Instant Pot Saffron Kheer

Kheer or Indian Rice Pudding, made easy in the Instant Pot. Make this Instant Pot Saffron Kheer easily for a crowd, this Diwali, with this no fail recipe.

Course Dessert

Cuisine Indian

Cook Time 40

Time to come to pressure and for natural pressure release 25

Total Time 40

Servings servings

Calories 283kcal

Author Manju

Ingredients

2 tablespoon ghee
¼ cup basmati rice
3 ½ cups whole milk
1 ¼ cups granulated sugar
2 tablespoon milk warmed
2 pinches saffron
1 teaspoon ground cardamom

For garnish (optional)

2 tablespoon ghee
1 tablespoon sliced almonds

Instructions

Turn on the Instant Pot and press Saute button. Use adjust button to adjust the heat level and make it to Low.
Melt ghee in the inner pot liner of the Instant Pot and add the rinsed and drained basmati rice to this.
Saute to a couple of minutes and add the milk to this. Mix well.
Switch off Saute mode. Close the Instant Pot. Keep it on sealing mode. Press Manual to get pressure cook mode on. Adjust time to 30 minutes.
Once it is cooked and the countdown timer starts, switch off the Instant Pot. It automatically goes to Keep Warm mode. We don't want that as it might scald the kheer. Wait for pressure to be released naturally (NPR). Turn the seal knob to vent and carefully open the lid of the Instant Pot. Give it a quick stir.
Switch back to Saute mode and keep heat on low.
Add sugar and mix well.
Meanwhile, mix the saffron to the warm milk and keep aside, while waiting for the sugar to be dissolved.
Once the saffron has bloomed, add this to the kheer.
Add the ground cardamom as well.
Mix well and let it stay in saute mode for about 10 more mins to thicken.
Optional garnish : heat the ghee and add the sliced almonds to it. Roast them to golden brown and add to the kheer.

Nutrition