The settings don’t change the temperature, they are just quick ways to set various times. 7 minutes is the same as 7 minutes on any other setting, only difference is if the pressure is set to less - normal or more
I had the same problem. Apparently newer models are more sensitive with burning. I tried using the "less" option but that burnt as well. You could probably strain before, but I like to cook it with the pulp for the nutrients and flavour. I ended up using my rice cooker which is non-stick and that works for me.
This was AWESOME !!! I've failed miserably once or twice on a regular stovetop, but just bought an IP and I can't wait to try this version. No bubbling over, yayyy ! :D
A little late to reply, but I got a Soyabella and I'm giving it away. The soymilk tasted undercooked to me. It seemed to do the job, but not thoroughly, and makes relatively little at one time anyhow.@@shelly5224
I want to try this but instead of blending after soaking the beans, I want to cook them, cool them and put them through a Jack Lalane juicer. I’ve seen soy milk made through the juicer but the beans were cooked on a pot.
Hi there, it's me again ! 😊 I have a question, I don't see you removing the little skin on your soy beans... Do you somehow buy soy beans without the skin ? Or do you just leave it and blend as is ? Most recipes I've seen say to remove it but it's just a pain. Hope to be able to make some soy milk with my new IP today ! Thank you so much
Hi again! 😊 Congratulations on the new IP! We don’t go out of our way to remove the skins! After soaking, some of them naturally rise up and can be poured out. Also that’s why we strain it! it’d definitely be such a pain to remove all the skin. We didn’t do anything behind the scenes in the video or leave out any steps. Hope it goes well!
@@chowwithjao awesome thanks for the reply !! 😍 I’m actually straining my first batch right now, going to surprise my mom with it tomorrow, she misses savory soy milk from ours days in Taiwan 🇹🇼 ♥️♥️♥️🥛
Yes! I make „burger Patties“ Mix together: 400g okara 200g breadcrumbs 100g oats (ground up) 20g ground flaxseed 20g Tapioka-starch 2 teaspoons Instant-vegetable-soup-powder 3g garlic powder 2g onion powder Form patties with your hands And fry them in a pan with some olive oil.
@@emiliohoms6491 - Tried for ages then gave it a while tried again so now i have resigned to failure. I am using my soy beans to make hummus with great success. ::))
I am curious. What happens if you cook the beans in the instant pot first; put the cooked beans in the blender with the same amount of water; and the strain the mixture? Will the taste be different. This seems less messy.
I've always strained the okara before cooking the soy milk. Is it best to leave the okara in when cooking to prevent it from burning? I have a 8qt IP, there's no soup button so will have to set it manually. Is it High or Low pressure for 25 minutes?
I made soy milk on the stove top about 10 times before. Since I’ve got an instant pot I tried your recipe 3 times. It’s so much easier with the instant pot. But each time it was burnt. When choosing „low pressure“ it wasn’t that bad, but still… Do you have any tips?
I typically do not press cancel and I wait 25 minutes and leave it on! But, I believe pressing cancel and waiting has the same result as waiting 25 minutes while it’s on
Hi, I made this and thought it tasted a little “beany”. After I strained it, I put it in fridge overnight. Today, I simmered it in the microwave in a glass pyrex bowl on a low power level, and it much improved the taste. I wondered if it could successfully cook longer in the IP without scorching. I love being able to use the IP and not having to watch the stove constabtly. Your thoughts? TIA!
Hi! Are you not taking the skins of the soybeans? I see everybody else doing it .... (all asian people as well) I understand the skin gives it a very "beany" taste .... Thank you! ❤
Sorry for the late response! Blend the soybeans with 2 cups of water, put the blended mixture in the instant pot, then add an additional 3 cups of water! More details can be found on the recipe: www.chowwithjao.com/recipes/3-soymilk.html
Has it ever happened that your instant pot does not come up to pressure? I did a double batch, 2 cups soaked beans blended with 4 cups of water and added an additional 6 cups.
No, that’s never happened to us! But sometimes, when an Instant Pot has a lot of liquid, it takes a long while to come up to pressure. Heating the water or using boiling water might help the pot pressurize faster! Good luck and let us know how it goes! 😊
I haven’t experienced a lot of bitterness in my soy milk! I think the Instant Pot method helps with that. If your soy milk is a little bitter, I would recommend adding some more sugar or buying a different brand of dried soybeans.
We’ve tried both and prefer the brown one! The flavor really depends on the bean brand too. We’ve found that organic soybeans taste a bit better, but it’s really subjective!
Will the bean smoothie scorch or burn in the instant pot? What If I added uncooked soy milk that has been strained already to the instant pot? Will that burn in the instant pot?
The the other videos I have watched it did not -- except I think for one person who put it on high pressure for 10 min. I think that burned. Your concern has been mine as well. I think low pressure for about 7 min is what I will try first, using soymilk fresh from the high-speed blender that will still be warm.
We don’t spray the inner pot, but sometimes the burn warning can get triggered if your water is evaporating. Check if the valve is closed and make sure your pot pressurized
Hi! First, thank you so much for sharing your recipe and method! I just tried this for the first time in my instant pot. I followed your instructions exactly and I got a burn msg as well. I quickly depressurized and have a really big mess on my hands, But, I'm a trooper, trial and error. Maybe I will strain before pouring into the instant pot... also I noticed that you said to cook on soup at high pressure, but on the front of your IP it showed LO29, what does that mean? I have a different instant pot.
You can try wrapping the blended pulp in your cheese cloth (or other cloth) and put it inside the instant pot to cook. Make sure your cloth is food safe and able to be boiled!
You are not closing the pressure valve. As such, the water is evaporating and your food is burning. Close the black valve on top so the pot pressurizes.
I did this. I removed the foam from the mixture after boiling as she directed and cooked on high in my Instant Pot. The foam starting spewing from my Instant Pot with such force that it coated my ceiling and my walls. It was a disaster.
One of the videos I watched on this, (I'm watching all I can before I try the multipot, which is like an instant pot), said to be sure not to fill the inner pot in the instant pot more than half full with the soymilk and it said a 3-quart pot is simply too small (though I guess it would make over one quart).
@@AS-hb2rw It spewed the milk out while it was cooking. I didn't interfere at all with the process. I have since purchased a MioMat Plant milk maker. Works like a charm.
Thank you for your question! We just use a cotton cloth, but I think any grade that you have at home would work. If you only had grade 10, I would just barely blend the soybeans in order to keep the okara pieces large for straining purposes.
From my experience it's not more efficient to squeeze before since you need to keep the pulp in during the cooking process. That's how you get a really rich flavor! Hope this helps
