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You are here: Home Ā» Food Preparation Ā» Instant Pot Lemon Pudding Cups {for school lunches, picnics, & more!}

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Instant Pot Lemon Pudding Cups {for school lunches, picnics, & more!}

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Instant Pot Lemon Pudding Cups {for school lunches, picnics, & more!} | These Instant Pot lemon pudding cups cook right in their serving jars -- no need to transfer or dirty more dishes. Once they're set, simply put them into a lunchbox, pack them in a picnic basket, or toss one into your purse for a quick snack or dessert on the go! | TraditionalCookingSchool.com

Isn’t there something magical about pudding cups?

You open the lid to find a perfect, personal-size container of sweet and creamy deliciousness.

Even as an adult, I have a weakness for pudding cups! And my kids love them too… especially when I tuck one into their school lunches.

Since I’m a momma who knows the importance of packing a lot of nutrition into small servings, these mini Instant Pot lemon pudding cups allow me to do just that. Plus, they only take about 10 minutes to whip up (plus a bit of cooling time).

In 1 serving, my kids are getting healthy fats, lauric acid, pastured eggs, digestion-friendly lemon, and a teensy bit of natural sweetener. But to them? It’s just a special dessert.

Instant Pot Lemon Pudding Cups

It never occurred to me to employ my Instant Pot for pudding since I usually make these rawĀ No-Jello Chocolate Pudding CupsĀ (which aren’t actually pudding at all but a sneaky way to get picky eaters to devour avocado!). Sometimes we tire of the same chocolate pudding over and over, so once again, it’s the Instant Pot to the rescue!

These Instant Pot lemon pudding cups cook right in their serving jars — no need to transfer or dirty more dishes. Once they’re set, simply put them into a lunchbox, pack them in a picnic basket, or toss one into your purse for a quick snack on the go!

Toppings like fresh or frozen berries, toasted coconut, whipped cream, whipped coconut cream, crispy nuts, or even chia seeds are optional, but highly encouraged. šŸ˜‰

And Now… For The Recipe!

4.67 from 3 votes
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Instant Pot Lemon Pudding Cups {for school lunches, picnics, & more!}

In just 1 serving of these Instant Pot Lemon Pudding Cups, my kids get healthy fats, lauric acid, pastured eggs, digestion-friendly lemon, and a teensy bit of natural sweetener!

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 7 servings
Calories 214 kcal
Author Lindsey Dietz

Ingredients

  • 3 cups raw whole milk or dairy-free milk of choice room temperature (I used full fat coconut milk)
  • 1/4 cup lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1/2 cup maple syrup or honey
  • 3 tablespoons coconut oil room temperature
  • 3 organic or pastured eggs room temperature
  • 2 to 4 drops lemon essential oil optional
  • 2 tablespoons sustainably-sourced gelatin (certified glyphosate-free)

Instructions

  1. Add milk, lemon juice, lemon zest, sweetener, coconut oil, and eggs to a blender.
  2. Blend on medium speed for 1 minute.
  3. Taste.
  4. Add lemon essential oil for more lemon flavor or a touch more sweetener if desired.
  5. Blend again.
  6. While the blender is running, remove the venting lid and add the gelatin, 1 tablespoon at a time.
  7. Continue blending until smooth.
  8. Pour the pudding mixture into 7 (1/2 pint) glass jars.
  9. Secure a lid on each jar.
  10. Add trivet and 1 cup water to insert pot of pressure cooker.
  11. Place all 7 jars onto the trivet. In my 8-quart Instant Pot, they fit perfectly in a single layer.
  12. Secure lid of cooker and close the valve.
  13. If using an electric cooker, cook on high pressure for 5 minutes. With a stovetop cooker, bring to high pressure and maintain for cook time of 5 minutes.
  14. Manually release pressure.
  15. Carefully remove the jars with a pair of tongs or your hands and a hot pad.
  16. Set them aside to cool.
  17. Once you can comfortably touch the jars, transfer them to the fridge to set.
  18. You may notice separation. Simply give the jars a shake or two while they're cooling in the fridge to redistribute the ingredients.
  19. Enjoy!

