{"id":3999,"date":"2015-04-29T06:00:49","date_gmt":"2015-04-29T12:00:49","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=3999"},"modified":"2019-03-02T10:47:25","modified_gmt":"2019-03-02T17:47:25","slug":"pressure-cooker-tapioca-pudding","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-tapioca-pudding\/","title":{"rendered":"Pressure Cooker Tapioca Pudding"},"content":{"rendered":"

\"two<\/p>\n

Tapioca Pudding is an old fashioned custard dessert thickened with eggs and starch from hundreds of slightly chewy tapioca pearls.<\/em><\/p>\n

Tapioca Pudding is an inexpensive dessert that’s easy and quick to make in the pressure cooker. I usually have a package of tapioca pearls in the pantry just waiting to be made. But the directions on the package say to soak the tapioca overnight, so I don’t make it very often. Now that I can cook tapioca pudding in the pressure cooker, I don’t have to soak the tapioca. <\/p>\n

\"Rich<\/p>\n

Some people serve tapioca pudding hot. I grew up eating it chilled, and prefer it that way. My pressure cooker tapioca pudding thickens as it cools. If you wanted to serve it hot, you could simmer the custard after you’ve added the egg mixture until it thick and creamy.<\/p>\n

The vanilla flavor really shines in tapioca pudding, so I used Vanilla Bean Paste<\/a> in the recipe. It has a stronger vanilla flavor and I love the pretty little flecks of vanilla seeds. I’ve also seen recipes that add lemon zest, which would add a nice bright flavor.<\/p>\n

I am fortunate to own several pressure cookers, and I always use a pressure cooker with a non-stick inner pot when I make this recipe because I get better results – the tapioca doesn’t stick to the bottom. Did you know you can buy an Instant Pot non-stick inner pot<\/a>?<\/p>\n

I served my tapioca pudding topped with whipped cream and a maraschino cherry in some pretty little trifle dishes.<\/p>\n