Name: Instant Pot Rice Pudding Recipe with Nutella
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Ingredients: 1 cup arborio rice (round grain - risotto rice ); 1 1/2 cups water; 1/4 tsp salt; 1 stick cinnamon (optional); 1/4 tsp freshly ground nutmeg (optional); 2 whole cloves (optional); 1/2 cup coconut sugar (or brown sugar or sweetener of your choice ); 1/2 tsp vanilla; 2 cups milk; 2 eggs; 3 -4 tbsp Nutella (more to taste - sugar-free homemade Nutella see recipe in post)

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This best Instant Pot Rice Pudding Recipe features Nutella and warming spices! The ultimate quick and easy comfort food dessert for a crowd. Sugar-free option included! No sweetened condensed milk!

Learn how to make the best Rice Pudding ever!

Rice pudding! It’s the ultimate comfort food dessert. The kind that is creamy, with the perfect chew, and rich with vanilla and cinnamon spice! But you know what takes rice pudding to the next level? Nutella! Does it have to be Nutella? Hell, no! Any chocolate hazelnut spread will do. The better the quality, the better the rice pudding.

You know me, I like to keep things on the healthy side, so I actually add homemade sugar-free Nutella to this and it is da bomb!

Ingredients needed for making Instant Pot Rice Pudding

Arborio Rice (the kind you use for risotto)
Milk – you can use coconut milk for dairy-free
Salt – always
Sugar or Sweetener (coconut sugar, brown sugar or for sugar-free a stevia erythritol blend)
Eggs – L
Spices – optional but highly recommended
Nutella – store-bought or homemade sugar-free Nutella (recipe follows)

Can I make this rice pudding recipe dairy-free?

You can use non-dairy milk like coconut milk in this recipe and use a vegan-friendly hazelnut chocolate spread that has no dairy in it. Or just stir in cocoa powder. I also have a vegan rice pudding recipe on the blog – this recipe uses eggs.

Can I make this sugar-free?

Yes. Lower the calories by using stevia, erythritol or xylitol, or a blend of those. You can also stir in cocoa powder and hazelnut butter instead of Nutella. Or add in my homemade sugar-free Nutella. Here’s the recipe.

How to make Homemade Sugar-free Nutella

2 cups Toasted Hazelnuts ( I toast them at 400 F for 9 minutes)
2/3 cups powdered erythritol
1/4 cup + 1 tbsp Dutch-processed unsweetened cocoa powder
1 pinch salt
2 tbsp avocado or coconut oil – liquid!!
1 tsp vanilla

Rub the toasted hazelnuts inside a folded towel to remove the skins. Place the skinned nuts into a high-speed blender and process for, scraping the sides as needed. The nuts will begin to release oil and then form a smooth nut butter. I use my Vitamix for this.
Add the powdered erythritol, cocoa powder, salt, oil and vanilla extract. Process for an additional, until the hazelnut spread is smooth and glossy. If your sugar-free Nutella is thicker than you would like, you can add a little more avocado oil, a teaspoon at a time, and process again

How to make the best Rice Pudding in an Instant Pot:

The recipe could not be any easier. Combine rice, water, salt and spices in your Instant Pot.

Put the lid on and close it. Close the vent and set the Instant Pot to pressure cooking on high pressure for 3 minutes. Mix coconut sugar or sweetener of choice with 1 1/2 cups milk. Stir together eggs, vanilla and 1/2 cup of milk.

When the cooking cycle is finished, wait about 10 minutes before releasing the pressure manually. When the pin has dropped, open the lid and give your rice pudding a good stir, while whisking in the milk and sugar. Remove cinnamon and cloves. Switch to sautee mode. Add in the egg mix. You can add as is, or pass the mix through a strainer to remove any weird egg wispies.

Heat, stirring until the pudding thickens nicely and starts to bubble. Remove from the heat and stir in the Nutella. OMG.

