30-60 min6 servingsAmerican

Raspberry-Vanilla Bean Rice Pudding

By Instant Pot Culinary Team

6 servings

30-60 min

Easy

Recipe Details

Course: Desserts

Difficulty: Easy

Prep Time: 10 min

Cook Time: 45 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Celiac, Gluten Free, Vegetarian

Yield: 6 servings

Ingredients

1 cup Water
2 cups milk
1/4 cup sugar
3 tablespoons seedless raspberry jam
1 cup Arborio rice
1 cinnamon stick
1 teaspoon vanilla bean
2 cups raspberries
1/2 cup heavy cream

It’s slightly more time-consuming to split and scrape the vanilla bean than to simply measure out vanilla extract, but the more intense flavor is worth a little bit of fuss—and you get the beautiful speckles from the vanilla bean seeds in the pudding.

INSTRUCTIONS

Select sauté on the Instant Pot and adjust to normal. Add the water, milk, sugar, and jam to the pot. Cook and stir until sugar and jam dissolve.
Press cancel. Stir in the rice and cinnamon stick. Split the vanilla bean with the tip of a small sharp knife and scrape the seeds into the pot. Add the bean to the pot.
Secure the lid on the pot. Close the pressure-release valve. Select porridge. When cooking is complete, use a natural release to depressurize.
Remove and discard vanilla bean and cinnamon stick. Stir in fresh raspberries and cream.

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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