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 soy or almond 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

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.

Instant Pot Tapioca Pudding
4.61 from 140 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
Ingredients
  • 2 cups water
  • ½ cup tapioca pearls
  • 1/4 cup suger
  • pinch of salt
  • 1/4 cup milk
  • 1/4 cup heavy cream
  • 2 egg yolks
  • 1 tsp 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

Instant Pot Tapioca Pudding Recipe

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This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

51 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.

    1. I also got the burn message with my 8 quart Instant Pot. Pudding was glue-like consistency. I believe it is not enough liquid.

      1. With the 8-quart, it could be more prone to getting the burn message since there is more surface area. Try adding a few tablespoons more liquid– that should solve it!

        1. I had burn problems with my 8 qt until I realized that most recipes are written for a 6 qt and an 8qt requires at least 3 cups of liquid, per the FAQ on the manufacturer website. I cooked the tapioca in the required amount of water using pot-in-pot method…. actually my Imusa IP flan pot on the trivet. Then removed trivet, dumped out my 3c of steaming water, dumped the now-cooked tapioca into IP inner pot and proceeded.

    2. got burn message also,turn instant pot off wait about 5 min.stir stuck stuff let’s go,add sugar,egg,milk or cream stir turn on to sauté
      stir constantly till thick,delicious,saved the pudding

  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.

    1. I tried to do this by putting the saute function on to get the water hot, before the tapioca. so when I put it in, and got the burn notice, I turned it off, and did ten minute NPR, then opened it to add the salt and sugar into the gelled tapioca. I subbed out half the sugar for monk fruit/ erithritol, used whipping cream, cow, and goat milk. After finishing I couldn’t help myself, either, and ate a dish of it before it was cool. Double batch, made in the 6 quart, definitely will make this again!

  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

  5. The small pearl tapioca I bought says to soak it in water overnight. I assume that by using the Instant Pot, that it eliminates that step? Thank you.

  6. It says above 11/2 cups of water; I’m sure that is a typo. Did you mean 1/2 cup of water or something else? Does not sound like there is enough fluid if it’s only 1/2 cup of water. Thanks

  7. I toohad a burn message twice on the instapot, and about a 1/4 of the pearls remain uncooked. I’ll try the remedies in the comments. Thank-you

  8. Can you double this recipe? I followed the suggestions by one of the commenters to add 2 cups water, do one minute low pressure cycle to get everything hot, release, then pour tapioca in and start IV pressure cycle. I checked after seven minutes and it was not quite done, so I added an extra four minutes and that did the trick. No burning for me. It is absolutely delicious but would like to make more at one time.

  9. I just made this. I got a burn error, too. But, it wasn’t burned and it was cooked. It did stick some, and I confess that I’m not looking forward to the clean up, but I finished the recipe and I must say… YUM! Rich and smooth , not too sweet with tapioca texture. I might share with the rest of my tappy people and I may not. They don’t know that I made it, so currently it is my secret!

    1. That can happen, it is a little thick so it’s very important to measure correctly. But I’m so glad it worked out for you and that you liked the recipe!

  10. Just made this. My third recipe in my new to me Instant-pot. I was only able to get the large pearl tapioca today so I added half a cup of water to cook and then I stirred it all after the suggested cook and release time. I then added an extra five minutes again as the pearls weren’t cooked. Followed everything else perfectly and no burn anything and only a standard pot mess to wash up. I LOVE it and will definitely make it again. I ate a bowl warm because I couldn’t wait but I am so excited to have it cold tomorrow too. SO much faster than the standard way. Great receipt. Thanks Corrie!

  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.

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

  13. 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.

  14. 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!

  15. 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

  16. 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?

  17. 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.

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