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As an avid home cook, I stumbled upon this fantastic Instant Pot Soy Milk recipe. It's healthy, easy to make, and has a comforting, creamy taste you wouldn't believe comes from just soybeans and water. I have such a blast blending and straining the soybeans - there's something soothing about it. And the best part? You can sweeten it however you like! Can't wait for you to try this. Your mornings are about to get a whole lot better.
Ingredients for Homemade Soy Milk in the Instant Pot
- Soybeans: Essential for making soy milk, providing protein and creaminess to the final product without overpowering flavors.
- Water: The base liquid for the soy milk, helping to blend the soybeans into a smooth and drinkable consistency.
Read more: Instant Pot Soy Yogurt Recipe: Simple Steps
Essential Tools for Making Soy Milk in Your Instant Pot
- Instant Pot: Speeds up cooking time and ensures even pressure cooking for the soybeans.
- Blender: Essential for blending the cooked soybeans into a smooth mixture before straining.
Instant Pot Soy Milk Recipe: Simple Steps
Equipment
- Instant Pot
- Blender
- Nut Milk Bag or Cheesecloth
Ingredients:
Main Ingredients
- 1 cup dried soybeans
- 4 cups water
- to taste Sweetener of choice optional
Read more: Instant Pot Bread Recipe: Simple Steps
Instructions:
- Rinse the soybeans and soak them in water overnight.
- Drain and rinse the soaked soybeans.
- Add the soybeans and 4 cups of water to the Instant Pot.
- Close the lid, set the valve to sealing, and pressure cook on high for 20 minutes.
- Allow natural pressure release for 15 minutes, then carefully release any remaining pressure.
- Blend the mixture until smooth, then strain through a nut milk bag or cheesecloth.
- Sweeten to taste, if desired.
- Store in a sealed container in the refrigerator for up to 4 days.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Hot Pot Recipe: Simple Steps
Can You Make Soy Milk Ahead of Time or Freeze It?
Make Ahead Instructions
- Store the soy milk in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions
- Pour the soy milk into ice cube trays and freeze. Once frozen, transfer the soy milk cubes to a freezer-safe bag or container. Thaw in the refrigerator before using.
Soy milk can be used as a substitute for dairy milk in recipes that require buttermilk by adding vinegar or lemon juice to curdle it.
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