Instant Pot Kheer (Indian Rice Pudding)

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This sweet, creamy, milky rice pudding is a popular Indian dessert that you can make in minutes, thanks to the instant pot!

instant pot kheer by ashley of myheartbeets.com

What is Kheer?

Kheer is a creamy rice pudding that requires three essential ingredients:

  1. Rice
  2. Milk
  3. Sugar

We almost always have those three ingredients at my house, making this an easy dessert to throw together at the last minute. If you’re dairy-free or vegan, full-fat canned coconut milk works as a great substitute for whole milk in this recipe.

In addition to the three main ingredients, you can also add spices like cardamom and saffron to the kheer. You can also top it with crushed nuts and raisins. These extra ingredients add flavor, aroma, and texture to the kheer.

What does Kheer taste like?

If you’ve never tried kheer before, it’s essentially a milky pudding-like dessert with a thinner consistency than American rice pudding. Even though most folks refer to kheer as an “Indian rice pudding,” I’d say it’s actually more like a dessert soup. I guess “dessert soup” isn’t really a thing, though.

The great thing about kheer is that you can serve it year-round. When the weather is cold, I prefer to serve warm kheer, and when it’s hot outside, I like to serve it chilled.

Origins of Kheer

If you’re interested in the history behind this dessert, in his book, The Oxford Companion to Food, Alan Davidson writes that kheer likely originated in Persia, “where a similar dessert is known as sheer birinj (rice pudding).” Sheer is a Persian word that translates to milk. The word kheer, derived from Sanskrit, means milk too (though interestingly enough, in Persian, the word kheer means something entirely different… a bodily part I won’t mention here, but perhaps my Persian readers will get a good chuckle).

But Indian food historian K.T. Achaya writes in his book, Indian Food: A Historical Companion, that payasa, a dessert made of “rice cooked in milk and sugar” is mentioned in Buddhist literature, which would likely predate the sheer.

To me, the idea of combining milk, sugar, and rice seems pretty obvious, especially when you’re working with few ingredients, so I can see how both of these origin stories might be true. Perhaps one version was already present and then later given another name? After all, the word kheer is typically used in North India (which was conquered by the Mughals), whereas in South India, this type of dessert is referred to as payasam.

instant pot kheer by ashley of myheartbeets.com

Anyway, you can make many different kheer varieties, but the most popular type of kheer is made with rice. This type of kheer is also known as chawal ki kheer, which translates to “rice kheer.” I also have recipes for carrot kheer and a south Indian dal kheer, better known as moong dal payasam. 

Why Make Kheer in an Instant Pot? + My Secret to Keeping Milk from Burning:

Before getting my electric pressure cooker, I rarely made kheer, and that’s because it would take ages to make on the stovetop. You’d have to stir and stir and stir to keep the rice from sticking and the milk from boiling over. Not anymore.

This dessert is now effortless to make in an Instant Pot.

If you’ve made kheer before, then you know it can be tough to prevent milk from burning at the bottom of the pot. I have a secret to making kheer in the instant pot – a method that will keep the milk from scorching. Once you try my recipe, I’m sure you won’t go back to making kheer on the stovetop again.

So what’s my secret to keeping the milk from burning? It’s the first step in the recipe below – basically, you want to press the sauté button, add water and wait until it is steaming before adding milk. Heating the water before adding the milk will keep the milk from burning. So simple, right?

instant pot kheer by ashley of myheartbeets.com

Is kheer better hot or cold?

You can serve kheer at any temperature – warm, hot, or cold. There’s nothing better than a bowl of warm kheer when it’s chilly outside. And when it’s scorching hot, a chilled bowl of kheer is the most refreshing dessert.

What do you eat with kheer?

Nothing, you just eat it with a spoon! You can top the kheer with crushed nuts and golden raisins if you’d like – I like the contrast in texture.

What type of rice is used?

I use fragrant white basmati rice, but you can use another type of white rice if you prefer.

How long does rice kheer last?

I suggest eating kheer within two days of making it.

How do you thicken Indian Rice Pudding?

To thicken this pudding, press sauté on the instant pot and stir until the kheer reaches your desired consistency. It will also thicken a bit as it cools down.

