Instant Pot Rice Kheer Recipe: Cardamom-Infused Creamy Pudding

This Instant Pot adaptation of traditional rice kheer delivers creamy, cardamom-scented perfection with minimal effort. The pressure cooker transforms simple ingredients into a rich, comforting pudding that would make any Indian grandmother proud.

What makes this version special is the hands-off cooking process. The Instant Pot infuses the milk with rice and spices while preventing scorching, creating a velvety texture that’s impossible to achieve on the stovetop without constant stirring.

You’ll end up with a dessert that’s fragrant with cardamom, sweetened just right, and studded with tender rice grains. The result is a creamy pudding that’s both traditional and modern in its approach.

Serve warm or chilled, garnished with nuts and raisins. This method proves that authentic Indian desserts can fit seamlessly into busy kitchens.

Ingredients for Instant Pot Rice Kheer

Transform simple pantry staples into this fragrant, velvety dessert with ease.

The milk quality is non-negotiable here. Whole milk from a trusted dairy (I prefer Organic Valley or local farm-fresh) delivers the creamiest texture. Cardamom pods should be plump and green—avoid any that look dried out or pale. For ghee, Patel Brothers or Trader Joe’s carry excellent options, but homemade clarified butter is superior if you have the time.

No ghee? Unsalted butter works in a pinch, though the flavor profile shifts slightly. Short on cashews? Almonds or walnuts make fine substitutes. The saffron can be omitted, but its floral notes elevate the dish—look for Spanish or Kashmiri threads at specialty stores. For a quicker version, cardamom powder at one-fourth the amount replaces pods.

Kheer thickens as it cools. Store in an airtight container for up to 5 days in the fridge. Reheat gently with a splash of milk to restore creaminess. Garnishes like pistachios and raisins are best added fresh before serving to maintain texture.

Step-by-Step Instructions for Cardamom-Infused Creamy Pudding

This foolproof method delivers perfectly smooth, richly spiced kheer with minimal hands-on time.

Step 1: Rinse Rice and Infuse Milk with Spices

Begin by rinsing the 0.5 cup Basmati Rice under cold water until it runs completely clear. This removes excess starch and prevents the pudding from becoming gummy. Drain well and set aside.

In the Instant Pot, combine the 6 cups Whole Milk with the 8 pieces Green Cardamom Pods (lightly crushed), 1 pinch Saffron Threads, and 0.25 tsp Ground Cinnamon. The milk should turn a pale golden hue as the spices infuse. This aromatic base is crucial for the authentic flavor profile.

Step 2: Pressure Cook the Rice and Milk Mixture

Add the drained rice and 0.75 cup Sugar to the spiced milk. Stir well to dissolve the sugar completely. Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes. The rice will absorb the milk while developing a creamy texture.

After cooking, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure. Open the lid carefully—the steam will carry the intoxicating aroma of cardamom and saffron. The mixture should be thick but still pourable at this stage.

Step 3: Toast Nuts and Raisins in Ghee

While the kheer cooks, heat the 2 tbsp Ghee in a small pan over medium heat. Add the 0.25 cup Cashews and 0.25 cup Raisins, stirring frequently until the cashews turn light golden brown and the raisins plump slightly, about 3-4 minutes.

This toasting enhances their natural sweetness and adds a delightful textural contrast to the creamy pudding. Remove from heat immediately once they reach the desired color to prevent burning.

Step 4: Finish with Aromatics and Adjust Consistency

Stir the toasted nuts and raisins into the cooked kheer along with the 1 tsp Vanilla Extract. For a floral note, add the 1 tsp Rose Water—this is optional but highly recommended for an authentic touch. The kheer will thicken further as it cools.

If the mixture seems too thick, stir in a splash of warm milk to reach your desired consistency. The final texture should coat the back of a spoon while still being pourable. Taste and adjust sweetness if needed, though the sugar level should be perfect as is.

Step 5: Garnish and Serve Warm or Chilled

Transfer the kheer to serving bowls or a large dish. Garnish generously with the reserved 0.25 cup Pistachios for color and crunch. The contrast between the cool green pistachios and the warm cream-colored pudding is visually stunning.

Serve warm for immediate comfort or refrigerate for 2 hours for a firmer, chilled dessert. The flavors deepen as it rests, with the cardamom and saffron becoming more pronounced. Either way, the creamy texture will be absolutely perfect.

Essential Equipment for This Dish

The Instant Pot

The 6-quart Instant Pot Duo is my top choice for this recipe. Its 10 pressure levels and sauté function handle both cooking and toasting nuts perfectly. The non-stick inner pot prevents milk from scorching during long cook times.

Wooden Spoon

A sturdy wooden spoon is essential for stirring the rice and milk mixture without scratching the pot. I prefer a long-handled version to reach the bottom comfortably while pressure cooking. It also helps scrape up any caramelized bits from the bottom.

Fine Mesh Strainer

Use a fine mesh strainer for rinsing the Basmati rice until the water runs completely clear. This removes excess starch that could make your kheer gummy. I like the OXO Good Grips model for its comfortable handle.

Small Sauté Pan

For toasting the cashews and raisins, a small sauté pan with a heavy base works best. I recommend All-Clad stainless steel for even heat distribution. This prevents burning while achieving perfect golden color.

Mortar and Pestle

Lightly crushing the 8 cardamom pods releases their aromatic seeds. A granite mortar and pestle gives you the perfect control. Avoid over-crushing, as you want whole seeds in your finished dessert for bursts of flavor.

Measuring Cups

Accurate measurements are crucial, especially for the 6 cups whole milk and 0.75 cup sugar. I use stainless steel measuring cups from Cuisinox—they’re durable and won’t absorb odors like plastic can. 💪

Frequently Asked Questions