This is the BEST recipe you will find for the creamiest Tapioca Pudding made in the Instant Pot. It is vegan – totally dairy free and egg-free and is flavoured with tropical coconut milk and fresh mango chunks.
You only need 3 main ingredients and less than 15 minutes to make this Tapioca Pudding that is perfect as a mid-week comforting sweet or a crowd-pleasing dessert. You can also easily use dairy milk instead of coconut milk in this recipe if you wish.
- Ingredients for Tapioca Pudding
- How to flavour tapioca pudding
- Variations
- Large Pearl Tapioca Pudding
- How to make Tapioca Pudding in the Instant Pot
- Tapioca Pudding Pot in Pot Method
- Stovetop Tapioca Pudding
- Tapioca Pudding in Slow Cooker or Crock Pot
- How to thicken the Tapioca Pudding
- Serving suggestions
- Storage
- Other Instant Pot Recipes
Similar to rice pudding, tapioca pudding is a sweet pudding made using simple ingredients such as tapioca pearls, milk or cream and sugar. Flavourings such as nutmeg may be added or saffron and cardamom powder to make Instant style Sabudana Kheer .
In this recipe, medium sized tapioca pearls are cooked in the Instant Pot with water until they are perfectly soft yet holding their shape. Sugar, coconut milk and other flavourings are then added to make sweet tapioca pudding.
Cooking the pearls in water rather than milk reduces the risk of burning but do not worry – the addition of water does not cause the pudding to become runny!
Tapioca pearls are made from cassava root starch which turn clear when cooked and thicken. In the traditional recipe, the pearls need to be soaked before using so they soften but with the Instant Pot, there is no need.
Ingredients for Tapioca Pudding
Let’s take a look at what goes into making 3-ingredient Tapioca Pudding
The main ingredients:
Tapioca
I have used medium size of tapioca pearls here.
The tapioca pearls themselves are largely flavourless and so all of the flavours in this recipe come from the other ingredients.
All types and brands of tapioca pearls are the same, the only difference is the size. Due to this, you may have to adjust the cooking time. I have suggested pressure cook times below.
Coconut Milk
I have used tinned thick coconut milk here for extra creaminess.
Instead of coconut milk, you can use other non dairy or nut milks such as almond or oat. If you do not mind dairy milk, you can add whole milk or heavy cream or half and half – it really depends on the creaminess you are going for.
If you love coconut milk recipes, try this 2 ingredient Hawaiian coconut syrup
Sugar – I have used regular white sugar (vegan)
You can also use other varieties of sugar such as castor or palm sugar, maple, agave, date syrup or honey (then it won’t be a vegan). Note that using these alternatives may change the colour of the pudding.
Toppings:
Mango – I have used chunks of fresh mango and strawberries but you can absolutely use any other fruit such as fresh blueberries, blueberries or any other stone fruit slices.
Sometimes we simply pour Mango pulp over the pudding and garnish it with fresh mint leaves, just like this eggless mango mousse recipe .
Optional:
Vanilla extract – I have added a dash of vanilla extract for creamy flavours but you can leave it out if you wish.
A dash of orange blossom water or rose water would also be a good idea too.
How to flavour tapioca pudding
Tapioca pudding with its simplest ingredients – tapioca, sugar and milk is a blank canvas and a great host for a variety of flavours!
Fruit – use any fresh fruit – whatever you fancy or is in season. Fruit goes best if the pudding is served cold.
Nuts – you may topped this pudding with raw, roasted or fried nuts of your choice. It will not only add texture to the pudding but provide a boost of flavour.
Saffron, cardamom – for a delicious Indian flavoured pudding add cardamom powder or crushed cardamom seeds and a few strands of saffron just after the pudding is done.
Spices – grate over some nutmeg and add a sprinkle of cinnamon powder
Matcha – add a little matcha powder once cooked
Jam – Swirl through some strawberry and rhubarb jam which also made in the Instant Pot.
Vanilla – add a few drops of vanilla extract or essence or go full on fancy with a vanilla pod
Variations
Instead of adding the milk/coconut milk and sugar separately, you can use condensed milk instead. Once the tapioca is cooked, stir in the condensed milk for a quick and easy pudding.
