This is a very easy and quick way to make almond milk with the help of your Instant Pot. Normally you have to soak raw almonds for 12 hours or overnight (if you’re looking for a Raw Almond Milk recipe, link here). I’ll use this method when I need almond milk quickly and I haven’t soaked my almonds – the almond flavor of the Instant Pot version is more mild compare to the Raw version – some people actually prefer this. You’ll still reap all the wonder health benefits with vitamins like riboflavin, magnesium, it’s alkaline-forming in your body, and it can help lower “bad” LDL cholesterol from the great amount of omega-3 fatty acids.
Instant Pot Almond Milk Recipe
Prep time: 5 minutes
Cook time: 3 minutes
Serves: 40 oz
- Prep time: 5 minutes
- Cook time: 3 minutes
- Serves: 40 oz
- 1 Cup Raw Almonds
- 5 Cups Filtered Water
- 1 Teaspoon Agave, Honey or Maple, (Optional)
Place 1 Cup of Almonds and 3 Cups of Water into the Instant Pot. Seal the lid and switch the knob to Sealing, set the Instant Pot for High Pressure / Manual for 3 minutes. Once the timer is up, switch the knob to Venting to release the pressure.
Once the pin drops, open the lid and pour the almonds into a colander and rinse them under cold water for about 30 seconds (don’t be alarmed if the water is copper color, it’s from the almond skins). If you want to remove the almond skins, use your fingers to gently squeeze the almonds and loosen the skin and discard it – it usually takes me 5 minutes to do this step, but often times I skip it.
Place the almonds, 5 Cups of Filtered Water and sweetener into a blender (you can use 3 or 4 Cups of water instead if you want a thicker texture). I use a Vitamix and I blend on the highest setting for 2 minutes. If you’re blender isn’t a high power blender, blend on the highest setting for 4 minutes.
Strain the almond milk by pouring it into a nut milk bag over a large bowl. Squeeze very well so you can extract all the almond milk. Pour into a container and refrigerate for up to 4 days. Enjoy!
*** You can turn the almond pulp into almond flour. Place the almond pulp on a baking sheet lined with parchment paper – spread it out so it’s a thin even layer of almond pulp. Place into the oven and set it for the lowest temperature for 3 hours or until the almond pulp is completely dry. Place the dried almond pulp into food processor and pulse until all the lumps are gone. Store it in a sealed container in the refrigerator and use in any recipe that calls for almond flour.
↓ Supplies to make this recipe ↓