Step 1

Mix tapioca and water inside your Instant Pot.

Step 2

Cook at high pressure for about 7 minutes.

Step 3

When cooking time is complete, wait for a natural release for 10 minutes and then do a quick release.

Step 4

Add sugar, and a pinch of salt and stir slowly.

Step 5

In a small bowl, whisk egg yolks, heavy cream and milk.

Step 6

Slowly pour the mixture into the Instant Pot, while stirring constantly.

Step 7

Select “Sauté” and cook until it starts to boil. Press "cancel".

Step 8

Add vanilla extract and stir well.

Step 9

Serve and enjoy :)