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INSTANT POT TAPIOCA PUDDING

January 6, 2017 by predominantlypaleo 57 Comments

 

INSTANT POT TAPIOCA PUDDING (from PALEO COOKING WITH YOUR INSTANT POT COOKBOOK)


Growing up I used to be obsessed with Swiss Miss tapioca pudding cups when I went to visit my grandmother’s house. Creamy and sweet, I had no idea how much junk was hidden in there. And that was ahem, many years ago when ingredients were probably less harmful than they are today. Here is an example of what you might find in a pudding cup currently on the market: Nonfat Milk, Sugar, Water, Modified Corn Starch, Hydrogenated Coconut Oil, Tapioca, Less than 2% of: Salt, Sodium Stearoyl Lactylate, Artificial and Natural Flavors, Color Added Including Yellow 5 & Yellow 6


To start, I don’t regularly consume milk products (and if I do I would not choose nonorganic   nonfat milk), corn, or artificial colors. I am not even sure why a vanilla flavored tapioca pudding would need to be colored anything other than what it looks like naturally, but call me old fashioned. My kids aren’t major pudding geeks so I don’t make homemade pudding too often but when I have a hankering, my favorite way to prepare tapioca pudding is in the Instant Pot!


I can’t believe how crazy simple it is and if I have the chance to “fix it and forget it” you can bet yer GMO modified corn starch I am on board. This recipe is from my latest cookbook newest cookbook, PALEO COOKING WITH YOUR INSTANT POT! If you haven’t picked up a copy, you can do that HERE!


It sold out on the launch day but is being replenished as I type this! Note: Please read directions. If you want to make the pudding right in your stainless steel bowl and not in a glass bowl, only use 1/2 cup water and place ingredients straight into the stainless bowl. Ingredients:

  • 1 cup water (or 1/2 cup if making directly in the IP stainless pot)
  • 1 can (13.5 ounces) full fat coconut milk
  • 1/3 cup small tapioca pearls
  • 1/4 cup maple syrup (or more)
  • 1 teaspoon 100% vanilla extract
  • Pinch sea salt
  • 1/4 teaspoon ground nutmeg (optional, omit for AIP)
  1. Pour water into the stainless steel basin and lower in the steaming rack.
  2. Combine all of the ingredients in an oven proof glass bowl and stir (you can make directly in the stainless but only use 1/2 cup water)
  3. Lower the bowl onto top of the steaming rack and secure the lid
  4. Secure the pressure valve closed and press the “Manual” button
  5. Now press the “-” button until it reads 20 minutes
  6. Alternatively if you are making it directly in the stainless bowl, instead of pressing the “Manual” button, you can just press the “Rice” button
  7. Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid once safe to do so
  8. Now stir the mixture once more and transfer to the fridge. If you made it in a glass bowl you can keep it in there or if you made it in the stainless IP bowl you can pour it into another container and refrigerate
  9. It can take an hour or so to thicken as it cools so give it time to reach its ultimate texture
  10. Serve chilled with fresh fruit or mint leaves

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Filed Under: aip friendly, dairy free, egg free, nut free, refined sugar free, soy free, treats, vegan, yeast free

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Comments

  1. Taryn says

    January 6, 2017 at 8:52 pm

    Hi! Is it small or large pearls?

    Reply
    • predominantlypaleo says

      January 6, 2017 at 9:08 pm

      Small 🙂

      Reply
    • Kelley says

      March 15, 2020 at 2:48 am

      I only have the large pearls so hope it works. Also, do you add the water to the recipe items or is that strictly for the bottom of the pot?

      Reply
      • predominantlypaleo says

        March 20, 2020 at 10:57 pm

        I have made it both ways and it works.

        Reply
  2. Leslie Ann says

    January 9, 2017 at 1:16 pm

    Just to double check, instant tapioca, or just regular small pearls? Thank you for the awesome recipe! Can’t wait to get my cookbook!

    Reply
    • predominantlypaleo says

      January 9, 2017 at 7:00 pm

      I think mine were just regular small pearls.

