Instant Pot Rice Pudding – Healthy & Vegan


Try this easy recipe for the best creamy Vegan Instant Pot Rice Pudding! Sugar-free, dairy-free, no eggs, no condensed milk, no raisins! Top it with my homemade berry compote for the ultimate comfort food dessert.

close-up of a bowl of Healthy Vegan Instant Pot Rice Pudding topped with berries

This easy Instant Pot Rice Pudding is sugar-free & vegan! 

Who doesn’t love rice pudding? Well, I am an addict, you guys! I love it piping hot, chilled, baked, I have even put it in ice cream!

 It’s the ultimate comfort food dessert. The kind that you make when you NEED dessert NOW but don’t feel like a grocery run!

Like, pretty much every day, right? Yep, this is an everyday kind of recipe. 

Instant Pot rice pudding is a delightfully fuss-free dessert made with simple ingredients found in most pantries. Perfect for all those busy moms out there! Plus, this one is healthier than you momma’s rice pudding! No sugar, no dairy, no eggs! 

The pudding cooks to creamy perfection in your pressure cooker in a remarkable 5 minutes. However, make sure to plan on an additional 20 minutes for pressure buildup and release.

Why you will love this vegan rice pudding recipe: 

  • This healthy rice pudding recipe uses no eggs, no sugar, and no dairy. Nope, no condensed milk either!
  • You probably have all ingredient in your pantry already.
  • It literally takes 5 minutes to cook! 
  • This recipe is EASY and absolutely fool-proof! You literally throw all ingredients in your pressure cooker, stir, close the lid, set the time and let the Instant Pot do its magic!
  • You can make a big batch and store leftovers in your fridge! It keeps for about a week.

side view of a bowl of Vegan Instant Pot Rice Pudding

How to make creamy Vegan Rice Pudding in the Instant Pot: 

The recipe could not be easier. 

Start by rinsing 1 cup of medium-grain rice under running water and let it drain. Put your almond or coconut milk, water, drained rice, vanilla, cinnamon stick and salt in your Instant Pot. Stir to combine.

Put the lid on and close it. Close the vent and set the Instant pot to pressure cooking on high pressure for 5 minutes. 

When the cooking cycle is finished, wait about 7 minutes before releasing the pressure manually. When the pin has dropped, open the lid and give your rice pudding a good stir. Now stir in the vegan butter or coconut butter.

Taste it and add more sweetener, if needed.

close-up of a bowl of creamy vegan instant pot rice pudding

I topped my Instant Pot Rice Pudding with homemade berry compote from frozen mixed berries. It’s super easy to make.

How to make a quick Berry Compote: 

  • 3 cups mixed berries
  • 1 tbsp. lemon juice
  • a pinch of salt
  • 1 tsp. of tapioca (for thickening)
  • 2 tbsp stevia or monk fruit sweetener

Add all the ingredients apart from sweetener into a small saucepan, add a splash of water if needed and cook on a low simmer, stirring occasionally, and continue to cook until the liquid is reduced and thickens. This will take about 15 minutes. Stir in the sweetener, let cool down and chill.

Now berry compote is just my particular fave but here are some other rad toppings for your vegan Instant Pot Rice Pudding.

The best Vegan Rice Pudding Toppings:

  • a dusting of Ceylon Cinnamon or Pumpkin Spice
  • 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 and honey
  • chia seeds
  • hemp hearts
  • unsweetened shredded coconut

Berry Sauce being poured on top of a bowl with healthy sugar-free Instant Pot Rice Pudding

Tips for making the perfect Instant Pot Rice Pudding: 

  • 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 – save it for a curry cookout.
  • Make sure to add that big pinch of salt. I tend to add 1/4 tsp and find that perfect. 
  • 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 a richer taste, you can use 3 cups of milk instead of a combination of milk and water.
  • The rice pudding comes out perfectly creamy but will firm up and thicken as it chills. If you like eating it cold, I would suggest stirring at least another 1/2 cup of milk into the hot rice pudding while still in the Instant Pot. I always do that and as I like mine on the runnier side, I even add a splash more.
  • Another great way of making thick rice pudding creamy again is to stir in some yogurt. To keep this vegan, choose coconut yogurt or homemade vegan cashew sour cream.
  • If you like your rice more al dente, you can cook it for 3 minutes only, if softer cook it for 7 minutes.
  • This recipe was developed for a 6-liter instant pot pressure cooker. If you use a different size, the recipe may turn out different.

