Instant Pot Tapioca Pudding
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Kick Minute Tapioca to the curb! This easy Instant Pot Tapioca Pudding recipe walks you through how to make tapioca pudding in your pressure cooker from pearls. It features coconut milk for a creamy decadent treat.
Don’t tell my mom, but I ate this Instant Pot tapioca pudding for breakfast, lunch, and dinner while testing.
Yep. So did my kids. {GASP}
Don’t judge me before you try it.
As an aside, I picked ALL those little blueberries, with my own hands, down a pretty rustic dirt road, in bear country last year. You can follow my shenanigans on Instagram!
I can feel good that those are wild, hand-picked blueberries, fertilized by nothing but decaying trees and bear shit 🙂 haha
This recipe is dedicated to exploring and bear-shit berries!
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Instant Pot tapioca tips & tricks
No. 1 –> roast the blueberries. The flavour profile is completely different between roasting and boiling, and it just adds such a great depth. Once you start roasting berries, you won’t stop!
No. 2 –> add the cinnamon. We are big cinnamon fans. You should be too!
How to make it:
- Soak the tapioca pearls
- Add soaked tapioca and remaining ingredients to oven safe dish, and cover it with a lid or tinfoil
- Place covered dish into Instant Pot
- Cook and pressure release
- Wait for it to cool enough to devour!
Instant Pot tapioca ingredients:
- milk
- coconut milk
- tapioca pearls
- maple syrup
- water
Do I have to soak the tapioca pearls?
I like to, so I’ve written it in, but if you don’t want to soak, simply add 1 more minute to the cooking time.
Once you try this tapioca pudding recipe in your instant pot you’ll never look back!
Other Instant Pot Recipes You’ll Love:
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📖 Printable Recipe
Instant Pot Tapioca Pudding Recipe
Ingredients
FOR THE TAPIOCA PUDDING:
- 1 cup unsweetened almond milk or dairy milk
- 1 can full fat coconut milk
- 1/2 cup small pearl tapioca
- 1/4 cup maple syrup
- 1/2 cup water
FOR THE ROASTED WILD BLUEBERRIES:
- 1 cup wild blueberries
- cinnamon to taste
Instructions
FOR THE TAPIOCA PUDDING:
- In a small bowl, soak the tapioca pearls in the almond milk for an hour.
- Combine soaked tapioca and any leftover liquid, coconut milk, and maple syrup, in an oven safe dish – I used a Corel ceramic dish.
- Add the 1/2 cup of water to the bottom of your pressure cooker, and place the rack in the cooking pot. Using a good sized length of tinfoil, fold it in thirds lengthwise, to create a sling for your cooking dish. Use the sling to carefully lower the dish onto the rack and fold over so that it doesn’t dip into the food.
- Close the lid and cook at high pressure for 8 minutes with natural steam release. Once the pressure is released, open the lid, stir the tapioca well, as the pearls with settle to the bottom, and liquid will rise.
- Use the sling to carefully(!) lift the dish from the pressure cooker. And place it in the fridge to cool for at least 6 hours. It will thicken considerably while chilling.
- Once completely cooled, transfer to individual serving containers, if desired.
FOR THE ROASTED WILD BLUEBERRIES:
- Preheat the oven to 350f.
- Spread the blueberries in a single layer in a ceramic baking dish, and sprinkle liberally with cinnamon.
- Place baking dish uncovered in the oven and roast, untouched, for 20 minutes.
- Remove from oven and serve warm or chilled.
Recommended Equipment + Ingredients
Nutrition
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Mine came out tasting great, but consistency is very thick – not creamy at all. Do you recommended adding more almond milk?? Thx!
Was it thick after cooling or right away after cooking? You can certainly add a bit more almond milk – I’d add just a bit and mix in to see if it will easily incorporate into the cooked custard first!
Do we add the almond milk leftover from soaking the pearls?
Yes, you bet!
Thank you so much for this recipe! I’ve tried a handful of tapioca recipes recently, and while they were all okay, THIS is exactly the end result that I was hoping for. I love the consistency and light but sweet flavor! The blueberries are a nice touch, too. Now excuse me while I go make another batch (not even joking).
I’m SO happy to hear, Sarah! Thank you for sharing <3
Would you substitute 2% or whole cow’s milk for the coconut milk?
I would actually use cream! But either would work!
Is it really only 1/2 cup water in the IP? I have an 8 quart, which normally requires 1 plus 1/2.
Hi Sue, my version requires only 1/2 cup, to create steam if yours requires more – which makes sense if it’s larger, definitely add more! I can edit that to be more clear ♥️
1/2 a cup of liquid to the instant pot surely would not be enough? Mine says minimum of 1 cup required in the pot.
Hello May, my pot asks only for 1/2 cup, but if your model specifies more, definitely follow their manual! I will adjust the recipe to make that a bit more clear ♥️
Hi – this is an interesting recipe. However, I’m wondering why you wouldn’t just use the pot that comes in the Instant Pot to cook the custard. Sinking another dish inside seems redundant… unless this is meant to be steamed rather than “cooked” like usual…? I do like your addition of roasted blueberries and it looks so pretty in your photographs 🙂
Lorien, this recipe is still cooked under pressure, I like to use the second pot to keep the pudding from scorching on the bottom. Using a second pot really helps to avoid hot spots, because of the heat in a pressure cooker emanates from the bottom. Hope that answers your question!
What do you mean by keeping the pot in the sling from touching the food in the bottom? What food is this? Puzzled… I often pressure cook beans in pint jars and grains in the space between the jars – the jars go in first, then grains & water (no leftover water). Thanks!
Hi Karey,
What I mean when I say fold over the sling so it doesn’t touch the food, I mean the tapioca pudding! Sorry, that wasn’t super clear!
Unable to find small pearls. If using large pearls do I still use the same amount of peals and same cook time or do I have to increase both amount and time.
Use the same amount of pearls, cook time may need to be increased by a minute or two!
Thank you for the recipe. I love tapioca pudding but do not like standing at the stove so long, so the Instant Pot is a great alternative! This recipe was good but I had to add another 6 minutes, making a total of 14 minutes pressure cooking. However, it came out quite thick but the recipe says it thickens as it cools, so I added milk while hot, but it thinned while cooling. It would have been perfect thickness if I had left it alone. I also added honey after it cooked because I wanted it sweeter. A teaspoon each of coconut extract and vanilla extract improved the flavor too. I am very happy to have a quick and easy recipe for tapioca pudding!
Sorry to hear you had to add extra time, but I am glad you liked this recipe!