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!
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
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
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.
- 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!
More Delicious Desserts
- Gluten Free Sugar Cookies
- Whipped Coffee Ice Cream Sundae
- Paleo Carrot Cake (Gluten Free)
- Black Bean Brownies
- Perfect Paleo Brownies (Fudgy, Crackly Top, Gluten Free)
- Keto Lemon Bars
- Banana Bread Pudding
- Gluten Free Peanut Butter Cookies
- Instant Pot or pressure cooker
- 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.
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.