Toppings for Rice Pudding:

Nutella
homemade vegan nut cream like my hazelnut cream or pistachio cream.
grated apples or sliced pears and maple syrup
fresh berries
dried chopped fruit
chopped nuts
chia seeds
hemp hearts
shredded coconut
my quick berry compote
coconut cream or whipped cream
Greek yogurt
sour cream

Recipe Tips:

Use medium-grain rice or short-grain rice for this recipe. The latter include arborio aka risotto rice or sushi rice. Basmati and Jasmine rice don’t really do it for me in a rice pudding.
Make sure to add that 1/4 tsp of salt! It brings out the sweetness.
You can use white sugar instead of brown or coconut sugar if you want.
For a completely sugar-free version use a no-calorie sweetener of your choice. You can stir it in after the rice has cooked fully, once you add in the milk. Use a store-bought sugar-free Nutella, or use my recipe (see above)
Listen carefully to make sure the Instant Pot seals. If it doesn’t, you will have burnt rice on the bottom and dry pudding. The pot should seal in 9 minutes.
For an even creamier texture, use half cream half milk.
Want a darker color? Stir in some unsweetened cocoa powder.
The rice pudding comes out perfectly creamy but will firm up and thicken as it chills. If you like eating it cold, and find it firmed up too much, simply stir in some warm milk or some Greek yogurt before eating. SO good.
This recipe was developed for a 6-liter instant pot pressure cooker. If you use a different size, the recipe may turn out differently.

More delicious desserts with rice:

★ Did you make and love this Instant Pot Rice Pudding recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Instant Pot Rice Pudding Recipe with Nutella

The best recipe for creamy Instant Pot Rice Pudding. The addition of Nutella, nutmeg, cinnamon and vanilla takes this classic comfort food dessert to the next level! Awesome for feeding a big crowd on a budget.

Course Breakfast, Dessert, easy

Cuisine American

Keyword Chocolate Rice Pudding, instant pot rice pudding, rice pudding with nutella

Prep Time 2 minutes

Cook Time 3 minutes

Natural steam release 10 minutes

Total Time 5 minutes

Servings 6 servings

Calories 400 kcal

Author Kiki Johnson

Ingredients

1 cup arborio rice round grain - risotto rice
1 1/2 cups water
1/4 tsp salt
1 stick cinnamon optional
1/4 tsp freshly ground nutmeg optional
2 whole cloves optional
1/2 cup coconut sugar or brown sugar or sweetener of your choice
1/2 tsp vanilla
2 cups milk
2 eggs
3 -4 tbsp Nutella more to taste - sugar-free homemade Nutella see recipe in post

Instructions

In your pressure cooking pot, combine the rice, water, spices, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. While the rice is cooking, stir together add 1 1/2 cups milk and brown sugar.
When beep sounds turn off the pressure cooker and let the pressure release naturally for 10 minutes. After 10 minutes, turn the valve and let any remaining pressure release. Open the lid, remove cinnamon stick and cloves, and stir in brown sugar mixture into the rice; stir to combine.
In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a strainer into pressure cooking pot.
Select sauté and cook, stirring constantly, until mixture starts to thicken and bubble up. Turn off the pressure cooker. Remove pot from the pressure cooker. Stir in the Nutella.
The rice pudding is delicious now and will thicken as it cools. Serve warm with fresh or frozen berries or pour into serving dishes and chill.
Served topped with some Greek yogurt, Nutella, berries, coconut, and/or a sprinkle of cinnamon or nutmeg.

Recipe Notes

Use medium-grain rice or short-grain rice for this recipe. The latter include arborio aka risotto rice or sushi rice. Basmati and Jasmine rice don’t really do it for me in a rice pudding.
Make sure to add that 1/4 tsp of salt! It brings out the sweetness.
You can use white sugar instead of brown or coconut sugar if you want.
For a completely sugar-free version use a no-calorie sweetener of your choice. You can stir it in after the rice has cooked fully, once you add in the milk. Use a store-bought sugar-free Nutella, or use my recipe (see above)
Listen carefully to make sure the Instant Pot seals. If it doesn’t, you will have burnt rice on the bottom and dry pudding. The pot should seal in 9 minutes.
The rice pudding comes out perfectly creamy but will firm up and thicken as it chills. If you like eating it cold, and find it firmed up too much, simply stir in some warm milk or some Greek yogurt before eating. SO good.
This recipe was developed for a 6-liter instant pot pressure cooker. If you use a different size, the recipe may turn out differently.