Instant Pot Tapioca Pudding

A delicious custard you can serve as dessert for your family dinners.You can prepare tapioca pudding in advance. It will keep for up to 2 days in the refrigerator

It’s really quick and easy and its delicate vanilla flavor will surely please both adults and kids. You can serve it hot, warm or cold and top it with whipped cream, ice cream or fresh fruits to taste. Instead of vanilla, you can also use lemon juice and you can replace plain milk with soy or almond milk.

Instant Pot Tapioca Pudding
4.19 from 102 votes
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Course: Dessert
Cuisine: Thai
Keyword: egg, tapioca, Tapioca Pudding
Prep Time: 3 minutes
Cook Time: 19 minutes
Total Time: 22 minutes
Servings: 5
Ingredients
  • 11/2 cups water
  • ½ cup tapioca pearls
  • 1/4 cup milk
  • 1/4 cup heavy cream
  • 1/4 cup suger
  • pinch of salt
  • 1 tsp vanilla extract
  • 2 egg yolks
Instructions
  • 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, pinch of salt and stir slowly.
  • In a small bowl, whisk egg yolks, heavy cream and milk.
  • Slowly pour the mixture into your Instant Pot, while stirring constantly.
  • Select “Sauté” and cook until it starts to boil, then turn off you Instant Pot.
  • Add vanilla and keep stirring, until you obtain a homogeneous texture.
  • Keep in mind that your dessert will be firmer when it cools, so that you can choose to serve a smooth hot custard or a firm and cold pudding, as you prefer.

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9 thoughts on “Instant Pot Tapioca Pudding

  1. Tried twice to do tapioca directly in my instant pot pan and got burn message before the steam built up. First time I thought,amber I didn’t stir well, but gotburn message again.

  2. I use a Russel Hobbs that doesn’t have burn function. Either way recipe turned out perfect, although it’s not significantly easier or faster to make this vs a stove top I thought it was a lot nicer, chewier etc.

  3. I’ve been plagued with Burn messages on Tapioca as well. My success rate has been like one out of four.

    So my trick (worked once anyway, having had to abort a previous Burn batch), is to take the 2C of water, do a 1 minute low-pressure cycle to get everything hot. Release, then pour the Tapioca in and start the full pressure cycle, That way it takes much less time to come up to pressure, giving the Tapioca less of a chance to gel-up and have the pearls start to stick to the bottom.

    My other trick is to put Orange Extract into the mix in addition to Vanilla.

  4. I made it set for 5 mins it said burn but when I opened it was perfect gel . I didnt have heavy cream made w eggs and milk and caramel flavoring and vanilla and followed the rest of the recipe…its perfect and taste is perfect was no burnt

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