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Healthy Vegan Instant Pot Rice Pudding topped with berry compote in a grey bowl

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


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


  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.