Instant Pot Slow Cooker Rice Kheer (Quick & Rich)

This Instant Pot rice kheer made using slow cook mode is creamy, aromatic, and close to traditional halwai-style kheer. I sautéed the rice in ghee first, slow cooked it in milk, and finished it with a fragrant ghee dry fruits tadka—simple but very flavorful.



How I Made It

  • Sauté soaked basmati rice in ghee using Sauté (LOW)

  • Add milk, sugar, and saffron

  • Cook on Instant Pot Slow Cook – HIGH for 4–5 hours

  • Stir and check every hour

  • Add chopped almonds in the last hour

Once the kheer thickened, I finished it with a hot tadka of ghee, chopped nuts, chironji, raisins, and freshly ground cardamom.

Why This Method Works

  • Ghee-sautéed rice adds depth and aroma

  • Slow cooking thickens milk naturally

  • Final tadka gives festive flavor

  • No pressure cooking, no burn warning

Tips

  • Always keep the lid vented or use a glass lid

  • Use full-fat milk

  • Kheer thickens more as it cools

  • Add warm milk while reheating if needed

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