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)
- Pour water into the stainless steel basin and lower in the steaming rack.
- 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)
- Lower the bowl onto top of the steaming rack and secure the lid
- Secure the pressure valve closed and press the “Manual” button
- Now press the “-” button until it reads 20 minutes
- Alternatively if you are making it directly in the stainless bowl, instead of pressing the “Manual” button, you can just press the “Rice” button
- Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid once safe to do so
- 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
- It can take an hour or so to thicken as it cools so give it time to reach its ultimate texture
- Serve chilled with fresh fruit or mint leaves
Hi! Is it small or large pearls?
Small 🙂
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?
I have made it both ways and it works.
Just to double check, instant tapioca, or just regular small pearls? Thank you for the awesome recipe! Can’t wait to get my cookbook!
I think mine were just regular small pearls.
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!!
Glad you figured out the perfect tapioca!
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…
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!
I don’t have a lot of glass bowls or not ones that fit in the IP. Which one do you use? Thanks!
You can just use the stainless pot that comes in the IP!
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!
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.
Sorry to hear that! It didn’t burn for me directly in stainless but I wonder if the milk type/brand makes a difference.
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.
Can this be made in individual mason jars? If so, would the recipe need to be modified in any way? Thanks!
Yes you can make it in individual jars and it does not need to be modified!
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?
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!
Can regular milk be replaced for the coconut milk?
I think so!
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.
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!
How many servings?
Probably about 4 if I had to guesstimate!
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!
Either probably will work but I used high!
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.
Hi Kathy! Actually both methods work! Hope you enjoy!
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
Wonderful! Thanks for the feedback!
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!
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.
If making in mason jars, do you need to cover them?
You shouldn’t have to but I would place them on your trivet and not fill them super high.
Your recipe ingredient list had, “1/4 teaspoon ground nutmeg (optional, omit for AIP)”
What is AIP?
Autoimmune Protocol, a stricter form of paleo.
Do you have to soak the pearl tapioca for the 12 hours before making the pudding.
Nope!
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!
Tempered glass works best. I don’t have a specific brand I always use but have used Pyrex with success.
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!
Yay!!! So glad to hear it has become such a hit!