Instant Pot Soy Milk

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶) in 4 super easy steps. Clean, No Additives, No Added Sugar, Frugal, Vegan, Gluten-free. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #glutenfree #drinks #recipes #chineserecipes

4 Super Easy Steps to make Fresh Pure Instant Pot Soy Milk Recipe with 3 ingredients (Pressure Cooker Soy Milk 壓力鍋豆漿或豆奶). Deliciously silky smooth & fragrant! Clean, No Additives, No Added Sugar, Frugal, Vegan, Gluten-free, Healthy.

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5 from 14 votes

When I was a little girl, my parents worked super long hours day in day out, like most fellow Hong Kongers…

I’d never see them as they leave for work before I wake up, and come home well after my bedtime. There was a year where they simply couldn’t take care of me, so I stayed with my lovely grandparents.

That was the time I enjoyed many delicious traditional Chiuchow classics like kueh 粿 (rice cakes) or Chiu Chow Grey Mullet (fish) 潮州凍烏頭. Yum

And I’ve always loved helping granny make Fresh Soya Milk with her Stone Mill 石磨!

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶) in 4 super easy steps. Clean, No Additives, No Added Sugar, Frugal, Vegan, Gluten-free. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #glutenfree #drinks #recipes #chineserecipes

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Love the amazingly fresh soy aroma that consumes the house…

Fresh . Fragrant . Silky Smooth . Homemade Soya Milk

I miss my lovely Por Por (grandma).

 

 


 

Instant Pot Soy Milk Experiments

We conducted multiple fresh soya milk experiments over the course of 2 months and have collected the following data and findings.

Conclusion: Test #4 was the optimal result for achieving a strong & amazingly fresh soybean flavor, silky smooth mouthfeel, and strong & aromatic soybean fragrance + delicious aftertaste.

Fresh Instant Pot Soy Milk Recipe Experiment (Pressure Cooker Soy Milk 壓力鍋豆漿豆奶) in 4 super easy steps. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #glutenfree #drinks #recipes #chineserecipes
Click image to enlarge the chart.

Other Findings From Soy Milk Experiments:

1. Regular Blender vs. Vitamix Blender:

We experimented using regular blenders and Vitamix blenders, both types of blenders worked beautifully for this Soy Milk Recipe.

2. With vs. Without Steamer Basket:

We experimented making Soy Milk directly in the Instant Pot using multiple Instant Pot models (newer and older versions/batches).

Newer batch of Instant Pot is more sensitive with the “Burn” Message, while older batch would result having a light layer of soy stick to the bottom (but it was fairly easy to clean). The final soy milk product was still wonderful.

So, we’re opting to use a Steamer Basket for making Soy Milk in the Instant Pot in order to make it fool-proof across all batches of Instant Pot Pressure Cookers.

3. Types of Steamer Baskets:

After experimented using various types of Steamer Baskets in making Instant Pot Soy Milk, we found it’s important to use one that has smaller holes. This way, the okara will not seep through to the bottom of the inner pot.

For reference, this is the Wide Rim Steamer Basket we liked best for this recipe.

Instant Pot Steamer Basket

 

 


 

Ingredients for Instant Pot Soy Milk

  • 1 cup (190g) dry soybeans
  • For Soaking: 3 cups (750ml) cold water
  • 6 cups (1500ml) cold water
  • A pinch of salt

 

 


 

How to Make Instant Pot Soy Milk

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶) in 4 super easy steps. Clean, No Additives, No Added Sugar, Frugal, Vegan, Gluten-free. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #glutenfree #drinks #recipes #chineserecipes

Preparation: Soak Soybeans


1 cup (190g) dry soybeans
3 cups (750ml) cold water


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.

*Pro Tip: If your house is very warm, place the large container in the fridge to avoid fermentation.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): soak dry soybeans overnight for at least 8 - 16 hours

Method 2 – Quick Soaking Method:

Place 1 cup (190g) dry 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.

 

 

1

Blend Soybeans


Soaked soybeans, from above
2 cups (500ml) cold water


Discard soaking water and rinse soybeans under cold water.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): rinse dry soybeans under cold water

If desired, remove the soybeans’ skin by gently rubbing the beans together.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): remove soybeans skin by rubbing the beans together
Soybeans Skin

Blend soybeans in a blender with 2 cups (500ml) of cold water until smooth (as shown in right blender below).