Recipe Notes

  • Jar = 1 serving. Top with garnishes like berries, toasted coconut, or whipped coconut cream.
Nutrition Facts
Instant Pot Lemon Pudding Cups {for school lunches, picnics, & more!}
Amount Per Serving
Calories 214 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Cholesterol 81mg27%
Sodium 78mg3%
Potassium 225mg6%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 19g21%
Protein 7g14%
Vitamin A 271IU5%
Vitamin C 5mg6%
Calcium 156mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

I used my 8-quart Instant Pot in this recipe, and the 7 (narrow 1/2 pint) glass jars fit perfectly in a single layer on the trivet. If you have a smaller pressure cooker, cook the jars in batches.

Cooking these with the lids secured serves 2 purposes. First, if you need to stack the jars for any reason, you can stack them on top of one another. Second, the lids keep water out of the pudding cups.

Pressure cooking the pudding cups with their lids on will cause them to seal, like canning. Do not store these on a shelf, however. They are not safely canned!

Because the lids seal, you may want to loosen them before packing into a small child’s lunch.

If you notice separation during cooling, that’s okay. Simply give the jars a shake or two while they’re cooling in the fridge.

Have you made pudding in your Instant Pot yet? Will you try these the next time you’re packing lunches or planning a picnic?

This post was featured in 22 Real Food Instant Pot Desserts,Ā 60 Easy and Nourishing Picnic Recipes andĀ 31 Lunchbox Recipes & Tips For Packing A Nourishing Lunch.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Desserts & Cookies Desserts & Cookies (Gluten-Free) Essential Oils Food Preparation Pressure Cooking Recipes

About Lindsey Dietz

Native Texans, Lindsey and her family now live in the northern Minnesota wilderness on their dream property, where they are attempting to raise chickens and a few of their own veggies. In her free time, she enjoys food photography, flipping through cookbooks, and tackling home improvement projects. She also serves on the board of her local food co-op. Lindsey has dedicated much of her time over the past several years to unlearning conventional practices and implementing Traditional foods and natural remedies in her home. This has radically changed her and her family's health. Lindsey now loves to share her knowledge and recipes through her blog All The Nourishing Things and her eBooks: Nourishing No-Bake Treats and Sweet Without Sugar.

Reader Interactions

Comments

  1. Penny says

    February 12, 2017 at 8:58 am

    What if you only have a 5 qt. Instant Pot?

    Reply
    • Lindsey Dietz says

      February 13, 2017 at 6:04 pm

      Penny, I’m not sure you’ll be able to fit all the jars in at once. But you could easily do it in 2 batches… the cooking time is so short.

      Reply
  2. Birgitte says

    February 13, 2017 at 12:08 pm

    I made this today and so delicious! Thank you for sharing this! Have you switched out the lemon for different flavors?

    Reply
    • Lindsey Dietz says

      February 13, 2017 at 6:03 pm

      Yay! I’m so happy you enjoyed them! I haven’t tried other flavors, but I would love it if you would let us know if you do!

      Reply
  3. Tracy says

    February 15, 2017 at 10:31 pm

    This pudding was amazing! My husband & teenage boys loved it too. We had it with toasted coconut (I found organic unsweetend coconut at Trader Joe’s for $1.99) with a dash of salt mixed into the coconut. Next we will try the chia seeds with coconut.

    Reply
  4. Kim says

    March 6, 2017 at 4:34 pm

    This looks great! What kind of trivet did you use? I have ones with felt on the bottom or made of cork. Could a ceramic plate work? Is the purpose to keep the bottom from burning?
    Thanks!

    Reply
    • Lindsey Dietz says

      March 7, 2017 at 5:27 pm

      Hi Kim, I used the trivet that came with my Instant Pot. I think a plate would block the water too much and prevent it from pressurizing completely. The purpose of the trivet is to give the jars a surface to rest on with water underneath — without submersing the jars in the water. At least a cup of water is required for the Instant Pot to come to pressure, so you can’t make this recipe without it. Hope that helps!

      Reply
      • Kim says

        March 7, 2017 at 7:03 pm

        Thank you for your response Lindsey. I realized last night that the rack was the trivet! I hadn’t thought about that. I made them and all 6 eaters in my family loved them! Thanks!

        Reply
  5. Amanda Gonsalves says

    March 8, 2017 at 8:50 am

    Hi Lindsey!
    Hello my Minnesota neighbor! I don’t have enough jars right now but I want to make this for dessert tonight. Can I skip the jars and put it in my 4 cup pyrex bowl with the parchment/foil cover to keep the moisture off–or does it NEED to be cooked in the sealed jars.
    Thanks so much! I have gotten the BEST ideas from GNOWFGLINS!
    Amanda

    Reply
    • Lindsey Dietz says

      March 8, 2017 at 6:50 pm

      Hello! You can totally make this in a larger bowl… just beware: it may take longer to cool and set. Let me know how it turns out for you! HUGS!