You can use either dairy or vegan condensed milk here. You can also do this with evaporated milk.
Instead of coconut milk, you can use other non dairy milk such as almond milk. You can use either sweetened or unsweetened almond milk, just check the sweetness when adding the sugar.
You can also make Tapioca Pudding with Oat Milk.
Large Pearl Tapioca Pudding
You can use whichever size tapioca pearls you fancy. To use large pearls, you will have to adjust the time you cook in the Instant Pot. Approximate cooking times are given below.
Large pearls give extra texture and look great! I usually buy large tapioca from a South Asian grocery store that stocks tapioca pearls or “sabudana” in varying sizes.
How to make Tapioca Pudding in the Instant Pot
Follow these easy steps for the best Tapioca Pudding. You can use the Instant Pot or any other electric pressure cooker.
Add tapioca pearls and water (ratio of 0.5:1) to the inner pot of IP. Make sure to stir to prevent any tapioca sticking to the bottom of the pot.
Pressure cook on High Pressure for 7 minutes.
Allow the pressure to release naturally then open the lid and add the coconut milk and sugar.
Turn on Sauté for a few minutes or until the pudding begins to thicken. Keep stirring as the milk can stick and cause burning.
Turn off or cancel sauté mode and add the vanilla extract and pinch of salt if using.
Allow the pudding to cool before placing in serving glasses and topping with fruit. You can also serve it warm directly from the Instant Pot.
Cooking times for Tapioca Pearls
These are an approximate guide for the varying sizes of tapioca pearls – you can follow the instructions provided on your packaging.
Small pearls – 3 minutes High Pressure
Medium pearls – 7 minutes High Pressure
Large pearls – 10 minutes High Pressure
Tapioca Pudding Pot in Pot Method
There is a chance, if you are not careful, that milk based dishes can stick to the pan very easily causing the Instant Pot to show a BURN sign. To avoid this you may want to try the pot in pot method.
Make sure you use 6qt or 8qt Instant pot as they are larger in size.
Pour 1 cup tap water in to the Instant pot inner pot (liner)
In a small stainless steel bowl add the tapioca, coconut milk and sugar (you will probably have to half the recipe below to allow it to fit with the pot – ensure you do not fill this bowl more than half way as it can lead to spillages)
Mix well.
Put a trivet in the liner, place the bowl on the trivet.
Cover the bowl with a safe to use lid.
Close the lid and ensure that valve is on the sealing position.
Select 30 minutes on HIGH pressure cook.
Allow the pressure to release for 10-12 minutes then manually release the pressure.
Mix the pudding well, add a pinch of salt and vanilla.
Allow the pudding to cool before serving it with the fruit or serve warm.
Stovetop Tapioca Pudding
Clean and wash tapioca and soak in cold water for 40 minutes.
In a large saucepan combine the tapioca, (discard the water) and milk.
Bring to a simmer, stir continuously until tapioca is tender and translucent.
It will take about 18-20 minutes.
Now add the sugar.
Cook the pudding on a moderate heat and keep stirring till pudding gets thicker. It will take another 8-10 minutes. Add vanilla extract and a pinch of salt.
Transfer the pudding into another bowl and let it cool to room temperature.
Divide the pudding into 4-6 glasses, cover and refrigerate for about 2 hours or more before serving.
Let them stand at room temperature for about 10 minutes before serving.
Divide mango cubes over the pudding and garnish with the fresh mint leaves.
Tapioca Pudding in Slow Cooker or Crock Pot
Slow cookers are brilliant for “hands-free” cooking and yet the finished texture of this pudding remains creamy and satisfying.
Simply add the tapioca pearls (un soaked), milk and sugar into the slow cooker. Stir so all the ingredients are well incorporated and slow cook for 3 hours. You may need to stir at hourly intervals. The pudding is ready when the tapioca is transparent.
How to thicken the Tapioca Pudding
To prevent your tapioca pudding from being runny, use tinned thick coconut milk.
It will also thicken as it cools due to the coconut milk. It will set similarly to a rice pudding.
