How to Make Easy Instant Pot Banana Rice Pudding
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Add rice and water to the Instant Pot. Stir to combine.
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Seal lid and cook on Manual/High Pressure for 8 minutes. Allow a natural release for 10 minutes, then quick release the rest.
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Stir in milk, mashed bananas, sugar, cinnamon, and salt. Switch to Sauté mode.
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Cook, stirring frequently, for 5 minutes until thick and creamy.
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Turn off heat, stir in vanilla, and let rest for 10 minutes to thicken further before serving.
Pro Tips for Perfect Easy Instant Pot Banana Rice Pudding
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of uncooked white rice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Easy Instant Pot Banana Rice Pudding?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Easy Instant Pot Banana Rice Pudding?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for uncooked white rice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.