Instant Pot Cinnamon Rice Pudding
The perfect instant pot dessert that is done in half of the time and oh so rich and creamy!
Equipment
- Instant Pot, or pressure cooker
Ingredients
- 1 cup Arborio rice or basmati, jasmine
- 1 1/2 cups water
- 1 cup 2% milk or almond milk (vegan)
- 3/4 cup heavy cream or silk heavy cream alternative (vegan)
- 1 1/2 tsp ground cinnamon
- 3/4 tsp vanilla extract
- 3/4 tsp almond extract
- 1/8 tsp salt
- 1/2 cup granulated sugar
Instructions
- To the inner pot of your pressure cooker add rice and water, secure the lid and make sure the valve is set in the sealing position.
- Select pressure cook or manual and cook on high pressure for 4 mins. The pot should take about 8 mins to come to pressure before the cooking cycle starts possibly longer if you have an 8 qt IP.
- When the cooking cycle is complete allow the pot to come to pressure manually waiting 10 mins. The pressure cooker should read LO:10 and at that point, you can manually Vent your IP. (be careful not to burn yourself.)
- Once the valve drops remove the lid hit cancel and stir in remaining ingredients then press sauté function stirring until sugar is dissolved.
- The mixture will look liquidity watching the mixture occasionally stir for 8 mins or until its thickened turn instant pot off. The pudding should be bubbling remove the inner pot from IP and continue stirring another 2 mins, it will get thicker as it cools. Allow to cool and serve warm or refrigerate.
Notes
Cool on the counter before storing in an airtight container for up to 5 days.
Fills five 4 ounce ramekins.
Top with extra cinnamon, raisins, or whipped cream, garnish with cinnamon sticks.