You guys – since Instant Pot came into my life in fall 2016, life has not been the same. Although most people praise the Instant Pot to cook tender meats or one-pot meals, I personally think it shines in cooking beans and legumes. It seriously has changed the game for me. It takes out so much guesswork in cooking beans and I no longer have to stand over a boiling pot of water waiting for things to cook.
I spent the better part of my childhood in Taiwan. So it’s fair to say that I’ve drunk my fair share of soymilk. So when I moved to the states, my mom was surprised to find that the products available in the U.S. were not at all like the ones back in Taiwan. They were often laced with additional flavors, such as vanilla, which is something we never put in our soymilk. We also sampled Asian grocery stores but found that the soymilk available there, although more authentic tasting, was overwhelmingly sweet. After many fruitless soymilk hunts, my mom began making soymilk at home.
Traditional soymilk isn’t hard to make, but there’s a lot of steps and is quite consuming. When I first moved away from home, soymilk became an elusive drink that I only have when I visit my parents. So when I got my InstantPot and discovered that you can use it to make soymilk, GAME CHANGER! Typical storebought soymilk costs around $2-3 for a quart carton. I also did the math – 1 cup of soybeans in the bulk aisle is around 50 cents. This recipe makes around 1/2 gallon, or 2 quarts. So compared to storebought soymilk, which is around $2-3, 1 quart of homemade soymilk is only 25 cents!
Instant Pot Soymilk
- 1 cup organic soybeans
- 8 cups water
- Sugar, to taste
- Soak the soybeans overnight in a bowl with 4 cups of water.
- Drain and rinse soaked soybeans. In a blender or food processor, blend soybeans with 2-3 cups of water (subtract from the 8 cups of water), until you get a grainy paste (does not need to be super smooth).
- Pour blended soybeans and the remaining 5-6 cups of water into the Instant Pot. Put the lid on and switch the pressure value to lock. Manual cook for 10 minutes and natural release.
- Using a sieve, strain the finished soymilk. Stir in sugar, if desired. I typically add 1/4 cup sugar, but I recommend starting with 2 tablespoons and increase from there.