overhead shot of a bowl of healthy Instant Pot Rice pudding topped with berry compote

Variations on this Healthy Instant Pot Rice Pudding: 

  • For Vegan Peanut Butter and Jelly Rice Pudding, stir 2 tbsp of softened natural peanut butter and 1/2 cup of milk into your rice pudding right after opening the lid. Top with chopped peanuts and berry compote. (Recipe see above)
  • You can skip the cinnamon and add some nutmeg or half a vanilla bean instead. Make sure to not only add the scraped out seeds but also the pod.
  • For chocolate rice pudding, stir 1/4 cup of unsweetened cocoa powder into the cooked rice pudding. You might have to add more sweetener to make up for the bitterness the cocoa adds.

Close-up of a bowl of vegan instant pot rice pudding topped with berries and coconut

If you loved this healthy rice pudding recipe, you will also like my German Baked Rice Pudding 

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

Healthy Vegan Instant Pot Rice Pudding

Try this easy recipe for the best creamy Vegan Instant Pot Rice Pudding! Sugar-free, dairy-free, no eggs, no condensed milk, no raisins! Top it with my homemade berry compote for the ultimate comfort food dessert.

Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword healthy rice pudding recipe, instant pot rice pudding, vegan rice pudding recipe
Prep Time 2 minutes
Cook Time 5 minutes
Pre-heat and Natural Release 17 minutes
Total Time 7 minutes
Servings 6 servings
Calories 250 kcal
Author Kiki Johnson

Ingredients

For the rice pudding:

  • 1 cup rice medium or short grain arborio or sushi rice
  • 1 cup water
  • 2 cups nut milk coconut milk or almond
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 cinnamon stick
  • 1 1/2 - 2 tbsp stevia or to taste
  • 1 tbsp vegan butter or coconut butter Earth Balance works well - optional

How to make a quick Berry Compote:

  • 3 cups mixed berries
  • 1 tbsp. lemon juice
  • a pinch of salt
  • 1 tsp. of tapioca for thickening
  • 2 tbsp stevia or monkfruit sweetener

Instructions

  1. Start by rinsing 1 cup of medium-grain rice under running water and let it drain. Put your almond or coconut milk, water, drained rice, vanilla, cinnamon stick, sweetener and salt in your Instant Pot. Stir to combine.

  2. Put the lid on and close it. Close the vent and set the Instant Pot to pressure cooking on high pressure for 5 minutes.

  3. When the cooking cycle is finished, wait about 7 minutes before releasing the pressure manually. When the pin has dropped, open the lid and give your rice pudding a good stir. If you like your rice pudding a bit runnier or like to eat it cold, add at least another 1/2 cup of milk and stir. Now stir in the vegan butter or coconut butter.

  4. Taste it and add more sweetener, if needed.

For the berry compote:

  1.  Add all the ingredients apart from sweetener into a small saucepan, add a splash of water if needed and cook on a low simmer, stirring occasionally, and continue to cook until the liquid is reduced and thickens. This will take about 15 minutes. Stir in the sweetener, let cool down and chill.

Recipe Video

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 – save it for a curry cookout. Make sure to add that big pinch of salt. I tend to add 1/4 tsp and find that perfect. 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 a richer taste, you can use 3 cups of milk instead of a combination of milk and water. The rice pudding comes out perfectly creamy but will firm up and thicken as it chills. If you like eating it cold, I would suggest stirring at least another 1/2 cup of milk into the hot rice pudding while still in the Instant Pot. Another great way of making thick rice pudding creamy again is to stir in some yogurt. To keep this vegan, choose coconut yogurt or homemade vegan cashew sour cream. If you like your rice more al dente, you can cook it for 3 minutes only, if softer cook it for 7 minutes. This recipe was developed for a 6-liter instant pot pressure cooker. If you use a different size, the recipe may turn out different.

healthy vegan Instant Pot Rice Pudding Pinterest Graphic

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