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+ servings

Instant Pot Caramel Rice Pudding

Delicious old school caramel rice pudding cooked in the Instant Pot Pressure Cooker. Creamy comfort food at its best.
Prep Time2 mins
Cook Time1 hr 10 mins
Total Time1 hr 12 mins
Course: Dessert
Cuisine: Instant Pot
Servings: 10
Calories: 465kcal

Instructions

  • Peel the packaging off the condensed milk and place it into the Instant Pot inner pot. Pour over warm water until the condensed milk is submerged. Place the lid on the Instant Pot, set the valve to sealing and cook on manual for 40 minutes.
  • When it beeps manually release pressure and using tongs remove the can of condensed milk and put it to one side.
  • Pour out the boiling water and pat dry the Instant Pot.
  • Place the caster sugar, risotto rice and whole milk into the Instant Pot. Place it on the sauté setting and bring to the boil. Make sure you stir constantly to prevent burning.
  • Cancel the sauté once it has come to the boil. Place the lid on the Instant Pot, set the valve to sealing and cook for 15 minutes on manual with the low pressure setting.
  • After the Instant Pot beeps, leave it for 15 minutes before manually releasing pressure to prevent a milk explosion.
  • The condensed milk should have had long enough to cool now. Remove the lid and give it a quick stir.
  • Remove the lid on the Instant Pot after its extra 15 minutes and stir it a few times, adding the butter and the vanilla as you stir.
  • Finally add in the caramel, stir it all in and serve with a little sprinkled dark chocolate.

Notes

I find the best rice for making Instant Pot Rice Pudding is risotto rice and is what we used in this recipe. When you get the condensed milk out of the Instant Pot it will be very hot. Be careful and use some tongs or some silicone mitts to remove it.
Don’t forget to check out the rest of our Instant Pot accessories to see what you’re missing. Its very important that you use the low pressure setting when cooking the rice.
Otherwise you will have a time bomb waiting to explode! Rice pudding gets thicker as it cools down, so don’t worry if your rice pudding is not thick enough. If it is too thick though add a little extra milk.

Nutrition

Calories: 465kcal | Carbohydrates: 77g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 141mg | Potassium: 356mg | Fiber: 1g | Sugar: 42g | Vitamin A: 520IU | Calcium: 278mg | Iron: 2mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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