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
Can you use instant tapioca or does it have to be the pearls?
What size of tapioca pears did you use? Small or large?
Tastes like I made it the "old fashion" way on top of the stove. So easy and fast.
That's great! All the flavor in half the time ◡̈
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.
I was wondering if you have ever put collagen protein in this recipe and used the instapot?
I have not personally, but I don't see why you couldn't!
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!!
I'm so glad you enjoyed the recipe, and good to know it worked well with those changes. Thanks!
Recipe works perfect every time. Its my go to recipe. I use milk as usually don't have heavy cream.
Good to know it works well with milk, and so glad you enjoy the recipe!
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.
excellent idea!
I used oat milk and monk fruit. Made it in a Ninja Foodi. Turned out perfect
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.