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This thick, rich Instant Pot rice pudding is deliciously sweet with hints of cinnamon and vanilla. Super simple to make, this pudding is an easy but indulgent dessert or breakfast!

Overhead shot of rice pudding with raisins, sprinkled with cinnamon, with a spoon

What Makes This Recipe So Good

  • This rice pudding is so decadent with the perfect texture and sweetness. It’s hard to believe it’s so easy to make with just a few ingredients and an Instant Pot or pressure cooker!
  • This recipe is already naturally gluten-free, but with a quick swap, can easily be made vegan as well.
  • Equally delicious hot or cold, this pudding is perfect freshly made or after being chilled in the fridge. It’s also a great way to use pantry staples in a new and different way!

How To Make It

Combine everything but the last three ingredients in the Instant Pot. Close and lock the lid.

Select high pressure and set the timer for 8 minutes. Allow 10-15 minutes for the pressure to build.

Natural release for 10 minutes, then quick release the remaining pressure. Unlock and remove the lid. Add in everything else and stir.

  • Overhead shot of an Instant Pot with almond milk, rice, and seasonings being stirred
  • Overhead shot of rice pudding in an Instant Pot with maple syrup, raisins, and lemon zest with a wooden spoon

Chef’s Tips

  • The lemon adds a super nice fragrant element to the dish, but doesn’t make the pudding taste “lemony.” Not sure what lemon zest is or the best way to make it? Check out this post!
  • If you prefer a plain white rice pudding, omit the cinnamon. You can also leave out the raisins if they’re not your thing.
  • To make your Instant Pot rice pudding vegan, substitute the butter for a vegan alternative.
  • For a thinner rice pudding, add a little extra milk after adding the raisins. Be aware that your pudding will thicken as it cools!
Overhead shot of rice pudding in a white bowl with raisins and sprinkled with cinnamon with a spoon

More Delicious Desserts

Recipe By: Cheryl Malik
5 from 14 votes

Instant Pot Rice Pudding

Prep 6 minutes
Cook 28 minutes
Total 34 minutes
This indulgent but easy rice pudding is so simple to make in a pressure cooker for a healthy dessert
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6

Equipment

  • Instant Pot or pressure cooker

Ingredients

Instructions

  • Combine milk, rice, maple syrup, cinnamon, butter, and salt in Instant Pot, then close and lock lid. Select high pressure and set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Natural release for 10 minutes then quick release remaining pressure. Unlock and remove the lid. Stir in vanilla extract, lemon, and raisins. Serve hot or cold.
  • Ingredient notes: The lemon zest adds a fragrant quality to the pudding, but doesn’t make it taste “lemony.”
  • Plain rice pudding: Omit cinnamon.
  • Vegan: Substitute the butter for a vegan butter.
  • Thinner pudding: Add extra milk after adding raisins. Note that pudding will thicken after cooling.
 
Recipe yields approximately 6 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Approximate Information for One Serving

Serving Size: 1servingCalories: 237calProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 397mgPotassium: 184mgTotal Carbs: 45gFiber: 2gSugar: 16gNet Carbs: 43gVitamin A: 117IUVitamin C: 1mgCalcium: 188mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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26 Comments

  1. Lactose-intolerant, so used the margarine and soymilk I had (because I don’t like when things I cook like mac&cheese taste like almonds), and left out the lemon zest because I didn’t have any, but added a dash of nutmeg to compensate. It really did thicken as it cooled! So yummy! Will definitely make again and again.5 stars

    Reply

    1. Ooh, nutmeg and cinnamon sound like delicious additions! We’re so glad you loved it. Thanks for sharing, Kristin!

      Reply

  2. I didn’t add raisins or lemon (because I didn’t have any) and added on can of unsweetened coconut milk and a cup of almond milk. This was amazing!

    Reply

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