Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding}

Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding} is a healthier version of Rice Kheer, which uses Quinoa, rather than Basmati Rice.

Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding}

If you love rice pudding, but want to avoid the starch and calories, this Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding} is for you.  My new Facebook group admin friend Sharoon, took her usual Rice Kheer recipe and used Quinoa instead of Basmati Rice. What a brilliant idea, Sharoon.

This Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding} is packed full of protein and makes a wonderful and sweet dessert.

Cast of Ingredients for Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding}

Make sure to rinse the Quinoa very well to remove the bitterness.

Sharoon used a mortar and pestle to ground the Raw Almonds, after soaking in hot water and removing the skins.

Of course, if you want a more traditional Rice Pudding, try my Pressure Cooker Easy Cinnamon Raisin Rice Pudding.

Allow your Pressure Cooker to Heat

Using the Sauté or Browning button on your Pressure Cooker, allow it to fully heat.

Doing so, makes a Stainless Steel pot, non stick. Add the Homemade Ghee and the rinsed Quinoa and toast.

Toast Quinoa in Ghee

Add in the Quinoa and toast for a minute or two.

Add in Milk

Pour in the milk and bring to a boil, whisking constantly. You are ready to Pressure Cook.

Add in the Almonds, Sweetened Condensed Milk and Cardamom

After a Natural Pressure Release add in the Almonds, Sweetened Condensed Milk and  Cardamom. Mix well.

Set your Pressure Cooker/Multi-Cooker to slow cook for 30 minutes or longer, for a thicker consistency.

If you feel the Kheer has thickened more than what you would have liked, can add a little milk and adjust the consistency. The Pressure Cooker Quinoa Kheer will thicken as it cools.

Heat a Cast Iron Skillet

Heat up a Cast Iron Skillet and add a little Ghee.

Toast the Cashews and raisins, until fragrant.

Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding}

Garnish your Pressure Cooker Quinoa Kheer with Roasted Cashews, Raisins and Saffron Strands. Enjoy!

Thanks to Sharoon, for this wonderful recipe! For more delicious desserts, consider a wonderful Pressure Cooker New York Cheesecake.

Kitchen Equipment and Essentials

• Instant Pot DUO 6 Quart
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Simply Gourmet (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
• Cilio Olivewood Spatula
• Quinoa
• Raw Almonds
• Mortar and Pestle
• Sweetened Condensed Milk
• Cardamom
• Cashews
• Saffron Strands

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Here is the handy printable recipe:

Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding}

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Course: Dessert

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 2 people

Calories:

Author: Jill Selkowitz

Ingredients

• ▢ 2 teaspoons Ghee
• ▢ 1/2 cup Quinoa
• ▢ 2.5 cups Whole Milk
• ▢ 4 Tablespoons Sweetened Condensed Milk (or to taste)
• ▢ 1/8 cup Raw Almonds (skinned and coursely ground)
• ▢ 1 pinch Ground Cardamom

Garnish

• ▢ 1 teaspoon Ghee
• ▢ Raw Cashews (roasted in Ghee)
• ▢ Saffron Strands
• ▢ Raisins (roasted in Ghee)

Instructions

• Wash and drain quinoa and set aside.

  
  
• Select Saute or Browning on your Pressure Cooker and allow to fully heat.
• Add one Tablespoon of Ghee and Quinoa and toast for 2 minutes.
• Add Milk and stir until boiling.
• Lock on lid and close Pressure Valve.  Cook at High Pressure for 10 minutes.  When Beep sounds, allow a Natural Pressure Release.
• Add the coarsely ground almonds, condensed milk, pinch of cardamom and mix well.
• Push the Slow Cook button and choose low.  Cook for 30 minutes, or until desired consistency.
• Using a skillet on your stove top, roast the Cashews and raisins in Ghee.
• Garnish with roasted nuts, raisins and saffron strands.

Notes

Photo, courtesy of Sharoon Shetty-Vemuri.

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