Instant Pot Vegan Rice Pudding


This vegan rice pudding recipe is simple to make in an Instant Pot for a gluten-free, dairy-free, egg-free dessert.

close up view of Vegan Rice Pudding garnished with cinnamon in a bowl
Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins


  • 3 cups almond milk

  • cup jasmine rice, rinsed

  • cup granulated sugar

  • ½ teaspoon salt

  • 1 ½ teaspoons vanilla extract


  1. Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.

Nutrition Facts (per serving)

154 Calories
1g Fat
33g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 154
% Daily Value *
Total Fat 1g 2%
Sodium 274mg 12%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 3%
Total Sugars 15g
Protein 2g
Calcium 107mg 8%
Iron 0mg 2%
Potassium 98mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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