Instant Pot Kheer (Indian Rice Pudding)

instant pot kheer by ashley of myheartbeets.com

Instant Pot Kheer (Indian Rice Pudding)

Kheer, a creamy rice pudding, is one of my favorite desserts to make and eat. It requires just a few essential ingredients: rice, milk and sugar. I almost always have those three ingredients at my house. You can serve this dessert at any temperature and it’ll taste good. When the weather is cold, I prefer to serve warm kheer, but if it’s hot out, then I like to serve it chilled.
5 from 62 reviews
Pin Recipe Print Recipe
Servings 4 -5
Cuisine Indian

Ingredients
 

  • ¼ cup basmati rice soaked for 15-30 minutes
  • ½ cup water
  • 3 cups whole milk or full-fat coconut milk
  • ½ cup sugar adjust to taste
  • ½ teaspoon ground cardamom adjust to taste
  • Pinch of saffron
  • Crushed nuts (pistachios, almonds, or cashews)
  • Golden Raisins

Instructions
 

  • Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
  • Press the sauté button and add 1⁄2 cup water to the pot. Once the water begins to steam, pour the milk into the pot. (Make sure the water is steaming before adding the milk as this will prevent the milk from burning at the bottom of the pot.) Add the rice, stir.
  • Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
  • Naturally release pressure.
  • Press sauté. Add the sugar, cardamom and saffron to the pot. Stir until well combined. The kheer will thicken as it cools. If you prefer a thicker pudding, press sauté and stir until desired consistency.
  • Serve this dessert hot, warm, cold or at room temperature. Top with nuts and raisins prior to serving.

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instant pot kheer by ashley of myheartbeets.com
instant pot kheer by ashley of myheartbeets.com

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Fatima says

    5 stars
    This is now my go to recipe.

    I started adding shredded carrots to it and it became gajrela. ❤️

  2. Harmeet says

    My instant pot always burns on the bottom and I can taste the burn flavour in the kheer. I have made with homo and 2% milk and always put the milk in only when the water is boiling and lots of steam is coming out. I find kheer is quite watery after the pressure cook, so I sauté for another 20 min. Any way to prevent the milk from burning?

    Thx

  3. PRAVEEN C JOLLY says

    5 stars
    I’ve tried some of your other recipes and have really enjoyed them! I’m ready to try the instant pot kheer recipe, but have a quick question. Can I use maple syrup instead of sugar? If so, is it a 1:1 substitution and maybe slightly less water or milk? Thanks in advance for your response!

      • PRAVEEN C JOLLY says

        5 stars
        I did try the recipe with maple syrup. Instead of using 1/2 cup of sugar, I used 1/4 cup of organic maple syrup. The result is delicious! It is plenty sweet for my taste, but others may want to adjust the amount of maple syrup they add. It is easy to do because the maple syrup is added at the end. I’m glad this healthier version of the recipe (with less sugar) turned out so tasty.

  4. Ranoo says

    Hi I tried this recipe but the kheer is too thick.i would like it to be more liquid.mine looks like porridge.what do you suggest.? should I add more milk?water? Simmer it for how much more time? Thank you for your suggestions

  5. Alex says

    Okay, so I just made this and it came out really watery. I think I know why though — I made it with your homemade coconut milk instead, and I used coconut flakes, at a 1c flakes:2 c water ratio, soaked in hot water as you recommended.

    The taste is right, but the consistency is way off — for me. It’s way too thin and watery — almost like a thin soup that has no base — even after cooling. Is it supposed to be like that? I read step 5 and sautéed it down for nearly 10 minutes, but it’s still paper thin. It has to be the milk, right? I want that tapioca-pudding-like texture that you show in the video.

    I guess I was just inspired by someone saying they did it and it came out great with oat milk.

    I suspect full-fat coconut milk in a can would change everything. I just didn’t have 3 cups worth as 1 can is 16 oz.

    I’ll see what happens after refrigerating it overnight. It may thicken even more.