If it is still runny after cooking, you can sauté a little further so that the moisture evaporates. If it thickens too much, add more milk.
Serving suggestions
Tapioca Pudding tastes so good when serve warm or cold. If serving warm sprinkle some cinnamon, nutmeg or cardamom powder and top it up with nuts.
Chilled or cold tapioca pudding tastes great when served with fresh fruit.
You can also drizzle on some fruit sauce or even chocolate or caramel sauce.
Storage
Tapioca pudding stays well up to 3-4 days in an air tight container in the refrigerator. Coconut milk thickens as it cools so it will go quite thick, you can add little more milk then reheat in the microwave or on the stove. You can also eat it chilled.
You can cover the surface of the pudding as it cools, this prevents a film forming on top.
I would not recommend freezing as this will destroy the texture of the pearls.
Other Instant Pot Recipes
Instant Pot Vegan Potato Salad
Strawberry and Rhubarb Jam in Instant Pot
1 minute Sheer Khurma (Instant Pot)
Cypriot Stuffed Peppers
Instant Pot Eggless Cheesecake
Chocolate Mousse without Eggs (Instant Pot)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Instant Pot Tapioca Pudding Coconut Milk and Mango
Equipment
- 1 Instant pot
- 1 Spatula
Ingredients
Instant Pot Tapioca Pudding
- 1 cup tapioca pearls medium size
- 2 cup water tap
- 4 cup coconut milk
- ¾ cup sugar
- ⅛ teaspoon salt optional
- ½ teaspoon vanilla optional
Toppings
- 2 cup mango peeled and cubed
- ¼ cup strawberries
- 10 leaves mint
Instructions
- Add tapioca pearls along with water in the instant pot liner. 1 cup tapioca pearls, 2 cup water
- Mix it with a spatula.
- Close and lock the lid with valve on the sealing position.
- Select HIGH pressure for 7 minutes.
- Allow the pressure to release naturally.
- Open the lid, add coconut milk and sugar. 4 cup coconut milk, 3/4 cup sugar
- Saute the pudding for a couple of minutes or until little thicker.
- Turn off the heat, add salt and vanilla. 1/8 teaspoon salt, 1/2 teaspoon vanilla
- Allow the pudding to cool.
- Serve in a bowl, glass or serving bowl, top it up with mango chunks, berries and mint. 2 cup mango, 1/4 cup strawberries, 10 leaves mint
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in May 2015.
Instant Pot Tapioca Pudding Coconut Milk and Mango
Equipment
- 1 Instant pot
- 1 Spatula
Ingredients
Instant Pot Tapioca Pudding
- 1 cup tapioca pearls medium size
- 2 cup water tap
- 4 cup coconut milk
- ¾ cup sugar
- ⅛ teaspoon salt optional
- ½ teaspoon vanilla optional
Toppings
- 2 cup mango peeled and cubed
- ¼ cup strawberries
- 10 leaves mint
Instructions
- Add tapioca pearls along with water in the instant pot liner. 1 cup tapioca pearls, 2 cup water
- Mix it with a spatula.
- Close and lock the lid with valve on the sealing position.
- Select HIGH pressure for 7 minutes.
- Allow the pressure to release naturally.
- Open the lid, add coconut milk and sugar. 4 cup coconut milk, 3/4 cup sugar
- Saute the pudding for a couple of minutes or until little thicker.
- Turn off the heat, add salt and vanilla. 1/8 teaspoon salt, 1/2 teaspoon vanilla
- Allow the pudding to cool.
- Serve in a bowl, glass or serving bowl, top it up with mango chunks, berries and mint. 2 cup mango, 1/4 cup strawberries, 10 leaves mint
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Make the BEST vegan potato salad in the Instant Pot with wonderful Mediterranean Greek flavours. This Instant Pot Potato Salad is made with new potatoes, contains no eggs and no mayo.
You do not need any special equipment as this is one of the easiest ways to make potato salad – simply pressure cook the potatoes and add in all of the other ingredients. It is the perfect one pot meal!
