Instant Pot Saffron Kheer


Instant Pot Saffron Kheer


  • 2 tbsp Ghee
  • ¼ cup Basmati Rice
  • 3 ½ cups Whole Milk
  • 1 ¼ Cups Granulated Sugar
  • 2 tbsp Milk Warmed
  • 2 Pinches Everest Saffron
  • 1 tbsp Ground Cardamom
  • 1 tbsp Sliced Almonds


  • Turn on the instant pot and choose saute mode, keep the heat level low.
  • Add ghee, rinsed and drained basmati rice and saute.
  • Add milk
  • Switch off the saute mode. Close the instant pot. Keep it on sealing mode. Press ‘manual’ to get pressure cook mode on. Adjust time to 30 mins.
  • Once done, switch off the Instant Pot. Carefully open the lid and give it a quick stir.
  • Switch back to saute mode and keep heat on low.
  • Add sugar
  • Now mix the Everest saffron to the warm milk and keep aside.
  • After the saffron blooms, add it to the kheer.
  • Add cardamom powder and saute
  • Garnish it with almonds and serve
  • Serve the chilled frozen kulfi, sprinkled with almonds and cashews
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