Indian Vegetarian Recipes
instant pot rice pudding
https://www.vegrecipesofindia.com/instant-pot-rice-pudding/


Instant pot rice pudding
1. type of rice: i have been making both rice pudding and the indian rice pudding (kheer) in the instant pot. while i do prefer using basmati rice for the indian version, for the old fashioned rice pudding my preference is arborio rice.
the extra starchy arborio rice makes the pudding creamy and thick. so there is absolutely no need to add any cream or eggs. that said, you can use any rice grain variety like basmati or jasmine rice for the rice pudding.
2. instant pot setting: to make rice puddings, i always use the porridge setting in the instant pot which is automatically timed for 20 minutes. you just need to tip in all the ingredients. then press the pudding button and let the instant pot do its work. after 20 minutes give a 10-minute natural pressure release (NPR).
3. time: the recipe just takes about 25 minutes to cook in the instant pot and you can always adjust the consistency (thin or thick) as per your liking. i Always add a bit of more milk to avoid the burn sign. later using the instant pot saute option i simmer the pudding for a few minutes to get the desired consistency.
For those who do not know – arborio rice is short-grained italian rice having a high starch content. the extra starch helps in making any dish creamy when these rice grains are used. arborio rice is used to make a popular rice-based dish from italy – risotto.
I make risotto on occasions. so when i have some arborio rice left which is not enough to make a risotto, i end up making rice pudding and what a difference these rice starchy grains make.
the slight chewiness of the arborio rice with the creaminess is a delight to have in a pudding.
after investing in the instant pot for some months now, i have been using it like a pro. i do all my indian cooking in the instant pot.
In fact, i even make pasta and noodles, ferment idli batter, yogurt and even use the instant pot like a slow cooker. what i like about instant pot is the ease of use and cleaning.
I have been getting many requests to share instant pot recipes for the last two years. i delayed and postponed buying the instant pot for some reason or the other.
finally one day after getting an email from a reader for sharing instant pot recipes, i decided to buy one. it has been one of my best buying decisions and has really helped me in multi cooking everyday food.
gradually, i will be adding instant pot recipes on the blog.
How to make instant pot rice pudding
1. take ¼ cup arborio rice (65 grams) in the inner steel pot. if you want you can rinse the rice once or twice which is what i do. you can use basmati and jasmine rice. if using basmati or jasmine rice reduce milk to 2.5 cups
2. add ¼ cup unrefined cane sugar (75 grams) and 1 pinch salt. you can use white sugar instead.
3. pour 3 cups whole milk.
4. stir and mix with a spoon. cover and secure the instant pot with its lid and position the steam release handle to sealing.
5. press the porridge setting button which has an auto timing of 20 minutes.
6. after 20 minutes when you hear the beep sound, give a natural pressure release (NPR) of 10 minutes. after 10 minutes lift the steam release handle and when the float valve falls down, open the lid.
7. the rice would have formed a few lumps in some places. so break these lumps with a spoon. no need to break all the lumps. just mash a few.
8. add 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon and ⅛ teaspoon ground nutmeg.
9. add your choice of nuts. i added 10 almonds (slivered) and 1 tablespoon golden raisins.
10. press the sauté button and set time to 4 to 5 minutes on normal mode. once the beep sound is heard and you see the pudding simmering, stir often so that the pudding does not burn or scorch from the bottom.
11. break any lumps if any while stirring. you can cancel the sauté mode before the set time of 4 to 5 minutes.
12. keep in mind the consistency you want as on cooling the pudding thickens more. i keep a slight flowing consistency in the hot rice pudding. later switch off the instant pot when the pudding is thickened to your desired consistency.
13. serve this creamy instant pot rice pudding hot or warm or chilled. when serving garnish with some sliced almonds and raisins.
More instant pot recipes
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Instant Pot Rice Pudding
Creamy rice pudding in instant pot without cream. egg-free recipe.
(1 CUP = 250 ML)
- ¼ cup arborio rice – 65 grams. basmati rice or jasmine rice can be added instead
- 3 cups whole milk
- ¼ cup unrefined cane sugar – 75 grams. white sugar can be used instead
- 1 pinch salt
- 8 to 10 almonds – slivered or chopped
- 1 tablespoon golden raisins
- 1 teaspoon vanilla extract or ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (cinnamon powder)
- ⅛ teaspoon ground nutmeg (nutmeg powder)
- take the arborio rice in the inner steel pot. if you want you can rinse the rice once or twice in a small colander or strainer (which is what i do). you can also use basmati and jasmine rice. if using basmati or jasmine rice reduce the milk quantity to 2.5 cups.
- add unrefined cane sugar, a pinch of salt and whole milk. you can use white sugar instead.
- stir and mix with a spoon.
- cover and secure the instant pot with its lid and position the steam release handle to sealing.
- press the porridge setting button which has an auto timing of 20 minutes.
- after 20 minutes when you hear the beep sound, give a natural pressure release (npr) of 10 minutes.
- after 10 minutes lift the steam release handle and when the float valve falls down, open the lid.
- the rice would have formed a few lumps in some places. so break these lumps with a spoon. no need to break all the lumps. just mash a few.
- add vanilla extract, ground cinnamon and ground nutmeg.
- add your choice of nuts. i added some and golden raisins.
- press the sauté button and set time to 4 to 5 minutes on normal mode. once the beep sound is heard and you see the pudding simmering, stir often so that the pudding does not burn or scorch from the bottom.
- break any lumps if any while stirring. you can cancel the sauté mode before the set time of 4 to 5 minutes. keep in mind the consistency you want as on cooling the pudding thickens more. stir and simmer till the rice pudding reaches the desired consistency.
- serve pudding hot or warm or chilled. when serving garnish with some sliced almonds and raisins.
- the recipe can be easily scaled to double or triple the servings.
- can be easily made in a 3 quart instant pot.
- add your choice of nuts or dry fruits.
- ground nutmeg can be given a skip.
- you can add 1 tablespoon of butter if you prefer.
- any long grained rice or basmati rice or jasmine rice can be replaced with arborio rice. add 2.5 cups milk if using these rice grains.
- on cooling if the pudding becomes too thick, add some hot or warm milk and mix.
Nutrition Facts
Instant Pot Rice Pudding
Amount Per Serving
Calories 224 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 89mg4%
Potassium 293mg8%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 24g27%
Protein 7g14%
Vitamin A 296IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin D 2µg13%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 212mg21%
Vitamin B9 (Folate) 38µg10%
Iron 1mg6%
Magnesium 28mg7%
Phosphorus 180mg18%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Indian Vegetarian Recipes
Paneer Tikka Masala




Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.


About This Recipe
You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.
Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.
They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.
There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.
This Paneer Tikka Masala
- is super creamy, smooth.
- goes well with naan, paratha.
- makes a comforting meal.
- leftovers are great as well!
Ingredients
There are 2 parts to this recipe- the paneer tikka and the curry.


Paneer Tikka
Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.
Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.
Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.
The Masala/Curry
Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.
Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.
Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!
Step by Step Instructions
1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- juice of 1/2 lime
2- Using a spatula or whisk, mix until all the ingredients are well combined.
3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).
4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.


5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.
6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.
7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
8- Then add 3 large tomatoes (chopped) along with the following:
- 1& 1/2 teaspoon curry powder
- 1/2 teaspoon Kashmiri red chili powder
- 3/4 teaspoon salt, or to taste
- 1 tablespoon sugar


9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).


13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.
15- Add the roasted paneer, onions and peppers into the curry.
16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.


Serving Suggestions
You can serve paneer tikka masala with the following:
- Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
- Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
- Roti: you can never go wrong with the classic Indian everyday bread.
- Tandoori roti: another great bread to serve the curry with.


Vegan Variation
For a vegan version of this recipe you can do the following substitutions:
- use extra-firm tofu in place of paneer.
- marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
- replace butter with vegan butter.
- replace heavy cream with coconut milk.
Tips & Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.


Frequently Asked Questions
No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.
Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.
They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.
This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.
If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.


Paneer Tikka Masala
Ingredients
Paneer Tikka
- 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder for color
- 1/4 teaspoon red chili powder or to taste
- 1/2 lime juice of
- 225 grams paneer cut into cubes
- 1 medium red onion quartered and separated into petals
- 1 medium green pepper cut into 1-inch cubes
Curry
- 1 tablespoon oil I used avocado oil, use oil of choice
- 2 tablespoons butter divided, unsalted or salted either works
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 large white onion roughly chopped, around 150 grams
- 3-4 large garlic cloves chopped
- 1 inch ginger chopped
- 3 large tomatoes roughly chopped, around 400 grams
- 1 & 1/2 teaspoon curry powder
- 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
- 3/4 teaspoon salt or to taste
- 1 tablespoon sugar I used granulated white sugar
- 1 cup water or more as needed
- 2-3 tablespoons heavy cream 30-45 ml
- 1 tablespoon chopped cilantro
Instructions
-
We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
-
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.
Using a spatula or whisk, mix until all the ingredients are well combined.
-
Now add cubed paneer, onion (quartered and separated into petals) and green pepper
Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
-
Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
-
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
-
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
-
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
-
Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
-
Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
-
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
-
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Video
Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
- Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.
Nutrition
-
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