    • Ashley - My Heart Beets says

      Hi Alex, yes that’s definitely why – homemade coconut milk is thinner than canned full-fat coconut milk. If you make it again, I would suggest using canned coconut milk (or whole milk). I’m curious – I know the texture was off but did it still taste good? Also, just so you know – the texture is meant to be somewhat thin – at least, thinner than tapioca pudding – though you can always make it thicker. Let me know if you try it again!

  6. Alex says

    5 stars
    Okay, thanks! Could I make this using your homemade coconut milk recipe, but use coconut flakes instead with a ratio of 1C coc /2 C water?

    • Ashley - My Heart Beets says

      Hi Alex, I have made this with full-fat canned coconut milk but not with homemade. I think homemade coconut milk will result in a thinner consistency but I think it will still taste good, just less decadent. Let me know how it goes if you try!

  7. Ahmed says

    5 stars
    What’s the difference between La Mancha and Negin saffron? I clicked on your link and they have two different varieties.

  8. Alex says

    5 stars
    I have a question. Can I make this with sonamasoori rice, instead of basmati? It’s all I have. And is sonamasoori rice basmati rice? (obviously I’m new to this still) 😉

    • Ashley - My Heart Beets says

      Hi Alex, you can use sona masoori rice – the kheer will still be great. It’s really up to your personal preference for which to use – they both have their own aroma/flavor. Basmati is long grain rice and sona masoori is medium-grain rice. Basmati is typically grown and eaten in north Indian and sona masoori in the south. Hope that helps to explain the difference!

    • Ashley - My Heart Beets says

      I don’t think I’ve tried doubling this kheer recipe (at least not that I can remember) but I typically suggest doubling all ingredients listed (including water) and keeping the cook time the same. Hope that helps!

  9. Erin says

    Followed directions but it came out watery even after letting it cool for over a half hour? How can I fix this?

  10. Amara says

    Hi Ashley,
    Any ideas on how we can make mango kheer? Do you think adding mango pulp after pressure cooking and sauteeing it down would work, or would that be too much liquid?

  11. Radz says

    5 stars
    Hi, thanks for a quick great recipe to make pal payasam ! Or rice kheer. This is the second time I am making it. I tried making it with non- diary oat milk the second time and it turned out delicious- can hardly say the difference.

    I must say the first time I did the original version with regular milk and added 1 container of condensed milk. It was true to authentic South Indian version of pal payasam with out hours of labor.

    Thank you once again! Your moong dal halwa recipe turned out great too.

    • Ashley - My Heart Beets says

      I’m so glad you like this so much! Also, great to know it works well with oat milk – I’ve tried this with coconut milk but love oat milk, so I’ll have to try that next 🙂 I’m sure it’ll be helpful for readers too!

        • Ashley - My Heart Beets says

          Hi Anjali, I haven’t tried this with condensed milk but if you decide to use that then I wouldn’t add sugar since condensed milk is already sweetened. If you experiment, please let us know how it turns out!

  12. Alex says

    Hi quick question for you — are all your recipes made for a 6qt IP? I just got a 3qt and wanted to make try making this, but I’m hesitant about cutting the recipe — or any of your recipes — because the portions will be super small, no?

    For example, in this recipe you use 1/4 c rice and 1/2 water. That mean I would have to cut it to 1/8 c water and 1/4 water. That seems like hardly anything. Am I thinking this through correctly? Is this what you would do — just cut all your measurements in half? I want to make sure nothing burns, especially because this recipe is burn prone.

    Thanks!

    • Ashley - My Heart Beets says

      Hi Alex, all of my recipes are tested in a 6 quart. I haven’t tried cutting this recipe in half, sorry! You can try asking in my Indian Food FB group (Instant Pot for Indian Food) to see if anyone has tried it this way.

  13. Sabiha Husain says

    I like to know if you boil milk making Kheer in the instant pot then what if milk boil. how it will effect the leg ?

