Steaming a Christmas pudding in a pressure cooker cuts the traditional hours-long process down to a fraction of the time. So if your wondering how long to cook christmas pudding in pressure cooker, the short answer is about 2 to 3 hours for a standard 1kg pudding, compared to 6 to 8 hours of traditional boiling.
That said, the exact time depends on the size of your pudding, the type of pressure cooker you own, and whether your pudding was pre-soaked or made fresh. This guide breaks it all down so you can steam with confidence.
How Long To Cook Christmas Pudding In Pressure Cooker
Here is the simple time chart you need. Use it as your starting point.
- 500g pudding: 1.5 to 2 hours on high pressure
- 1kg pudding: 2 to 2.5 hours on high pressure
- 1.5kg pudding: 2.5 to 3 hours on high pressure
- 2kg pudding: 3 to 3.5 hours on high pressure
These times assume a stovetop pressure cooker running at 15 psi. Electric pressure cookers like the Instant Pot run at lower pressure, so add roughly 20 to 30 minutes to each time above.
Always finish with a natural release. Quick releasing steam can cause the pudding to crack or sink in the middle.
Why Pressure Cooking Works So Well For Christmas Pudding
Traditional steaming relies on gentle, moist heat for many hours. A pressure cooker does the same job but at a higher temperature because the sealed environment traps steam under pressure.
The result is a dense, dark, moist pudding in a fraction of the time. The flavors from the dried fruit, spices, and alcohol still develop properly. You are not sacrificing taste for speed here.
What You Will Need Before You Start
- A pudding basin that fits inside your cooker with room to spare
- A trivet or steamer rack
- Foil or a lid for the basin
- Parchment paper and string
- At least 2 to 3 litres of water
Make sure your basin leaves at least a 2cm gap around the sides of the cooker. If it touches the walls, steam cannot circulate evenly.
Step By Step Guide To Pressure Cooking Your Pudding
Follow these steps in order. Skipping any of them can affect the final texture.
- Fill your pudding basin with batter, leaving about 2cm of headroom.
- Cover with a disc of parchment paper, then a layer of foil. Tie it tightly with string.
- Pour 2 to 3 litres of water into the pressure cooker.
- Place the trivet inside so it sits above the water line.
- Lower the pudding onto the trivet. The water should not touch the basin.
- Lock the lid and bring the cooker to full pressure.
- Once at pressure, start your timer using the chart above.
- When the time is up, turn off the heat and let the pressure fall on its own.
- Open the lid away from your face. Steam is very hot.
- Lift the pudding out and cool it on a wire rack before removing the foil.
Adjusting Time For Your Pressure Cooker Type
Not all pressure cookers are built the same, and this matters a lot for your cooking time.
Stovetop Pressure Cookers
These reach 15 psi, the highest pressure for home use. They cook the fastest. Use the base times listed in the chart above.
Electric Pressure Cookers
Most electric models run between 10 and 12 psi. Add 20 to 30 minutes to the base time. For a 1kg pudding, plan on around 2.5 to 3 hours.
Second Generation Cookers
Some newer models have adjustable pressure settings. Always use the high pressure setting for pudding. Low pressure will leave the center undercooked.
Signs Your Pudding Is Fully Cooked
- A skewer inserted into the center comes out clean or with only a few moist crumbs
- The top feels firm, not sticky or wet
- The pudding has pulled away slightly from the sides of the basin
- It smells rich and spiced rather than doughy
If the center still looks wet, return it to the cooker for another 20 minutes. Check again after that.
Common Mistakes To Avoid
These small errors cause most pudding failures. Watch out for them.
- Letting the water touch the basin, which makes the pudding soggy
- Using quick release instead of natural release
- Not sealing the basin properly, which lets steam inside
- Filling the basin too full so it overflows during cooking
- Forgetting to check the water level for very long cooks
If your cooker tends to run dry, add an extra cup of water at the start. You can also use a taller trivet to keep the basin well clear of the water.
Reheating And Storing Your Cooked Pudding
You can make your pudding weeks ahead and reheat it on the day. This is actually the traditional way to do it.
Wrap the cooled pudding in fresh parchment and foil. Store it in a cool, dark place for up to 4 weeks. For longer storage, freeze it for up to 3 months.
To reheat, steam it again in the pressure cooker for 30 to 45 minutes, or until piping hot all the way through. A quick blast in the microwave works too, but the texture stays better with steaming.
Final Tips For Perfect Results Every Time
Weigh your pudding before you cook it. Guessing the size is the main reason people get the timing wrong.
Keep notes on your first attempt. Write down the weight, the cooker type, and the exact time you used. Next year, you will know exactly what works in your kitchen.
And remember, a Christmas pudding is very forgiving. Even if it cooks a little longer than planned, it will still taste rich and moist. The pressure cooker gives you a reliable shortcut, so you can spend less time watching a pot and more time enjoying the day.