Instant Pot Arroz Con Leche

Course: Dessert

Cuisine: Mexican

Prep Time: 0

Cook Time: 20

Total Time: 20

Servings: people

Calories: 467kcal

Author: Quynh Nguyen

This Instant Pot arroz con leche is a shortcut version of the classic Mexican rice pudding that tastes like it’s been simmering on the stove for hours. It’s creamy, comforting, and lightly sweetened with cinnamon and condensed milk. The best part? No babysitting a pot—just dump, stir, and let the Instant Pot do the work. Whether you eat it warm or cold, it’s a simple dessert that never fails.

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Equipment

Instant Pot, 6 quarts or larger

Ingredients

3 cups water
1 (12 oz) can of evaporated milk
1 cup whole milk or 2% milk
1 cup long grain rice
⅛ teaspoon salt
2 cinnamon sticks (or 1 teaspoon ground cinnamon)
1 (12 oz) can of sweetened condensed milk
½ cup raisins (optional)

Instructions

Add water, evaporated milk, whole milk, rice, and salt to the Instant Pot. Stir to combine. Place cinnamon sticks on top.
Secure the lid and make sure the pressure release valve is set to sealing.
Press the [PORRIDGE] function or use [PRESSURE COOK/MANUAL] on High Pressure for 20 minutes
Let the pressure naturally release for 10 minutes, then quick release the rest.
Open the lid and stir in sweetened condensed milk to taste. Add raisins if using.
Serve warm or chilled, with a sprinkle of ground cinnamon on top.

Notes

Rinse your rice before cooking to remove excess starch—it helps prevent it from getting gummy.
Don’t skip the natural release. It gives the rice time to finish cooking without becoming mushy.
Start small with the condensed milk—you can always add more, but it’s hard to take sweetness out once it’s in.
Want it thicker? Let it sit for 10–15 minutes after cooking. Prefer it thinner? Stir in a splash of milk before serving.
No cinnamon sticks? Use ground cinnamon instead—just mix it in before cooking.

Nutrition