  14. Farhana says

    5 stars
    Absolutely lip smacking and so easy to make! I remember the times I have made this on stove top and ended up burning it. Finally I can make my favorite kheer without the hassle of stirring it. Thank you so much Ashley for your amazing and well thought out recipes. Maybe you should have a separate section for “no constant stirring” recipes, Especially for people like me who don’t like to cook recipes that require constant stirring but can make it in a jiffy in instant pot

  15. Jen says

    I made this for my husband in an 8 qt instant pot with full fat coconut milk. He loves “payasam” and I wanted to make it for him at home. This recipe got his highest compliment. He uses this Tamil word to describe when a food reminds him of his home in India and right when he said it, my heart was so happy. Thanks for making your recipes so approachable Ashley. It really makes a difference in my household!

  16. Rasneet says

    This is the best kheer recipe. I double it and make it often.
    Ashley’s recipes are well-researched and genuine. Her blog is the first place I look when wanting to try out something new.

    • Alex says

      5 stars
      I totally agree Rasneet. I’m completely new to making my own Indian cuisine — in fact, it’s been a fascination of mine since childhood, and I’m a vegan chef — and this is the first place I’ll always go when I’m looking to recreate Indian food in my kitchen.

      Why? Because 1. making food, namely Indian food, which is super labor intensive, with an IP is a GOD-SEND. I would never, I repeat, NEVER, make this food without an IP, and I will never, ever… Once you go IP, you never go back. In fact, I don’t think I’ll ever make ANY food again manually. What-a-pain! Thank you Ashley for opening me up to new horizons. And 2. I think Ashley’s food tastes great. Food needs to taste good. But for me, it needs to be healthy AND taste good. That being said, I do alter things according to my needs — and it’s been challenging, since I never use oil and rarely use salt — but still, this place is my foundation for gathering inspiration. People are super helpful too.

      Thanks Ashley.

  17. Thenu gowri says

    Hi Ashley
    I tried this raw rice the taste and consistancy was very good but got burnt at the bottom.
    Thank you.

  18. SW says

    Hi Ashley. I tried this recipe with Coconut milk and it was delicious. Due to some health reasons, i need to find some low carb, low fat recipes. But I love desserts so i was just wondering if you have tried any low carb kheers so using a substituent for rice? Also, in general, i love your recipes and i love Indian food. I would really appreciate it if you could add some low fat/low Cholesterol recipes to your recipe index. Thanks again for all your yummy recipes.

  19. Farzany says

    5 stars
    The Amazon link to buy saffron is no longer available. Are you able to recommend another good quality product. It seems like reviews are all over the place and would love to get a recommendation from you. Your website has helped me so much. Thank you!

  20. Rashmi Gaba says

    Dear Ashley, I have been making Kheer on stovetop for years and believe me, had been a painful process with constant stirring. Your recipe has been a game changer. The only thing that I changed was the amount of sugar. Rather than 1/2 cup sugar per 3 cups of milk, I used only 1/4 cup and that worked for us. I made three times the quantity. Thank you ! 😃

  21. Rita says

    Hi… I am new to IP and have been following your recipes and really love them. I want to try the kheer soon but just wanted to known if I can add jaggery powder instead of sugar and when and how to add it? Also ivan the milk be straight from the fridge or do I need to warm it first? Thanks.

  22. Shradha says

    Hi! Thank you for this recipe. I can’t wait to try it. How would I adapt this recipe to make Doodh Pak? Thank you!

  23. Aparna Bommidi says

    5 stars
    Thank you Ashley for the easy kheer recipe. I would like to suggest to add seasoning at the end (ghee+cashew+raisins+almonds+cardamom pods), it really adds up the flavor and makes it more richer in taste 🙂

  24. Gauri Gopalakrishnan says

    Hi Ashley, I’m a huge fan, thank you for all your recipes! I wanted to make this Kheer but wanted to know if I could use roasted vermicelli instead of rice? If yes, what quantity should I use?

  25. Nik says

    I tried to make this today but the kheer came out brownish in color. The milk was burned a bit but not much to turn the color brown. I followed the directions minus the saffron, I don’t have it right now.
    Also when its cooling down, there is a dark brown layer on top, what might that be?

    What could have gone wrong?

    Thanks.

