The Tapioca pearls are cooked in the Instant Pot for a few minutes. Release the steam, stir in the milk, egg yolks, sugar, and vanilla extract. Mix well and bring to a boil. Let the Tapioca cool. Your Tapioca Pudding is ready to serve. The result is a rich and tasty pudding that will be enjoyed by all.
Instant Pot Tapioca Pudding
From Pressure Cooking Today
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:
1. In Instant Pot 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.
2. Whisk sugar and salt into tapioca in pressure cooking pot.
3. 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.
4. 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.
Serves 4
Instant Pot Tapioca Pudding
From Pressure Cooking TodayINGREDIENTS:
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:
1. In Instant Pot 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.
2. Whisk sugar and salt into tapioca in pressure cooking pot.
3. 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.
4. 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.
Serves 4
What a creative use of instant pot! Seriously, never thought of using IP to make desserts and now I can't wait to give a try too.
ReplyDeleteGreat recipe. FYI I used orange juice instead of water and had different brand pearls so just sauted until thick. Added more milk also. Turned out great.
ReplyDelete