      Reply
      • Lori Q says

        January 20, 2017 at 4:22 am

        I hAve made this recipe twice. The first time I used instant or 5 min tapioca,because that is what I had on hand. It was a bit distgusting, tasted OK but the texture was yuck! So I bought the small pearl tapioca and tried a second time. SUCCESS!!!! We ate overy half before it even had a chance to cool. Going to make this again!!

        Reply
        • predominantlypaleo says

          January 22, 2017 at 10:13 pm

          Glad you figured out the perfect tapioca!

          Reply
        • alyssa says

          July 16, 2017 at 11:11 pm

          I just made it with the minute tapioca, and it came out more of a jello/pudding consistancy…I did low pressure for 17 minutes, I think that if you cut off a little more time, it might not turn to as much of jello, it seems to be over cooked tapioca…next time I am going to try using regular tapioca pearls…

          Reply
  3. Kamila says

    January 9, 2017 at 2:36 pm

    Hello! A friend made this for me and it was amazing!

    Unfortunately, I do not have a pressure cooker, can this be recreated without one ? If so, how?

    Thank you!

    Reply
  4. Amy Fothergill says

    January 9, 2017 at 6:41 pm

    I don’t have a lot of glass bowls or not ones that fit in the IP. Which one do you use? Thanks!

    Reply
    • predominantlypaleo says

      January 9, 2017 at 6:59 pm

      You can just use the stainless pot that comes in the IP!

      Reply
      • Amy Fothergill says

        January 10, 2017 at 6:14 pm

        Sorry for all of the questions. Do you use the glass bowl because it’s easier to clean? Or is that just how you make it? Thanks Jennifer!

        Reply
  5. Sharon says

    February 27, 2017 at 1:23 am

    Made this tonight directly in the stainless steel pot and followed the directions exactly. I was a bit concerned that it would burn and unfortunately that turned out to be the case. I am sure the PIP method works great but for anyone thinking about making it directly in the stainless liner be warned that it may well burn on the bottom. Other than that the ingredients look great and is a simple recipe to follow.

    Reply
    • predominantlypaleo says

      February 28, 2017 at 2:31 pm

      Sorry to hear that! It didn’t burn for me directly in stainless but I wonder if the milk type/brand makes a difference.

      Reply
    • Nicole says

      May 19, 2017 at 11:29 am

      Yep, same just happened to me. Wish I had read your comment earlier… Now have a big clean up on my hands, and no yummy tapioca pudding. But will persevere and try when I have a glass bowl that fits.

      Reply
  6. Kit says

    March 9, 2017 at 2:40 pm

    Can this be made in individual mason jars? If so, would the recipe need to be modified in any way? Thanks!

    Reply
    • predominantlypaleo says

      March 9, 2017 at 2:43 pm

      Yes you can make it in individual jars and it does not need to be modified!

      Reply
      • Jennifer Erickson says

        March 13, 2021 at 9:31 pm

        Unfortunately, when I tried to make it in individual jars, after I released the pressure and opened the lid I found that a lot of my milk mixture was now out of the jars and into the water at the bottom of the pot, making a pretty hot mess. I too would like to know what kind of bowl. There’s clearly something to it that I’m missing.

        Reply
        • predominantlypaleo says

          April 1, 2021 at 4:36 pm

          I think if your jars are too shallow or filled too high the pressure will cause the mixture to bubble over.

          Reply
  7. Shelly says

    March 19, 2017 at 4:21 pm

    Planning on making this as a make-ahead breakfast. What are your thoughts on doubling this recipe in the Instant Pot? Do you think it would keep all week in the fridge?

    Reply
    • predominantlypaleo says

      March 21, 2017 at 4:41 pm

      You can definitely double it! You should be able to eat on it for 5-6 days I would think. And you should not need to alter the cook time when you double!

      Reply
  8. Gerry says

    May 19, 2017 at 11:24 pm

    Can regular milk be replaced for the coconut milk?

    Reply
    • predominantlypaleo says

      May 26, 2017 at 6:14 pm

      I think so!

