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