Instant Pot Rice Pudding

5 from 1 reviews

Creamy Instant Pot Rice Pudding is an easy breakfast or dessert. It’s slightly sweet, flavored with vanilla, cinnamon and juicy raisins.


  • 1 cup medium grain rice
  • 2 cups water
  • 1 1/4 cups milk (I use whole milk, but any milk can be used, including non-dairy options), plus more milk or water for serving, optional
  • 1 Tablespoon butter
  • 1 Tablespoon sugar (honey, maple syrup or other sweetener options can be used as well)
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup raisins (other options: dry cranberries or blueberries, golden raisins, dry cherries, chopped dry apricots or mangos, freeze dried strawberries, etc.)
  • 1/21 teaspoon vanilla extract 


  1. Place the rice, water, milk, butter, sugar, salt, cinnamon and raisins into the Instant Pot. 
  2. Make sure the sealing ring is inside the lid. Close the lid of the Instant Pot, turn the valve to “Sealing” and turn it on High Pressure, using the Pressure Cook  button (the default setting). 
  3. Cook for 6 minutes, then let it stand for an additional 5 minutes, then carefully release the pressure manually. 
  4. Add the vanilla extract, mix up the rice pudding. The rice pudding will get thicker the longer it stands. Add more milk or water before serving. 
  5. Store leftovers in the refrigerator, covered, for up to 5 days. Reheat in the microwave or on the stovetop, adding a bit more liquid to loosen it up. 
  6. If you want to serve it cold, use more milk or water when cooking it in the first place, because rice absorbs a lot of liquid and will be too stiff and hard when it is chilled.