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): blend soaked soybeans in vitamix blender with cold water until smooth

 

 

2

Pressure Cook Soybeans


4 cups (1L) cold or hot water
A pinch of salt
Blended soybean mixture


Place steamer basket in Instant Pot.

Add a pinch of salt and 4 cups (1L) cold or hot water in pressure cooker. For this recipe, it is okay to start with hot water. It will speed up the cooking process by 5 – 10 minutes.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): place steamer basket and water in Instant Pot Pressure Cooker

Add in blended soybean mixture.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): add blended soybean mixture in Instant Pot Electric Pressure Cooker

Close lid and pressure cook:

  • Pressure Cooking Method: High Pressure for 5 minutes + 25 minutes Natural Release

*Note: After 25 minutes, turn Venting Knob to Venting Position to release remaining pressure

Open the lid carefully.

 

 

3

Strain & Enjoy


Remove the steamer basket of okara.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): remove steamer basket of okara

The unsweetened soy milk is ready for consuming. If desired, sweeten soy milk with sugar.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): sweeten soya milk with sugar if desired

*Pro Tip: For ultra-smooth soy milk, strain the soy milk with cheesecloth, with two stacked mesh strainers (as shown in below photo) or nut bag. Our reader Terry recommended this nut bag to us.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): strain soy milk with cheesecloth, nut bag, or stacked mesh strainers for ultra-smooth soya milk

Enjoy your Fresh Pure Soya Milk! 🙂

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶) in 4 super easy steps. Clean, No Additives, No Added Sugar, Frugal, Vegan, Gluten-free. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #glutenfree #drinks #recipes #chineserecipes

 

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.

 

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Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶) in 4 super easy steps. Clean, No Additives, No Added Sugar, Frugal, Vegan, Gluten-free. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #glutenfree #drinks #recipes #chineserecipes

Instant Pot Soy Milk

Make this 3-Ingredient Fresh Pure Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶) in 4 Super Easy Steps. Clean, No Additives, No Added Sugar, Frugal, Vegan, Gluten-free.
5 from 14 votes
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 50 minutes
Total: 55 minutes
Calories: 175kcal
Author: Amy + Jacky

Ingredients

  • 1 cup (190g) dry soybeans
  • 3 cups (750ml) cold water (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.
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Nutrition:

Calories: 175kcal | Carbohydrates: 11g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Potassium: 708mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 2.4mg | Calcium: 109mg | Iron: 6.2mg
Course: Breakfast, Brunch, Drinks, Gluten Free, Ingredient, Lunch, Super Easy
Cuisine: Asian, Chinese, Hong Kong
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶) in 4 super easy steps. Clean, No Additives, No Added Sugar, Frugal, Vegan, Gluten-free. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #glutenfree #drinks #recipes #chineserecipes
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. I just made this recipe with my 3 quart instant pot and the soymilk came out perfectly! Best homemade soymilk I’ve tasted, and better than the batch I made over the stovetop!

    (Clean-up was simple even though I didn’t use a steaming basket)
    Thank you!

  2. Whats the biggest batch you can do in one pot? I usually turn my Soy milk into tofu (and the Okara into veggie sausages…).

    Have you had any success in tofu making?

    Thanks

  3. I’ve made 3 batches within 2 weeks’ time. I love it. I was wondering if there is anything I can do with the leftover soy bean. Anything I can use this to cook with? Can I use tofu out of it? Thanks.

    1. Hi Thanh,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      There are a lot of ways to use the leftover. You can stir-fry them with some soy sauce and sesame oil.
      Please take care & have fun cooking
      Jacky

  4. Thanks for sharing this great recipe. If I wanted to make sweetened soy milk, like they sell at the Asian grocery stores, should I add white granulated sugar? Thanks!

  5. I’d love to learn more about how soy milk is used in your culture — in the US we tend to replace it for dairy milk in cereal, etc. but I imagine that your grandmother had different ways of using fresh soy milk. Could you share more information about this?

  6. The first time I tried this, it came out perfect! But then I tried to double the recipe and after NPR, the soy milk was quite dark instead of milky white and tasted beany/nutty. I’m not sure what went wrong 🙁
    I kept the same cook times as the first time. I did however also skip the step of removing skins?

    1. Hi Cindy,

      thank you for your question.

