4 minutes under pressure to make a phenomenal, authentic Masala Chai in your Instant Pot. If you’re looking for an authentic Chai recipe, rather than a Westernized version of it, this is the one. Adjust the spices and choice of milk to fit your dietary needs.
What Makes This Instant Pot Masala Chai So Great?
- Fast. Enough Masala Chai to last all day, made in less than 30 minutes .
- Easy. Steam your tea inside of your Instant Pot with little fuss.
- Authentic. This is the American version of Masala Chai. This is a traditional Indian version.
- Low Carb . This isn’t extremely low carb, but it will help hold off the hunger so you can go longer between eating your next low carb meal. Only 6 net grams of carbs per serving and worth every single carb.
- Vegan . Use coconut or any other non-dairy milk to make this a Vegan Masala Chai recipe.
What Is Masala Chai?
All right. This isn’t Starbucks Masala Chai. This is what we Indians would call Kadak Chai, which means strong tea. We drink cups and cups of this tea all day long.
It doesn’t typically have a fruity, spicy flavor as the predominant flavor. It tastes mostly of tea, with a back flavor of spices. I’d suggest you try it this way first, and then adjust to your desired level of fruitiness by increasing the savory spices.
But if you want Kadak Chai, then this Instant Pot Masala Chai will work for you. Below is the spices I used to make two cups of tea.
What’s The Advantage Of Making It In The Instant Pot?
Primarily that you won’t burn the milk, and you won’t have to babysit it. Mix everything, throw it into the Instant Pot, and walk away.
What Is The Difference Between Chai And Masala Chai?
Chai is simply black tea with milk.
Chai Masala is a blend of black tea with milk and spices.
What Is Masala Chai Made Of?
- teabags
- Water
- Whole Milk
- Splenda
- Whole Cloves
- Cinnamon
- fennel seeds
- Cardamom Pods
- Ginger
How To Make Instant Pot Masala Chai
- 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.
How To Make Stove Top Masala Chai
- Place all ingredients in a saucepan at the same time.
- Heat until it’s boiling and then turn to a low simmer for 5 minutes, stirring to keep the milk from overflowing.
- Turn off the heat, stir, and cover.
- Let rest for 5 minutes and when the leaves have settled to the bottom, it is ready to drink.
- Strain spices, and serve.
Want To Make A Chai Concentrate?
If you want to make something you can store in the refrigerator and serve later, use the Instant Pot Iced Tea recipe of mine but include the spices listed in this recipe.
Simply add cold milk before serving and you’ll have Masala Chai in a flash.
Tips And Tricks For Making Masala Chai
- 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!
- Please don’t say Chai Tea. Because Chai means tea. When you say Chai Tea, you’re asking for Tea Tea, which is just not right. Please also don’t say Chai Tea Latté. Any self-respecting Chai is a Latté. Just say Masala Chai and you’ll be right on the money!
MORE RECIPES LIKE THIS
- Instant Pot Iced tea recipe
- Instant Pot Boba Tea recipe
- Mexican Hot Chocolate
- Lemongrass Tea
- Instant Pot Horchata
If you try this Instant Pot Masala Chai and love it as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can enjoy it too.
Instant Pot Masala Chai
Equipment
- Instant Pot
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 2-3 ( 2 ) teabags
- ▢ 1.5 cups ( 375 g ) Water
- ▢ 1/2 cup ( 122 g ) Whole Milk , or non-dairy substitute
- ▢ 2 teaspoons ( 2 teaspoons ) Splenda , or sugar adjust to taste
- ▢ 2 ( 2 ) Whole Cloves
- ▢ 3-4 sticks ( 3 sticks ) Cinnamon
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) fennel seeds
- ▢ 4 ( 4 ) Cardamom Pods
- ▢ 4 thin slices ( 4 thin slices ) Ginger
Instructions
- 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.
Stove Top Instructions
Place all ingredients in a saucepan at the same time.
Heat until it’s boiling and then turn to a low simmer for 5 minutes, stirring to keep the milk from overflowing.
Turn off the heat, stir, and cover.
Let rest for 5 minutes and when the leaves have settled to the bottom, it is ready to drink.
