Pressure Cooker Old-Fashioned Rice Pudding

I absolutely love dessert, especially old-fashioned, comfort desserts, and rice pudding fits the bill of comfort food in my book. However, I don’t like having to babysit the rice to make the pudding, so I don’t often make it. That changed when I got an Instant Pot pressure cooker.

I saw a bunch of recipes on Pinterest for rice pudding, and believe me you can find just about any flavor combination you want on Pinterest, but I wanted a plain, old-fashioned rice pudding recipe. I found one at Pressure Cooking Today’s website, and it’s a keeper. I’ve made this twice, and I haven’t even had my Instant Pot for a week! The first time I made the recipe as is, with the exception of using heavy cream for half of the milk the recipe calls for, but with my family, this didn’t make nearly enough. The second time I made it, I doubled all the ingredients and extended the pressure cooking time by 1 minute. It turned out perfectly delicious.

You can use whatever kind of rice you want in this, but I used Arborio rice, the kind you use to make risotto. It gives the pudding a creamier texture


Pressure Cooker Old-Fashioned Rice Pudding

1 cup Arborio rice

1-1/2 cups water

1/4 teaspoon salt

2 cups whole milk, divided (I used 1 cup heavy cream and 1 cup whole milk)

1/2 cup sugar

2 eggs

1/2 teaspoon good vanilla

3/4 cup raisins (optional)


In a pressure cooking pot, combine the rice, water, and salt. Lock the lid in place, and select High Pressure and 3 minutes of cook time. When the beep sounds after pressure cooking is completed, turn off the pressure cooker, and use a natural pressure release for 10 minutes. After 10 minutes, use the quick-release feature to release any remaining pressure.

Add 1-1/2 cups milk and the sugar to the rice in the pressure cooking pot, stirring to combine.

In a small mixing bowl, whisk the eggs with the remaining 1/2 cup milk and the vanilla until thoroughly combined. Add mixture to the rice in the cooking pot.

Select the sauté function and cook the mixture, stirring constantly, until the mixture starts to boil. Turn off the pressure cooker. Remove the cooking pot from the pressure cooker, and stir in the raisins if using.

Serve hot or refrigerate until chilled and serve. I let the pudding sit for 15 to 20 minutes after I added the raisins and then served, but it’s good either hot or cold.

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