Instant Pot Tapioca Pudding
A creamy and delicious plant-based pudding featuring tapioca pearls and a hint of vanilla, made simple in an electric pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 4 cups plant milk*
- ½ cup Instant or Minute Tapioca or Tapioca Pearls**
- ¼ cup raw organic sugar or coconut or date sugar
- 1 tsp vanilla
- pinch of salt optional
Instructions
Method 1 (Instant or Minute Tapioca) Ingredients
- In the Instant Pot insert, stir together the Instant or Minute Tapioca, plant milk, and sugar.
- Press “Sauté” and stir for 1-2 minutes. Press cancel. Allow the mixture to rest for 1-2 minutes, stirring occasionally. Make sure there are no bits on the bottom of the liner. This ensures you don’t get a “burn” error.
- Make sure the gasket is seated properly, then lock the lid in place and ensure the sealing knob is turned to "sealing".
- Set for 3 minutes on high pressure, then allow the pressure to release naturally.
- When you remove the lid, stir in the vanilla and salt (if using). Stir aggressively, scraping the bottom of the liner with the spatula, to fully incorporate any tapioca that has settled on the bottom during pressure cooking.
- You can now either transfer the pudding to a 1-quart serving bowl or 4-6 individual serving bowls.
- Serve warm, cold, or at room temperature.
- You can serve this tapioca pudding plain, with a sprinkling of nutmeg, cinnamon, or topped with fresh fruit and/or non-dairy whipped cream.
- Store any remaining pudding covered in the refrigerator for 3-4 days.
Method 2 (Tapioca Pearl) Instructions
- In the Instant Pot insert, stir together the tapioca pearls, plant milk, and sugar.
- Make sure the gasket is seated properly, then lock the lid in place and ensure the sealing knob is turned to "sealing".
- Set for 7 minutes (small or medium pearls) or 10 minutes (large pearls) on high pressure.
- Allow the pressure to release naturally.
- Remove the lid and stir in the vanilla and salt (if using).
- Spoon into a 1-quart serving bowl and chill in the refrigerator for at least two hours to allow the pudding to thicken.
- Once the pudding has cooled, remove from the refrigerator and stir together to fully incorporate the tapioca starch. If desired, spoon the pudding into 4-6 individual serving bowls and cover until ready to serve.
- Serve tapioca cold or at room temperature plain, with a sprinkling of nutmeg, cinnamon, or topped with fresh fruit and/or non-dairy whipped cream.
- Store any remaining pudding covered in the refrigerator for 3-4 days.
Notes
* I normally use unsweetened almond milk.
** Be sure to follow the directions for the type of tapioca you are using. If using Instant or Minute, you need to activate the tapioca first by using the “Sauté” feature. Make sure there are no bits on the bottom of the liner before attaching the lid. These steps ensure you don’t get a “burn” error.
Variations: there are a few fun optional variations you can make.
- To make a fruit-juice flavored tapioca pudding, substitute 2 cups of fruit juice for the plant milk. When serving, spoon complementary fruit over the tapioca.
- To make chocolate tapioca pudding, fold in ½ cup chocolate chips with the vanilla after releasing pressure.