In the inner pot of your Instant Pot pressure cooker combine the rice, milk, water, sugar, anise, cinnamon, raisins and salt.
Mix well - make sure there are no large lumps of cinnamon.
Close the lid, lock it into its position. Press MANUAL (pressure cooking) and adjust the time to 5 minutes.
When the cooking cycle is finished, wait about 7 minutes before releasing the pressure manually.
When the pin has dropped, open the lid and give it a good mix. Now stir in the butter. Taste it and add more sweetener, if needed.
Rice - the best is using short-grain rice or medium-grain rice. Any risotto rice (e.g. Arborio), paella rice or sushi rice will work just fine.
You can reduce the amount of raisins to ¼ cup or increase if you prefer more. They can also be omitted but I recommend using them.
You can adjust the amount of sugar to your liking.
The rice pudding may appear liquid-y at first but will thicken once cooled.
This recipe was developed for a 6-quart/6-liter instant pot pressure cooker. If you use a different brand or size, the recipe may turn out different.
The overall time does not include time needed for the pot to come to its pressure (count with at least 10 minutes) nor the time that you wait for the pot to decrease its pressure (add extra 7-10 minutes).
This is a basic recipe that can be easily adjusted to your liking. If you like your rice harder, you can cook it for 3 minutes only, if softer than what I made, then cook it for 8-10.
Course: Breakfast, Dessert
Keyword: Easy Instant Pot Recipes, Rice Pudding Recipe
Instant Pot Rice Pudding
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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