- Vegan Potato Salad in Instant Pot – no eggs
- Why you should make this recipe:
- Ingredients for Greek-style Vegan Potato Salad
- Instant Pot Potatoes for Potato Salad
- Potato Storage Tips
- How to make Potato Salad in the Instant Pot
- What to serve with Potato Salad
- FAQS
- Other Baby Potato Recipes
Vegan Potato Salad in Instant Pot – no eggs
This vegetarian potato salad, which is also suitable for vegans, is made of new potatoes, fresh Greek ingredients and a creamy tahini honey dressing. It is wonderful whilst warm but is equally delicious cold the next day!
Come summertime, we love pasta and potato salads, especially during those elusive Indian summer seasons!!
This creamy and quick Instant Pot Chickpea Salad with creamy Avocado Dressing , without mayo is simply delicious! Gluten-free and Diabetic friendly.
With Indian meal sometimes I enjoy this Indian Chickpea Salad that is so easy to put together. It’s healthy, vegan and gluten-free.
Can’t get enough of pesto in your life? Have a look at my Best Pesto Potato Salad
One of my all time favourite remains our Instant Pot Mediterranean Orzo Pasta Salad which is packed with fresh juicy vegetables, mixed fresh herbs and tossed in a balsamic dressing. It is so colourful and delicious.
This recipe similarly uses Greek kalamata olives, peppers, cucumber, feta, cherry tomatoes and the freshest herbs like dill, basil and parsley. It truly is the rainbow in a bowl.
The beauty of using the Instant Pot is that it does all of the work for you! You do not even need to wait for the water to boil or constantly check on the potatoes to see if they’re done.
I love to make my Lentil Salad using an Instant Pot.
Why you should make this recipe:
Suitable for vegans – all plant-based ingredients, no dairy
No eggs – no eggs are needed for this salad
No mayo
Dairy-free
Gluten-free
One pot meal – cook the potatoes in the Instant Pot and add the other ingredients to the same pot (ensure the potatoes are well cooled before you add any other ingredients)
Easy to customise
Great as a make ahead meal
Good for lunch prep
Perfect as a side or main
A hit at dinner parties or picnics
Ingredients for Greek-style Vegan Potato Salad
Full ingredients with measurements are available in the recipe card below at the end of this post
Potatoes – I have used baby potatoes but if you do not have baby potatoes you can use other white, red or gold potatoes which have the ability to hold their shape. More on that below.
Greek Kalamata olives – I use bottled kalamata olives but you can use other black or green olives if that is what you have to hand. You can also find fresh olives in the deli section of supermarkets or at markets. An alternative to olives is capers.
Capsicum/bell pepper – I have used red colour but you can get away with any other colour
Cherry tomatoes – I like to half my cherry tomatoes but you can keep them whole. You could also use chopped salad tomatoes that have a bit of firmness.
Cucumber – Chopped cucumber provides crunch and are cooling
Pepperoncini – or guindilla peppers which you can find in jars. You can use pickles as an alternative or leave out entirely
Onions – I have used both chopped red onion and spring onion
Vegan salad cheese – if you want to make this recipe egg free but not strictly vegan, you can use feta cheese also. You can either cut into cubes or crumble it into your salad.
Herbs – Fresh Basil, dill, oregano and parsley.
Pine nuts – these nuts are a balance of healthy fats, protein and fiber. Also they adds texture and crunch to the salad.
Extra Virgin Olive Oil – for salads, dressings or drizzling use extra virgin olive oil. It is the best olive oil with the most flavour and is deliciously fruity.
Dried chilli flakes (optional) adds a very subtle spicy kick to the salad, but can be omitted.
Creamy Greek salad dressing ingredients:
Olive oil – I have used extra virgin olive oil
Tahini – tahini is so creamy and goes wonderfully in this dressing. For sesame seed allergy, omit tahini.
Mustard – I have used dijon mustard
Maple syrup – To keep this salad vegan, use maple syrup or agave but you can use honey if you do not want to make this strictly vegan
Lemon Juice – I like to use freshly squeezed lemon juice where possible but bottled works fine too.
Variations:
You could add more protein by adding some cooked chickpeas.
Add herbs depending on the season.
