The Best Kheer Method in Instant Pot
Equipment
Ingredients
- ½ cup rice Basmati or any long-grain rice, soaked for 15-20 minutes and washed
- 4 cups whole milk for a rich, creamy texture
- 1 can 14 oz sweetened condensed milk (adjust for sweetness preference)
- 3-4 cardamom pods lightly crushed for a warm, aromatic touch
- ¼ cup chopped nuts almonds, pistachios, or cashews
- 1 tbsp raisins optional, for added sweetness
- 1 tsp rose water or saffron strands optional, for a luxurious touch
Instructions
Step 1: Cook the Rice in the Instant Pot
- Add soaked rice, whole milk, and cardamom pods to the Instant Pot.
- Close the lid, set the Porridge mode for 20-25 minutes on high pressure.
- Allow the Instant Pot to cook while you relax!
Step 2: Sweeten and Add Flavor
- Once the cooking time is up, allow a natural pressure release for 10 minutes, then manually release the remaining pressure.
- Open the lid, stir in sweetened condensed milk and mix well.
Step 3: Adjust the Consistency
- If the kheer is too thick, stir in a little warm milk to loosen it up.
- Press Sauté mode and simmer for a couple of minutes if you prefer a thicker consistency.
Step 4: Garnish and Serve
- Add chopped nuts, raisins, saffron, or rose water for extra richness.
- Serve warm or chilled, depending on your preference.
Serving Suggestions:
- Warm and Fresh – Enjoy straight from the pot for a comforting, creamy dessert.
- Chilled and Thickened – Let it cool and refrigerate for a few hours for a richer texture.
- Topped with Extras – Garnish with extra nuts, saffron, or a drizzle of ghee for a decadent twist.
Video
Notes
- Soak the rice for at least 15–20 minutes before cooking — this helps it break down faster and gives the kheer a creamier texture
- Use whole full fat milk for the richest, creamiest result — low fat milk makes it watery
- Condensed milk adds sweetness and creaminess — start with one full can and adjust to taste. Add more for a sweeter kheer
- The kheer will thicken as it cools — if it gets too thick, stir in a splash of warm milk before serving
- For a more traditional look, crush a few of the cooked rice grains with the back of a spoon after pressure cooking — this thickens the kheer naturally
- Cardamom pods can be removed before serving or left in — warn guests if leaving them in!
- For Eid or special occasions, add a pinch of saffron soaked in 2 tbsp of warm milk — it gives the kheer a beautiful golden color and luxurious aroma
- Rose water is lovely but use it sparingly — a little goes a long way
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