Instant Pot Rice Pudding

This creamy, custard-like Instant Pot rice pudding is so delicious and easy to make, it just might become your new favorite dessert. It is wonderful on its own with a sprinkle of ground cinnamon and maple syrup or with some fresh berries and whipped cream. For a truly decadent treat, serve warm with some homemade Instant Pot Blueberry Compote.

instant pot classic rice pudding

Pressure Cooker Rice Pudding Puts a New Spin on a Cream Dessert Favorite

Everyone loves the ease that it takes to make rice in their Instant Pots, so it’s only natural that we all make rice pudding in it now, too! 

I could literally eat rice pudding warm or cold. I’m happy with it either way!

This is probably one of the first dessert recipes that I remember being able to make when I was kid. I say a kid, but I probably mean around 12 to 13 years old lol. With that aside, rice pudding is still one of those desserts for the ages and never really gets old. 

Making Instant Pot Rice Pudding is just making life a little bit easier. You no longer have to need to hover all around the stove anymore. Of course, I know everyone loves making cheesecake…like my Instant Pot Blood Orange Cheesecake, but this is such a great dessert alternative.

Instant Pot Rice Pudding Recipe Intro

This recipe is so simple to follow along, and it’s a recipe that you can actually have the kids help out with. I love being able to help teach people how to use the Instant Pot while creating recipes, and what a fun way to get your family involved in the kitchen. 

Do You need to Wash the Rice Before You Make the Rice Pudding Recipe? 

Yes you do! It’s always best to wash you rice before cooking it in the Instant Pot. It helps to get rid of all of that extra stuff you don’t need getting in there, like debris and the excess starch coating the rice. 

What do I mean by washing the rice? It means to rinse it well in water until the cloudiness of the water goes away. You don’t have to the water is completely clear, but almost clear is perfect. By washing the rice, you’re stopping it from clumping together or get gummy during the cooking process. 

What Kind of Rice Should You Use for Making this Instant Pot Rice Pudding?

There’s lots of different rices out there that you can use, but I prefer arborio rice. The main reason is that it’s a little chewy, and I feel that the rice doesn’t over cook and get mushy from storing. This allows the rice to stay plump and flavorful.

If you don’t have arborio rice, don’t worry! You can also use Carolina Gold long grain rice, jasmine, and basmati styles of rice. They should work out perfect for you. I might be more prone to using jasmine rice, as it’s already fragrant and can add a lot of flavor.

You can add so many different toppings to this yummy dessert. Of course, add on that whipped topping (which is my total favorite thing to add!). I hope you enjoy this recipe, and the other recipes that I have! I have lots of fabulous Instant Pot recipes for you to enjoy!

More Easy Instant Pot Recipes & Articles

Who doesn’t enjoy making easy Instant Pot recipes? I love when a great meal can come together with very little fuss. It makes my life easier, and keeps my family’s bellies full and happy…which makes me happy!

Yield: 4 - 6 servings

Instant Pot Rice Pudding

instant pot classic rice pudding

This Instant Pot Rice Pudding is such a classic dessert that everyone will love! It's great with traditional sprinkles of cinnamon, or sliced strawberries with whipped cream.

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 7 minutes
Total Time 37 minutes


  • 2 tablespoons extra virgin olive oil
  • 1 cup Arborio rice, rinsed and well drained
  • 2½ cup almond milk, divided
  • 2 tablespoons maple syrup
  • 1 teaspoon real vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 eggs


1.   Add olive oil to Instant Pot and press the “Sauté” button. Adjust heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.

2.   Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.

3.   Add lid and lock into place. Press the “Manual” button and adjust setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.

4.   Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.

5.   When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.

6.   Unlock and remove lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.

7.   Press the “Sauté” button and then adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated, approximately 3-4 minutes.

8.   Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.

9.   Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy! 


Optional toppings and garnish:

Fresh berries

Whipped cream

Warm berry compote

Ground cinnamon

Real maple syrup

Cinnamon sticks

Want it creamier? You can always use half and half!

Did you make this recipe?

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