Use vegan mayo as an alternative to tahini
Switch potatoes for different types of pasta such as orzo, farfalle or spirali (you can also use gluten-free pasta to keep the recipe wheat free) or brown rice can be used too.
Instant Pot Potatoes for Potato Salad
For potato salad, you need to use potatoes that are denser, waxy and firm. Floury potatoes can soften too much once cooked and do not hold their shape.
Floury potatoes contain higher levels of amylose which are starch granules. As the granules absorb moisture, they swell and burst leading to fluffy and soft potatoes. Waxy potatoes contain less amylose and so keep a firmer texture once cooked.
I have use baby/new potatoes and left the skin on. Cooking potatoes with their skins retains fibre and nutrients like potassium, magnesium, zinc and iron. I also like the flavour and texture of potato skins.
You can use any potatoes though as long as they are waxy. You could try red-skinned, fingerlings or Yukon gold will also work. In England, use Jersey Royals when in season or Charlotte, Anya, Desiree or Red Duke of York varieties.
Potato Storage Tips
Follow these tips to optimise the shelf life of your potatoes.
Potatoes should be stored in a cool, dark place away from sunlight. A frost free and airy place like a brown paper sack is advisable – take the potatoes out of the plastic packaging they came in .
Potatoes can turn green or sprout if they are exposed to light leading to accumulation of excess glycoalkaloids. High levels are toxic to humans. A small amount of green can be removed but very green potatoes should not be used and discarded.
New potatoes should be eaten within a few days of purchase, but old potatoes (if stored correctly) can be kept for a month.
Keep potatoes away from onions and they both release gases causing the other to spoil faster.
I have come across conflicting advice about whether to store potatoes in the fridge – previously the advice was to not put potatoes in the fridge as this causes starch to breakdown but recently I came across an article in Tesco magazine that reports potatoes can last up to three times longer in the fridge!
How to make Potato Salad in the Instant Pot
This Instant Pot Potato salad recipe is simple and quick, and can be made in just three steps.
First step – Prepare Potatoes clean the potatoes by washing them under running tap water to remove any dirt. If they are big, cut them.
Add water in the Instant Pot liner and place a trivet or steamer. Arrange potatoes over this.
Cook the potatoes on HIGH Pressure then quick release the pressure, so potatoes don’t over cook in the steam. Also, remove the lid once the pressure is released.
Second step – Make the dressings and cut the salad vegetables prepare both dressings by mixing ingredients in a bowl. You can do this whilst the potatoes are in the Instant Pot.
Wash and cut all the vegetables using a sharp knife.
Assemble the Potato Salad – First toss cooled potatoes with herb dressings in a big bowl. Then add chopped vegetables, tahini dressing and garnish it with the cheese, herbs and nuts.
Tips for the best Instant Pot salad
For perfectly cooked potatoes, cook the potatoes in a steamer basket in your Instant Pot. If you don’t have a steamer basket, use the trivet provided and place the potatoes on that.
Ensure you have added enough water to the Instant Pot prior to pressure cooking.
Do not slice the potatoes too small or else they will overcook. Ensure all potato slices are approximately the same size so they cook evenly.
Quick pressure release rather than natural pressure release so that the potatoes do not overcook.
Handle the potatoes carefully when mixing with the other ingredients or else they may break
Storage and Make Ahead
Potato salad is a brilliant make ahead dish. Keeping the salad in the fridge allows the flavours to mingle and set so you could argue it tastes even better on day 2!
As this salad contains lots of fresh chopped ingredients, I would not keep it any longer than 2 days – it is probably best the next day only.
Keep in an airtight container and if preparing for the next day, place immediately in the fridge once it has cooled.
In the interest of food safety, never leave potato salad out at room temperature for more than a few hours – especially if it is a hot day!
Another option is to cook the potatoes in advance and make the dressing in advance and chop all the fresh ingredients prior to serving.
What to serve with Potato Salad
This potato salad is good enough to be the hero of your meal but it also goes great with so many other dishes! Have it for lunch or take along to a picnic.
For hot summer days, serve this Greek potato salad with Yogurt and Herb Summer Sandwiches .
