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!
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.
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.
Instant Pot Pumpkin Rice Pudding
- Instant Pot
- 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
- 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.
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