Instant Pot Banana Pudding—layers of Nilla wafers, bananas and homemade vanilla pudding with a generous amount of whipped cream on top. The from-scratch pudding is made with no stirring in your Instant Pot!
Instant Pot Banana Pudding
Each week in 2020 I’m sharing a recipe inspired by one of the 50 states. So far I’ve covered…
- South Carolina
- New Mexico
- West Virginia
- South Dakota
- North Dakota
Today’s recipe is inspired by the Volunteer State, Tennessee. Tennessee is known as The Volunteer State probably because of the prominent role played by volunteer soldiers from Tennessee during the War of 1812.
When I think of Tennessee I think of Nashville, country music, Dave Ramsey, the Smoky Mountains, hot chicken, Dolly Parton, Bluegrass music, the Grand Ole Opry, Graceland and Elvis Presley and nice Southern people. Greg is always saying if he didn’t live in Utah he would like to live in Tennessee on a big piece of property with lots of trees. We were able to visit Nashville last year for a few days and it was so fun!
Tennessee has lots of good foods to choose from like it’s famous hot chicken, biscuits, barbecue, catfish, country ham and all sorts of other southern delights. I chose to make banana pudding because (a) I love it, (b) I wanted to see if I could make pudding in the Instant Pot and (c) I had a barbecue to go to and I wanted to make something yummy to share.
Banana pudding is a layered dish with vanilla wafers, bananas, vanilla pudding and whipped cream or meringue topping. It is one of my most favorite non-chocolate desserts in the whole world. I told my family that I won’t be making banana cream pie anymore for Thanksgiving but I will be making this banana pudding dessert instead. It is twice as good and just as easy. Plus it serves a huge crowd!
How to make pudding in the Instant Pot
- Use the pot-in-pot method to make pudding in the Instant Pot. If you try to make it directly in the pot it will burn to the bottom. Get an oven safe dish that will fit inside your Instant Pot (I used this one*) and whisk together well the pudding ingredients.
- Pour 1 cup of water into the bottom of the Instant Pot liner. Then lower the pudding pot onto a trivet in your Instant Pot.
- Cover the Instant Pot and pressure cook for 12 minutes with a 10 minute natural pressure release.
- Remove the lid. The pudding will look bubbly and not smooth. Remove it from the pot and whisk some butter and vanilla into the pudding well until it is smooth.
- Refrigerate the pudding until ready to eat or serve it warm.
Tips for the best banana pudding
- Use the name brand vanilla wafers. I have tried it with generic brand and with the name brand and it is waaayy better with the name brand. I prefer the full size vanilla wafers over the mini vanilla wafers.
- Use bananas that are not green and not brown. The best bananas have just a few brown spots on them signifying that they are ripe and sweet but not mushy.
- Use whipped cream instead of Cool Whip.
- Refrigerate for a while. The flavors get better over time so if you can let the pudding sit for 6-8 hours it tastes better than if it had just sat there for 2 hours. The leftovers stay good in the fridge for up to 3 days.
More Instant Pot Dessert Recipes…
Layers of Nilla wafers, bananas and homemade vanilla pudding with a generous amount of whipped cream on top. The from scratch pudding is made with no stirring in your Instant Pot!
- 3 egg yolks
- 3 cups milk
- ¼ tsp salt
- 1 cup white sugar
- 4 Tbsp flour, sifted
- 2 tsp vanilla
- 2 Tbsp butter
- 1 (11 oz) box Nilla wafers
- 6–7 medium bananas, sliced into half inch slices
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla
- Pot in pot pudding: In a pan that fits inside your Instant Pot (I used this one*) whisk together the egg yolks and milk. Then whisk in the salt, sugar and flour until smooth and without lumps. Pour 1 cup of water into the bottom of your Instant pot. Place the pan on top of a sling/trivet* and lower the pan into your Instant Pot. Cover your Instant Pot and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When the time is up let the pressure release naturally for 10 minutes and then move the valve to venting and remove any remaining pressure. Remove the lid. Remove the pan from the Instant Pot. Whisk the pudding until smooth and creamy. Stir in the the vanilla and butter until it is melted. Set aside.
- Layer the pudding: In a 9×13 inch pan add one layer of Nilla wafers, one layer of bananas, one layer of Nilla wafers, one layer of bananas. Then pour the hot pudding over the top and use a rubber scraper to spread it evenly over the top.
- Refrigerate: Cover the pan with a lid or plastic wrap and refrigerate until it’s chilled (at least 2 hours and up to 24 hours).
- Whip the cream: Make whipped cream topping by beating the cream, powdered sugar and vanilla until stiff peaks form.
- Serve: Spread the whipped cream over the top of the pudding. Scoop into bowls and serve.
Meringue Topping Option: Instead of whipped cream you can make a meringue topping and serve warm. After you pour the pudding over the top of the wafers and bananas whip e egg whites with an electric mixer set at high speed. Allow egg whites to foam, add 1/8 tsp of cream of tartar and then gradually add 1/4 cups of white sugar one tablespoon at a time. Continue whipping until sugar is well-dissolved. Add 1 tsp of vanilla once stiff peaks have formed and whip until well-combined. Spread meringue over banana pudding, making sure to spread to the edges of the dish. Bake for about 25 minutes at 325° F until the meringue is lightly browned.
I used my 6 quart Instant Pot Duo 60 7 in 1*.You can make this in an 8 quart pot.
- Category: Dessert
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.