      Reply
  6. Ava says

    March 9, 2017 at 12:06 am

    This sounds so yummy, but I cant use coconut oil due to allergy, what would be a good substitute?

    Reply
    • Lindsey Dietz says

      March 10, 2017 at 11:36 am

      So, can you use coconut milk, Ava? Or are you just allergic to coconut oil? You could substitute ghee for the coconut oil. Hope that works for you!

      Reply
      • Ava says

        March 10, 2017 at 12:52 pm

        My husband is allergic to coconut so we cant use any coconut at all. I dont have ghee, can I use pastured butter? Thanks!

        Reply
  7. Heather says

    March 23, 2017 at 1:50 pm

    Do I need to use a longer cooking time if I cook the mixture in pint jars? I don’t have enough 1/2 pints that aren’t already being used! Thanks.

    Reply
    • Lindsey Dietz says

      March 23, 2017 at 2:01 pm

      No, you can do the same cooking time, Heather!

      Reply
  8. Amanda says

    March 23, 2017 at 5:29 pm

    Guys! This turned out using my big 4 cup pyrex bowl. Kids ate it up before I could snap a picture. Thanks, Lindsey!
    Amanda

    Reply
  9. Judy says

    May 30, 2017 at 8:36 am

    I have made this three times now, my daughter loves it so much. She is in kindergarten, so I make some of it up in 4 oz jars, too. My only problem is that I am breaking the jars during the cooking. First run went great, no breakage. Second run I broke one 8-oz jar. Third run I broke one 8-oz jar AND a 4-oz jar. I’m trying to be aware of headspace. Do I need to try leaving even more? Is something else going wrong? I love this recipe, but don’t want to break a jar every time. Thanks.

    Reply
    • Lindsey Dietz says

      May 31, 2017 at 8:15 am

      Judy, I’m so sorry to hear about your jars breaking! How sad! I spoke with Wardee about this, and neither of us have experienced what you describe. We’ve never had a jar break in our IPs! So, what we’d recommend is that you check your jars and make sure they’re heat-proof and suitable for use for canning/pressure canning. Second, if they are heat-proof and breaking, we recommend that you contact the manufacturer to report the issue. Hope that helps!

      Reply
      • Jacqueline says

        January 3, 2018 at 9:13 am

        Are all Ball jars suitable for canning? I’d love to try this today!

        Reply
    • Michelle says

      January 3, 2018 at 11:36 pm

      I’ve had jars break (with a different recipe) if the water level is too high and ends up touching the bottom of the jars, so make sure to use exactly 1 cup of water and that the jars are above the water line when sitting on the trivet.

      Reply
  10. Paola says

    June 12, 2017 at 2:42 pm

    Hi! I really want to try this recipe but I don’t have a pressure cooker:( What can I do instead? Thanks!

    Reply
    • Sheridan says

      January 15, 2018 at 12:51 am

      Hi, Paola! I put the pudding recipe into 6 half-pint jelly jars, put canning lids on, then put water and a hand towel in the bottom of my oval-shaped crock pot, then I put all 6 jars into the crock pot, put the lid on the pot, and turned it on high. It was supposed to cook for 2 hours. Unfortunately, I went into my office and forgot about it. By the time I remembered, the pudding had cooked for several hours, and was pretty much ruined, but it was too expensive to throw away, so I refrigerated them. The next day I sampled one. Oh, dear! It was okay, but not a favorite, so I added about a half tablespoon of raw cacao powder and about the same amount of raw honey to the jar, stirred, and WOW, it was great!!! What a yummy desert, even WAY over cooked! Can’t wait to try it again with a good batch. Will set a timer next time! šŸ˜‰

      Reply
    • Isabel says

      June 13, 2022 at 2:39 pm

      A little late but I have successfully made this recipe using the same principles as with a traditional custard. First whisk the eggs in a bowl, warm everything else (minus the gelatin) on the stove on med-low to where it is just steaming, then with an immersion blender on low in the egg bowl, trickle in the milk mixture until incorporated. Wipe out the pot, put it back on the stove in low heat, and pour the egg & milk mixture back in, stirring constantly or using the immersion blender on low. Sprinkle in the gelatin a bit at a time. Keep stirring/blending until the mix is thick enough to coat the back of a spoon and a finger swipe across the spoon stays put. Pour into serving jars and stir every once in a while until it cools enough for the fridge. Don’t be in a hurry and dump the warm milk into the eggs or turn up the heat, or you’ll risk scrambled eggs!

      Reply
  11. Katherine says

    July 20, 2017 at 10:25 pm

    Has anyone tried this with an egg substitute? Sadly we just found out my oldest is allergic to eggs. Thanks!

    Reply
    • Lindsey Dietz says

      July 21, 2017 at 11:45 am

      You could try leaving out the eggs and using an extra teaspoon of gelatin.

      Reply
    • Lindsey Dietz says

      July 21, 2017 at 11:46 am

      Try adding an extra tablespoon of coconut oil and an extra teaspoon of gelatin. They might set up really firmly, but I think that will work.

      Reply
      • Katherine says

        July 21, 2017 at 11:55 am

        Great idea! Thanks!

        Reply
  12. flo says

    August 12, 2017 at 11:40 am

    ??Hi Lindsey
    I’d like to use agar agar instead of gelatin. How much should I use according to you ? Thanks !?

    Reply
    • Lindsey Dietz says

      August 14, 2017 at 12:50 pm

      Sorry, flo, I’ve never used agar agar, so I can’t say.

      Reply
  13. Mary says

    January 3, 2018 at 5:09 pm

    I saw Wardee mention a sugar free version of this recipe. Any chance you can share how that would work?

    Reply
  14. Dottie says

    January 7, 2018 at 6:43 pm

    I used two 3Cup jars with lids but after one minute in the IP, both the jars broke. :/ Not really liking this recipe right now.

    Reply
    • Dottie says

      January 7, 2018 at 6:52 pm

      I am going to make it again when I have more lemon juice, and leave it in a 4 Cup pyrex measuring container or stainless steel bowl. My first attempt did smell awesome as I cleaned out the IP!

      Reply
    • Lindsey Dietz says

      January 8, 2018 at 5:22 pm

      Hi Dottie, are you using Ball or Mason jars? It’s important to use glass that’s approved for high heat and pressure. Sorry to hear about your jars breaking, but I promise this is a lovely recipe!

      Reply
  15. Susan says

    January 12, 2018 at 3:00 pm

    Just made this recipe – jars are cooling and the contents have separated and are liquid? Is this normal? I will put in refrigerator shortly, but it doesn’t look good…

    Reply
    • Renee says

      January 12, 2018 at 6:31 pm

      I made it yesterday and had the same problem – separation. The taste is yummy, but the texture is odd. I used coconut/almond milk. May try again with regular milk.

      Reply
    • Judy says

      January 13, 2018 at 5:26 pm

      This happens to me every time, too. I shake them up a couple of times as they are cooling and they are just fine.

      Reply
      • Sheridan says

        January 15, 2018 at 12:54 am

        Thanks for the tip, Judy! šŸ™‚

        Reply
        • Sheridan says

          January 23, 2018 at 4:10 am

          Another thing to consider: is the milk or milk substitute room temperature? The recipe calls for it to be. That one detail might make a difference in the separation of the mixture. I used cold almond milk straight out of the fridge. Oops! Didn’t notice that part of the recipe! Will correct it next time.
          I just bought a micro-grater for zesting. Can’t wait to try it on the next batch! šŸ˜€

          Reply
  16. Anonymous says

    January 13, 2018 at 11:17 am

    I thought I saw that this could be made in a crockpot. Don’t see instructions now.

    Reply
    • Sheridan says

      January 16, 2018 at 1:50 am

      Phyllis, pour the pudding mixture into 5 or 6 1/2 pint jelly jars, put the lids on tight, and put water into your crock pot along with a hand towel. Make sure your towel is soaked, and there is water to spare. Then put as many jars (an oval-shaped crock pot will take them all) into the pot, put your crock pot lid on, and cook on high for 2 hours. Don’t forget about them, like I did, or they will curdle! Since the liquid separates from the more solid components, it is a good idea to shake them a couple of times throughout the cooking process. Be careful not to burn yourself! Use a hot pad or dry towel. Hope this helps! (I also added 1/2 to 1 Tbsp. of raw cacao powder and about 1/2 Tbsp. of raw honey to each jar after they cooled, and stirred them. Yum! It adds a chocolaty taste!