  26. Shivangi says

    5 stars
    Perfectly Amazing recipe!! I never thought I could make this in an instant pot. Thank you so much. 🙂

  27. Tailor says

    I rarely comment for anything but I felt compelled for this! The Kheer turned out absolutely delicious, I’ve made with basmati rice n regular rice and I must say that the basmati rice makes it very rich and creamy!
    Thank you from the bottom of my heart! Blessings 🙏

    • My Heart Beets says

      Tailor, that’s so great to hear! Thank you for leaving a comment and letting me know how this turned out for you 🙂 Hope you’ll let me know what you think of other recipes you try!

  28. Manasa says

    5 stars
    Hi Ashley
    Thank you so much for a superb, easy recipe for Rice Kheer.. I doubled the quantity and reduced the sugar by 1/4..However I added 2 tbspn of Badam Powder enhanced both the colour as all as the taste. Will definitely be making this again!!

  29. Chella says

    5 stars
    Hi Your carrot halwa was my first recipe in my insta pot and since then i ve madly fallen in love with your blog. Tried this amazing kheer doubling the quantity and there was soo much appriciation from friends who loved it. Thanks a ton for this keeper recipe. Hugs

  30. Aruj says

    5 stars
    What if we need to make kheer in large quantity ( say 4 times of that mentioned in recipe? How the cooking time will change?

    • My Heart Beets says

      Aruj, I haven’t tried quadrupling this recipe but if you do, you can keep the cook time the same. That said, make sure the liquid doesn’t go past the max line – and definitely don’t quick release!

  31. Chaya Kamath says

    5 stars
    Super easy to make and tastes fantastic! I made it for a b’day party and received a lot of compliments. Thank you Ashley for a great recipe.

  32. Jen Manickam says

    The recipe came out great with 3 cups! I’m making a larger quantity- would the amount of water in the beginning remain the same, if I use 4 times the milk quantity?

    Jen

    • My Heart Beets says

      Jen, great to know thank you! I have tried doubling this recipe – when I do, I double the ingredients but leave the cook time the same. It should be the same if you want to triple/quadruple though I’m not sure if that much kheer will fit in a 6 quart pot.

  33. Sarah says

    5 stars
    Great recipe! Thanks! I doubled it no problem. The only sub I made was honey for the sugar. Just trying to avoid refined sugar and not a big fan of sweet things anyway. I did approx 2 tablespoons honey (again, recipe doubled) and it’s just the hint of sweet I desired.

      • Clinton Weichers says

        5 stars
        We adopted a sibling group of four from India and your recipes have been so wonderful in helping me keep familiar foods in the mix and comforting them through all the changes, your Indian food under pressure book gets a lot of use, my 3 Bio kids even are growing to love Indian food with your recipes (minus the cayenne :). Thank you, thank you!
        My 5 year old keeps begging me for sabudana Kheer, if you or anyone know of a way of adapting this please let me know!!!

        • My Heart Beets says

          Clinton, your comment just made my day! How amazing of you to have adopted 4 siblings from India! And to be cooking Indian food for them so they feel more comfortable – honestly just amazing. I will certainly add sabudana kheer to my list of recipes to make soon!

  34. Akhil says

    This is my first dessert in IP and I made a big mistake. I followed the recipe and put rice in cold milk. The pressure wasn’t developed and rice got sticked to bottom.
    I would request if blog can be updated to mention that either hot milk to be added in IP or let the milk become hot before adding rice.

  35. Amisha says

    Love this recipe! If I wanted to reduce the portion and halve all the measurements would I halve the pressure time as well?

    • My Heart Beets says

      Hi Amisha, honestly I haven’t tried halving the recipe so I can’t say for sure… I know when I double I keep the cook time the same so perhaps its the same if you make less too? Or you can try reducing the cook time to see how that goes. Let us know! You can also ask in my FB group (instant pot for indian food) to see if anyone there has tried this!

  36. San says

    Has anyone tried the same recipe with sabudana instead of rice for sabudana kheer? Do you have to make any changes to the recipe with sabudana ? I guess you don’t ha d change anything. Thanks in advance.

  37. Alisha says

    5 stars
    This turned out really well! I can’t have dairy so I made it with coconut milk and it didn’t taste any differently to the one with milk.

