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.
Table of Contents
- How to serve?
- Tapioca pudding recipe video
- The package says I should soak it in water overnight. Do I have to do it?
- Do I have to use vanilla extract?
- Should I serve it hot or cold?
- Do I have to use a plain milk?
- Can I keep it for later use?
- More pudding recipes
- How to make Tapioca Pudding
- Instant Pot Tapioca Pudding
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 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.
You can find all the Instant Pot Breakfast recipes here.
Instant Pot Tapioca Pudding
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
Video
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.
Yes, the Instant Pot eliminates the stem and you don't need to soak the tapioca 🙂
Worked like a charm. Thank you for the excellent recipe.
Your are welcome ^_^
please add me to your keto recipe subscriber list.
I got the burn message as well. I have an 8 quart instant pot. I think it is too big for the amount of tapioca.
This burned for me
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
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.
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!
or just use boiling water ?
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.
I’ve made this twice without any problem
Nice to know that you liked the recipe.
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.
Same with us
I got it to add a extra cup of water next timr
Got burn message, opened to gel, added rest of ingredients, sautéed until well mixed, lidded to keep warm for 10 min.
This turned out perfect ! I used 1/2 cup of heavy cream and no milk-awesome!!
So glad to hear that it works with 1/2 cup of heavy cream, and happy you enjoyed the recipe!!
I also got the burn message with my 8 quart Instant Pot. Pudding was glue-like consistency. I believe it is not enough liquid.
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!
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.
Love tapioca and every time I tried a recipe I’d get the dreaded burn signal. Think I’m going to try this. Thanks for the suggestion. What size pearls do you use?
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
I wouldn’t add more liquid than the recipe calls for, as your final result could be runny. With pasta, I’ve found that spraying the pot with canola oil or putting in some olive oil and coating the pot, keeps the burn message away. Since this is tapioca, try lining the pot with butter and see if that helps. Starches are easy to burn in the IP.
That's good to know, thanks for the tip!