      Reply
      • Sheridan says

        January 16, 2018 at 1:53 am

        Addendum: Actually, shake the pudding jars a couple of times as they are cooling down, not while they are cooking. Sorry for the confusion!

        Reply
  17. Renee says

    January 13, 2018 at 10:26 pm

    Thanks! I’ll try that.

    Reply
  18. Michelle Ransom says

    January 21, 2018 at 10:34 am

    Cant waiting o try this recipe!! Would you happen to know the substitution amounts for honey vs THM stevia? Love honey but, trying to stay THM. Thanks!

    Reply
    • Sheridan says

      January 22, 2018 at 8:10 pm

      Michelle, I added about a teaspoon (or less) of raw honey to each half pint jar, after they had cooled down, in order to preserve the benefits and nutrition of the honey. I didn’t measure, as I was using a regular eating teaspoon. You could do one jar with a few (4 or 5) drops of liquid stevia, stir, and take a nibble. If it isn’t sweet enough, especially if you add unsweetened cocoa powder or raw cacao powder, then try 4 or 5 more drops or until you get the mix that works for you. Everyone’s sweet tooth is different. I haven’t had refined sugar in almost 5 years. Loving it!!! And don’t miss it. There are so many wonderful alternatives available, and my taste buds have modified from craving rich deserts to absolutely love fresh and dried fruit of all kinds, honey, pure maple syrup, etc. etc. When I’m hungry for chocolate I stir 2 heaping Tbsp. of cacao powder with 1 heaping Tbsp. of raw honey (I LOVE the honey from YS Eco Bee Farms). I add about 1/4 tsp. to 1/2 tsp. of almond milk or unsweetened pineapple juice – yummy! – to make it easy to blend, stir, and enjoy right out of the bowl, or as a fruit dip, or topping for frozen banana ice cream. Double yum!! You can also add a bit of sea salt and/or a bit of vanilla extract to the chocolate.

      Reply
    • Lindsey Dietz says

      January 23, 2018 at 12:04 pm

      Michelle, I would add stevia to taste. So start with 1/32 of a teaspoon and stir it into the recipe before cooking. Then taste. Add more and continue tasting until it’s right for you. Hope that helps!

      Reply
  19. Renee says

    January 22, 2018 at 10:32 am

    What is the reason for putting on lids? Would a piece of foil over each jar work the same?

    Reply
    • Sheridan says

      January 22, 2018 at 8:18 pm

      Renee, I can’t say for certain, as I’m not the author of the recipe, but my guess is that lids keep out any water or steam that might ruin the recipe. It doesn’t can the desert to the place where it can be kept on a shelf, though the lids do seal, so it must be the water factor, coupled with the high pressure of the IP.

      Reply
      • Renee says

        January 22, 2018 at 9:48 pm

        Thanks Sheridan šŸ™‚

        Reply
        • Sheridan says

          January 23, 2018 at 4:11 am

          You’re welcome! Happy eating!

          Reply
      • Lindsey Dietz says

        January 23, 2018 at 12:02 pm

        Yep, this is correct! The lids keep water/steam out of the pudding cups.

        Reply
        • Sheridan says

          January 24, 2018 at 12:49 am

          Thanks, Lindsey! And thank you for the special desert recipe!

          Reply
  20. Yvonne says

    May 15, 2018 at 2:35 pm

    What is sustainably sourced gelatin ? Is it Knox unflavored gelatin.

    Reply
  21. Sue says

    November 6, 2018 at 2:05 pm

    Hi. Love you Lemon Pudding Cup Instant Pot Recipe. Thank you. After the pudding is chilled, I took it a step further. I empty it into a blending container and add a generous splash of thick Kefir and additional lemon or sometimes lime juice. I use your DietzSweets Blend, so I add that now to taste, so that it doesn’t get cooked in the Instant Pot. Then I hit it all with a stick blender until combined and creamy. Then put back in the cups and in the refrigerator. It comes out more creamy smooth, and a tiny bit chiffon-like too. I get some real fresh citrus taste and some probiotics as well. Maybe you’d like to try this. It gels up a little to creamy the second time in the refrigerator too. Love your site and recipes.

    Reply
  22. Kristy says

    July 15, 2021 at 4:06 am

    This was delicious and turned out perfectly. I used this vegan dairy-free milk for a high-protein breakfast: https://eatbeautiful.net/vegan-bean-milk/

    Reply
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