For a richer flavor, consider using full-fat coconut milk instead of almond milk. Adjust the amount of sugar to your preference. Start with less and add more after cooking, if needed. A pinch of nutmeg or cardamom can add a warm, aromatic note to the pudding. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a creamier texture, stir in a tablespoon of coconut cream after cooking.
Instant Pot Vegan Rice Pudding
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PREP TIME5 mins
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COOK TIME30 mins
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TOTAL TIME35 mins
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SERVING6 People
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VIEWS28
Indulge in the creamy comfort of this vegan rice pudding, effortlessly crafted in your Instant Pot. This gluten-free, dairy-free, and egg-free dessert is a delightful treat that's both simple to make and intensely satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Fiber1 g
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Protein2 g
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Sodium274 mg
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Sugar15 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Combine almond milk, rinsed jasmine rice, sugar (or maple syrup), and salt in your Instant Pot. Stir well to ensure the sugar is dissolved. (2 minutes)
02
Step
33 mins
Secure the lid, ensuring the pressure valve is set to sealing. Select the 'Manual' or 'Pressure Cook' setting on high pressure and set the timer for 18 minutes. Allow the Instant Pot to come to pressure, which will take approximately 10-15 minutes. (18 minutes + 10-15 minutes)
03
Step
10 mins
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully release any remaining pressure manually. (10 minutes)
04
Step
2 mins
Open the lid and stir in the vanilla extract. The rice pudding will appear quite liquid at this stage but will thicken considerably as it cools. (2 minutes)
05
Step
2 hrs
Serve warm, or for a thicker consistency, chill in the refrigerator for at least 2 hours before serving. Garnish with a sprinkle of cinnamon or a drizzle of maple syrup, if desired. (2 hours)
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RECIPE REVIEWS
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Felix Morissette
Jun 25, 2025This recipe is so easy, and the results are amazing! My family loves it, and I love how simple it is to make in the Instant Pot.
Leonardo Goldner
Jun 1, 2025I substituted maple syrup for the sugar, and it gave the rice pudding a lovely caramel flavor. Highly recommend!
Rylee Beerfraney
Apr 19, 2025I added a sprinkle of cinnamon on top before serving, and it was the perfect finishing touch.
Benedict Grant
Mar 16, 2025This is now my go-to recipe for rice pudding. It's vegan, delicious, and quick to make – what more could you ask for?
Winona Bashirian
Feb 28, 2025The natural pressure release is key! Don't skip that step, or the pudding might not be as creamy.