Indian Chai


  • 2 cups plain unsweetened almond, soy, or oat milk,
  • 3/4 cup Water
  • 1/4 tsp chai masala
  • 1 tbsp to 2sugar or other sweetener
  • 1 1/2 to 2 1/2 tsp loose-leaf tea
  • 1 piece fresh ginger
  • Combine the nondairy milk, water, chai masala, and sugar in an Instant Pot and mix well. Place the loose-leaf tea and ginger in a spice bag or tea infuser and add to the pot; if using tea bags, add them and the ginger directly to the pot. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 3 minutes (4 minutes for stronger tea).
  • Once the cooking cycle is done, let the pressure release naturally for 2 minutes, then carefully set the Pressure Release Knob from Sealing to Venting and release in short bursts to release any remaining pressure. Open the lid and remove the spice bag, if using. If you placed the tea bags and ginger directly in the pot to heat, remove the bags and strain out the ginger before serving. Pour the chai into cups and serve.
  • Chai is freezer-friendly; you can make larger portions at a time, freeze, then reheat to serve.
Previous Next