The BEST Instant Pot Kheer

Ingredients

• 1/3 cup + 1 tbsp basmati rice
• 3 cups whole milk
• 2 cups half and half (see Note 1) (or sub 1 part milk + 1 part heavy whipping cream)
• 10 green cardamom pods (see Note 2)
• 1/4 cup + 2 tbsp pure cane sugar (or more to taste)
• 3 tbsp condensed milk (or more to taste - may sub more sugar)
• 1/4-1/2 tsp kewra essence or rose water (depending on strength (optional))
• 2-3 tbsp finely chopped or slivered nuts such as almonds, pistachios, etc. ((optional))

Instructions

1. 1

   Select the Sauté (More/High) setting on the Instant Pot. Meanwhile, in a spice grinder or food processor, pulse to grind the rice about 10-12 times, or until the consistency resembles steel cut oats. Shake the spice grinder in between to help distribute the rice. Be careful not to pulse too much as you don’t want a powder.

2. 2

   Once the Instant Pot turns to Hot, add milk, half and half, and cardamom pods. Bring to a simmer, stirring more often as time goes on to ensure it doesn’t stick to the bottom (~8-10 min). Add the rice and stir to mix.

3. 3

   Cancel Sauté, close the lid, and set the Pressure Release Valve to Sealing. Select the Porridge setting, with a timer set for 20 minutes on High Pressure. When the timer is up, allow the pressure to naturally release (~20 minutes).

4. 4

   Remove the lid, press Cancel to turn off the Instant Pot. Select the Sauté (More/High) setting. Stir in the sugar and condensed milk. Sauté, stirring constantly until the mixture reduces down slightly, depending on how runny you prefer the kheer (see Note 3). Use a wooden spoon to mash the rice against the sides to further crush the rice as much as possible.

5. 5

   Cancel Sauté to turn off the Instant Pot and continue to stir, using your spoon to mash the rice against the sides. Add kewra water and stir. Remove from the Instant Pot and onto your serving platter. Garnish with nuts, if using. Serve hot or chilled in the refrigerator.