Ingredients

The following ingredients have 4 Servings
  • 1/2 c milk (whole is best if you can find it)
  • 1/2 c sugar (white sugar)
  • 1/2 tsp vanilla (or a bit more depending on your taste)
  • 1/2 c tapioca (not Minute tapioca)
  • 2 egg yolks
  • 2 c water

Instruction

  • Add tapioca pearls and water into your Instant Pot (directly inside, this is not the PIP method that is above). Stir
  • Close lid and steam valve and set to pressure high for 5 minutes. Whisk together your egg yolks and milk in a small bowl so they are ready. Then do a quick release when done. 
  • Turn pot OFF using the cancel button (important step so you don't get the burn notification). Use a wooden spoon to scrape bits of stuck on tapioca off bottom of pot.
  • Now turn your pressure cooker to saute. Add some of the hot pudding into your bowl with milk and whisk so it can temper the mixture.
  • Once the pudding starts boiling slowly pour 1/2 the egg/milk mixture in stirring consistently so the egg cooks and pudding doesn't burn. (I like using a wooden spoon during this process), then add 2nd half.
  • Slowly sprinkle in sugar and stir consistently until dissolved. Add vanilla.
  • Turn pressure cooker off, remove pot so it doesn't continue to cook, pour pudding into bowls immediately. Refrigerate
  • Allow to cool in fridge to thicken up more (or eat immediately if you prefer).