Instant Pot Soy Milk
User Reviews
5
Instant Pot Soy Milk
Description
The recipe starts with soaking 1 cup of dry soybeans in water either overnight or using a quick soak method in a pressure cooker. After soaking, the beans are rinsed and optionally skinned by rubbing. Blending the soaked soybeans with cold water creates a smooth mixture, which is then pressure cooked in the Instant Pot using a steamer basket along with added salt and water.
This process yields soy milk that can be consumed as a dairy alternative or ingredient in cooking. The use of an Instant Pot streamlines the cooking and extraction process, improving efficiency compared to traditional stovetop methods.
The recipe recommends rating and feedback in the comments, indicating the source encourages community sharing and recipe improvement tips.
Ingredients
- 1 cup (190g) dry soybeans
- 3 cups (750ml) water cold, for soaking
- 6 cups (1500ml) water
- A pinch of salt
Instructions
Soak Soybeans:
- Method 1 - Overnight Soaking Method: Place 1 cup (190g) dry soybeans in a 1L container. Pour 3 cups (750ml) cold water in the large container and give it a few stirs. Allow beans to soak overnight for at least 8 - 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.
- Method 2 - Quick Soaking Method: Place 1 cup (190g) dried soybeans and 3 cups (750ml) cold water in the pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.
Make Soy Milk:
- Blend Soybeans: Discard soaking water and rinse soybeans under cold water. If desired, remove the soybeans’ skin by gently rubbing the beans together. Blend soybeans in a blender with 2 cups (500ml) of cold water until smooth.
- Pressure Cook Soybeans: Place steamer basket in Instant Pot. Add a pinch of salt and 4 cups (1L) cold or hot water in pressure cooker. Add in blended soybean mixture. Close lid and pressure cook at High Pressure for 5 minutes + 25 minutes Natural Release (after 25 minutes, turn Venting Knob to Venting Position to release remaining pressure). Open the lid carefully.
- Strain & Enjoy: Remove the steamer basket of okara. Sweeten soy milk with sugar if desired. The soy milk is ready for consuming. For ultra-smooth soy milk, strain the soy milk with cheesecloth, two stacked mesh strainers, or nut bag.
Storage & Cleaning Tips:
- Storage Tip: Homemade soy milk can keep in the fridge for 3 days.
- Cleaning Tip: Best to wash the steamer basket and strainers as soon as possible because the okara will rinse right off when they are still moist.
Notes
- Soak soybeans either overnight in cold water or use a quick soak method with pressure cooking to prepare beans for milk extraction.
- After soaking, rinse and optionally remove soybean skins by rubbing for a cleaner milk texture.
- Blend soaked soybeans with water, then pressure cook in the Instant Pot with a steamer basket, salt, and water to make soy milk.
- Engage with the recipe source’s comments to share ratings and feedback for this soy milk preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Potassium | 708mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 109mg | 11% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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