      It sounds like some of the soy mixture was not fully submerged in the liquid.

      Please take care & have fun cooking
      Jacky

  7. Hi!

    Love your simple soy milk recipe. I love the pictures with the recipe! makes it easy to follow!! Can the soy milk last more than 3 days? How do you extend the shelf life of the soy milk?

    1. Hi May,

      thank you so much for your kind words and question 🙂

      Since it will be preservative-free, the only way is to freeze the soy milk in a closed container.

      Please take care & have an amazing week
      Jacky

  8. Just made it and it turned out great. Thank you for the recipe. Should I still use the steam basket if I strain the milk through but bag afterwards?

    1. Thank you so much for your kind words Polina 🙂

      Using the steam basket will help preventing the soy bean mixture from sticking to the inner pot.

      Take care & have fun cooking!
      Jacky

  9. I tried this recipe. I doubled the amount of soy beans and… It turned out awesome!!
    I was really scared because the amount of water and beans were almost to Max line on the instant pot wall. I followed the instructions letter by letter.
    The flavor is a little bit better than my super homemade method years ago. With the IP I save tons of minutes taking care of the pot… Calculating the flame… No way!
    I think within next batches I’ll get the practice and it would be made easier. 🙂

  10. I have a 6qt Ultra and followed your instructions as written. When I poured the 1L of water into the pot and then added the steamer basket of purée, the water didn’t even reach halfway up the basket. But I figured some pressure cooking magic will probably happen. I ran it as indicated, and when I opened the pot after NPR I was met with a basket of okara surrounded by yellow water. No creamy soy milk. There just wasn’t enough water to cover the beans.
    I emptied the steamer basket into the liquid and am running it a second time. Fingers crossed this works!

    1. Hi Soleilnyc,

      Sorry to hear what happened and thank you for your question.

      I am thinking the steamer basket you have is taller so it wasn’t cooked properly.

      Hope the second attempt went well 🙂

      Take care & have fun cooking
      Jacky

  11. Have you tried cooking the whole (soaked and drained) beans first and then blending and straining? It seems there would be less chance of clogged vents/spillover.

    Also, is there any taste nutritional difference between the two soaking methods?

    Thanks!

    1. Hi Carolyn,

      thank you so much for your question 🙂

      Yes, we tried cooking the whole beans first and it was less flavorful.

      The overnight method should be a bit better in terms of taste and nutritional value.

      Take care & have fun cooking
      Jacky

    1. Hi Nancy,

      thank you for your question 🙂

      It will work fine, but you will want to wash it immediately as it can be difficult to wash when dried

      Take care & have fun cooking
      Jacky

  12. This is to Jean who entered her comment on 7/26/18.

    Wow! I’m so happy to hear this can be done. Using the IP should be the easy part for you. Really it’s just used for the fermentation process. Getting the proper soy milk that is “ferment-able” is the hard part for me. I am still using boxed soy milk from Trader Joe’s. May I ask what recipe are you using or how do you make your soy milk Jean? And then go on to ferment it and get yogurt? Would love to know. Do you already have an instant pot? It would be very simple to just put what you’ve made in there for 12-14 hrs to ferment on “yogurt” setting. (BTW I put my TJ’s soy milk directly in the stainless steel inner pot. Many on the internet use glass containers for fermentation but it’s not necessary.) I’m just curious how are you fermenting your homemade soy milk into yogurt? Thank you Jean.

  13. Have you gone on to make soy yogurt with the milk? That is my main interest. I hate having to lug boxes of soymilk home from the grocer to make yogurt! Jill Nussinow, auther of Vegan Under Pressure cookbook says homemade soymilk cannot be used to make yogurt and I’m wondering why. Thanks.

    1. Hi Elizabeth,

      thank you for your question.

      We haven’t tried soy yogurt with the homemade soy milk yet. Will have to test it out later.

      Take care & have fun cooking
      Jacky

    2. Elizabeth, I have ONLY ever made soy yogurt with homemade soy milk. It works out beautifully each time. I haven’t, however, used my IP to make the milk yet, which is why I am here. 🙂

    3. l have a Soya Joy and even making soy milk with double the beans I can’t make thick yogurt! I’ve had success with Trader Joes and Westsoy plain, with either probiotics or plain Silk. The same methods just don’t thicken using homemade! I do strain the okara as well as possible. There was a discussion about this and only a couple people found success with homemade. ?

