Easy Instant Pot tapioca pudding recipe that takes less than 15 minutes and requires less work than on the stovetop. Great pressure cooker tapioca pudding.
Yes we are back with another Instant Pot dessert recipe today! My oldest daughter asked after we made the most delicious Instant Pot rice pudding that we should figure out an easy Instant Pot tapioca pudding recipe too. It came out fabulous and only took 7 minutes! I grew up with tapioca. It’s great either warm or cold in my opinion with just a dash of nutmeg on top. It’s such a simple dessert really and mostly milk so I love that my kids like it (they aren’t big milk drinkers anymore but this is a great way to get some into them). It’s now one of our favorite Instant Pot recipes and added to the list with many others you’ve got to try on our site. Here’s the easy recipe, let us know what you think! (affiliate link present, originally published 2/17)
If you’ve made tapioca on the stovetop you know that it’s really milk, sugar, tapioca and an egg.
Making it in the Instant Pot is no different as far as the ingredients go, just of course the timing and what settings to use is what you need to know.
If you’ve heard about Instant Pots but don’t have one yet I share my love for them because it has really made dinnertime much easier in our house, and allowed us to eat together more often (the goal right).
With both of us working full time it’s fabulous to be able to cook what would normally take a an hour or so for less than 20 minutes, seriously!
There are a few versions but this is the one I have and love.
This is what you need to make this Instant Pot Tapioca Pudding Recipe
There are two ways, PIP method is below and second way you put directly into your pot and works well for me but if you prefer pot in pot here are those directions:
- Pot for inside your IP to use the PIP (pot in pot) method for this – I use the pot with a handle from this set
- 2 3/4 c. Milk
- 1 Egg
- 3 Tbsp. Tapioca – use Minute tapioca
- 1 Tsp. Vanilla
- 1/3 c. Sugar
Directions
- Pour 2 c water into your Instant Pot and put a trivet inside
- Add the sugar, vanilla, milk, and Minute tapioca into the pot you will put on your trivet
- Add an egg and whisk together so all of it is combined well, cover well with foil, tightly
- Lower your pot on to your trivet
- Put your lid on and close your steam valve
- Put your IP on manual, pressure high for 10 minutes.
- Do a natural release for a good 10 minutes before releasing steam very slowly (just move steam valve just ever so slightly)
- Let cool and put in fridge after it is cool to thicken more if you desire
Here is the second way to make Instant Pot tapioca pudding making it right in your pot.
- 1/2 c milk whole is best if you can find it
- 1/2 c sugar white sugar
- 1/2 tsp vanilla or a bit more depending on your taste
- 1/2 c tapioca not Minute tapioca
- 2 egg yolks
- 2 c water
-
Add tapioca pearls and water into your Instant Pot (directly inside, this is not the PIP method that is above). Stir
-
Close lid and steam valve and set to pressure high for 7 minutes, allow to naturally release pressure for about 8 minutes when done, release remaining steam, then carefully lift lid.
-
Turn pot OFF using the cancel button (important step so you don't get the burn notification).
-
Whisk together your egg yolks in a small bowl and turn your pressure cooker to saute.
-
Slowly pour the egg/milk mixture in stirring consistently so the egg cooks and pudding doesn't burn.
-
Slowly sprinkle in sugar and stir consistently until dissolved.
-
Turn pressure cooker Off and remove pot so it doesn't continue to cook.
-
Slowly stir in vanilla and pour pudding into smaller bowls.
-
Allow to cool and then put into fridge to thicken up more (or eat immediately if you prefer).
Optional items are a dash of cinnamon inside or on top of your Instant Pot pudding, nutmeg is good too, and a few raisins has been a favorite topping too.
Looking for more Instant Pot dessert recipes?
For more easy recipes, tips and free printables please LIKE The Typical Mom on Facebook and follow me on Pinterest! You can also sign up for my free weekly newsletter which is packed with goodies I know you’ll love. 😉
Visit The Typical Mom’s profile on Pinterest.
