This is the original, easiest Instant Pot rice pudding recipe. So easy! Instant Pot Arroz con Leche is creamy and aromatic. Add cinnamon, nutmeg, or any of your favorites. The best part? This pressure cooker rice pudding is ready in just 30 minutes. This is the best Instant Pot rice pudding recipe you can get
Plus, you probably already have the ingredients for this pressure cooker rice pudding in your pantry.
The Best Instant Pot Rice Pudding
Instant Pot Rice Pudding is one of the easiest ways to make the most delicious and creamy rice pudding!
Seriously, in 30 minutes you are rewarded with rice pudding with perfect texture, sweet, fragrant and Oh! so good!
When I lived in Miami decades ago, I came to love the food.
One of my favorites is Arroz Con Leche (or Rice Pudding).
It is creamy and delicious.
It’s rice pudding. Rice pudding!
It’s the ultimate comfort food. It’s creamy, sweet, perfect.
It’s the dessert that you roll your eyes and sigh as you count all your blessings!
It’s like coming home.
It seems just to warm the soul.
After realizing I was only getting to partake of this treat if Abuelita was making it, I took matters into my own hands and asked for the recipe.
I was young and had buckets full of rice after my first attempt, and the hours it took standing in front of the hot stove had me rethinking my love affair with rice pudding.
Things have changed, and now I make Arroz con Leche in the Instant Pot.
It takes about 35 minutes from start to finish and is really easy, yielding the delicious creamy texture I have come to love.
Some like theirs with butter, dates, jam, nuts, maple syrup.
The Spanish use raisins, cinnamon, coconut, and orange zest.
Try pumpkin spice, coconut.
Experiment with different flavors of condensed milk.
Add more sugar or less sugar.
I love mine served with heavy cinnamon and a little brown sugar on top.
When that sugar melts it’s delicious!
Experiment with different liquids…milk: coconut, almond, whole, skim, or try tea for a different taste.
Don’t use heavy cream; it will curdle.
Check out this recipe using Earl Grey Tea: Earl Grey Amira Rice Pudding with Wine, Lemon and Vanilla Nectarines Recipe
You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker rice pudding!
This easy instant pot rice pudding recipe is a basic recipe.
It is quick to make, and by adding toppings, you can customize it to your own liking.
It makes enough for the four of us to indulge and still have some leftover.
We love it warm.
Trust me; it’s so good warm.
We love it cold.
Please note that when you store it in the refrigerator, it will come back out “dry”…just add milk (or other liquid) and stir back to your desired consistency.
I love that the ingredients are my pantry’s basic staples.
Like, seriously…you probably already have everything you need to make this Instant Pot Rice Pudding Recipe.
We love it with generous amounts of cinnamon.
But I encourage you to personalize it with your own flavors.
Try coconut milk or Sweetened Condensed Coconut.
I’m partial to adding coconut manna (about a tablespoon) to the rice before cooking.
Start to finish it’s about 35-minutes. I can wash dishes from dinner and have dessert done at the same time.
When you take the lid off, it will look “mushy.”
Just start adding the condensed milk and stirring.
It is going to get thicker the longer it sits.
Instant Pot Rice Pudding Recipe
2 cups milk (I use whole, but it’s up to you)
1¼ cups water
1 cup long-grained rice (you can use short-grain if you like)
1 can sweetened condensed milk
⅛ cup sugar (optional)
⅛ teaspoon sea salt (table salt works too)
1 teaspoon vanilla extract
How to Make Rice Pudding in the Instant Pot:
Rinse rice well using a fine mesh colander (You don’t have to, sometimes I’m wild and just throw it in without the rinsing)
Add milk to Instant Pot
Add sugar Instant Pot
Add Salt to Instant Pot
Add Water to Instant Pot
Add rice to milk mixture
Place lid on Instant Pot, seal lid, and close vent.
Press the Porridge button
The rice will take 20-minutes to cook in this setting.
When the timer beeps, allow Natural Pressure Release for 10 minutes.
After 10 minutes, press the Cancel button and open the vent to release pressure.
When depressurized, open the lid.
Add Sweetened Condensed milk and vanilla.
Stir until well mixed.
Serve with optional toppings.
Enjoy this Easy Instant Pot Rice Pudding Recipe!
It’s the stuff sweet dreams are made from!
Pressure Cooker Rice Pudding Tips:
- Don’t use Heavy Cream
- You can use any type of rice (brown rice you will need to adjust the time). I use short-grain or long-grain white rice. Basmati, Jasmine, work, and are less chewy than traditional white rice.
- We like it sweet, but you may want to NOT add the sugar the first time and try it with just the condensed milk.
- You can use creamy canned coconut milk and sweeten the rice with sugar, and skip the condensed milk for a vegan, lower fat version.
- If you put this in your refrigerator (or let it sit) the rice will absorb all the liquid. Just stir in warm milk to bring it to the consistency you prefer.
- 2 cups milk (I use whole, but it's up to you)
- 1¼ cups water
- 1 cup long-grained rice (you can use short-grain if you like)
- 1 can sweetened condensed milk
- ⅛ cup sugar (I use Vanilla sugar)
- ⅛ teaspoon sea salt (table salt works too)
- 1 teaspoon vanilla extract
- Rinse rice well using a fine mesh colander
- Add milk, sugar, water, and sea salt to Instant Pot
- Add rice to the milk mixture.
- Place lid on Instant Pot, seal lid, and close vent.
- Press the Porridge button. The rice will take 20 minutes to cook in this setting.
- When the timer beeps, allow Natural Pressure
- Release for 10 minutes.
- After 10 minutes, press the Cancel button and open vent to release pressure.
- When depressurized, open lid.
- Add Sweetened Condensed milk and vanilla.
- Stir until well mixed.
- Serve with an optional choice of toppings.
When you take the lid off, it will look “mushy”. Don’t panic. Just start adding the condensed milk and stirring. It is going to get thicker the longer it sits.
When you store it in the refrigerator it will come back out “dry”…just add milk (or other liquid) and stir back to your desired consistency.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 143mgCarbohydrates: 29gFiber: 0gSugar: 11gProtein: 6g
Nutritional information may not be accurate
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Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.