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.
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
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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.
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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.
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In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a strainer into pressure cooking pot.
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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.
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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.