Instant Pot Rice and Walnut Kheer | Instant Pot Kheer Recipe

Instant Pot rice and walnut kheer or rice pudding is a simple recipe with minimal ingredients that you can whip up quickly. It is a rich and decadent kheer with the goodness of walnuts.

Kheer or payasam (as we say in Tamil) is a traditional Indian dessert that you can find in all the festive menus and any Indian buffet. There are many kheer varieties, and I have shared quite a few on my blog. Do check them out. 

Today, I will share rice pudding or rice kheer with walnuts made in Instant Pot. I have already shared a rice kheer or paal payasam made in the open-pot method. When time is pressing, and you want to make the kheer with minimal supervision, this Instant Pot rice kheer is the best bet. 

Rice and walnut kheer

So what’s unique about this kheer? It’s the walnuts. I learned this recipe from my aunt, who got it from her neighbors when she was in Delhi. We make this kheer with basmati rice and walnuts. We all know that walnuts are rich in omega-3 and have high amounts of antioxidants. Why not include it in desserts too?

The basmati rice cooked in milk and ground walnuts adds a unique flavor to this recipe. 

Ingredients required

Basmati rice: We need one cup of basmati rice. I highly recommend basmati as it adds a unique flavor. But you can try it with short-grain rice, too, like Gobindobhog. 

Milk: We need 5 cups of milk for this kheer. I have made this recipe with whole milk and 2% reduced-fat milk. Of course, whole milk yields creamy kheer. 

Sugar: I have used 1.25 cups of raw sugar. Adjust the sugar to taste, and also, you can reduce the amount of sugar and add condensed milk for a rich and creamy kheer.

Walnuts: I used half a cup of walnuts, approx 42 grams. We need to soak and grind it into a smooth paste.

Ground cardamom(optional): I have used ¼ tsp homemade ground cardamom to further flavor the kheer. You can also use crushed green cardamoms. 

Note – I have made this kheer without cardamom or saffron too. The fragrant basmati rice and ground walnuts add a ton of flavor, so add a minimal amount of additional flavors. 

Apart from these ingredients, we need water to grind the walnuts. I have used saffron to garnish. (Just for the pictures. :-) )

I did not add roasted nuts and raisins to the kheer as we used walnuts. 

Dietary specifications & serving suggestions

This rice kheer is a gluten-free vegetarian kheer with nuts. Check out my other rice kheer/paal payasam recipe for a nut-free version. You can enjoy this rice kheer warm or cold. The kheer thickens as it cools down. So add warm milk to thin it down. 

VVK Tip:

Make sure to clean your Instant Pot sealing ring thoroughly. We don’t want the smell of spicy food we cooked previously. I prefer to use separate sealing rings for sweets. Instant Pot Rice and Walnut Kheer | Instant Pot Kheer Recipe

How to make rice kheer in Instant Pot

Cook the rice

• Rinse the rice thoroughly and add it to the inner pot of the Instant Pot. Add two cups of milk and half of the sugar. Mix well.

• Ensure the sealing ring is in place and set the vent to the sealing position. Cook the kheer in “porridge mode.” (alternatively 20 minutes at high-pressure manual mode) When the cooking is complete, wait for five minutes and release the remaining pressure by moving the vent to the sealing position. Here is the cooked rice.

Soak the walnuts and grind (parallel task)

• While the rice is cooking, you can soak the walnuts for 15 to 20 minutes. 

• Drain the water and grind it into a paste by adding ½ cup of water.

Add the other ingredients and simmer.

• Mash the rice well with a spoon. Set the Instant Pot in saute mode. Add the remaining 3 cups of milk, ground walnut mix, and ground cardamom. 

• Mix them all without any lumps. 

• Now add the sugar and mix well.

• Let the kheer simmer for 3 to 5 minutes. Do not leave the kheer unattended and mix in between to prevent the kheer from sticking to the pot. When it simmers, turn off the Instant Pot and serve warm or cold.

Recipe notes

• Adjust sugar as per your preference. You can reduce the sugar measure and use sweet condensed milk. 
• You can adjust the amount of flavoring (cardamom) to taste. And you can also add saffron or rose petals. 
• I did not add roasted nuts or raisins, but nothing wrong with adding them. You can roast some cashews and raisins in 1 tbsp of ghee and add to the kheer.
• Basmati rice is preferred, but you can use other rice varieties.

Explore Instant Pot Desserts

PS:  If you try this Instant Pot rice kheer, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.

📖 Recipe

Pin Recipe Print Recipe

5 from 2 votes

Instant Pot Rice and Walnut Kheer | Instant Pot Kheer Recipe

Instant Pot rice and walnut Kheer or rice pudding is a simple recipe with minimal ingredients that you can whip up quickly. It is a rich and decadent kheer with the goodness of walnuts.

Prep Time15 minutes mins

Cook Time20 minutes mins

Pressure building/releasing time + Cooling time25 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: Indian

Servings: 8

Calories: 344kcal

Author: Srividhya G

Equipment

• 1 Instant Pot or Pressure Cooker
• 1 Mixer jar or coffee grinder

Ingredients

• ▢ 1 cup basmati rice
• ▢ 5 cups whole milk
• ▢ 1.25 cups sugar or to taste
• ▢ ½ cup walnuts approx 42 grams
• ▢ ¼ tsp ground cardamom

Instructions

Cook the rice

• Rinse the rice thoroughly and add it to the inner pot of the Instant Pot. Add two cups of milk and half of the sugar. Mix well.
• Ensure the sealing ring is in place and set the vent to the sealing position. Cook the kheer in “porridge mode.” (alternatively 20 minutes at high-pressure manual mode) When the cooking is complete, wait for five minutes and release the remaining pressure by moving the vent to the sealing position. Here is the cooked rice.

Soak the walnuts and grind (parallel task)

• While the rice is cooking, you can soak the walnuts for 15 to 20 minutes.
• Drain the water and grind it into a paste by adding ½ cup of water.

Add the other ingredients and simmer.

• Mash the rice well with a spoon. Set the Instant Pot in saute mode. Add the remaining 3 cups of milk, ground walnut mix, and ground cardamom.
• Mix them all without any lumps.
• Now add the sugar and mix well.
• Let the kheer simmer for 3 to 5 minutes. Do not leave the kheer unattended and mix in between to prevent the kheer from sticking to the pot. When it simmers, turn off the Instant Pot.

Video

Notes

• Adjust sugar as per your preference. You can reduce the sugar measure and use sweet condensed milk. 
• You can adjust the amount of flavoring (cardamom) to taste. You can also add saffron or rose petals. 
• I did not add roasted nuts or raisins, but nothing wrong with adding them. You can roast some cashews and raisins in 1 tbsp of ghee and add to the kheer.
• Basmati rice is preferred, but you can use other rice varieties.

Nutrition

Calories: 344kcal | Carbohydrates: 58g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 289mg | Fiber: 1g | Sugar: 39g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Update Notes: Earlier posted on 2017, now updated with new pics, video and updated the serving size typo.