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2 jars of instant pot strawberry rhubarb custard

Instant Pot Strawberry-Rhubarb Custard

Grab a jar of Paleo Instant Pot Strawberry Rhubarb Custard for a quick and healthy, high-protein, low-carb/keto, dairy-free breakfast, snack, or dessert!

CourseBreakfast, Dessert, Snack
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 4 hours 10 minutes
Servings 5 servings
Author Lindsey Dietz

Ingredients

Instructions

  1. Add the coconut milk, eggs, strawberries, rhubarb, collagen, vanilla, stevia, and salt to a blender.
  2. Blend until smooth.
  3. Taste and add more stevia, if necessary.
  4. Finally, add the collagen and blend again.
  5. Pour the mixture into a 1.5-quart glass dish and cover with parchment then foil or a glass lid. Or, divide the mixture evenly between 5 8-ounce jars and secure a lid on each jar.
  6. Prepare your Instant Pot by placing the stainless steel trivet in the bottom of the pot along with 1 cup of water.
  7. Place the jars filled with custard mix on the trivet.
  8. Put the lid on your Instant Pot, seal the vent, and press the "Manual" button. Adjust the time to 5 minutes on high pressure.
  9. When it beeps, immediately release the pressure.
  10. Using an oven mitt or pair of tongs, carefully remove the hot jars from the Instant Pot and set them aside to cool to room temperature.
  11. When cooled to room temp, transfer the jars to the fridge to finish setting.
  12. The mixture will likely separate as it cools. This is normal. Simply give each jar a shake to re-emulsify as the custard cools.
  13. When the custard is totally set and cold, it's ready to enjoy!