Instant Pot Tapioca Pudding Recipe
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.
Servings: 4
Equipment
- 1 pressure cooker
Ingredients
- 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
Instructions
- 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 5 minutes. Whisk together your egg yolks and milk in a small bowl so they are ready. Then do a quick release when done.
- Turn pot OFF using the cancel button (important step so you don't get the burn notification). Use a wooden spoon to scrape bits of stuck on tapioca off bottom of pot.
- Now turn your pressure cooker to saute. Add some of the hot pudding into your bowl with milk and whisk so it can temper the mixture.
- Once the pudding starts boiling slowly pour 1/2 the egg/milk mixture in stirring consistently so the egg cooks and pudding doesn't burn. (I like using a wooden spoon during this process), then add 2nd half.
- Slowly sprinkle in sugar and stir consistently until dissolved. Add vanilla.
- Turn pressure cooker off, remove pot so it doesn't continue to cook, pour pudding into bowls immediately. Refrigerate
- Allow to cool in fridge to thicken up more (or eat immediately if you prefer).
Video
Nutrition
Serving: 3oz | Calories: 213kcal | Carbohydrates: 43g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 100mg | Sodium: 24mg | Potassium: 50mg | Sugar: 27g | Vitamin A: 180IU | Calcium: 54mg | Iron: 0.5mg