pot for a recipe your family will love!

Cook Time20 mins

Resting time20 mins

Total Time1 hr 18 mins

Course: Dessert

Cuisine: American

Keyword: dessert, pudding, rice, rice pudding

Servings: 6 people

Calories: 166kcal

Author: Admin

Equipment

• Pressure Cooker

Ingredients

• 1/2 C rice
• 2 C whole milk
• 1/3 C granulated sugar
• 1 C water
• 1 Tbsp vanilla extract
• 1 egg
• Optional: whip cream for serving

Instructions

• Put the rice, milk, sugar, water, and vanilla extract in the Instant Pot. Put the lid on, and turn the knob to seal.
• Push porridge and set the timer for 20 minutes. Once the pot beeps done, leave the contents in the pot for an additional 20 minutes.
• At that point, turn off the machine and release the remaining steam (if any).
• Remove the lid, and remove 1/2 C. of the rice pudding to combine with the egg to temper ~ then add the mixture back to the Instant Pot.
• Push the saute setting and cook for 2-3 minutes, without allowing it to boil. Serve in bowls, topped with cinnamon and some whip cream.

Notes

If using whip cream as the topping, whip 2 C. of heavy cream in your KitchenAid for 6-7 minutes until soft peaks form. Add 1/2 tsp vanilla extract the last minute of beating.

Nutrition

Calories: 166kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 49mg | Potassium: 135mg | Fiber: 1g | Sugar: 16g | Vitamin A: 171IU | Calcium: 100mg | Iron: 1mg

If not, and you try this recipe and love it, make sure to rate the recipe and tag us on Facebook to let us know how it turned out!

Recipe adapted from Cookistry