Pro Tips:

Ensure that your heavy whipping cream is as cold as possible for the best results when making whipped cream.

Prep this recipe by placing a medium-sized stainless steel mixing bowl and whisk in the freezer for about 20 minutes. This includes handheld or electric mixer whisks.

Place a medium-sized stainless steel mixing bowl and the whisks for your electric mixer in the freezer for 20 minutes to chill.

Pour the heavy whipping cream, sugar, and vanilla into the cold bowl and mix with an electric mixer on high speed for 1 minute until medium to stiff peaks form.

Be careful not to overbeat.

Set aside the prepared whipped cream in the refrigerator.

Pro tip: This recipe makes 1 cup of whipped topping. You’ll need only ½ a cup for this recipe. Enjoy the leftover whipped cream with other desserts like Instant Pot cheesecake, Instant Pot banana bread, or a refreshing Dole Whip!

In a smaller pot that can fit inside your Instant Pot’s stainless steel inner pot (3-qt. pot-in-pot), whisk together the egg yolks and milk. (I used a stainless steel mixing bowl that fit into the Instant Pot inner pot.)

Then add the salt, sugar, and flour until smooth and without lumps.

Transfer the mixture into a blender or use an electric mixer to combine the ingredients thoroughly. (I used the Instant Pot Ace blender on the pulse setting for 40 seconds.)

Pour 1 cup of water into the Instant Pot stainless steel inner pot.

Pour the pudding mixture back into the 3-qt. smaller pot and place it in the Instant Pot baking sling.

Using the sling, lower the smaller pot into the stainless steel inner pot. Alternately, place the inner rack trivet into the Instant Pot inner pot – then put the pot-in-pot pudding on top of the trivet.

Close the Instant Pot lid (make sure the valve is in the sealing position – up) and pressure cook on high for 12 minutes.

When the cooking time is finished, allow a natural release of pressure for at least 10 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Open the Instant Pot and remove the smaller pot with the handles of the baking sling. (Use oven mitts to remove the smaller pot if it’s sitting on the inner trivet rack and not in a baking sling.)

Whisk the pudding mixture until smooth and creamy.

Stir in the vanilla extract, butter, and condensed milk until smooth.

Set aside the homemade pudding mixture.

Line the bottom and sides of a 9×13 baking pan with Nilla Wafers cookies.

Add a layer of sliced bananas over the Nilla Wafers.

Using a small spatula, spread the warm vanilla pudding evenly over the layer of bananas.

Add a layer of whipped cream over the layer of pudding.

Sprinkle the ¼ cup of crumbled cookies all over the top layer of whipped cream.

Allow the banana pudding to chill in the refrigerator for at least 2 hours.

Serve and enjoy!