      Reply
  9. Kris says

    June 21, 2017 at 3:50 pm

    This was an epic fail 🙁

    I followed the instructions and when I took it out of the Instant Pot to cool in the fridge I had to stir it because all of the tapioca had clumped together. After cooling, the tapioca again settled to the bottom and all congealed together into 1. The coconut milk also did not come together like a pudding. It is more like a soup. I would like to try it again as I really like tapioca pudding and don’t understand what went wrong.

    Reply
    • predominantlypaleo says

      June 24, 2017 at 3:29 pm

      Hmmm, I’m not sure. I wouldn’t think the brand of coconut milk would matter but that was my first thought. Which sized tapioca did you use? You can also make it in a tempered glass bowl instead of directly in the Instant Pot stainless bowl if that might help you!

      Reply
  10. Janel says

    July 17, 2017 at 2:48 pm

    How many servings?

    Reply
    • predominantlypaleo says

      July 19, 2017 at 12:46 am

      Probably about 4 if I had to guesstimate!

      Reply
  11. Cathy says

    August 6, 2017 at 9:19 pm

    Should this be cooked on the low or high pressure setting? Thanks for posting I love tapioca and hate making the stove top method. Been looking for a nice easy Instant Pot recipe which this appears to be!

    Reply
    • predominantlypaleo says

      August 8, 2017 at 12:03 am

      Either probably will work but I used high!

      Reply
  12. Kathy says

    August 13, 2017 at 4:08 pm

    I just watched your video on YouTube for your IP Tapioca Pudding. Quick question – on your website the recipe instructions say to leave out the 1 cup of water if using the stainless steel pot but on the video it shows adding the 1 cup of water directly into the pot. Just need clarification before I try the recipe – thanks much and I really enjoy your recipes.

    Reply
    • predominantlypaleo says

      August 13, 2017 at 4:15 pm

      Hi Kathy! Actually both methods work! Hope you enjoy!

      Reply
  13. Zara says

    October 5, 2017 at 1:57 am

    Thank you so much for this recipe! I’m so pleased with how simple it was and how great it turns out. Thank you thank you thank you! So glad to be able to have this delicious treat again!
    xoxo

    Reply
    • predominantlypaleo says

      October 7, 2017 at 6:22 pm

      Wonderful! Thanks for the feedback!

      Reply
  14. Carol says

    October 22, 2017 at 9:12 pm

    I didn’t have a glass bowl to fit so I used the instant pot ceramic non stick pot that I got on Amazon. I have the 8qt instant pot. You didn’t specify if it should be high or low pressure so I assumed it would be high pressure and set it for 20 minutes, I did not add the 1 cup of water as specified in the directions if not using a glass bowl. After about 10 minutes it beeped and said “burn” on the digital screen. So I canceled it and opened it up and stirred it really good, getting up what was sticking at the bottom and tried to finish it again on low pressure for about 7 minutes, I was guessing at this point! After about 5 minutes it said burn again! So I canceled again, opened it and it had gotten very thick so I removed the pot and stirred everything up that was sticking on the bottom, it was very thick now! It does taste good and I think I saved it just in time but it is a little thick! So do you think this has to made in a glass bowl only because the water is what keeps it from burning? Also, you said you could make it using the rice button, which says low pressure and 12 minutes, so maybe that would of been a better choice next time? Has anyone tried that? I doubled the recipe and would like to do that each time because we have a large family but not sure what to do next time. Has anyone found a solution to the cooking method in the pot yet? Thank you!

    Reply
    • predominantlypaleo says

      October 25, 2017 at 5:19 pm

      Interesting, I wonder if the ceramic pot is different in terms of cooking time. You could maybe add a bit of water to it (thinking 1/2 cup next time) and see if that helps it not stick/burn.

      Reply
  15. Debra says

    November 20, 2017 at 7:50 pm

    If making in mason jars, do you need to cover them?

    Reply
    • predominantlypaleo says

      November 21, 2017 at 2:14 pm

      You shouldn’t have to but I would place them on your trivet and not fill them super high.

      Reply
  16. Shelly says

    January 8, 2018 at 4:44 pm

    Your recipe ingredient list had, “1/4 teaspoon ground nutmeg (optional, omit for AIP)”
    What is AIP?

