Sweets
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Pressure Cooker Almond Tapioca Pudding is luscious, fun, decadent, and oh so addicting! Makes 4 servings, or just 1 if you’re feeling indulgent!
Tears are streaming down my face editing this post… we finished up the last of this oh so tasty Pressure Cooker Almond Tapioca Pudding 2 nights ago and my only regret is not making more. We ate 2 of them right before the Oscars started and then 30 minutes later ate another 2 of them. I’m not going to lie, they’re packed with sugar, but it truly is such a special treat!
Tapioca might be one of those mysterious ingredients for you, but if you’re game for giving them a try, this is the perfect recipe to start! I highly recommend searching for the small or large pearls… stay away from the instant tapioca pudding for this recipe, mmk? You can go there for last minute dessert situations, but for this recipe, the pop of the large pearls just takes it up a notch!
The blueberry sauce is optional I s’pose, but the tang of the berries and the zing of the lemon zest complements the sweetness of the pudding, so really, it’s not optional. Do yourself a favor and whip this pudding up for a weeknight treat!
Other Almond Desserts You’ll Love!
Pressure Cooker Dark Chocolate Almond Butter Lava Cakes
Slow Cooker Cranberry Almond Granola
Pressure Cooker Almond Tapioca Pudding
- Total Time: 30 minutes
- Yield: 4 1x
Description
Pressure Cooker Almond Tapioca Pudding is luscious, fun, decadent, and oh so addicting! Makes 4 servings, or just 1 if you’re feeling indulgent!
Ingredients
Scale
- 1/2 cup Reese’s large-pearl tapioca
- 1 1/2 cups water
- 1/2 cup whole milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon almond extract (affiliate)
- 3/4 cup blueberries
- 1 lemon, juiced and zested
- 1 tablespoon sugar
Instructions
- In pressure cooker, mix together tapioca and water.
- Lock lid and set to high pressure for 9 minutes. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
- While tapioca is cooking, put blueberries, lemon juice and zest, and sugar into a small saucepan on the stove. Bring to a boil, then reduce heat and simmer for 5-10 minutes until sauce starts to thicken. Set aside.
- Once tapioca is done, stir in sugar and salt until dissolved.
- Whisk together milk and egg and slowly whisk into pudding. Bring to a gentle simmer, then remove from heat.
- Stir in almond extract and let sit for 10 minutes to cool.
- Spoon into serving dishes and place in fridge for 15-20 minutes. Once pudding is set, add blueberry sauce and serve!
Notes
**Recipe slightly adapted from Pressure Cooking Today
- Prep Time: 5 mins
- Cook Time: 25
2 thoughts on “Pressure Cooker Almond Tapioca Pudding”
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I’m assuming it’s 1/2 tsp. of almond extract instead of the vanilla in the ingredient list. The recipe looks yummy. I’ll be making it soon.
Correct! Thanks so much for catching that… I’ve edited the recipe.