Name: Semiya Payasam Instant Pot
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup vermicelli (roasted ); 6 cup oat milk (or almond milk); 1 cup sugar; 2 green cardamom (crushed); ¼ tsp saffron strands; 2 tbsp cashews (chopped); 1 tbsp almonds (chopped); 1 tbsp raisins

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Vermicelli kheer, also known as Semiya payasam, is a classic from Indian cuisine.

I prepared this delicious dessert with variations to make it vegan without condensed milk, as in the traditional Indian dessert recipe.

Two bowls are filled with semiya payasam on the table.

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Yet, there was no compromise on taste, creamy texture, or the desired consistency.

Moreover, if you are an instant pot owner, this dessert just becomes easier! It is a 'dump and go' recipe, which means all you have to do is put all the ingredients in the instant pot and let it do its magic.

No more standing over the stove, constantly stirring and monitoring the milk as it boils.

The result? A creamy, delicious semiya kheer in a fraction of the time it would take to make it on the stovetop.

The instant pot ensures that the vermicelli strands are perfectly cooked and have absorbed all the flavors from the milk and other ingredients.

Try this great Indian dessert recipe, and let me know how you like it!

Jump to:

Why I love this recipe
Ingredients
Instructions
Storing and reheating
Variations and substitutions
Top tips
Different names for this delicious Indian dessert
Related recipes
📖 Recipe
Comments

Why I love this recipe

It's a quick and easy recipe, perfect for when you're craving something sweet but don't want to spend hours in the kitchen.
The oat milk adds a subtle nutty flavor to the kheer, making it even more delicious.
Perfectly customizable if you need a thicker consistency.
This instant pot recipe is vegan, making it a great dessert option for those with dietary restrictions.
The instant pot does all the work for you, so you can focus on other things while it cooks.
With the instant pot, the thin noodles do not stick to the bottom of the pot.
Perfect for all the Indian festivals and special occasions, or even as a simple weeknight treat.

Ingredients

Vermicelli/ semiya
Oat milk
Sugar
Saffron strands
Cashew nuts and almond nuts
Golden raisins
Cardamom powder

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

Before you begin, make sure that the lid and the sealing ring of the Instant Pot are completely clean and dry. They should have no residue on them.

An instant pot is with vermicelli strands, sugar and dry fruits.

To the inner pot of your Instant Pot, add all the ingredients one by one. Mix well.

An instant pot is with vermicelli kheer mixture.

Stir and close the pot with the lid. Press the ‘Porridge’ button and set the time to 8 minutes. The pre-set time for porridge mode is 20 minutes. So you have to adjust it down to 8 minutes.

An instant pot showing cooking time for kheer.

Check to ensure the pressure valve is in the ‘sealing’ position. Wait for the Instant Pot to build pressure. It should take around 5-6 minutes.

Once the timer beeps, let the pressure release naturally for about 10 minutes, and then do a quick release. Open the lid carefully.

Your instant pot vermicelli kheer is ready! Stir well and serve hot, garnished with more nuts, rose petals, and saffron if desired.

The kheer will continue to thicken as it cools down. You might need to add more milk if it thickens more than your preference.

Storing and reheating

Instant pot semiya payasam can be stored in the refrigerator for 3-4 days. Make sure to cool it down completely before storing it in an airtight container.

It's also important to note that the kheer will thicken as it cools, so you may need to add some oat milk when reheating.

When ready to serve again, reheat in a saucepan on the stovetop over medium heat or microwave for 1-2 minutes.

Always stir well before serving to ensure an even consistency. If the kheer is too thick upon reheating, simply add some oat milk and adjust the sweetness if needed.

Enjoy this semiya payasam instant pot dessert as a warm treat on a cold day or even - it's delicious either way!

Variations and substitutions

Oat milk: use other plant-based milk like almond milk, cashew, or coconut milk instead of oat milk.

Nuts: feel free to use any nuts of your choice or omit them altogether.

Saffron: adds a beautiful color and flavor but can be omitted if unavailable.

Sugar: adjust the amount of sugar according to your preference. Add jaggery or brown sugar as an alternative.

Vermicelli: you can use either the thin or thick vermicelli strands, depending on your preference. I used regular roasted upma semiya.

Top tips

Before you start, clean the instant pot, including the lid and sealing ring, with warm water and soap.
If you don't have a porridge setting on your instant pot, use the manual or pressure cook setting and adjust the time to 8 minutes.
If you are using unroasted vermicelli, be sure to roast them over medium flame or use the instant pot saute mode to roast them to a golden brown hue.
You can add more roasted dry fruits at the end or right before serving.

Different names for this delicious Indian dessert

In some regions of India, kheer is also called payasam.

Semiya payasam: This is the name used in the southern states of India, particularly Tamil Nadu and Kerala. It is also known as semiya kheer.
Seviyan Kheer: This is more commonly used in Northern parts of India like Punjab and Uttar Pradesh.
Vermicelli pudding: You may come across this dessert being referred to as vermicelli pudding, especially in the western parts of the world.

A bowl of semiya payasam is on the surface.

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