Step 1

In pressure cooking pot (a non stick inner pot works best with this recipe), mix together tapioca and water. Lock the lid in place and select High Pressure and 6 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.

Step 3

Whisk sugar and salt into tapioca in pressure cooking pot.

Step 5

In a small mixing bowl, whisk egg yolks with milk. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture just starts to boil. Turn off pressure cooker and remove pressure cooking pot. Stir in vanilla.

Step 7

Cool to room temperature, stirring occasionally. (Pudding will thicken as it cools. ) Pour into serving dishes and chill. Optional: Served garnished with whipped cream and a maraschino cherry.