Instant Pot Tapioca Pudding proves just how versatile the pressure cooker is. It not only can whip up dinner in minutes it can also make delicious desserts.
I can’t wait to share all the desserts I have been making. I started with a delicious pressure cooker chocolate chip pumpkin cake. Believe me that recipe won’t disappoint and one slice isn’t enough of this amazing pressure cooker lime cheesecake. So yummy! Of course, don’t forget to whip up dinner first. We have been giving our pressure cooker a workout. Here are some of our favorite Instant Pot Recipes.
This tapioca is a wonderful make-ahead recipe perfect for company. It will be one thing you don’t need to do on the day of your dinner party.
Here is What You Need:
- Bob’s Red Mill Small Pearl Tapioca (Do NOT Use Minute Tapioca)
- whole milk
- sugar
- salt
- egg yolks
- vanilla bean paste
- vanilla
How to Make Instant Pot Tapioca Pudding
Directions:
- Rinse tapioca under cold running water for about 30 seconds, to remove excess starch, and drain well. Place the insert into Instant Pot, then add cold water and tapioca to insert and stir. Cook at high pressure for 6 minutes. Once cooking is completed, use a natural pressure release for 10 minutes.
- Meanwhile, as tapioca is cooking in the pressure cooker: Whisk together the egg yolks and milk in a small bowl and set aside.
- Once the 10-minute natural release is completed, manually release any remaining pressure. Turn the Pressure Cooker off of the warm setting and turn it on, to Saute setting. Quickly, whisk in sugar and salt into cooked Tapioca. Then pour the egg/milk mixture into the pot through a fine mesh sieve. Stir constantly until the mixture just begins to boil.
- Then turn off the pressure cooker and remove the insert. Stir in vanilla bean paste and vanilla. Pour into a refrigerator-safe container (with a lid) and let cool, uncovered, to room temperature, stirring occasionally to dissipate the heat.
- Spoon tapioca into pretty serving dishes and refrigerate or store in a covered container in the refrigerator.
Tips
Do not use minute tapioca. This recipe was made with Bob’s Red Mill Small Pearl Tapioca. Other brands may need modifications to cook time and/or water amount.
Instant Pot Tapioca Pudding Recipe
Equipment
- 1 Pressure Cooker
Ingredients
- ½ c Bob’s Red Mill Small Pearl Tapioca Do NOT Use Minute Tapioca
- 2 cups water
- ½ c whole milk
- ½ c sugar
- ¼ teaspoon salt
- 2 egg yolks
- ½ teaspoon vanilla bean paste
- ½ teaspoon vanilla
Instructions
- Rinse tapioca under cold running water for about 30 seconds, to remove excess starch, and drain well. Place the insert into Instant Pot, then add cold water and tapioca to insert and stir. Cook at high pressure for 6 minutes. Once cooking is completed, use a natural pressure release for 10 minutes.
- Meanwhile, as tapioca is cooking in the pressure cooker: Whisk together the egg yolks and milk in a small bowl and set aside.
- Once the 10-minute natural release is completed, manually release any remaining pressure. Turn the Pressure Cooker off of the warm setting and turn it on, to Saute setting. Quickly, whisk in sugar and salt into cooked Tapioca. Then pour the egg/milk mixture into the pot through a fine mesh sieve. Stir constantly until the mixture just begins to boil.
- Then turn off the pressure cooker and remove the insert. Stir in vanilla bean paste and vanilla. Pour into a refrigerator-safe container (with a lid) and let cool, uncovered, to room temperature, stirring occasionally to dissipate the heat.
- Spoon tapioca into pretty serving dishes and refrigerate or store in a covered container in the refrigerator.
Notes
Nutrition
More Instant Pot Recipes
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Nita, I am sorry this didn’t work for you. I am not sure what could have happened. The mixture should be able to be cooked in the insert (stainless steel pot)
So happy you liked it Jeri.
Hello Barbara, The insert is the stainless steel pot. I know it seems intuitive, but after years of teaching classes, you would be surprised how many people forget to put the insert in the Instant Pot before starting a recipe. It is only meant to be a reminder. I will think of a different way to word that so it isn’t so confusting.
They don’t seem to be answering questions as I’d also like to know what they mean by insert. Pictures to help with these recipes would be helpful.
I ended up using heavy whipping cream and ground vanilla. This is the first time that I made tapioca pudding and it turned out!! Happy happy happy
What insert? I placed the water & tapioca into the instant pot “insert” & almost immediately BURNING…BURNING..BURNING… flashed on the screen. Shut the unit off, unplugged it, removed the lid. What a sticky mess I had!
Do you mean to put another baking container into the pot on the rack?
This is an excellent and easy recipe. I used Reese’s small pearl and it turned out great. I like mine fluffy, so I beat the leftover egg whites so they were stiff and folded them in at the end of the cooking time. Increased the volume a LOT and oh, so fluffy. I think it cut the sweetness a tad as well, which I liked. Thanks so much for the recipe and your clear instructions.
The 2nd 1/2 teaspoon of vanilla… what is that? Essence?
In this recipe, you refer to the insert. What is an insert? Are you referring to the trivet?
Simple and tasty, what else I could want?