Creamy Instant Pot Soymilk.

  • April 25th, 2020
  • By Katy Jao
Ingredients:
  • 1 cup dried soy beans
  • Water for soaking
  • 5 cups of filtered water
  • 3 tbsp sugar to taste
Details:
  • Prep time: Overnight
  • Cook time: 45 minutes
  • Makes: 1 pitcher of soymilk
Instructions:

Refer to process photos below.

  1. Rinse the dried soy beans and soak them overnight for at least 8 hours.
  2. Drain the beans and pour them into a blender with 2 cups of filtered water.
  3. Blend the beans and water for 10 seconds, or until roughly blended.
  4. Pour the blended beans and an additional 3 cups of water into the instant pot.
  5. Skim off the frothy top from the liquid.
  6. Close the instant pot and cook on the soup setting (7 minutes on high pressure)
  7. Once it has cooked, let it depressurize naturally for 25 minutes.
  8. Then, carefully open the instant pot and strain the soy milk with a cheesecloth and/or mesh strainer.
  9. Strain it a second time to be sure you’ve removed all of the soybean solids from the soy milk.
  10. Add sugar to taste to your soy milk.

This creamy soy milk is a staple in my refrigerator. It’s so easy to make. I’m never buying store-bought soy milk again!

why i love this recipe

I was raised on traditional Taiwanese breakfasts of soy milk, steamed buns, and rice balls. I often get hit with a strong sense of nostalgia and crave the rich, creamy soy milk from Taiwanese breakfast shops.

This soy milk is simple and creamy. Whenever I drink it, it brings me back to summer mornings in Taiwan, browsing the local street markets with my grandma for fresh produce and other groceries for the day. My grandpa would always buy unsweetened soy milk for himself and a separate container of sweetened soy milk for me from a stand that would make soy milk fresh every morning.

The flavor and mouthfeel of this soymilk is just like the soymilk from Taiwan that my grandpa used to buy for me.

Tips and Suggestions
  • When soaking the beans, it’s important to cover them with water by 2 inches because they will absorb a lot of water overnight.
  • Don’t blend the beans for too long with the water, otherwise it could be difficult to strain later.
  • I like to pour in hot water to my instant pot to decrease the amount of time I have to wait for it to pressurize.
  • I would recommend putting the okara back in the cheese cloth and giving it a couple good squeezes. You’ll get at least a half cup more of soymilk by squeezing it out.
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Notes:
  • If you don’t have a cheesecloth, any thin fabric could work as well, like a bandana or a pillow case.
  • I love how creamy this soymilk is. If you’d like it to be less rich, add 4 cups of water to the instant pot after blending, instead of just 3 cups.
  • The okara, or soy pulp, can be discarded or used for other recipes.
  • I’ve noticed different brands and types of soybeans changes the soymilk. I would recommend organic soybeans, because the flavor and texture the soy milk is the best I’ve made so far!
Let's wrap this up

This soymilk is a perfect match with some scallion pancakes to have a delicious Taiwanese breakfast. You can find the recipe to our scallion pancakes here! I hope this easy-to-make soymilk becomes a staple in your refrigerator as well!