I’ve continued to be busy using my Instant Pot 7-in-1 Programmable Pressure Cooker. I have a recipe that I use in the crock pot for tapioca pudding. It’s been good but in an effort to really get to know all the functions of the Instant Pot I decided to revisit my recipe and use the crock pot settings. After all…what is the use of having 7 features if I’m not going to use them!!
I intended on showing you a picture of how good and delicious the tapioca pudding was but I am letting the picture speak for me.
It was so good and so delicious that it was gone in no time. The childcare kids loved it. Hubby loved it and so did Kalissa and I. YUM! Best part..I wasn’t at the stove stirring and stirring and afraid I was going to burn it…or worse, actually burn it.
It was so easy.
Here’s the recipe:
Put the following ingredients into your Instant Pot:
2 quarts milk
1 cup small pearl tapioca
1.5 cups sugar
Press the crock pot setting and decrease the time to three hours.
When the 3 hours are up, in a separate bowl mix together:
4 beaten eggs
2 t vanilla and 1/2 cup of the milk mixture from the crock pot.
Now whisk the egg mixture with the crock pot mixture together in the crock pot. Press the crock pot setting and decrease the time to 30 minutes. Chill and eat. It’s great alone, with whip cream or with fruit.
I have made this in my regular crock pot but this was better. In my regular crock pot I wasn’t as good at remembering to stop at three hours. With the Instant Pot it beeps and lets me know time is up. It also automatically shuts off and goes to a warm mode.
With the crock pot I also had troubles with the mixture sticking to the sides. No problem with the Instant Pot. I really was impressed and know that I’ll be making this lots.
I’m going to keep working with my Instant Pot 7-in-1 Programmable Pressure Cooker. It was an investment and I want to make the most of it.