Instant Pot Rice Pudding {Thick + Creamy}

4.06 from 17 votes

This Instant Pot Rice Pudding is a deliciously creamy and easy dessert! All you need is white rice, milk, sugar and vanilla.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: long grain white rice, rice pudding, whole milk

Servings: servings

Calories: 205kcal

Author: Taylor Stinson

Add canola oil, rice, water and 1 cup of milk to Instant Pot in that order (oil prevents rice from sticking to the bottom).
Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 3 minutes.
Meanwhile, whisk remaining 1 cup of milk with egg yolks, sugar and vanilla in a large bowl and set aside.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
Switch Instant Pot to saute mode. Stir in milk/egg mixture and bring rice to a boil, stirring for 3-4 minutes until mixture is thickened. Serve rice pudding in small bowls, topping with toppings of choice. Enjoy!

Try out different flavour combinations like chocolate, apple cinnamon and spiced pudding.

You can use brown rice, but you’ll need to pre-cook it then add it in to step 5 of the recipe card instructions.

Store this rice pudding in the fridge for up to a week. Eat it cold or reheat it in the microwave or in a pot on the stovetop.