Instant Pot Coconut Rice Pudding with Cardamom and Pistachios
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 desserts 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
Instructions
- Step 1: Rinse 1 cup arborio rice under cold water until water runs clear, then drain.
- 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.
- Step 3: Close lid and set valve to sealing. Cook on Manual/Pressure Cook high pressure for 12 minutes.
- Step 4: When cooking finishes, allow natural pressure release for 10 minutes, then carefully quick release remaining pressure.
- Step 5: Stir in 1 tsp vanilla extract, then let pudding sit for 5 minutes to thicken.
- Step 6: Serve warm or chilled, topped with 1/4 cup chopped pistachios for a nutty crunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Coconut Rice Pudding with Cardamom and Pistachios take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Instant Pot Coconut Rice Pudding with Cardamom and Pistachios?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Instant Pot Coconut Rice Pudding with Cardamom and Pistachios?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Coconut Rice Pudding with Cardamom and Pistachios for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Instant Pot Coconut Rice Pudding with Cardamom and Pistachios?
Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
