A creamy, custardy Instant Pot rice pudding makes a wonderful and delicious dessert.  Paired with fresh berries, whipped cream, and a little spice, it’s a fabulous finish to a meal.  The best part is that it’s so easy to make in an Instant Pot that this might just become your favorite dessert. 

While you may think this one is a little strange because of the olive oil, it helps make the rice cook properly, and you won’t even notice the subtle undertones of olive oil once you’ve added the other ingredients.

It is important to use arborio rice for this recipe. It’s a short grain rise with wonderful qualities and is often used for making risotto.  In a rice pudding, it contributes that creamy quality which makes the dish to fabulous.

Simple Instant Pot Rice Pudding

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings 4 -6

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 1 cup Arborio rice, rinsed and well drained
• 2½ cup almond milk, divided
• 2 tablespoons maple syrup
• 1 ½ teaspoons real vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs

Instructions

 

• Add olive oil to Instant Pot (IP) set to “Sauté”
• Adjust the heat to normal, add rice and stir until well coated in oil and lightly toasted, about 2 minutes
• Turn off IP off, add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, nutmeg, and salt, stirring well to combine
• Secure lid and lock into place, set to “Manual and “high” with cook time set to 10 minutes (be sure to set he pressure valve to “Sealing”
• While IP is working whisk together eggs with ½ cup almond milk and set aside
• When IP cooking is complete turn off IP, natural release for 15 minutes and then manual release remaining pressure
• Unlock and take off lid
• Remove one heaping tablespoon of the hot rice mixture, add it to the beaten eggs and stir well to combine and temper the mixture
• Repeat with another spoonful of rice
• Slowly whisk the tempered egg mixture into the rice mixture
• Press “Saute” button and adjust heat to “normal”
• Stir continually until pudding thickens and egg mixture is fully incorporated, about 3-4 minutes
• Turn off IP and immediately remove liner pot to prevent possibility of scorching
• Allow pudding to cool slightly
• Transfer to serving dishes and either place in refrigerator to cool or serve immediately
• This rice pudding can be served warm or chilled garnished with fresh fruit and a dollop of whipped cream
• If desired drizzle with maple syrup

  Enjoy!