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Instant Pot Pumpkin Rice Pudding
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!
Prep Time
2
minutes
mins
Cook Time
20
minutes
mins
Total Time
22
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Calories:
289
kcal
Author:
Julie Maestre
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:
289
kcal
|
Carbohydrates:
51
g
|
Protein:
8
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
23
mg
|
Sodium:
165
mg
|
Potassium:
307
mg
|
Fiber:
1
g
|
Sugar:
32
g
|
Vitamin A:
1423
IU
|
Vitamin C:
2
mg
|
Calcium:
218
mg
|
Iron:
1
mg