Instant Pot Masala Chai
Instant Pot Masala Chai. 4 minutes under pressure to make a phenomenal, authentic chai. Adjust spices and choice to milk to fit your dietary needs.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Place all ingredients In a heat safe container, preferably one with a spout to ease pouring. Cover the container with foil
In the inner liner of your Instant Pot, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.
Cook on High Pressure for 4 minutes, and allow the pressure to release naturally for 5 minutes. Release remaining pressure.
Strain into two cups and serve.
- What if you wanted to make more than just a few cups of chai at a time? Is it possible to make it directly in the inner pot? If you do, you're heating the milk directly rather than via steam heat and you run a good chance of the milk separating when cooked directly in the liner. Separated milk is neither pretty or tasty. What does work? Make the tea without the milk. Just add water, sweetener, tea and the spices and let that steep. Then you can add milk as needed.
- If you like iced masala chai, I would follow this recipe for Instant Pot Iced tea, but add the spices listed here. When you are ready to serve your iced masala chai, just add cold milk or milk substitute. I would not store the chai with milk for any length of time as it does tend to spoil a little faster.
- Make this dairy free by using almond or coconut milk!
Calories: 66kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 39mg | Potassium: 148mg | Fiber: 4g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg