This thoroughly tested Instant Pot Rice Kheer gives you slow cooked kheer flavor and texture in a fraction of the time with a time saving ingredient and an easy hack!
What is Kheer?
Although when we speak of kheer we often default to Chawal ki Kheer or Rice Pudding, in my Pakistani household, the kheer my mother made most, was this Bread Kheer. My mother is not one for slow cooking, but I suspect this Instant Por Kheer would meet my practical mama's approval.
A kheer in essence is what we think of as a pudding, creamy, but with some texture coming from a variety of things from rice to bread to even sweet potato!
It's velvety texture typically come from artful slow cooking, like in this traditional kheer recipe inspired, in part, by my MIL.
Does this Kheer taste Slow Cooked?
This Instant Pot Kheer recipe has been a long time coming. I have made, remade, and had it tested and retested thanks to the generosity of my friends and Instagram community. We learnt together that while more evaporated milk was delightful it's natural sugars caused the Instant Pot to go to burn in some models. We also learnt that ⅓ cup was deemed not sweet enough and that some people love saffron (or even rose) in their kheer, while for others it is a hard pass.
The back and forth with my Instagram friends has resulted in a kheer recipe that is utterly luxuriously creamy without any of the effort.
Why this Kheer works: Breaking down the Ingredients
Making Kheer in Instant Pot and getting slow cooked results required some playing around, but the combo below works beautifully. Do read through before tweaking!
- Rice: I pre-grind and soak basmati rice to both plump/soften the rice and eliminate the need for aggressive mixing at the end. I also keep the water I soaked it in because that starchy liquid is going to help the texture of the kheer.
- The Trifecta of Dairy: Milk, Cream, and Evaporated Milk combine here to create a base for the kheer that is rich tasting and creamy. The evaporated milk is the secret ingredient for slow cooked flavour, the other two provide the liquid and balance that make this recipe sing.
- Cardamom: With such a low effort kheer it is worth taking the time to freshly grind cardamom because the aroma of fresh truly can't be beat.
- Salt: the tiniest pinch, and I emphasize, the TINIEST pinch, although non traditional brings the other flavors of this kheer sharply into focus.
- To Saffron or not to Saffron: Saffron gives a lovely flavour to kheer, I use it sometimes, but never miss it when I don't. A saffron-less kheer has a clean flavour and a lighter colour than it's warmer fragrant counterpart.
How to use the Instant Pot to make Creamy Kheer
There are three key parts to getting this Instant Pot Kheer right
1.) Dissolve the sugar in the liquids first - this is insurance against preventing burning.
2.) Use the LOW PRESSURE setting. Was that capitalizing a little aggressive? Maybe. Necessary? Use. The low pressure setting prevents burning, and gives the right texture. To change the setting from the default high pressure simply press manual, and then the pressure button.
3.) A quick whisking. Although this kheer requires neither patience nor an arm workout, you do need to whisk it quickly at the end to break up any clumps and make sure the rice grains are evenly distributed.
A note on cooking times: Between the soaking and the IP cooking and release this isn't an Instant Kheer, but the actual active time is minimal and that makes it a total winner.
Kheer & Tikiyaan
It is the month of Rajab so I would be remiss if I didn't share that Kheer and Meethi Tikiyaan are a delightful, classic combination, and such an integral part of my childhood. The crunch and aroma of ghee and saffron scented tikiyaan paired with the clean creaminess of kheer is decadent and delightful.
Instant Pot Kheer FAQs
1.) Can I make substitutions in the three milks?
While you can absolutely make substitutions, any change will naturally alter the final dish. Some, however, are safe, like using half and half instead of Milk + Cream.
2.) What kind of cream do I need?
Any kind of fresh cream works - whether it's table cream, whipping cream, etc. Labeling tends to vary across the globe.
3.) Can I use other rice?
Kheer is best made with basmati rice for the ideal texture and flavour. I would stick to white basmati rice for this one.
4.) Can Kheer be made in advance?
While you can certainly make it a day in advance it is optimal to consume within 3 days of making it.
5.) Can I freeze kheer?
Bread Kheer is remarkably freezer friendly, but rice kheer isn't. I'd recommend consuming it after you make it - or sharing with family/friends!
6.) Can I use other sugars?
While I haven't tried it I suspect that coconut sugar and sugar in the raw would both work. Brown sugar would change the texture, flavour and colour of the kheer so I would steer clear.
7.) Can I add nuts into the kheer mix?
Absolutely! I think making a recipe your own is always wonderful!
MOST COMMONLY ASKED QUESTION: CAN I INCREASE THE QUANTITY?
The question I have hands down been asked the most by those who have made this recipe is whether it can be doubled or tripled and the answer is YES! As long as you fully dissolve the sugar as per instructions you can make whatever quantity easily fits in your Instant Pot. The pressure time will not change, just the time it takes to come to pressure and the time it takes to release will increase!
Other Popular Pakistani Desserts
- Ras Malai
- Chanay ki Daal ka Halwa
- Instant Jalebi
- Kulfi with Magic Crunch
- Sevaiyan or Sheer Khurma
- Shahi Tukray
- Bread Kheer
Made this Kheer? Thank you! I'd love to hear what you think! Rate the recipe below and do tag me in your recreations on Instagram @flourandspiceblog
Quick & Extra-Creamy Instant Pot Kheer
Equipment
- Instant Pot
Ingredients
- ¼ cup rice
- ¼ cup water
- 1 cup evaporated milk
- 1 ¼ - 1 ½ cup whole milk (see notes)
- ½ cup cream
- ½ cup sugar
- ⅛ tsp salt (a tiny pinch)
- 5-6 cardamom pods
- saffron (a pinch, optional)
- nuts for garnishing
Instructions
- Grind the rice before you soak it to a coarse grind. We aren't trying to make to rice flour! Pour over the water and set aside for 20 minutes (or longer)
- When your timer goes off then remove the cardamom seeds from the pods and break them down in a mortar and pestle.
