Instant Pot Kheer (Payasam)
A creamy Indian rice pudding made with basmati rice and milk, scented with cardamom and saffron, studded with nuts and raisins.
Ingredients
Method
Completed steps 0
Clean the Instant Pot insert, lid, and sealing ring. If available, use a dedicated sweet-foods sealing ring.
Rinse the rice 2–4 times under water until the water runs clear.
Set the pot to Sauté mode. Warm ½ tbsp ghee until melted, then add rice and cook for 30 seconds, stirring (this step is optional but builds flavor; skip it if preferred).
Pour in the water, milk, sugar, cardamom powder, and saffron. Stir well to combine.
Add nuts now if desired, or roast them separately and fold in after cooking (see roasting section).
Seal the lid with the vent set to sealing. Run the Porridge program on high pressure for 20 minutes. When finished, allow pressure to release naturally.
Open the pot and stir. The kheer may look thin but will thicken as it cools for about 30 minutes. For thicker texture, run Sauté mode for 2–3 minutes while stirring.
Heat a small pan over medium-low heat. Add ½ tbsp ghee and warm until melted.
Add nuts and toast for 1 minute until lightly golden, then add raisins and toast for another minute.
Transfer to a plate immediately to prevent burning. Stir into the finished kheer.
Notes
The pudding thickens significantly as it cools; don't over-reduce it on Sauté mode.
Adjust sugar to taste before pressure cooking, as sweetness cannot be easily modified afterward.
Store covered in the refrigerator for up to 4 days; reheat gently with a splash of milk.
Calories: 286 kcal · Carbs: 42 g · Protein: 9 g · Fat: 10 g · Sodium: 80 mg · Fiber: 1 g · Sugar: 26 g
Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.