  38. Tony Sandhu says

    5 stars
    Your recipe worked like a charm. I used Stevia instead of sugar so ended up with a bit of aftertaste. Next time will be sugar. Added some raisins while reducing in the end. The rice ended up a bit too soft, so will probably reduce the high pressure cook time to 25 minutes. Thanks for all your help. It is Kerala Beef Fry tonight!!!!

  39. Jenita says

    5 stars
    I made this last weekend for International night at my daughter’s school. I substituted basmati rice with Semolina vermicelli. Followed everything else to a T. I doubled it and made 3 batches. This was a hit. Tastes fantastic and even better the next day.

  40. Anisah says

    I am a beginning at using the instant pot. Is there a reason that you used the porridge button on the Walnut Kheer but not on this one?

    thanks!

    Anisah

    • My Heart Beets says

      I don’t have a walnut kheer recipe on my blog – you may be thinking of someone else? While I’m sure the porridge button is fine, I typically like to set the cook time myself rather than use the preset buttons as different models/times can vary

  41. Sangeeta Kundra says

    Hi Ashley. If I double or triple the ingredients do I also double or triple the amount of water in the beginning of the recipe?

  42. marcy koeze says

    My tweets: After water steams add tea bags or loose tea and brew 3-5 minutes (to avoid tannic acid bitterness) remove tea. Optional additions: Nutmeg, Ginger, Cinnamon, Peppercorns and Star Anise.

  43. Angelie Batra says

    5 stars
    Turned out great!!! A bit too sweet but it is easy to adjust sugar. Tastes like it took hours on the stove to make.

  44. YewPeng says

    5 stars
    Gonna make this for the second time in a while, THANK YOU for making this so easy!!! OMG no more waiting to have it at at temple hahaha …. and my Punjabi aunties have been telling oh how tedious it is cook …. I felt like super star!!! And thanks for the tip on changing temp on Sauté function!

  45. Shivani says

    Hi Ashley! Planning to try out this recipe this week. I wanted to know if I could safely double the recipe in a 5 quart IP, or if you recommend against doing that. Thanks!!

  46. Sandy says

    Such an awesome recipe. I tried this 3times and for 2times – my milk curdled even after cleaning Instant pot before using. Any tips please?

  47. Irene Amruthkumar says

    Hi Ashley,
    Just wondering how many this recipe serves? Sorry if it’s mentioned somewhere, I just couldn’t find it.
    Thanks
    Irene

  48. Ami says

    5 stars
    This recipe was perfect and SO easy!!! I doubled it just so we could have left overs to eat over the next few days. My niece who typically doesn’t like kheer even loved it. Exactly the comfort food we needed this week.

  49. AB says

    Hi Ashley,
    I bought my IP last week and so far have made your gajrella which turned out beautifully! I want to make your kheer tomorrow but with semolina instead of rice – any idea how I adapt the pressure cook time for this?
    Thank you!

  50. Athulya says

    5 stars
    Hi Ashley,
    Am planning to try your method for my kid’s birthday party. I love the taste of the kheer when it reduces and thickens, but want to try your recipe, hope it gives the same taste as on stove top.
    I have a doubt though.. If I am to make 4x the amount, do you think it be too much quantity for the instant pot to cook? Will the milk boil over? Thanks in advance for your response

    • My Heart Beets says

      Hi Athulya! I have doubled the recipe successfully but I’m not sure about 4x the amount – I think that may be too much. I hope you love it! Let me know how it goes 🙂 Happy Birthday to your kiddo!

      • Athulya says

        5 stars
        Hi Ashley,
        Thanks for the wishes.. Your recipe saved lot of time and effort for me. I did try 4x the recipe😃 i used half the quantity of milk in the instant pot and rest I boiled and poured before adding sugar and cardamom and let it cook for about 10 min. Reduced one fourth amount of sugar. Then I refrigerated it and it was perfect for next day. Everyone loved it 😃

      • Athulya says

        5 stars
        Hi Ashley,
        Thanks for the wishes.. Your recipe saved lot of time and effort for me. I did try 4x the recipe. I used half the quantity of milk in the instant pot and rest I boiled and poured before adding sugar and cardamom and let it cook for about 10 min. Reduced one fourth amount of sugar. Then I refrigerated it and it was perfect for next day. Everyone loved it 😊

  51. Foodie says

    5 stars
    Tried it last night, it was too sweet for us. But other than that SO incredible. Your simple and straightforward recipe makes me feel like a fancy chef. I want to make it for a dinner party tonight, but will need to do 3X the recipe. Do i follow the same settings in the zip for even 3 times the ingredients?

