Go Back Email Link
–+ servings
A white ramekin filled with creamy rice pudding, placed on a wooden table. A small wooden spoon is inserted in the pudding, with another spoon resting nearby.

Creamy, Dairy-Free Instant Pot Rice Pudding

This Instant Pot rice pudding is pure creamy comfort in a bowl — rich, velvety, and perfectly sweetened with warm notes of vanilla and cinnamon. Best of all, this dairy-free version comes together in just 15 minutes.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Course Dessert, Snack
Cuisine American
Servings 6
Calories 182 kcal

Equipment

Ingredients
  

  • 1 14 oz can coconut milk
  • 1 ½ cups milk, dairy-free (I prefer soy milk, almond milk, or oat milk)
  • 1 cup water
  • ¼ cup granulated sugar (I use organic to avoid bone char. See notes for other options)
  • pinch of salt (I used 1/8 tsp)
  • 1 tsp vanilla extract
  • 1 cup arborio rice, uncooked (or another short-grain rice)
  • 1 cinnamon stick

Instructions
 

  • Shake the can of coconut milk well to combine before opening. Pour into the Instant Pot.
  • Add the dairy-free milk, water, sugar, and salt. Stir well to dissolve the sugar.
  • Add the vanilla.
  • Rinse the rice in a mesh strainer until it runs clear. Add the rinsed, uncooked rice to the milk mixture in the pressure cooker and stir to combine.
  • Place the cinnamon stick on top of the rice pudding mixture.
  • Seal the electric pressure cooker and cook for 3 minutes.
  • Once the cook cycle has ended, let the pot sit undisturbed for a 10 minute natural release. Then, turn off the pot.
  • Release the pressure and carefully open the Instant Pot. Remove the cinnamon stick and stir the rice pudding. The mixture will be a bit runny but thicken as the rice cools.
  • Serve warm or chilled, adding your favorite toppings (suggestions below) before serving.

Notes

  • It’s easy to double this recipe and portion it into individual containers for grab-and-go desserts all week.
  • You can substitute 3 tbsp of maple syrup or honey instead of the ¼ cup granulated sugar, if desired. Just remember that, while honey is safe for alpha-gals it is not a vegan ingredient.
  • When cooking your rice pudding in the Instant Pot switch up the spices by adding 1 ½ tsp of chai spice mix.
  • Or go wild with different extracts — almond, orange, or even a touch of rose water can transform this recipe.
  • This recipe works best with a short-grain rice like arborio or carnaroli. I do not recommend using long grain rice (like basmati rice or jasmine rice). I also do not recommend making this rice pudding with brown rice.
  • If your pressure cooker has a rice setting, do NOT use it for this recipe. The rice function is only for plain, white rice and is inaccurate when cooking other types of rice and this rice pudding recipe.
  • When serving, top your Instant Pot rice pudding with fresh fruit like diced mangoes or blueberries, dried fruit like golden raisins, or shredded coconut. Or go one step above and beyond by topping your homemade rice pudding with Bourbon-soaked raisins.
  • In addition to one of the toppings above, sprinkle your Instant Pot rice pudding with a touch of cinnamon, nutmeg, or ginger just before serving.

Nutrition

Calories: 182kcalCarbohydrates: 37gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 80mgFiber: 1gSugar: 10gCalcium: 91mgIron: 2mg

Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.

Tried this recipe?Let me know how it was!