- Put your Instant Pot on sauté and add in your three milks, cardamom seeds, saffron (if using), sugar and salt.
- As soon as your sugar dissolves add in your rice + soaking water, give it a quick mix, making sure nothing is stuck to the bottom.
- IMPORTANT: put your IP on LOW pressure for 18 minutes.
- Natural release for 10-15 minutes (to manage the intense steam release), and then release the remaining steam by turning the valve.
- Whisk through to break any clumps, the kheer will thicken as it cools. Transfer to a bowl and garnish as you please. Instant Pot Rice Kheer keeps in the fridge for 2-3 days.
Notes
- for a thick kheer use 1 ¼ cup whole milk, 1 ½ cup yields a kheer that is runnier. You can also always start with 1 ¼ cup and add a little more milk at the end if needed.
- if you are tight on time and can't soak the rice just add the rice and ¼ cup water to the IP and add 4 minutes to slow cooking time. While it is not quite the same, it works in a pinch.
- for cardamom powder use a teaspoons worth, but I would also recommend adding in a few whole pods for their aroma. You can remove them later.
I am so excited to make this, this ramadan and for my husband's birthday coming up! Also, side note, as I try to move away from Instagram - you have helped me relieve my FOMO on your recipes. So glad I am subscribed now to your newsletter!!!
I am SO happy to hear that on ALL fronts! Thank you Bushra! Happy birthday to your husband!
Have all the milks at home courtesy leftover over cream from weeknd dawat meetha and evaporated milk because husband uses it in his chai. Going to try this! Love me a good kheer. Thank you for sharing an IP version!
Lovely!!! Keep me posted!
It turned out great! I doubled the recipe and even though there is only two of us at home, the kheer ended very soon. Thank you for this jhat patt recipe:D
Had a craving for kheer and thought this seemed like the perfect quick recipe to try. Followed the recipe exactly and it was delicious! I enjoyed it thick and creamy, cold from the fridge. Thanks Sarah
ooofh! the way you're describing it I now want some too!!! Thank you Hiba for trying it and reviewing it!!!!!
I tried this recipe i and it turned out awesome and I will always be thankful to creator of this recipie to share this with us ! This will be my go to desert on dawats and eid inshallah
Ayesha! Thank you so so very much for making this recipe and for leaving this wonderful review!
Sarah, this recipe for instant pot is nothing short of ingenuity! My family has a family recipe of kheer handed down from my nani amma and momma which Ofcourse, involves a lot of elbow grease!
I have earlier tried making kheer in an instant pot and failed miserably and got the dreadful burnt smell.
Yours is a miracle for today’s cook! The results are comparable to my family recipe!
My only question, if we are doubling the recipe do we increase the cook time to compensate?
Thank you and I do believe this deserve a spot on your Instagram page too!
Hina! Thank you from the bottom of my heart for saying so! It took more batches than I'd like to count to get here, but it feels well worth it! Now, with regards to your question, you can double it and keep the time the same, the IP will take longer to come to pressure because it's effectively doing more work, but that's it! Enjoy!
Hi, made this kheer in my ninja 15 in 1.
It turned out delicious, but the only problem was had rice debris stuck on the lid.
The ninja lid isn’t removable, just need to figure out a way to clean it.
Will defo be making it again, might reduce the sugar a little was a tad too sweet for my liking,
Thank you for such an amazing recipe
Hey Asima! Thanks so much for the review and also for letting me know how it worked out in a different electric pressure cooker. Rice debris sounds no fun at all!
This is the first time I ever made kheer as it always seemed like one of those intimidating desserts. I can't believe how easy and good this recipe is. My husband and mom both raved about it. Thank you so much!
I am so so so very happy to hear that!!
Easiest and delicious!
Thank you SO SO much Sana! Glad you liked it!
Wonderfuul to hear! Thank you1
In the weddings of my childhood, the fare was almost always a robust mutton biriyani and an excellent kheer, all made by Muslim cooks in giant vessels on woodstoves. I loved the kheer so much and have tried to replicate it so often but without success, until now.
I used condensed milk dissolved in water since we don't get evaporated milk here and I adjusted the sugar accordingly. These were the only modifications I made. Instant Pot is such a wonderful gadget and I am discovering its secrets every now and then in recipes like this one.
Bless you for this heart-warming recipe.
Thank you for sharing your memories and review!
Absolutely 10/10!! I’ve never made kheer - to be honest I steer clear of most dessert making but you make it so approachable. I have made this and your crème caramel. Such great recipes!! Was such a hit, lots of compliments from guests!
Huge smile on my face as I read this, am SO glad to hear you enjoyed it!
Hello- does the time on the IP change if you double the recipe? Please advise how to adjust time for doubling the ingredients. Thank you in advance!
Hello there! Time on the IP remains the same and the ingredients you can double or tripe as long as they comfortably fit in your IP!
I have made this kheer twice and it has become a hit with my picky kids. Thank you for this delicious recipe. I plan to make it for Eid now. My question is, if I'm doubling my ingredients, do I double the water and the cook time as well? Thanks Sarah!
Hey Javeria! I am SO sorry, just saw this. First of all - thank you for the review! Second of all - and I am going to add this to the recipe too, doubling is straightforward in terms of the ingredient and the cook time remains the same! The machine will just take longer to come up to and release pressure!
So so good! Tastes so creamy, do give it a try ❤️ It was a perfect Eid dessert in a pinch.
Hana! Thank you so much for making this and I am SO glad you enjoyed it!
Excellent recipe.. turns out perfect..
Thank you Urooj!