Instant Pot Tapioca Pudding

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!

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:

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!

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

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.

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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.

Recommended Products

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

• 
  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer (IP-DUO60), Stainless Steel/Black
• 
  Breville The Fast Slow Pro Cooker
• 
  Yogurt/ Pudding Jar with Lid

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

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