Easy Quinoa Kheer made in the instant pot.
Creamy and delicious Indian Pudding made with quinoa, milk and sugar.
The traditional Kheer gets a new spin by replacing rice with quinoa. You will love the new variation of this Indian dessert. Loaded with nuts and flavored with cardamom and saffron, Quinoa Kheer will become your new favorite dessert.
What is Kheer?
Kheer is a Indian pudding usually made with rice, milk and sugar. In down south kheer is referred as Payasam.
Made with the basic pantry ingredients, it is one of the most common desserts made at home.
When you think about kheer, the first thing that comes to mind is the rice kheer, but there are many other variations in making kheer. Like the one I am sharing today which is made with Quinoa.
You will love this Quinoa kheer
- It’s a dump and go kind of recipe
- Comes together in under 30 minutes with zero monitoring
- Sweet and creamy Indian dessert
- Can be served hot or cold
- Make it for festivals like Diwali and Holi
I have been enjoying making Indian desserts in my instant pot. Here are few of readers favorites- Rabdi, Badam Katli and Sweet Pongal,
Ingredients:
Ingredient note:
Quinoa: used white quinoa, the most commonly available one. Its is also said to be the less bitter kind and cooks up fast.
Sugar: traditionally white sugar is used, but I have used coconut sugar in the recipe. You can use either one.
Nuts: used cashew, almonds and pistachio
Cardamom for flavor and aroma. No Indian dessert is complete without it.
Saffron is optional, but if you have it add a pinch for color and aroma.
Ghee: wonderfully aromatic, ghee is used to roast the nuts and enhance the flavor of the kheer
Step by Step Photo Instructions:
1- Wash and rinse the quinoa about three to four times with water. Massage the quinoa while washing, it will help remove the bitterness. After it is washed soak it for 10 minutes.
2- Drain the water from the quinoa.
Please note:
- Smell instant pot and make sure it doesn’t smell like a curry. If it does you may want to wash it once before making the kheer.
- Use a different sealing ring for the sweet dishes. Savory dishes leave strong smell on the ring, so it is a good idea to have a second pair while making desserts. Do buy a different color sealing ring to avoid confusion.
3 – Turn the instant pot to saute mode. When the pot gets hot, add ghee and coat it in the bottom and sides of the pan. When the ghee melts add the almonds and cashew and fry for a minute.
4 – Add the quinoa and cancel the saute mode. Mix it well for 30 seconds, the heat from the pot will help saute the quinoa. (We don’t want to over toast the quinoa).
5 – Now add the milk, sugar and saffron. Mix it well, making sure nothing is stuck in the bottom and the sides of the pan.
6 – Close the lid and adjust the vent to sealing position. Cook on porridge mode and adjust the time to 22 minutes on high pressure.
7 – Once done, let the pressure release naturally. Taste and adjust the sweetness. Add the cardamom powder and mix the kheer. The consistency was prefect for me, but if you like to thicker you can saute for 2-3 minutes. But keep in mind that quinoa thickens as it cools.
8 – Serve the quinoa kheer chilled or warm topped with some pistachio.
Serving Suggestion:
Quinoa kheer can be served both warm or chilled. It is one of those recipes which can be eaten hot or cold.
Replace milk with almond milk and ghee with vegan butter.
Yes, please refer the recipe card below for the instructions.
More Indian Desserts –
If you are looking for more easy Indian desserts, then please do check out my collection of 11+ Easy Indian Desserts
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Quinoa Kheer ( Instant Pot & Stove Top Method)
Equipment
- 6 qt Instant Pot
Ingredients
- ¼ cup white quinoa
- 2.5 cups milk I used 2 % milk
- ¼ cup sugar ( or to taste) I used coconut sugar
- 3 cardamom pods, finely crushed
- 1.5 tsp ghee
- 1 tbsp chopped cashew
- 1 tbsp chopped almonds
- few pistachio for garnish
- few saffron strands
Instructions
Washing the Quinoa-
- Wash and rinse the quinoa about three to four times with water. Massage the quinoa while washing, it will help remove the bitterness. After it is washed soak it for 10 minutes.
- After 10 minutes, drain the water from the quinoa.
Instant Pot Method –
- Turn the instant pot to saute mode. When the pot gets hot, add a tea spoon of ghee and coat it in the bottom and sides of the pan. When the ghee melts add the almonds and cashew and fry for a minute.
- Add the quinoa and cancel the saute mode. Mix it well for 30 seconds, the heat from the pot will help saute the quinoa. (We don’t want to over toast the quinoa).
- Now add the milk, sugar and saffron. Mix it well, making sure nothing is stuck in the bottom and the sides of the pan.
- Close the lid and adjust the vent to sealing position. Cook on porridge mode and adjust the time to 22 minutes on high pressure.
- Once done, let the pressure release naturally. Taste the kheer and if required adjust the sweetness. Add the cardamom powder and mix the kheer. The consistency was prefect for me, but if you like to thicker you can saute for 2-3 minutes. But keep in mind that quinoa thickens as it cools.
Stove Top Method in a Pot –
- In a pan cook the quinoa with little less than ¾ cup of water till soft. Drain any left over water.
- In a pot heat ghee and add the nuts. Roast the nuts for 1-2 minutes.
- Add cooked quinoa, milk, saffron and sugar and cook till the kheer thickens to you taste. For the stove top method, you may need little less milk.
- Finally add crushed cardamom and serve the kheer.
Pressure Cooker –
- Heat the large pressure cooker and add a tea spoon of ghee. When the ghee melts add the almonds and cashew and fry for a minute.
- Add the quinoa and mix it well for 30 seconds. Now add the milk, sugar and saffron. Mix it well, making sure nothing is stuck in the bottom and the sides of the pan.
- Pressure cook in medium flame for 3-4 whistles. Wait for the pressure to release naturally.
- Depending on how thick or thin you like the kheer, you can add more milk or cook till the kheer thickens. Finally add crushed cardamom and serve the kheer.
- Please keep in mind that kheer thickens further on cooling.
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