Did the measurements for the PIP method get deleted somehow? I can see the method and ingredients listed but not the amounts. My sister recommended this recipe, so I assumed the measurements were the same as the not PIP method since that was all that was listed and it turned out like glue! My sister went back and looked and said that it had changed and when she made it it called for a lot more milk and a lot less tapioca (minute). She said the original was excellent. I’d really love to give it another try with correct measurements.
Sorry about that, when I updated the post it went a little wonky and amounts for PIP method didn’t transfer. Fixed and PIP method is updated correctly now.
Thanks so much!!
I noticed on the second recipe that it calls for 2 egg yolks. When I read the directions, it said add egg and yolks. I’m confused! Do I use the whites or not? Thank u
Sorry, typo. Fixed. First recipe uses the whole egg, the second just uses egg yolks.
you say for non PIP method to use NOT minute tapioca, however later on you said to use the stuff in the red box, is there NOT minute tapioca that is also in the red box? is it ok to use minit if its all i have?
You can try, I just do it this way. One with not Minute tapioca and the other method without. Let me know how yours turns out.
Could anyone tell me if once done can the tapioca pudding be put into a pie shell? I can’t find a straight tapioca pudding pie recipe and not sure if my pudding is too watery for the pie crust
I made this as directed but found it too liquidy, so I put it back in for an additional 4 min and it came out perfect.
I added 1 teaspoon of cinnamon and wisked after the 1st cook, great texture.
Thanks for your tips, everyone prefers a different texture.
First time making it, turned out well! I followed the directions exactly. Nor burn, no boil over. Will make this again! Even tasted great right out of the pot, warm!
Awesome!!
First time making it, turned out well! I followed the directions exactly. Nor burn, no boil over. Will make this again! Even tasted great right out of the pot, warm!
I prefer cooking my Tapioca in the microwave. Same recipe. Cook for 6 minutes on High in 8qt bowl. Then watch for whale cooking for 4 more minutes. Turn off power if it starts to run over and restart as needed. 12 Minutes total cook time. Add vanilla last.
Mine boiled over the pan I used Do you cover the pan
Yes try covering with foil.
Mine did too and I had it covered.
I used PIP and mine has a cover also used a rack that elevated the pan a couple of inches so bottom would not get too hot. Turned out fine but texture is different than stovetop.
Have you made a larger batch in the IP? My family loves tapioca so much I generally make it with just over 8 cups of milk. Would it just need more time in the IP?
It may, I haven’t doubled it yet. My rice pudding in the IP doesn’t work as well doubled so I usually don’t.
I, too, followed the recipe exactly as stated. I made it twice, each time it burned on the bottom.
I used a rack made for eggs that elevated it about 2″ from the bottom and turned out fine.
So glad you loved it
I just got my instant pot and tapioca is one of my favorite desserts! When doing the pot in a pot method for this recipe do you still need to add water to the bottom of the instant pot? Do you cover the pot inside? And how much bigger did the bowl with the tapioca in it need to be then when the tapioca is just added? Thank you so much for the feedback and I’m excited to try this recipe!
I haven’t done pot in pot yet for this one but yes always add about 2 c. of water to the bottom if you are using this method to cook in the IP.
My instant pot did not come to pressure
Did you close the valve?
I followed this recipe but added the egg at the beginning after beating it with the milk. I couldn’t see any reason not to! I used the PIP method (Pot In Pot) so no worries about burning it. It turned out perfect!
The egg chunks are a little weird. Has anyone ever tried it without adding the egg?
Add very slowly to avoid chunks.
I added the egg at the beginning after beating it with the milk.
Could the egg be tempered and added all at once, instead of 1/4 at a time?
I’ve never cooked tapioca with eggs. Is it necessary? Does it add additional flavor? Thanks!
Did you use instant tapioca?
Yes, in the red box.
Followed exactly, burned on bottom. I wonder if pot in pot would work?
From another J(Joy) Reding, had to reply. 🙂
Mine didn’t burn at all; used Pam organic spray. Maybe you need more of a coating?
Mine got dark on the bottom as well. It doesn’t taste burned but has the dark chunks from the bottom. I think I will try the PIP to see if that will work better as well. Tastes good though!