Instant Pot Coldbuster Turmeric Milk

November 30, 2017Van
Blog post

Prep time: 3 minutes

Cook time: 15 minutes

Serves: 8

My Grandfather was a Traditional Chinese Herbal Medicine Doctor, so its in my genes to seek out natural remedies to heal our bodies. Around this time of year I always protect my immunity with this special turmeric milk passed down in my family for generations. It has worked wonders for me—often stopping an oncoming cold in its tracks.

Why it Works

Turmeric contains both anti-viral and anti-inflammatory properties. Cloves and cinnamon aid the immunity boosting while the coconut milk and black pepper help the body absorb curcumin, which is the beneficial medicinal compound in turmeric.

If you’re preparing for a busy holiday season with family and friends, don’t hesitate to incorporate this delicious and nutritious turmeric milk into your schedule. I typically make a large portion of this and keep it ready to prepare each day.

Be sure to click on the accessories list below to get the most out of your Instant Pot.
Best Instant Pot Accessories List

Print Recipe

Instant Pot Coldbuster Turmeric Coconut Milk

  • Prep time: 3 minutes
  • Cook time: 15 minutes
  • Serves: 8


  • 1 Can Coconut Milk, 13.5 oz
  • 3 Cups Filtered Water
  • 2 Teaspoons Turmeric Powder
  • 3 Whole Cloves
  • 2 Cinnamon Sticks
  • ½ Teaspoon Ginger Powder
  • Pinch of Ground Black Pepper
  • 2 Tablespoons Honey


  • 1)

    Add the coconut milk, water, turmeric, cloves, cinnamon sticks, ginger power and pinch of black pepper into the Instant Pot.

  • 2)

    Set to Manual / High Pressure for 15 minutes.  Wait 10 minutes for a natural pressure release then you can switch the valve to venting to release the pressure.

  • 3)

    Strain out the cinnamon sticks and cloves.  Add the honey and mix well with a whisk, you may want to add more honey to suit your taste.

  • 4)

    If I have a cold, I usually drink a small cup 2-3 times a day. You can store the rest of the turmeric milk in a mason jar or glass jar in the refrigerator.  When you’re ready for your next serving, shake up the jar and warm it up in a small sauce pan. You can keep it refrigerated for up to 7 days. The coconut fat may harden the in the refrigerator so just break it up with a spoon.


I’m not a medical professional, this is just a natural home remedy that has worked for me.  If you have a serious illness please seek out professional help from your doctor. If you are taking blood thinners, you should avoid turmeric or curcumin. If you are pregnant or breastfeeding, always consult your obstetrician before taking any supplements or trying out any home remedies.


  • Jean Rowe

    January 11, 2018 at 10:27 pm

    Ykes, making today and had to go borrow honey. Came back and added it before thinking. Am I in trouble for not adding it after cooking in IP?

    1. Van

      January 12, 2018 at 5:42 pm

      Hi Jean, that’s perfectly fine to add the honey before 🙂

  • Isabella

    January 29, 2019 at 1:25 pm

    Hi! I made this and mine turned out quite oily. Is that the coconut milk for my instant pot not being clean enough!?

    1. Van

      February 9, 2019 at 6:42 pm

      Hi Isabella, the oil is from the coconut milk, it’s normal for the oil to separate when cooked at high pressure.

  • JC

    July 19, 2021 at 5:00 pm

    Can you please recommend how I would make this in a dutch oven or slow cooker ? I don’t have an instant pot.
    many thanks,

    1. Van

      July 20, 2021 at 5:50 am

      You can simmer the mixture on the stovetop for about 30 minutes

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe