Dairy-Free Instant Pot Christmas Pudding
This traditional Christmas pudding gets a modern twist using the Instant Pot for faster, more convenient cooking. Packed with dates, prunes, cranberries, and warm spices like cinnamon and allspice, this moist, dense pudding offers all the festive flavors of the classic dessert. The combination of grated potato and carrot adds natural sweetness and keeps the pudding incredibly moist. Perfect for holiday gatherings, this version steams and pressure cooks in just 50 minutes compared to hours of traditional steaming. The rich, fruit-forward pudding pairs beautifully with whipped cream or coconut cream for a memorable holiday dessert.
Ingredients
- 1 organic orange, peeled and chopped
- 1 cup pure water
- 1 ¼ cups pitted dates
- 1 ¼ cups pitted whole prunes
- ⅓ cup coconut oil
- ⅝ cup dried cranberries
- ⅝ cup dried apricots, chopped
- 1 ½ cups currants
- ⅝ cup pitted prunes, chopped
- ½ cup potato, peeled and grated
- ½ cup carrot, peeled and grated
- 2 tablespoons raw honey
- 4 organic or pastured eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- 2 tablespoons coconut flour
- 1 cup flour of choiceall-purpose flour1:1glutenadds gluten
standard flour works well
- whipped cream
- coconut cream, for serving
Instructions
- 1
Combine orange, water, dates, and whole prunes in insert pot
- 2
Set to Saute function for electric cooker or place on medium heat for stovetop
- 3
Simmer for 10 to 12 minutes until dates and prunes are plump and very soft
- 4
Turn off electric cooker or remove stovetop cooker from heat
- 5
Stir in coconut oil and let cool
- 6
Grease a 6-cup heatproof bowl that fits inside cooker
- 7
Puree cooled date mixture in food processor or blender
- 8
Transfer puree to large mixing bowl
- 9
Stir in dried fruit, chopped prunes, grated potato, grated carrot, honey, eggs, vanilla extract, and spices
- 10
Stir in flour until combined
- 11
Pour mixture into greased bowl
- 12
Clean insert pot and add trivet with 2 cups water
- 13
Lower pudding bowl into pressure cooker using foil sling
- 14
Cover with lid leaving sealing valve open to vent
- 15
Set to Saute function for electric or medium heat for stovetop
- 16
Once steaming starts, reduce to Less Heat Saute or medium-low heat
- 17
Steam for 15 minutes
- 18
Seal release valve
- 19
Set to high pressure for 35 minutes
- 20
Let naturally release for 30 minutes to 1 hour
- 21
Remove lid and carefully lift pudding out using foil sling
- 22
Serve warm with whipped cream or coconut cream
Tips
Make a foil sling by folding a long piece of foil lengthwise to create handles for easily lowering and lifting the pudding bowl.
The pudding can be made ahead and reheated gently in the steamer or microwave before serving.
Natural release time can vary from 30 minutes to 1 hour depending on your schedule - longer release won't harm the pudding.
Good to Know
Refrigerate covered for up to 5 days
Can be made 2 days ahead and reheated before serving
Serve warm with whipped cream or coconut cream
Common Mistakes
Ensure bowl fits properly in pressure cooker to avoid damage
Don't skip the foil sling or pudding will be difficult to remove safely
Allow proper natural release time to prevent pudding from becoming dense
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
standard flour works well
General Alternatives
FAQ
Can I make this without a pressure cooker?
Yes, you can steam this pudding traditionally in a large pot with a steamer insert for 2-3 hours, checking water levels regularly.
What if I don't have all the dried fruits listed?
You can substitute with equal amounts of other dried fruits like figs, raisins, or chopped dried pears while keeping the total volume the same.
How long will this pudding keep?
The pudding will keep refrigerated for up to 5 days or can be frozen for up to 3 months when wrapped tightly.