Tapioca is a starch extracted from the cassava root. Tapioca pudding is a quick and easy dessert that can be made in 30 minutes in an instant pot. This 3-ingredient dessert is absolutely creamy and delicious.
What is tapioca pudding made of?
Tapioca pudding is made with only 3 ingredients. This tapioca pudding recipe is made without eggs. It is made with whole milk, sugar, and tapioca pudding.
Tapioca pearls come in various sizes. I have used the medium-sized tapioca pearls for this recipe which are about 4-5 mm in diameter.
You can also add a flavoring of your choices like vanilla, nutmeg, or saffron, and cardamom powder to make it an Indian-style sabudana kheer.
How to make vegan tapioca pudding?
To make vegan tapioca pudding, you can use plant-based milk like coconut milk.
Is tapioca pudding gluten-free?
Yes! Tapioca pudding a gluten-free as tapioca is made from cassava root which is gluten-free.
What flavor is tapioca pudding?
Tapioca pudding tastes great just plain. However, you can add vanilla extract for flavor. You can also top it with some nutmeg powder.
Fruits flavors can be added to the pudding by adding fruit pulp like mango, banana, strawberry, or blueberry.
It is very easy to make Indian flavored sabudana kheer by adding a few strands of saffron, some cardamom powder, and sliced pistachios or milk masala powder.
How to make tapioca pudding in instant pot?
Making tapioca pudding in the instant pot is very easy and it can be made in just about 30 minutes from start to finish.
Place all the ingredients - tapioca pearls, milk, and sugar in the instant pot liner. Cook it on high-pressure mode for 10 minutes and then allow the pressure to release naturally.
Once you open the lid, the pearls would have grown in size, look translucent, and be soft in texture. This means that the pudding has been well cooked.
The pudding will thicken as it cools down. You can always add some milk if you want to adjust the consistency.
How to serve tapioca pudding?
Tapioca pudding tastes great when served warm or chilled. You can top it with your favorite fruits or puree, or just sprinkle some nutmeg powder.
How to store tapioca pudding?
Tapioca pudding stores well in the fridge for 4-5 days. When you are ready to eat, you can reheat it in the microwave. The pudding thickens as it cools down, so if you prefer, you can add some milk to adjust the consistency.
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📖 Recipe
Instant Pot Tapioca Pudding
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Equipment
Ingredients
- 1 cup Tapioca pearls (size of 4-5 mm diameter)
- 5 cup Milk (whole)
- ¾ cup Organic cane sugar
Instructions
- Add tapioca pearls, milk, and sugar to the instant pot liner.
- Mix it with a spatula.
- Close and lock the lid with pressure knob in sealing position.
- Select and cook on the high-pressure mode for 10 minutes followed by natural pressure release.
- Allow the pudding to cool down, it will thicken as it cools down.
Pot in pot method for small batch - See notes
Notes
- This recipe has been tested and works well on 3 qt and 6 qt instant pots with the same quantity of ingredients and time.
- You can add ¼ to ½ teaspoon vanilla extract after the pudding is cooked and has cooled down a little.
- It is best to add fruits/pulp after the pudding has cooled down.
- To make it vegan, you can use coconut milk or almond milk. If you use a sweetened version, then you can reduce the amount of sugar in the recipe.
- Pour 1 cup of water (or more for larger pots) into the instant pot liner.
- In a small stainless steel bowl add ½ cup of tapioca pearls, 2 ½ cup milk, 6 tablespoon sugar, and mix well.
- Place the bowl in the instant pot liner on a trivet.
- Cover the small pot with a lid.
- Close and lock the instant pot lid with the valve in the sealing position.
- Pressure cook on high-pressure mode for 30 minutes.
- Allow the pressure to release for 10 minutes and then release the remaining pressure manually.
- Mix the pudding well with a whisk to get rid of any lumps.
- Allow the pudding to cool down to thicken.
- For the pot in pot method - ensure you fill only half of the small pot to avoid any spillage.
Raelynn H says
I love this easy-to-use recipe!
I've done some experimenting and thought I'd share: Since there are just two of us, I found the full recipe to be too large a quantity (unless we have company) and the half-recipe (using pot-in-pot) to be a little too much work. So, I took a gamble on a 3/4 recipe, using the regular instructions, and it works! In other words, no "burn" message. Here are my quantities: 3/4 C pearls; 3-3/4 C unsweetened almond milk (adds much less fat than coconut milk); 1/4 C stevia powder; 1/4 C plus 1 T organic cane sugar. After cooking and cooling I whisk in 1/2 t vanilla extract.
Thanks for such a great recipe using one of the greatest kitchen tools ever -- the Instant Pot!
Alpa Jain says
Hi Raelynn,
Thankyou for sharing your substitutions and glad to know you enjoyed the recipe 🙂
Cheers,
Alpa