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Instant Pot Banana Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes (plus 10 minute NPR)
  • Total Time: 32 minutes
  • Yield: 15 servings 1x


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
  • 1/4 tsp salt
  • 1 cup white sugar
  • 4 Tbsp flour, sifted
  • 2 tsp vanilla
  • 2 Tbsp butter
  • 1 (11 oz) box Nilla wafers
  • 67 medium bananas, sliced into half inch slices
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla


  1. 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.
  2. 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.
  3. 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). 
  4. Whip the cream: Make whipped cream topping by beating the cream, powdered sugar and vanilla until stiff peaks form. 
  5. 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