Old-Fashioned Indian Pudding Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Old-Fashioned Indian Pudding Pressure Cooker Recipe


SERVES 6 – Cooker: 5- to 7-quart – Time: 28 minutes at HIGH pressure

  • 3 cups whole milk
  • 1/3 cup fine-ground yellow cornmeal
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1/3 cup light molasses
  • 2 tablespoons light brown sugar
  • 2 tablespoons unsalted butter, plus more for greasing the dish
  • 2 cups water


  1. In a large saucepan, combine the milk and cornmeal with a whisk, slowly pouring in the cornmeal in a steady stream while whisking to avoid lumps
  2. Heat over medium-high heat just to a low simmer, whisking constantly
  3. Whisk in the salt and spices
  4. Bring to a boil over low heat, whisking until the cornmeal thickens to the consistency of oatmeal, about 15 minutes
  5. If the mixture gets clumpy, use an immersion blender to smooth it out
  6. Whisk in the molasses, brown sugar, and butter
  7. Remove from the heat
  8. Place a trivet in a 5- to 7-quart pressure cooker
  9. Add the water
  10. Butter or coat with butter-flavored cooking spray a 1½- or 2-quart (6- or 8-cup) souffle dish that fits comfortably in the cooker with an inch of space all the way around the edge
  11. Pour the cornmeal mixture into the dish
  12. Cover the dish tightly with aluminum foil and tuck it underneath a bit
  13. If you wish, construct a foil sling to help in removing the dish from the pressure cooker when the pudding is done: Tear two pieces of foil about 18 inches long
  14. Fold each piece lengthwise toward the center and fold the sides in again to create two long foil straps
  15. Arrange the strips crosswise on top of the cooker
  16. Place the covered souffle dish in the pressure cooker on top of the strips, making sure the ends of all four extend over the top of the dish
  17. Close and lock the lid
  18. Set the burner heat to high
  19. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  20. Set a timer to cook for 28 minutes
  21. Remove the pot from the heat
  22. Open the cooker with the Natural Release method; let stand for 15 minutes
  23. Be careful of the steam as you remove the lid
  24. Remove the souffle dish from the pressure cooker, using the foil handles to carefully lift it out, and place on a wire rack
  25. Remove the foil from the dish and let cool for about an hour to warm, which is the perfect temperature for serving
  26. It is okay if the center is not quite set, as it will firm up as it sits
  27. Use an oversized spoon for portioning

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