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Rice kheer in instant pot

Rice kheer in instant pot, using instant pot for rice kheer is easier as it need not be supervised or worry about overflowing. Step by step & quick video.
Prep Time10 mins
Cook Time35 mins
Waiting time20 mins
Course: Dessert
Cuisine: Indian
Servings: 6


  • 1 liter Milk
  • 2 tbsp Basmati rice
  • ¼ cup + 2 tbsp sugar
  • 1 pinch saffron soak in 1 tbsp milk
  • 1 Cardamom
  • 1 tsp Ghee
  • Nuts to garnish I used pistachios


  • Wash & soak basmati rice for minimum 10 mins. Also, soak saffron in 1 tbsp of milk. Set aside.
  • Remove the lid of Instant pot, start in Saute mode – Normal heat for 5 mins.
  • First, add ghee and washed rice. Roast for a minute.
  • Add little cold water to the inner pot to prevent milk sticking to bottom. This way, we can avoid the burn warning. I skipped this step but recommend. Then Pour milk and close the lid. Cancel Saute mode.
  • Press Porridge menu twice to choose High pressure.
  • Make sure to seal the steam vent.
  • Once done, let pressure release naturally. Turn off keep warm. (Takes approx 20 mins).Open the lid, mix well.
  • Press Saute mode – Normal again for 5 mins.
  • Add sugar, soaked saffron + milk and powdered cardamom.
  • Mix well and bring to boil. Cancel Saute mode.
  • Garnish with nuts to serve.



  • The milk turns slightly on pink/ cream colour. But it tastes nice too because of that.
  • After cancelling saute mode, adding water is best way to avoid burn Warning. I skipped this step but felt only because of that I got the pinkish colour. 
  • Make sure to scrap the bottom after porridge mode is over.
  • Sugar can be adjusted according to one's preference.
  • Condensed milk can be added instead of sugar and reducing milk quantity.