Instant Pot Almond Caramel Pudding
- 120 ml water
- 100 g sugar
- 60 g tapioca pearls
- 30 g caramel sauce
- 300 g full fat milk
- 1 tsp vanilla essence
- 30 g roasted almond silvers
Put the trivet and add two cups of water in an instant pot.
Wash the tapioca pearls in a fine strainer.
Add the pearls in a heat proof bowl and add milk, caramel sauce, sugar and water into it, mix till the sugar is melted.
Place the bowl on the trivet in an instant pot.
Adjust the pressure on manual “high” and cook for 8 minutes.
Release the pressure naturally.
Vigorously mix the tapioca mixture and immediately pour it into the glass.
Garnish with the roasted almond silvers and cool for at least 3 hours before serving.
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