Instant Pot Creamy Vanilla Rice Pudding Recipes

INSTANT POT RICE PUDDING

Steps:

• In pressure cooking pot, combine rice, water, and salt.
• Close the lid and place on High Pressure for 3 minutes. Once complete allow the pressure cooker to do natural pressure release for 10 minutes. After 10 minutes, you can then do a quick release.
• Add 1 1/2 cups milk and sugar to rice in pressure cooking pot and stir until mixed.
• In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook for 8-10 minutes, mixing constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
• Pudding will thicken as it cools.
• Before serving, mix with a scoop of vanilla bean ice cream.
• Serve warm or pour into serving dishes and chill.

INSTANT POT® CREAMY VANILLA RICE PUDDING

Steps:

• Combine cooked rice, 2 cups milk, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®) and stir well. Close and lock the lid. Select porridge function according to manufacturer's instructions and seal the vent. Set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and carefully remove the lid.
• Whisk egg yolks together well in a bowl. Add a small amount of cooked porridge and whisk quickly into yolks. Pour mixture into the pot and stir to combine well with rice. Add heavy cream, remaining milk, and vanilla extract. Stir to combine completely.
• Serve rice pudding in individual bowls garnished with cinnamon.

INSTANT POT LEMON VANILLA RICE PUDDING WITH WHIPPED CREAM

Steps:

• In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too.
• Lock the lid into place and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
• Remove and discard the cinnamon stick and vanilla bean.
• In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using).
• Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.

INSTANT POT CHOCOLATE RICE PUDDING

Steps:

• Add milk, water, maple syrup, cocoa and salt to inner liner of Instant Pot. Whisk to combine smoothly.
• Add rice. Put the lid on the Instant Pot and set the pressure release valve to Sealing.
• Push the Pressure Cook (or Manual) button and set the cook time for 6 minutes at high pressure.
• When the Instant Pot beeps that it is done, leave it for 15 minutes Natural Pressure Release (NPR). After 15 minutes, if the pot is still pressurized, turn the pressure release valve to Venting to release any remaining pressure and open the lid.
• Stir in vanilla and creamer. Put in the fridge to chill. It will thicken up more as it cools.