Instant Pot Vermicelli Kheer


Creamy, milky, and noodle-y, this vermicelli kheer comes together with a few simple ingredients. If you love Rice Kheer but are looking for a dessert that’s well, a bit more fun to eat (thanks to the noodles!), you’re sure to love this recipe.

Instant Pot Vermicelli Kheer

What is Vermicelli Kheer?

Vermicelli kheer, also known as seviyan kheer, sheer kurma, or semiyan payasam, is the simplest Indian dessert to make! It’s a creamy noodle pudding made with milk, crushed nuts, golden raisins, and spiced with cardamom and saffron. To make it, you pour all of the ingredients into an Instant Pot and cook! That’s it!

When I was a kid, my parents would take me to Gurdawara (place of worship) and whenever I’d hear that kheer was on the langar menu, I’d literally pray that it was the “noodle kheer” and not the rice one, lol. It was my absolute favorite. Rice was boring in comparison. As an adult, I’ve come to appreciate both – but I have to say, noodle kheer still wins ha.

vermicelli kheer

Ingredients for Vermicelli Kheer

  • Vermicelli Noodles (Regular or Gluten Free): you can use either 25 grams of roasted vermicelli noodles wheat OR 50 grams of gluten-free brown rice vermicelli. You can always add more noodles if you prefer a more noodle-y kheer. Please read the recipe notes below if you plan to use unroasted brown rice vermicelli!
  • Whole Milk
  • Sugar
  • Cardamom: freshly ground
  • Saffron
  • Crushed Nuts: pistachios & almonds
  • Golden Raisins
vermicelli kheer ingredients

Can I Make this Gluten-Free?

Yes! You can use wheat OR gluten-free brown rice vermicelli.

If you’re looking to make gluten-free vermicelli kheer, you’ll want to use two teaspoons of ghee and 50 grams of brown rice vermicelli noodles. Melt the ghee and sauté the noodles in ghee for 5 minutes, then proceed with the recipe.

It’s essential for the vermicelli noodles to be roasted first. Wheat vermicelli comes pre-roasted (and if the package you’re buying doesn’t say roasted then you’ll need to roast that too!). Gluten-free vermicelli isn’t roasted, which is why you need to roast it in ghee first.

How to Make Vermicelli Kheer in an Instant Pot

This kheer is SO simple to make. Add all ingredients to the pot and pressure cook for ONE minute.

how to make vermicelli kheer

Naturally release pressure (do not quick release; otherwise, the milk will spill out).

how to make vermicelli kheer

Garnish with crushed nuts, and serve! See? So Easy!

I can’t wait for you to try this recipe and see how easy it is to make. I hope you love this sweet noodle kheer as much as I do! 🙂

instant pot vermicelli kheer

More Indian Dessert Recipes:

instant pot vermicelli kheer

Instant Pot Vermicelli Kheer

vermicelli kheer

Instant Pot Vermicelli Kheer

4.75 from 8 reviews
Pin Recipe Print Recipe
Course Dessert
Cuisine Indian


  • 25 grams roasted vermicelli noodles (wheat) OR 50 grams of gluten-free brown rice vermicelli* (see notes)
  • 3 cups whole milk
  • ½ cup sugar
  • ½ teaspoon freshly ground cardamom
  • Pinch of saffron
  • ¼ cup crushed raw pistachios & raw almonds + more for garnish
  • ¼ cup golden raisins/sultanas


  • Add all ingredients to the Instant Pot, secure the lid, and pressure cook for 1 minute at high pressure.
  • Naturally release pressure (do not quick release otherwise the milk will spill out).
  • Garnish with additional crushed nuts.


  • To make this gluten-free, use 2 teaspoons ghee and 50 grams brown rice vermicelli noodles. Heat the ghee and sauté the noodles in ghee for 5 minutes, then proceed with the recipe above.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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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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  1. Pallavi says

    Hi Ashley, have you tried using evaporated milk in the Kheer recipe?
    Would that work as well?
    Or perhaps a mix of half milk and half evaporated milk?

  2. Saiba says

    4 stars
    Hey Ashley, this tasted great but it was so thin, like the consistency of water. I’m sure I followed the recipe exactly, do you have any idea what could have happened or how to fix it? I tried cooking it (on sauté) after it was done to try to thicken it up, but that didn’t really work either 🙁

    • Ashley - My Heart Beets says

      Hi Saiba, I’m not sure what might have happened, especially if you followed the measurements listed. Did it end up thickening up after a bit once the noodles had some time to sit? I do prefer a thinner consistency for vermicelli kheer so maybe that’s just the issue – though I don’t like it to be as thin as water. That said, you can reduce the liquid next time for a thicker consistency.

      • Saiba says

        4 stars
        Thanks for the response Ashley! It didn’t thicken up more, but we did finish it pretty quick lol. I’ll try it again today and let it sit for a bit. It is definitely thinner that the rice kheer, which I love. And it still tasted delicious!

    • Anjana Banerjee says

      5 stars
      Sabia, normally we thicken the milk as it takes a long time to cook the kheer on the stovetop, with the instant pot method you can achieve the same consistency, by adding half and half or condensed milk or evaporated milk. Depending on which part of India one comes from our taste will vary on the consistency of the kheer. I like it creamy and thick as in Bengal it’s eaten thick, with a more creamy color which can be achieved with the addition of a bit of gur or brown sugar but add after cooking has finished and the kheer has cooled a bit.

  3. Asha says

    I love all your recipes! The paleo nan does not come out looking like yours, mine look more like a pancake. Do not know what I am doing different. Will keep trying.

    Also can one use ragi vermicelli to make this vermicelli pudding?

  4. Sonia says

    5 stars
    I’ve been using all your instant pot recipes with my Keralite family and they all rave about it. I tripled this recipe for an Onam celebration without fail!

  5. Archana says

    Hi Ashley,
    I tried and it was amazingly simple yet perfect kheer. It was finished by 4 people.
    Can I double the ingredients for more servings? Milk won’t overflow from 6 qt IP?
    I accidentally used 50 g of vermicelli but I think it was ok.

  6. Mithuna Valsan says

    Hi Ashley, thanks for sharing the recipe. I use thick wheat vermicelli so should i add more milk to it?

  7. Shaheda Bhasin says

    Hi Ashley
    We make sheer khurma for Eid! We also add roasted charoli and dry dates (soaked overnight and sliced).no raisins
    Leave the milk to boil on one stove and on the other u am roast the vermicelli, add all the chopped nuts, and dry dates. Add to the boiling milk. Stir until the vermicelli is cooked. Add sugar and stir well. Add the charoli on dum! Excellent sheer khurma ❤️

  8. Shail Kumar says

    How much 25 gram will be in cup measurement? Also can I use home made Jave instead of Vermicelli? Will the timing be same?

  9. Jiji Thomas says

    Hi Ashley! You are so creative and I love how your recipes are so easy to make! You’re awesome, girl! thank you for doing all the experimental work for the rest of us. I was wondering is this the same as semiya payasum? I’m an ABCD with Kerala roots:)

  10. Vaishali says

    Hi Ashley, your recipes are absolutely delicious 😀, thank you!!
    Quick question, which brown rice vermicelli did you use for the kheer, my daughter cannot eat gluten.

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