Strain spices, 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!
Get support & connect with our community on Facebook!
Nutrition
Originally Published June 24, 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
4 minutes under pressure to make a phenomenal, authentic Masala Chai in your Instant Pot. If you’re looking for an authentic Chai recipe, rather than a Westernized version of it, this is the one. Adjust the spices and choice of milk to fit your dietary needs.
What Makes This Instant Pot Masala Chai So Great?
- Fast. Enough Masala Chai to last all day, made in less than 30 minutes .
- Easy. Steam your tea inside of your Instant Pot with little fuss.
- Authentic. This is the American version of Masala Chai. This is a traditional Indian version.
- Low Carb . This isn’t extremely low carb, but it will help hold off the hunger so you can go longer between eating your next low carb meal. Only 6 net grams of carbs per serving and worth every single carb.
- Vegan . Use coconut or any other non-dairy milk to make this a Vegan Masala Chai recipe.
What Is Masala Chai?
All right. This isn’t Starbucks Masala Chai. This is what we Indians would call Kadak Chai, which means strong tea. We drink cups and cups of this tea all day long.
It doesn’t typically have a fruity, spicy flavor as the predominant flavor. It tastes mostly of tea, with a back flavor of spices. I’d suggest you try it this way first, and then adjust to your desired level of fruitiness by increasing the savory spices.
But if you want Kadak Chai, then this Instant Pot Masala Chai will work for you. Below is the spices I used to make two cups of tea.
What’s The Advantage Of Making It In The Instant Pot?
Primarily that you won’t burn the milk, and you won’t have to babysit it. Mix everything, throw it into the Instant Pot, and walk away.
What Is The Difference Between Chai And Masala Chai?
Chai is simply black tea with milk.
Chai Masala is a blend of black tea with milk and spices.
What Is Masala Chai Made Of?
- teabags
- Water
- Whole Milk
- Splenda
- Whole Cloves
- Cinnamon
- fennel seeds
- Cardamom Pods
- Ginger
How To Make Instant Pot Masala Chai
- 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.
How To Make Stove Top Masala Chai
- Place all ingredients in a saucepan at the same time.
- Heat until it’s boiling and then turn to a low simmer for 5 minutes, stirring to keep the milk from overflowing.
- Turn off the heat, stir, and cover.
- Let rest for 5 minutes and when the leaves have settled to the bottom, it is ready to drink.
- Strain spices, and serve.
Want To Make A Chai Concentrate?
If you want to make something you can store in the refrigerator and serve later, use the Instant Pot Iced Tea recipe of mine but include the spices listed in this recipe.
Simply add cold milk before serving and you’ll have Masala Chai in a flash.
Tips And Tricks For Making Masala Chai
- 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!
- Please don’t say Chai Tea. Because Chai means tea. When you say Chai Tea, you’re asking for Tea Tea, which is just not right. Please also don’t say Chai Tea Latté. Any self-respecting Chai is a Latté. Just say Masala Chai and you’ll be right on the money!
MORE RECIPES LIKE THIS
- Instant Pot Iced tea recipe
- Instant Pot Boba Tea recipe
- Mexican Hot Chocolate
- Lemongrass Tea
- Instant Pot Horchata
If you try this Instant Pot Masala Chai and love it as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can enjoy it too.
Instant Pot Masala Chai
Equipment
- Instant Pot
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 2-3 ( 2 ) teabags
- ▢ 1.5 cups ( 375 g ) Water
- ▢ 1/2 cup ( 122 g ) Whole Milk , or non-dairy substitute
- ▢ 2 teaspoons ( 2 teaspoons ) Splenda , or sugar adjust to taste
- ▢ 2 ( 2 ) Whole Cloves
- ▢ 3-4 sticks ( 3 sticks ) Cinnamon
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) fennel seeds
- ▢ 4 ( 4 ) Cardamom Pods
- ▢ 4 thin slices ( 4 thin slices ) Ginger
Instructions
- 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.
Stove Top Instructions
Place all ingredients in a saucepan at the same time.
Heat until it’s boiling and then turn to a low simmer for 5 minutes, stirring to keep the milk from overflowing.
Turn off the heat, stir, and cover.
