• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Desserts
  • Appetizers
  • Low Carb
  • Breakfast
  • Main Entrees
  • Salads

Cooked by Julie

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Posted In: Desserts
    September 5, 2020 — by Julie — Leave a Comment

    Home » Delish » Desserts » Instant Pot Pumpkin Rice Pudding

    Instant Pot Pumpkin Rice Pudding

    Sharing is caring!

    265 shares
    • Share
    • Reddit
    • Yummly
    Jump to Recipe - Print Recipe

    This instant pot pumpkin rice pudding is made with long grain rice, sweetened condensed milk, and pumpkin puree. Super quick and easy made in under 40 minutes. A guaranteed hit especially around the holidays!

    pumpkin rice pudding up close.

    Let’s talk about rice pudding. A lot of people love it and some aren’t fans. I absolutely love creamy and thick delicious rice pudding. I enjoy it warm, at room temperature, or cold. A little bit of whipped cream on top makes it extra special. The secret ingredient to the ultimate rice pudding recipe is sweetened condensed milk. It adds so much flavor and creaminess. I hardly ever make rice pudding without it. Mix pumpkin puree and condensed milk and you have the creamiest rice pudding ever. This pumpkin rice pudding will be a favorite at your house!

    How To Make Pumpkin Rice Pudding In The Instant Pot

    Start by rinsing the rice a couple of times. Next, add the rice, salt, whole milk, sugar, and pumpkin pie spice to the instant pot. Place the lid on, seal the valve, and press the “porridge” function. Set it for 20 minutes. Once the 20 minutes are up, do a quick release by releasing the steam immediately. open the lid and stir in the pumpkin puree and sweetened condensed milk. Serve immediately or wait until it cools. You can add a little extra brown sugar or granulated sugar if you like it really sweet.

     

    Do I Have To Add Pumpkin Puree?

    No, simply omit the pumpkin puree if you don’t have any on hand.

    Do I Have To Add Pumpkin Pie Spice?

    Add some ground cinnamon instead of pumpkin pie spice if you don’t have any.

     

    a white bowl filled with rice pudding and an instant pot in the background.

    Storage 

    Simply place the leftover rice pudding in an airtight container and let it sit at room temperature for a couple of hours or refrigerate for up to 2-3 days. If the rice pudding gets too thick, add some whole milk before serving.

     

    If you enjoyed this hearty instant pot pumpkin rice pudding then you will also enjoy this classic rice pudding. These pumpkin cheesecake muffins are another favorite!  You can also find other delicious recipes and cooking tutorial videos on Youtube and Facebook.

    pumpkin rice pudding up close.

    Instant Pot Pumpkin Rice Pudding

    Print Recipe Pin Recipe
    Course: Dessert
    Cuisine: American
    Prep Time: 2 minutes
    Cook Time: 20 minutes
    Total Time: 22 minutes
    Servings: 8
    Calories: 289kcal
    Author: Julie Maestre
    This instant pot pumpkin rice pudding is made with long grain rice, sweetened condensed milk, and pumpkin puree. Super quick and easy made in under 40 minutes. A guaranteed hit especially around the holidays!

    Equipment

    • Instant Pot

    Ingredients

    • 1 cup long grain rice
    • 1 1/4 cups water
    • 1 can sweetened condensed milk
    • 2 cups whole milk
    • 1 tbsp granulated sugar
    • 1/4 tsp salt
    • 1/2 tsp pumpkin pie spice or cinnamon
    • 1/4 cup pumpkin puree

    Instructions

    • Rinse the rice 2-3 times. Add the rice, whole milk, water, pumpkin pie spice, and salt to the instant pot.
    • Place lid on, seal the valve, and press the "porridge" function. Set for 20 minutes.
    • Once the 20 minutes are up, do a quick release by releasing all of the steam, and open the instant pot.
    • Stir in the pumpkin puree and sweetened condensed milk. Add more granulated sugar if needed. Brown sugar works too.
    • Serve at warm, at room temperature, or cold.

    Notes

    Time does not include the time it takes for the instant pot to come to pressure. 

    Nutrition

    Calories: 289kcal | Carbohydrates: 51g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 165mg | Potassium: 307mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1423IU | Vitamin C: 2mg | Calcium: 218mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)

    Filed Under: Desserts

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

    More about me →

    Holiday Recipes

    • Easter sugar cookie bars with jelly beans, milk, and peep candies on the side.
      Easter Sugar Cookie Bars
    • two slices of caramelized onion cornbread on a plate.
      Caramelized Onion Cornbread
    • Chocolate coquito in a martini glass up close.
      Chocolate Coquito
    • traditional rum balls on a plate.
      Traditional Rum Balls
    • crockpot candy clusters on a baking sheet up close.
      Crockpot Candy
    • mashed potatoes in the instant pot.
      Instant Pot Mashed Potatoes

    Popular

    • fried shrimp in a blue small bowl
      Southern Fried Shrimp
    • honey roasted turkey wings
      Honey Baked Turkey Wings
    • crab stuffed salmon fillets up close.
      Crab Stuffed Salmon
    • Creamy Garlic Salmon and Shrimp

    Like Us on Facebook

    Cooked by Julie
    Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2021 Cooked by Julie

    265 shares
     

    Loading Comments...