  52. Meenakshi says

    5 stars
    Hi Ashley, thank you so much for this simple & wonderful recipe. I made this rice kheer for my baby’s Anna Prasanam (first time feeding of rice). We had to do a neivedhyam (offering to God) of kheer at the temple, So I didn’t taste after I prepared. But it turned out perfect with your measurements. Guests liked it and my baby loved it (I ground the payasam in mixer for baby alone, bcoz she doesn’t know to chew Rice yet). I can’t think of standing near the stove top n stirring the payasam for long with a small baby at home.
    I’m so happy. Thanks again.

  53. Natasha Mukherjee says

    Hi, firstly thanks for so many variety of recipes. I just bought my IPduo 6qts & plan to first try your kheer recipe.

    I have 2 questions:
    1. Can I use 2% milk instead of whole milk or full-fat coconut milk
    2. The portion you mentioned serves how many people? I’m looking to make for a batch of 5-6.

    Thanks

  54. Rakesh Raghav says

    5 stars
    I tried this recipe as is and this is my first ever food cooked in my new IP ☺️
    Kheer turned out great. Thank you so much Ashley

  55. RA says

    5 stars
    Holy moly this was so good. Made it for a dinner party and indian aunties were shocked this was made with maybe 10 mins of actual work and not hours over a stove. There were at least 2 instant pots going to be purchased by aunties because of this recipe! Thanks!

  56. Abha says

    Kheer is my husband’s all time favorite dessert since he was a kid! Unfortunately despite 8 years of marriage, I have not been successful in making it the way he likes…that is until I used your recipe in IP! He was like “This is your best attempt in 8 years!” Thank so much Ash!

  57. Neiha says

    Hi, making this recipe for the first time and it’s super runny! I keep putting it on sauté (it’s set to four minutes for sauté not sure if that’s typical across IPs). The rice is cooked so I think I pressure cooked and released the pressure properly. The flavors are good any ideas why it’s not thickening up? I even put it in the fridge for a few hours at one point.

  58. Farida V Gandevia says

    Hi Ashley
    I have recently bought the IP and would love to try the kheer. When you say in your reciepe “Secure the lid, close the pressure valve and cook for 20 minutes at high pressure” do u mean pressure cook for 20 m ?

      • Keerthi says

        When u mean naturally release pressure ? Do u just leave the instant pot on its own or should you turn the pressure knob to release ??

        • My Heart Beets says

          Hi Keerthi, it just means to leave the pot alone until the pin drops and it’s safe to open the lid 🙂 You don’t need to do anything to the knob when a recipe calls for “natural release”

      • AC says

        I do not have the “instant pot” but instead have a pressure cooker. It doesn’t not have a sauté option on it. I made your instant pot butter chicken last night though, and instead I just cooked the onion, garlic, ginger, and browned the chicken in a separate pot and added the tomato sauce before pouring it all into the pressure cooker and cooked for 8 minutes. It turned out great! What is another option for me and your recipes that call for a sauté button? For your reference, I have the “Power Pressure Cooker XL”

  59. Safaa says

    Hi ! How many people does this serve ? If all goes well I want to make it for a dinner party soon so just want to know how much I should make .
    Thanks !

    • Tina says

      5 stars
      Very easy recipe! Before trying any recipes, I always read the comments (for extra tips) and I noticed a few people found it too sweet. So I used 1/4 cup instead and it turned out amazing. My 2 year old loved it and my aunt who’s in her 60s loved it.. Despite cutting down on the sugar and adding few more nuts! Thank you so much for the recipe. Will be trying chicken bhiryani next!

