Instant Pot Tapioca Pudding

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This Tapioca Pudding is a delicious custard you can serve as dessert for your family dinners.

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

Instant Pot tofu pudding

Instant Pot rice pudding

Instant Pot chocolate pudding

Instant Pot Egg custard pudding

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.

Instant Pot Tapioca Pudding

An old-fashioned and classic dessert of tapioca pudding…
4.64 from 163 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 Luscious Tapioca Pudding

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71 thoughts on “Instant Pot Tapioca Pudding

  1. 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.

  2. 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.

  3. I made this in a 6 qt. IP...turned out great! Will double the recipe next time! I may use whole eggs, not just yokes. It's easier than the instant tapioca!!

  4. Here's my take on this great recipe! I made a double recipe and before it could count down the time I got the burn notice. Took the top off and added a little water and scraped off the tapioca. Did it again and got the burn notice again. BUT this time I just scraped the tapioca off and saw that the tapioca was fully cooked - SCORE!! SO I just followed the rest of the instructions and had a delicious tapioca!! SO nice to have an IP recipe for this.

    1. Thank you for sharing your experience cooking the recipe, as I'm sure it's helpful to many others. I'm glad it turned out delicious for you!

        1. I think that would work! I know you can use soy or almond milk, so I don't see why you couldn't use coconut milk as well.

  5. Nice recipe but I doubled it and added extra water. Also beat the egg whites to a foam add a lil sugar and fold into hot tapioca for a creamier, fluffier pudding.

    1. This came out perfect, I didn’t have any heavy cream, so used milk instead. I did heat up the water for 2 mins on low pressure first, did a QR, and put my pearls in for 7 mins on high. I also used small pearls. Once it cooled overnight in fridge it set up perfectly. I am now making a double batch and going to up the sugar slightly.

  6. I made this pudding with the large pearl tapioca. It was delicious. My husband says he would like it with small pearl. Can you use small pearl for this recipe and what amount would you use?

  7. I have a 8 gt instant pot and am wondering if this recipe is for that size of pot or could i just double the recipe. Thanks for helping with this

  8. Made this using large pearl, but they looked more like medium. It turned out great! I must say I was a bit surprised when I removed the lid, and saw that translucent goo! I used a half cup of half & half instead of the milk and heavy cream, same difference! Oh! And I made this in my 3qt. IP. Very easy, Super yummy! Thanks!

  9. Worked great for me and my 6qt. Instant Pot. I even messed up and put the sugar in the egg yolk mixture instead of stirring it in with the salt. Still came out wonderful.

  10. Love tapioca, this turned out great, no problem. I used small pearl tapioca. Very easy, I used maple syrup instead of sugar.

  11. What a tremendous recipe this is. I can't believe I've spent hours stirring and soaking and just fiddling with the ingredients, before finding this method. I use a Yedi Multicooker (like the instant pot) and had absolutely no problems with the cooking process. In fact, I just threw the tapioca pearls into the dry pot, then poured in the water, set the manual function to high for seven minutes, put the top on, started the process, and let it release naturally. I took the top off and it looked like the pearls were still hard and just were mixing into the water. To my surprise, the pearls were soft and the water was a gelatinous substance. It appeared to have some of the pearls translucent and others were still white. But when I tasted a spoonful, all the pearls were soft and perfect.
    I then followed the rest of the directions and decided to add a half teaspoon of salt and a half teaspoon more of vanilla, along with a tablespoon more of sugar. It was great! I heartily recommend this recipe! I will very rarely give up this pressure cooker method whenever I make tapioca. BTW - I used large (NOT Boba) pearls.

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