Instant Pot Coconut Rice Pudding with Cardamom and Pistachios

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A creamy and fragrant coconut rice pudding cooked effortlessly in an Instant Pot, infused with cardamom and topped with crunchy pistachios. This Middle Eastern-inspired recipe, ready in about 35 minutes, layers arborio rice, coconut milk, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup arborio rice
• 3 cups coconut milk
• 1 cup whole milk
• 1/2 cup sugar
• 1 tsp ground cardamom
• 1 tsp vanilla extract
• 1/4 cup chopped pistachios
• 1/4 tsp salt

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup arborio rice under cold water until water runs clear, then drain.
2. Step 2: Add rinsed rice, 3 cups coconut milk, 1 cup whole milk, 1/2 cup sugar, 1 tsp ground cardamom, and 1/4 tsp salt to the Instant Pot.
3. Step 3: Close lid and set valve to sealing. Cook on Manual/Pressure Cook high pressure for 12 minutes.
4. Step 4: When cooking finishes, allow natural pressure release for 10 minutes, then carefully quick release remaining pressure.
5. Step 5: Stir in 1 tsp vanilla extract, then let pudding sit for 5 minutes to thicken.
6. Step 6: Serve warm or chilled, topped with 1/4 cup chopped pistachios for a nutty crunch.