Paleo Instant Pot Tapioca Pudding (Edit recipe)

Making tapioca pudding in the IP does a couple things. You will spend less time stirring and you will also have tapioca pudding much quicker than the conventional method. Serve as a side with breakfast, or as an afternoon snack, with fun toppings. It rivals the love of chia pudding over here! Use whatever milk you’d prefer, but the thicker the better in this case. If you want this a little less sweet, start with a ½ cup of syrup and adjust as needed. I added a bit of sweet potato powder for a little lavender hue, but it's totally optional.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	136
Fat:	2 g
Carbohydrates:	29 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	133 mg
Fiber:	1 g
Sugars:	14 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 8

Ingredients

2 cups Water
.5 cup Small Pearl Tapioca
3 cups Almond Milk, or milk of choice, room temperature
.5 - .75 cup Pure Maple Syrup, personal preference on how sweet you want it
2 whole Pastured Eggs, room temperature
4 tsp Pure Vanilla Extract
4 tsp Purple Sweet Potato Powder
.25 tsp Sea Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add water and pearls to the insert of your Instant Pot, and stir. Secure lid in place, set valve to “sealing” and cook under high pressure for 6 minutes. Manually release the pressure for 8-10 minutes.
In a medium sized mixing bowl, add milk, maple syrup, eggs, vanilla, sweet potato powder (if using) and salt. Whisk well so eggs are completely incorporated. Pour this mixture into the InstantPot with the warm tapioca mixture. Whisk well to combine.
Set the InstantPot to “saute” and warm, stirring occasionally until mixture has thickened. Typically around 5-10 minutes. Taste and adjust sweetness if needed.
Serve topped with your favorite fruit, nuts or garnish, we went with some chopped mango and a sprinkle of organic sugar. Store in the refrigerator for up to a week.