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.
When I was a little girl, my parents worked super long hours day in day out, like most fellow Hong Kongers…
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.
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 Steamer Basket we liked best for this recipe.
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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Course: Breakfast, Brunch, Drinks, Lunch
Cuisine: Asian, Chinese, Hong Kong
Keyword: how to make soy milk, instant pot soy milk, soy milk, soya milk
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