Instant Pot Kheer
Instant Pot Kheer is the creamiest, richest Indian Rice Pudding perfect to make even during busy weeknights. This Instant Pot Rice Kheer recipe is made with Basmatic rice, milk & condensed milk.
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Servings: 8 people
Calories: 335kcal
Equipment
Ingredients
- ½ cup Basmati Rice
- 4 cups Full Fat whole milk
- 1 can 1 can (14 oz) sweetened condensed milk.
- 1 tbsp ghee
- 2 tbsp Golden Raisins
- 15 whole cashew nuts
- 1 pinch Good Quality Saffron for garnish, optional
- 2 tbsp silvered almonds for garnish, optional
- 2 tsp Green Cardamom Powder
Instructions
- Rinse the rice with water only once. We want to preserve the starch and not strip it down completely. The starch will help make the kheer or Indian Rice pudding creamy.
- Set the Instant Pot on SAUTE and keep it on NORMAL. Add ghee or white oil and when the ghee/oil becomes moderately hot gently throw in the raisins and cashews and saute them until the raisins plump up and the nuts become slightly golden. Now, this step is totally optional. You can however, dump everything and pressure cook to make the Rice Kheer.
- Next, add the rinsed rice and saute for 2-3 seconds. Pour milk and mix very well. De-glaze the pot really well so that there are no bits and crumbs stuck at the bottom of the pot.
- CANCEL the SAUTE function. Close the lid, seal the valve and PRESSURE COOK on HIGH for 20 minutes.
- Once the cooking cycle is over the Instant Pot will begin to beep. CANCEL the PRESSURE COOK function. Wait for 15 mins NATURAL PRESSURE RELEASE (NPR) and than release the rest of the pressure manually.
- Open the lid and add the condensed milk & the cardamom powder and mix well until well incorporated. You can add your preferred sweetener now, for instance instead of the condensed milk you can add either sugar or jaggery (READ NOTES below). Allow the kheer to rest for a while before serving. Kheer will thicken a bit naturally as it cools down.
- Now, if you love really thick Kheer adjust the consistency now. You can switch back to SAUTE and keep it on LOW and simmer down the kheer to thicken it.
- Garnish with silvered almonds, pistachios and saffron and serve either warm or chilled.
Video
Notes
- Measuring Units used, 1 Cup = 240 ml and 1 teaspoon = 5 ml.
- VERY IMPORTANT: Always add the sweetener after pressure cooking the Kheer. This will prevent the BURN alert in your Instant Pot.
- Swap condensed milk with ⅓ cup sugar or ½ cup jaggery (grated or powdered). You can always adjust the amount of sweetener according to your likings. Add more or less accordingly.
- Full fat Whole Milk will result in the best creamy Kheer. Subbing it with fat free or 1%-2% milk won't give you the same consistency.
- Today's recipe will not yeild a super thick kheer. We love our Kheer when it has some amount of liquid left. However, if you prefer extremely thick Kheer do simmer it down and adjust the consistency as per your liking.
- Don't want to saute the nuts & raisins? Well, you can dump everything and pressure cook except the sweetener. Add it at the end after pressure cooking cycle is up.
- Don't miss the ghee! It certainly makes the difference.
- Our favorite Kheer friendly nuts: Cashews, Almonds and Pistachios. Add them all or add whatever you have on hand.
- Most loved raisin: The golden Raisins.
- STORING TIPS: Lasts for upto 7 days in the fridge. Store the kheer in moisture free air tight containers only.
- FREEZING TIPS: Instant Pot Kheer very well for upto 2 months. Freeze them into portion sized freezer safe bags. That way you can thaw individual bags and enjoy the dessert whenever you want to.
Nutrition
Calories: 335kcal | Carbohydrates: 47g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 117mg | Potassium: 428mg | Fiber: 1g | Sugar: 36g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 292mg | Iron: 1mg