I love potato salads with pizza and this one will complement this Chargrilled Vegetable Pizza .
Round off with a cooling drink like Rose, Hibiscus and Basil Seeds Sharbat
Cut the potatoes around 1 inch thickness.
The best potatoes for potato salad are firm and waxy. Varieties include new potatoes, jersey royals, fingerlings or charlotte.
This potato salad is made with an abundance of fresh vegetables and herbs making this a heathier version of potato salad. As with any food, it should be eaten in moderation alongside a balanced diet.
You can use the trivet which comes with the Instant Pot. Layer the potatoes onto the trivet and add water to the bottom of the inner pot.
Absolutely. Simply prepare the potatoes as above but cook them in boiling water on the stovetop. If you have cut your potatoes, they should be done in around 5-7 minutes. To check, poke a knife into the potato, if the potato slides off the knife, they are done. Drain the water, transfer the potatoes to a bowl and add the remaining ingredients as per the recipe
Yes, all the ingredients we have used in this salad are suitable gluten-free and plant-based.
No, this salad does not freeze well, best consumed in two days.
Other Baby Potato Recipes
Instant Pot Dum Aloo
Baby Potato Pulao Rice
Schezwan Baby Potatoes & Stir-fry
Packed Potato Bhajiya (fritters)
Aloo Butter Masala
Instant pot baby potatoes buttery garlic and thyme
Parsley Potatoes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Instant Pot Vegan Potato Salad
Equipment
- 1 Instant pot
- 1 Trivet
- 1 Chopping board
- 1 Sharp knife
Ingredients
Potato Salad
- 1 kilogram Baby Potatoes
- Salt
- Pepper freshly ground
- 1 cup cucumber cut
- 1 cup cherry tomatoes cut
- ½ cup red onion cut
- 1 cup bell pepper red
- 6 tablespoon spring onion cut
- 3 tablespoon kalamata olives
- 4 tablespoon pepperoncini or any other pickled pepper
Herb dressing
- ½ cup fresh herbs basil, parsley, dill and oregano (finely chopped)
- ½ cup olive oil extra virgin
- ⅛ cup pine nuts lightly toasted
- 1 teaspoon chilli flakes red
Tahini dressing
- ¼ cup olive oil extra virgin
- 4 tablespoon tahini or vegan mayo
- 3 tablespoon agave or maple
- 3 tablespoon lemon juice
- 3 teaspoon Dijon mustard
- salt
- pepper
Toppings
- 1 cup feta cheese vegan or any other salad cheese
- ¼ cup fresh herbs
- 1 tablespoon pine nuts
Instructions
- Wash the potatoes under running clean water. 1 kilogram Baby Potatoes
- Cut into 1 inch if they are big.
- Pour 1 cup water in the instant pot liner, place trivet.
- Arrange potatoes on the trivet.
- Close the lid, secure the Valve on sealing position.
- Cook the potatoes on HIGH for 5 minutes.
- Quick pressure release.
- Remove potatoes and let it cool in another bowl.
- Meanwhile make herb dressing by mixing all the herb ingredients and leave it aside. 1/2 cup fresh herbs, 1/2 cup olive oil, 1/8 cup pine nuts, 1 teaspoon chilli flakes
- Make tahini dressing using all the tahini dressing dressing ingredients, combine well. 1/4 cup olive oil, 4 tablespoon tahini, 3 tablespoon agave, 3 tablespoon lemon juice, 3 teaspoon Dijon mustard, salt, pepper
Assemble potato salad
- In a bowl, take cooled potatoes.
- Pour herb dressing and gently mix, so all the potatoes coats well with the dressing.
- Add all the chopped vegetables and toss well. Salt, 1 cup cucumber, 1 cup cherry tomatoes, 1/2 cup red onion, 1 cup bell pepper, 6 tablespoon spring onion, 3 tablespoon kalamata olives, 4 tablespoon pepperoncini, Pepper
- Now generously pour tahini dressing and mix gently.
- garnish the salad with feta cheese, fresh herbs and pine nuts. 1 cup feta cheese, 1/4 cup fresh herbs, 1 tablespoon pine nuts
- Enjoy!
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
