Skip to Content

Home » Good Food » Treats + Desserts » Instant Pot Tapioca Pudding

Instant Pot Tapioca Pudding

As an Amazon Associate I earn from qualifying purchases.

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!

A small glass pot filled with tapioca pudding from the Instant Pot. It is topped with roasted blueberry sauce.
Cinnamon roasted blueberries in a white dish.
Jump to:

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!

No 3. --> Don't have a pressure cooker? you can use the method from my stovetop tapioca pudding recipe!

Overhead look at 5 small glass pots filled with Pressure Cooker Tapioca Pudding and topped with roasted blueberries.

How to make it:

  1. Soak the tapioca pearls
  2. Add soaked tapioca and remaining ingredients to oven safe dish, and cover it with a lid or tinfoil
  3. Place covered dish into Instant Pot
  4. Cook and pressure release
  5. Wait for it to cool enough to devour!
2 small glass jars filled with instant pot tapioca.

Instant Pot tapioca ingredients:

  • milk
  • coconut milk
  • tapioca pearls
  • maple syrup
  • water
5 small jars filled with instant pot tapioca and tied with string.

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:

LOVE THIS RECIPE?

Use the stars in the recipe card below to rate it ⭐⭐⭐⭐⭐

📖 Printable Recipe

A small glass jar filled with instant pot tapioca pudding.
Yield: 8

Instant Pot Tapioca Pudding Recipe

Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 6 hours
Total Time: 6 hours 13 minutes

Skip the Minute Tapioca, this easy Instant Pot Tapioca Pudding recipe walks you through how to make tapioca pudding in your pressure cooker from pearls.

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:

  1. In a small bowl, soak the tapioca pearls in the almond milk for an hour.
  2. Combine soaked tapioca and any leftover liquid, coconut milk, and maple syrup, in an oven safe dish - I used a Corel ceramic dish.
  3. 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.
  4. 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.
  5. 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.
  6. Once completely cooled, transfer to individual serving containers, if desired.

FOR THE ROASTED WILD BLUEBERRIES:

  1. Preheat the oven to 350f.
  2. Spread the blueberries in a single layer in a ceramic baking dish, and sprinkle liberally with cinnamon.
  3. Place baking dish uncovered in the oven and roast, untouched, for 20 minutes.
  4. Remove from oven and serve warm or chilled.

Notes

If you don't have a pressure cooker, you can use this recipe to make your tapioca stove top!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 172Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 9mgCarbohydrates: 19gFiber: 1gSugar: 6gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pin this instant pot tapioca recipe for later:

Spicy Cranberry Mango Salsa
← Read Last Post
Next Level Mashed Potatoes
Read Next Post →
Share Your Thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karey

Friday 15th of May 2020

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!

Ally

Sunday 17th of May 2020

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!

Lorien Vidal

Monday 23rd of December 2019

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 :)

Ally

Thursday 26th of December 2019

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!

May North

Saturday 16th of November 2019

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.

Ally

Saturday 16th of November 2019

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 ♥️

Sue

Friday 15th of November 2019

Is it really only 1/2 cup water in the IP? I have an 8 quart, which normally requires 1 plus 1/2.

Ally

Saturday 16th of November 2019

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 ♥️

Lisa Wilson

Friday 15th of November 2019

Would you substitute 2% or whole cow's milk for the coconut milk?

Ally

Friday 15th of November 2019

I would actually use cream! But either would work!

This site uses Akismet to reduce spam. Learn how your comment data is processed.