Instant Pot Tapioca Pudding

Tapioca Pudding in a glass with square cookie on side
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This Tapioca Pudding is a delicious custard you can serve as dessert for your family dinners.

Tapioca Pudding in a glass with square cookie on side

Usually, sweet desserts take hours to be prepared, but this pressure cooker recipe is really quick and easy to make.

The delicate vanilla flavor will surely please your guests,  but if you want you can add chocolate to make it kid-friendly.

How to serve?

You can serve it hot, warm or cold and top it with whipped cream, ice cream or fresh fruits to taste.

Tapioca pudding recipe video

The package says I should soak it in water overnight. Do I have to do it?

No! Thanks to the Instant Pot, you don't have to soak the tapioca even for 1 minute. The Instant Pot does all the work!

Do I have to use vanilla extract?

No. This Instant Pot tapioca pudding would still be great without vanilla extract. 

Instead of vanilla, you can use orange extract or lemon juice.

Should I serve it hot or cold?

This Instant Pot tapioca pudding  will be firmer when it cools, so that you can choose to serve a smooth hot custard or a firm and cold pudding.

Both ways are fine 🙂

Do I have to use a plain milk?

No. You can replace the milk with almond milk or soy milk.

Can I keep it for later use?

Yes. You can keep it for up to 3 days in the fridge.

More pudding recipes

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Instant Pot rice pudding

Instant Pot chocolate pudding

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Instant Pot Bread Pudding

How to make Tapioca Pudding

Gather your ingredients:

Mix Tapioca and water inside your Instant Pot. Cook at high pressure for about 7 minutes. Let the steam release naturally for about 10 minutes. Then release the rest of the steam and open the lid.

Add sugar, a pinch of salt, and stir slowly.

Separate the egg yolks

Add milk mixture and cream, while stirring it slowly.

Add vanilla and keep stirring, until you obtain a homogeneous texture.

Slowly pour the mixture into the Instant Pot while stirring.

Press "saute" and saute until boiling.

Add vanilla extract and stir well.

Serve and enjoy this healthy dessert.

You can find all the Instant Pot Breakfast recipes here.

Tapioca Pudding in a glass with square cookie on side

Instant Pot Tapioca Pudding

An old-fashioned and classic dessert of tapioca pudding…
4.64 from 166 votes
Print Pin Rate
Course: Dessert
Cuisine: Thai
Keyword: egg, tapioca, Tapioca Pudding
Prep Time: 3 minutes
Cook Time: 19 minutes
Total Time: 22 minutes
Servings: 5
Author: Corrie

Ingredients

  • 2 cups water
  • ½ cup tapioca pearls
  • ¼ cup suger
  • pinch of salt
  • ¼ cup milk
  • ¼ cup heavy cream
  • 2 egg yolks
  • 1 teaspoon vanilla extract

Instructions

  • Mix tapioca and water inside your Instant Pot.
  • Cook at high pressure for about 7 minutes.
  • When cooking time is complete, wait for a natural release for 10 minutes and then do a quick release.
  • Add sugar, and a pinch of salt and stir slowly.
  • In a small bowl, whisk egg yolks, heavy cream and milk.
  • Slowly pour the mixture into the Instant Pot, while stirring constantly.
  • Select “Sauté” and cook until it starts to boil. Press "cancel".
  • Add vanilla extract and stir well.
  • Serve and enjoy 🙂

Nutrition

Calories: 128kcal Carbohydrates: 15g Protein: 2g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 96mg Sodium: 18mg Potassium: 36mg Fiber: 1g Sugar: 1g Vitamin A: 299IU Vitamin C: 1mg Calcium: 37mg Iron: 1mg

Video

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Instant Pot Creamy Tapioca Pudding

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76 thoughts on “Instant Pot Tapioca Pudding

  1. 4 stars
    Love this recipe with a few modifications. I put tapioca & water in for 10 minutes on LOW pressure. I have tryed this & several other recipes on the high pressure & have gotten burn notices. Also instead of vanilla, i use vanilla bean paste.

  2. 5 stars
    This method works out well. I cooked the first round for an extra minute, then followed as per the recipe instructions other than I typically add a little less sugar than recipes call for (and if I think it will be thick enough I use maple syrup to sweeten). I tripled the recipe and used 1/4 cup less cream as I typically whip cream later to fold this into and add fruit. Delicious!!

    1. I'm so glad you enjoyed the recipe, and good to know it worked well with those changes. Thanks!

  3. To proactively avoid a burn notice in my 6 qt IP, I boiled water on high sautée first, then aded Reese leave pearl tapioca. I also doubled recipe. Then at end, I used the reserved egg whites, whilpped them to soft peaks, and folded into mostly cooled pudding mixture. Pretty yummy.

  4. Whoops! Burn notice, because I didn't look at the box and I had "minute" tapioca in the pantry. It came out just fine without even pressure cooking.

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