Quick & Extra-Creamy Instant Pot Kheer

This thoroughly tested Instant Pot Rice Kheer gives you slow cooked kheer flavor and texture in a fraction of the time with a time saving ingredient and an easy hack!

What is Kheer?

The traditional kheer variety we usually choose is either Chawal ki Kheer or Rice Pudding yet my Pakistani family primarily made this Bread Kheer. The Instant Por Kheer holds promise to win the endorsement of my time-efficient mother.

A kheer takes the form of a pudding which maintains its creaminess through different textures obtained from ingredients such as rice or bread or sweet potato.

It’s velvety texture typically come from artful slow cooking, like in this traditional kheer recipe inspired, in part, by my MIL.

Does this Kheer taste Slow Cooked?

The Instant Pot Kheer recipe has finally made its appearance after a long development period. My friends along with my Instagram community have tested this Instant Pot Kheer repeatedly since I first made it. We discovered through shared experiences that although additional evaporated milk was tasty it created burn problems for Instant Pots when naturally occurring sugars increased. Thirds of a cup were found deficient in sweetness whereas some preferred the addition of saffron while other participants refused to include it completely.

Through continuous messaging with my Instagram friends we created a kheer preparation which delivers pure creaminess at zero work cost.

Why this Kheer works: Breaking down the Ingredients

Making Kheer in Instant Pot and getting slow cooked results required some playing around, but the combo below works beautifully. Do read through before tweaking! I soak basmati rice in advance while grinding it to achieve hydrated grains which avoid rough stirring at the end. I retain the soak water since it contains starch which will enhance the kheer’s consistency. The rice requires a pre-washing process only when it contains impurities that must be picked but most types of rice do not need this step. A base for rich and creamy kheer emerges when Milk, Cream and Evaporated Milk combine in this recipe. The rich taste flavor of this dish emerges from evaporated milk while milk and cream serve to balance the other flavors. Because the kheer preparation requires minimal effort you should invest time to fresh grind cardamom which produces superior fragrance than store-bought versions.
A tiny indiscernible pinch of salt serves to focus the other tastes in this kheer even though traditional methods shun its usage.I use saffron as an optional ingredient in kheer which adds pleasant flavor however its absence is not missed during those occasions where I omit it. A kheer made without saffron presents a pure taste along with a pale appearance when compared to its scented version.

How to use the Instant Pot to make Creamy Kheer

There are three key parts to getting this Instant Pot Kheer right

1.) Dissolve the sugar in the liquids first – this is insurance against preventing burning.

2.) Use the LOW PRESSURE setting. The reduction of pressure under this setting stops burning while maintaining the appropriate texture. The default high pressure can be changed to another setting by pressing both manual and the pressure button.

3.) A quick whisking. Whisk it quickly at the end to break up any clumps and make sure the rice grains are evenly distributed.

Due to soaking time and IP preparation the dish does not qualify as Instant Kheer despite its short active preparation time which makes it an excellent choice.

1.) Can I make substitutions in the three milks?

Food substitutions are possible yet any modification will automatically change the final version of the dish. Certain food substitutions maintain the final dish quality such as half and half in place of Milk and Cream mixture.

2.) What kind of cream do I need?

Any kind of fresh cream works – whether it’s table cream, whipping cream, etc. Labeling tends to vary across the globe.

3.) Can Kheer be made in advance?

While you can certainly make it a day in advance it is optimal to consume within 3 days of making it.  5.) Can I use other sugars?

The properties of coconut sugar and sugar in the raw match the requirements to work as substitutions in this recipe although I have not tested their suitability. I would avoid using brown sugar because it modifies both the taste and texture alongside changing the appearance of the kheer.

Those who attempt my recipe keep asking if it can be both doubled and tripled and I answer affirmatively since the quantity of sugar dissolution remains the same. The sugar dissolving process according to directions enables you to make any volume that fits inside your Instant Pot immediately. The pressure duration will remain the same despite extending the process time required to reach pressure and for release.

Quick & Extra-Creamy Instant Pot Kheer