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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 Time2 minutes
Cook Time20 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 289kcal

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