Easy Instant Pot tapioca pudding recipe that takes less than 10 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)
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.
Instant Pot Tapioca Pudding Recipe
- 2 3/4 c milk
- 1/3 c sugar
- 1 tsp vanilla
- 3 tbsp instant tapioca (in a box in baking aisle)
- 1 egg
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Spray inside of IP with non stick spray.
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Add the sugar, vanilla and tapioca, stir. In a bowl whisk together the egg and milk and pour into the pot. Stir well so it is all combined well.
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Put the lid on your IP and close the steam valve. Put your IP on manual, pressure, high, for 7 minutes.
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When it beeps do a natural release, or allow it to sit for about 5 minutes before releasing steam valve or else steam that comes out will contain a bit of milk (and be kinda' messy).
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Stir and serve. If tapioca is not thick enough you can put on saute low and allow it to bubble up for a few minutes.
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Eat warm or if put in fridge it will stiffen up and can serve cooled too.
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?
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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?