  60. Heena says

    Hi- I plan on making this recipe next week, just wanted to know if there is a replacement for the sugar? Can I use part honey or stevia? Thank you

  61. Romita Bhagwani says

    5 stars
    Wonderful recipe Ahley. The kheer came out so perfect. The ratio was exact and it tasted really good. Next will try your gajar ka halwa.

  62. Vineet says

    Ashley,
    I have now made Kheer twice using your recipe and I am so thrilled that it is liked by grown-ups and kids alike among my friends and family. Thanks a lot for sharing such a wonderful and easy to cook recipe.

  63. Veena says

    Your website has a lot of wonderful recipes that I’ve been trying one by one. Love your step by step instructions. Everything I’ve tried so far has turned out fabulous and a bit hit with my family.

  64. Sindu says

    Hello, please explain the step 3 in detail. Mine is IP Duo 60. After closing the lid, in what mode to cook for 20 mins! Is it pressure cook mode and the pressure valve on sealing mode???

  65. Maneesha says

    5 stars
    AMAZINGLY DELICIOUS RECIPE! And so easy to make! I made two versions of this kheer this past weekend for dinner parties. For the first dinner, I used Silk Soymilk, and it turned out really well! Because of the natural sugars in the milk, I did not have to add so much sugar. The next day, I used coconut milk, and it really thickened the kheer nicely! My guests were so happy with the kheer – thanks Ashley!

  66. Maneesha says

    Hi Ashley! Can you use almond/soy/cashew milk instead of coconut milk if you want to make this dairy-free? Just curious!

    • My Heart Beets says

      Hi Maneesha! I haven’t tried this with anything other than regular milk and coconut milk but I have a feeling cashew milk would work really well in this recipe. If you try it out, please let me know!

  67. Andleeb Khan says

    Hi Ashley,

    I’m new to your blog and absolutely love it! I was wondering if making kheer this way still gives it that reduced milk flavor. I find I don’t enjoy kheer as much unless that flavor is there! I know this one auntie whose kheer I love for that reason. She makes an amazing gajrela (carrot and rice mixed pudding) for the same reason. Have you ever tried gajrela? If not, add that to your research and development list and I’ll be on standby waiting for the finished product;)

      • Aj says

        Hi! Just wanted to say that gajar ka halwa and gajrela are two different desserts. Gajrela is like a gajar kheer (with both carrots and rice). It is quite delicious.

          • Aj says

            I did a google search and you are also right – many people call gajar ka halwa gajrela. A friend of my mom’s makes a carrot/rice Kheer she calls gajrela – she is also Punjabi but from Pakistan. Maybe that is what they call it there. Anyway, it is delicious. 😁

            • My Heart Beets says

              Aj, the carrot rice combo sounds delicious – I will have to try that some time! And that’s interesting to know – I’ll have to ask around about that because now I’m curious! Thanks for sharing 🙂

    • Pam Patel says

      Ashley once more amazing recipe that saves hours of cooking.
      Earlier I used to make on stove that took stirring job for long time but your perfect recipe turns out delicious in short time 😊😊😊

      Thank you so much for sharing perfect easiest and delicious recipe 🙏🏻😘😘

  68. Raj says

    I love all your recipes and specially your butter chicken recipe !! My 9 year old is a pick eater , it makes me so happy that he absolutely loves butter chicken . Before ,he wouldn’t eat any of the Indian food , becau of your recipe he loved so much that he asks me every weekend to make that 🙏.I tried kheer recipe last night , it came out yummy but the colour was light brownish . I did everything exactly as the recipe calls for except I used 2% milk instead of whole fat .I don’t know that went wrong . Please advice. Thank you 😊.

    • My Heart Beets says

      Raj, I’m so happy to hear that your kiddo likes the butter chicken!! As for the kheer being light brown, it’s likely just from sugar caramelization – is the sauté setting on your Instant Pot set to high? If so, you can reduce it to the medium or even the low setting when melting sugar at the end. A little brown or color variation is fine though in my opinion – as long as the flavor is good!

  69. Tina says

    I’m so excited to try this!! It takes so long on the stove top. I usually add rose water to mine, when would be a good time to add it?

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