    Reply
    • predominantlypaleo says

      January 8, 2018 at 5:07 pm

      Autoimmune Protocol, a stricter form of paleo.

      Reply
  17. Joanne M Pinette says

    February 11, 2018 at 3:35 am

    Do you have to soak the pearl tapioca for the 12 hours before making the pudding.

    Reply
    • predominantlypaleo says

      February 14, 2018 at 2:45 am

      Nope!

      Reply
  18. Madison says

    February 23, 2018 at 4:33 am

    So excited to try this but how do I know do my glass bowl is IP approved? I just have some cheap glass ones so I’m wondering how to tell what kind is okay? Thanks!

    Reply
    • predominantlypaleo says

      February 25, 2018 at 1:07 am

      Tempered glass works best. I don’t have a specific brand I always use but have used Pyrex with success.

      Reply
  19. Jennifer Adams says

    July 8, 2018 at 12:56 am

    Best tapioca pudding! I used Whole Foods 365 organic coconut milk and 1/2 cup of water directly in my instant pot and hit the rice button. It comes out delicious. I have to admit I’m obsessed and eating way to much of this!

    Reply
    • predominantlypaleo says

      July 8, 2018 at 4:17 pm

      Yay!!! So glad to hear it has become such a hit!

      Reply
  20. Sarah says

    June 4, 2020 at 3:27 am

    Really struggling to make this one work. I’ve tried it with an insert, following the recipe directions, and it did thicken but it was also extremely greasy, with the coconut oil separating out of the mixture. So the second time, I covered the insert with foil, and now of course it’s too wet. At any rate, I can’t seem to get it right.

    Reply
    • predominantlypaleo says

      June 8, 2020 at 1:43 pm

      Did you use coconut oil or coconut milk? Did you mix and then put it in the fridge to set?

      Reply
  21. Robin VanDyke says

    August 25, 2020 at 7:19 pm

    Ok, I was out of coconut milk so I used regular whole milk. But, then I was short about an ounce of whole milk, so added some half and half. Cut to the ending – it is amazing, and there may not be any left to share. I’m excited to play with some different spices and flavors!

    5.0 rating

    Reply
    • predominantlypaleo says

      August 27, 2020 at 11:39 pm

      So glad it worked out well!

      Reply
  22. Gladys says

    September 7, 2020 at 1:11 am

    I made it twice as show in your youTube video… and both times it burned! I thought I forgot to put water the first time, but i made sure to put water the second time. I burned again. What am I doing wrong? both time i did exactly as shown in your video

    Reply
    • predominantlypaleo says

      September 8, 2020 at 1:55 am

      You could use the glass dish in that case. Your IP model may be getting hotter than mine?

      Reply
  23. Cassidythebird says

    October 1, 2020 at 12:07 am

    I just attempted this for the first time and when I quick released the pressure after the 20 mins, milk and water was spraying out of the top and going EVERYWHERE! The only think I did different was use goat milk in place of the coconut milk. I did the glass bowl method in the one cup of water at the bottom. Also, the texture was more soupy than like pudding once it sat for an hour in the fridge. Wondering what I did wrong??

    Thanks!

    Reply
    • predominantlypaleo says

      October 8, 2020 at 4:22 pm

      Hmmm, I’m not sure. Were your tapioca pearls cooked through? They help the pudding to thicken.

      Reply
  24. Bob says

    December 30, 2021 at 6:55 pm

    REVISED I used high pressure. And small pearl from Bobs red mill off Amazon. This turned out AWESOME THANK YOU! I used combo of skim milk and whipping cream heavy. Omitted nutmeg. Tasted before cooling after mixing and wow it’s great warm too. I’m a lacto granivore which is a vegetarian type who disagrees with vegans. Dairy can give an animal a happy and long healthy life. This recipe is perfect for me.

    5.0 rating

    Reply
  25. Bob says

    December 30, 2021 at 7:00 pm

    I also used a glass bowl insert. Probable best way. Several other tries with other RECIPES burnt or stuck on metal.

    5.0 rating

    Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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