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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! Makes 7 servings.
Course Dessert
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Lindsey Dietz

Ingredients

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.