This Instant Pot Kheer (Pakistani & Indian Rice Pudding) recipe has the classic flavor of old-fashioned kheer without the fuss. This is a restaurant-inspired recipe that's been rigorously tested and perfected until I can confidently call it the BEST Instant Pot kheer.
Select the Sauté (More/High) setting on the Instant Pot. Meanwhile, in a spice grinder or food processor, pulse to grind the rice about 10-12 times, or until the consistency resembles steel cut oats. Shake the spice grinder in between to help distribute the rice. Be careful not to pulse too much as you don’t want a powder.
Once the Instant Pot turns to Hot, add milk, half and half, and cardamom pods. Bring to a simmer, stirring more often as time goes on to ensure it doesn’t stick to the bottom (~8-10 min). Add the rice and stir to mix.
Cancel Sauté, close the lid, and set the Pressure Release Valve to Sealing. Select the Porridge setting, with a timer set for 20 minutes on High Pressure. When the timer is up, allow the pressure to naturally release (~20 minutes).
Remove the lid, press Cancel to turn off the Instant Pot. Select the Sauté (More/High) setting. Stir in the sugar and condensed milk. Sauté, stirring constantly until the mixture reduces down slightly, depending on how runny you prefer the kheer (see Note 3). Use a wooden spoon to mash the rice against the sides to further crush the rice as much as possible.
Cancel Sauté to turn off the Instant Pot and continue to stir, using your spoon to mash the rice against the sides. Add kewra water and stir. Remove from the Instant Pot and onto your serving platter. Garnish with nuts, if using. Serve hot or chilled in the refrigerator.
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Notes
Note 1: To make it richer, try using one part half & half, one part heavy whipping cream.Note 2: Substitute ~1/8-1/4 tsp cardamom powder. If using cardamom powder, add it when you add the sugar (after cooking in the Instant Pot).Note 3: The rice will absorb the liquid once it's removed from the heat, and it'll thicken up even more once chilled. I generally sauté down for 3-5 minutes. If you prefer runnier kheer, sauté for 1-2 minutes. If keeping it runnier, increase sweetener as desired.