Soymilk is an ancient food that, for me, is filled with memories of my childhood.  When I first came to the U.S., I would sometimes see soymilk being sold at Asian grocery stores.  I would always want to buy it, but after buying soymilk from the store a few times, I realized that they could be stored and kept fresh in the fridge for weeks at a time, unlike the soymilk from my childhood in Taiwan!  To me this was a bit startling, and a bit scary at the same time.

These past few years, there have been a few small household appliances that have come onto the market that have made it easier to make soymilk at home, especially for people like me who miss the taste of fresh, fragrant soymilk from my childhood.

While there are specific soymilk-making appliances out there, I don’t have any of those.  What I do have is an Instant Pot and a blender/mixer (I have a Magic Bullet), both of which I already normally use to cook with.  Without buying any extra appliances, this is how I make soymilk at home.

Let me share my method for making soymilk with an Instant Pot with you! Click here to see the benefits of soy milk.

The below method makes about 2500-2800 cc (mL) soy milk.

For Chinese version (中文版本) , please click on this link (請點這裡).

Ingredients:

• 2 cups of dried soybeans, soaked overnight
• 12 cups of water, amount can be adjusted according to desired texture – if you want a thicker consistency, simply add less water
• Sugar, to taste

Tools:

• Instant Pot, here is the model that I used, LUX serial
• Some type of mixer or blender, I use Nutri/Magic Bullet
• Some type of filter, like a cheesecloth or what I use, a nut milk bag

Method:

• Put soaked soybeans with some water into your mixer/blender and blend to a pulpy consistency (See video, do not exceed fill limit of your mixer/blender)
• Strain through your filter (I use a nut milk bag) to remove the soy pulp (turn it a little in your bands as you are squeezing to get more soy milk out, just like you are washing clothes sort of. You can rinse the nut milk bag and continue to squeeze it to get more of the soy milk out.)
• Put the resulting soy milk into the Instant Pot
• Select the “Manual” , “Pressure Cook” or “Soup” button, and adjust the timer for 5 minutes, if your machine encountered “Burn” message, you might adjust Pressure “Level” to Low.
• Wait and release the pressure in the Instant Pot (ideally, you can wait and use nature release method, it is about 50 minutes.)
• Optional step: with the lid off, you can use the ‘Saute’ mode (function) and let the soy milk cook for 5 more minutes or longer, to get soy milk that is thicker and more fragrant!
• Add sugar, to taste

Click here for video on how to make soy bean with Instant Pot. I would love to know how it turns out for you.

Bonus: Ways to use leftover strained soy pulp (okara):

1. Organic fertilizer – mix the soy pulp with water to use as an organic fertilizer for plants.

2. Extra protein – after drying completely in the oven, you can add it into foods to increase teh amount of protein. You can keep the dried soy pulp sealed and in the fridge up to one week, but it is best to use it as soon as possible.

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Did you know that you could use an Instant Pot as a steamer?  You will just need to get a bamboo steamer basket and use the Instant Pot base as a wok.. Stay tuned, we will post a blog soon. Thanks!