Pressure Cooker Tapioca Pudding

Pressure Cooker Tapioca Pudding is quick and easy to make.

Tapioca Pudding is an old fashioned custard dessert thickened with eggs and starch from hundreds of slightly chewy tapioca pearls.

Tapioca Pudding is an inexpensive dessert that’s easy and quick to make in the pressure cooker. I usually have a package of tapioca pearls in the pantry just waiting to be made. But the directions on the package say to soak the tapioca overnight, so I don’t make it very often. Now that I can cook it in the pressure cooker, I don’t have to soak the tapioca.

Rich and Creamy Pressure Cooker Tapioca Pudding is quick and easy to make.

Some people serve tapioca pudding hot. I grew up eating it chilled, and prefer it that way. My pressure cooker tapioca pudding thickens as it cools. If you wanted to serve it hot, you could simmer the custard after you’ve added the egg mixture until it thick and creamy.

The vanilla flavor really shines in tapioca pudding, so I used Vanilla Bean Paste in the recipe. It has a stronger vanilla flavor and I love the pretty little flecks of vanilla seeds. I’ve also seen recipes that add lemon zest, which would add a nice bright flavor.

I served my tapioca pudding topped with whipped cream and a maraschino cherry in some pretty little trifle dishes.

Pressure Cooker Tapioca Pudding

Ingredients:

  • 1/2 cup Reese’s small-pearl tapioca*
  • 1 1/2 cups water
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract

Directions:

In pressure cooking pot, mix together tapioca and water. Lock the lid in place and select High Pressure and 6 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.

Whisk sugar and salt into tapioca in pressure cooking pot.

In a small mixing bowl, whisk egg yolks with milk. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture just starts to boil. Turn off pressure cooker and remove pressure cooking pot. Stir in vanilla.

Cool to room temperature, stirring occasionally. (Pudding will thicken as it cools. ) Pour into serving dishes and chill. Optional: Served garnished with whipped cream and a maraschino cherry.

*Do not use minute tapioca. Use a small pearl tapioca that has package directions that instruct you to do an overnight soak, such as Reese’s Small Pearl Tapioca. If the package directions don’t recommend an overnight soak, you may need to reduce the cook time on this recipe.

A reader used Reese’s Large Pearl Tapioca and a 9 minute cook time and it was perfect.

For Bob’s Red Mill small pearl tapioca: a reader had success by increasing the water to 2 cups, and before putting the tapioca in the Instant Pot, rinsing it in a sieve under cold running water for about 30 seconds to wash away some of the starch.

 

More pressure cooker dessert recipes you might like:

Pressure Cooking Pina Colada Rice Pudding

Pina Colada Rice Pudding

Pressure Cooker Samoa Cheesecake

Pressure Cooker Samoa Cheesecake

Rich and Creamy Pressure Cooker Tapioca Pudding is quick and easy to make.