Instant Pot Indian Pudding

Paula Marcoux
Compared to the baked pudding, this recipe is considerably gussied up with spices and sugar to compensate for the flatness of flavor from the quick cooking technique. Still damn good, though.
I based this kitchen-hack on a stovetop version once used by the cafeteria operator at a former Plymouth living history museum.
If you don’t own the magic plug-in pressure cooker known as an Instant Pot, you can just stir up the ingredients and boil the mixture in a large saucepan, whisking pretty steadily, for about 20 to 25 minutes.
3.40 from 5 votes
Servings 6


  • ½ cup 2 ounces flint cornmeal
  • 2 tablespoons sugar
  • ¾ teaspoon ginger
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 3 cups whole milk
  • ½ cup molasses (“old-fashioned,” not blackstrap)
  • 2 tablespoons butter


  • Whisk together the cornmeal, sugar, ginger, salt, cinnamon, and nutmeg in the pot of the Instant Pot. Whisk in the milk gradually. Add the molasses and drop in the lump of butter.
  • Set the Instant Pot to manual high pressure for 10 minutes. Allow natural release pressure for 15 minutes, and then quick pressure release.
  • Remove lid and serve hot with cream or vanilla ice cream.


Read the story of Indian Pudding by Paula Marcoux here!
Try making the oven-baked version as well!