Pour the almond milk into the electric pressure cooker. Stir in the tapioca and almond extract.
2 cups unsweetened almond milk, ½ cup small pearl tapioca, 1 teaspoon almond extract
Close and lock the lid of the pressure cooker. Set the valve to sealing, then cook on High pressure for 6 minutes.
When the cooking is complete, hit Cancel. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Once the pin drops, unlock and remove the lid. Remove the pot to a cooling rack.
Stir in the sugar-free syrup and let the mixture cool for about an hour.
1 tablespoon sugar-free syrup
In small glasses, create several layers of tapioca, berries, and almonds. Refrigerate for at least 1 hour.
2 cups berries, ¼ cup slivered almonds