  14. Third time I made this, it overboiled, foamed, steamed and created a huge mess. I did nothing different. Does making this clog the vents over time? Also, I tried using regular vs (organic) soybeans and the taste was distinctively inferior.

    1. Hi Jenn,

      thank you for your question 🙂

      This will not clog the vents over time as the lid should be rinse after every use.

      From personal experience, if the water is added after the steam basket and soy mixture, it can boil over.

      The best way is to add the water first before adding the steamer basket then the soy mixture.

      Make sure the steamer basket holes are small enough to hold the soy mixture.

      Take care & have fun cooking
      Jacky

  15. I’ve made this twice and what helped speed up the process was to use boiling hot water (like from an electric pot) where you need to add water (like the 4 cups needed after you blend soy mixture). Instead of waiting for the instapot to heat up the liquid, the hot water is already up to temp and you just have to wait for the pressure to build up. It saves me time at least.

    Also, using an nut bag (found on Amazon) to strain helps tremendously. I used the cheesecloth and strainer the first time and it was pretty messy. This is the one I got and it was so easy when I made the soy milk the second time. Pro Quality Nut Milk Bag – Big 12″X12″ Commercial Grade – Reusable Almond Milk Bag & All Purpose Food Strainer – Fine Mesh Nylon Cheesecloth & Cold Brew Coffee Filter

    Lastly, I added some pandan extract or leaves.

    Thank you for the recipe! I have been craving soy milk and live in an area with not many Asian grocery stores and this was perfect. So easy.

    1. Hi Terry,

      thank you so much for sharing your cooking experience and kind words 🙂

      Hot water will work for this recipe and the nut bag is a good idea.

      If you don’t mind, I will add your ideas to the recipe (will do it now in case I forget later). Please let me know if that is okay!

      Take care & have fun cooking
      Jacky

    2. Yes, it’s okay. Thank you for adding it to your recipe. I’m happy to help you and other. Thanks again.

  16. Thanks so much for sharing. What happen if I left the beans to soak for more than 16 hours? How would I know if it gets fermented? And what will happen of I made the fermented beans into soy milk? Thanks just wanna be sure I don’t accidentally poisoned myself !

    1. Hi Elaine,

      thank you for your kind words and question 🙂

      The soy beans may start sprouting and eventually becomes bean sprouts. Bean sprouts are safe to consume. Just different texture and taste.

      Take care & have fun cooking
      Jacky

  17. Thank you for this recipe. Do you have a recommendation for steamer basket for 3qt instant pot? Thank yoU!

    1. Hi Annie,

      thank you so much for your kind words 🙂

      We don’t have a recommendation for a 3 quart steamer basket, but this one looks like it has some great reviews.

      Take care & have fun cooking
      Jacky

  18. Hello,

    This is an awesome recipe! I was just wondering, what would be the cooking time and natural release time, if I wanted to double or triple the recipe?

    1. Hi Charles,

      thank you for your kind words & question 🙂

      The cooking time will be the same. It can be quite foamy so you will want to wait until the floating valve drops if you are doubling the recipe.

      It will probably be an extra 10 – 15 minutes.

      Take care & have fun cooking
      Jacky

  19. I’m always curious about making soy milk. This looks simple enough and I love to give this a try. The only thing is I don’t have steamer basket. Can I just cook it in the pot and then strain it afterwards? Thanks!

    1. Hi Elie,

      thank you for your question 🙂

      It will work, but there is a chance of having a light layer of soy stick to the bottom. It will make the inner pot slightly harder to clean.

      take care & have fun cooking
      Jacky

  20. Question about the steamer basket. Is the steamer basket with the soy milk recipe the same basket as the RSVP endurance one? Are there any other recommended Steamer baskets that I can buy ? Thank you

  21. This is a great recipe..however, can you let me know how the servings are calculated..Eg. Grams, cups?
    Thank you
    Lyttlefish

    1. I use a similar recipe for almond milk..I HP 1 cup almonds to 4 cups water for 2 minutes and NR for 15 min.
      I drain and when cool, rub almonds to remove the skins
      i then puttee almonds in vitamix and blend on high until all the nuts are ground
      You can filter though a sieve or cheesecloth..however..there is little residue.
      You can add flavour if you like and sugar..it really does not need sweetener.

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