Let rest for 5 minutes and when the leaves have settled to the bottom, it is ready to drink.
Strain spices, 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!
Get support & connect with our community on Facebook!
Nutrition
Originally Published June 24, 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Masala Chai
Ingredients
- 2-3 teabags
- 1.5 cups Water
- 1/2 cup Whole Milk or non-dairy substitute
- 2 teaspoons Splenda or sugar adjust to taste
- 2 Whole Cloves
- 3-4 sticks Cinnamon
- 1/2 teaspoon fennel seeds
- 4 Cardamom Pods
- 4 thin slices Ginger
Instructions
- 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.
Stove Top Instructions
Place all ingredients in a saucepan at the same time.
Heat until it’s boiling and then turn to a low simmer for 5 minutes, stirring to keep the milk from overflowing.
Turn off the heat, stir, and cover.
Let rest for 5 minutes and when the leaves have settled to the bottom, it is ready to drink.
Strain spices, 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!
Instant Pot Masala Chai https://twosleevers.com/instant-pot-masala-chai/
Warming, comforting, spicy, and tasty Tomato Coconut Soup made in your Instant Pot or pressure cooker. This Vegan Tomato Soup will have you experience Indian food like you’ve never had before!
What Makes This Vegan Tomato Soup So Good?
- Fast. Made in your Instant Pot in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Low Carb . While this isn’t something you would want to overindulge on (and believe me, that will be hard) it has only 10 net carbs per serving.
- Vegan . An easy meal to make for any of your Vegan friends.
- Vegetarian . A great option for Meatless Monday.
What Is the Difference Between Tomato Soup and Tomato Bisque?
Tomato Soup doesn’t contain any seafood or dairy to make it creamy. However, in this recipe, I used coconut milk to enhance the flavors of the gluten free tomato soup .
Bisque is generally made with a stock from some sort of seafood. Such as lobster or crab.
If you would like to try a bisque and aren’t living a Vegetarian or Vegan lifestyle, you can try my Lobster Bisque . It’s quite tasty too.
What Is In This Vegan Tomato Soup?
I’m cheating with the tubes of ginger and garlic. I usually use fresh but I like these on hand for the days I’m running too fast to stop to savor the chopping and the mincing.
But here is what you’ll need to round up before you start cooking:
- 1 can Full-Fat Coconut Milk - Adds creamy richness and a silky texture while balancing the acidity of the tomatoes. The full-fat version also provides a subtle sweetness and depth without using dairy.
- 1 Red Onion - Forms the flavorful base of the soup, adding mild sweetness and body that complement the tartness of the tomatoes.
- 6 Tomatoes - The star ingredient that gives the soup its vibrant color, fresh acidity, and natural sweetness once cooked down in the Instant Pot.
- 1/4 cup Cilantro - Adds a fresh, herbal brightness that lifts the rich flavors of the coconut milk and spices, making the soup more aromatic.
- 1 teaspoon Garlic - Infuses the soup with savory depth and enhances the overall flavor balance.
- 1 teaspoon Minced Ginger - Provides warmth and a subtle spicy freshness that pairs beautifully with the coconut milk and tomatoes.
- 1 teaspoon Salt - Brings out the natural sweetness of the tomatoes and enhances all the other flavors in the soup.
- 1/2 teaspoon Cayenne Pepper - Adds a gentle heat that balances the creaminess of the coconut milk and keeps the flavor vibrant.
- 1 teaspoon Turmeric - Contributes earthy undertones and a golden hue while boosting the soup’s anti-inflammatory benefits.
- 1 tablespoon Agave Nectar - Adds a touch of sweetness to round out the acidity of the tomatoes and create a smooth, well-balanced flavor profile.
How Do You Make Vegan Tomato Soup From Scratch?
You absolutely will not believe how easy this recipe is to make. You simply throw everything in your Instant Pot and cook. Need more detailed instructions? Find them below:
- Pour and Cook. Put all ingredients into the Instant Pot and cook on for 5 minutes.
- NPR . Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.
- Blend. Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.
Tips and Tricks
Making Instant Pot Vegan Tomato Soup is one of the easiest ways to enjoy a cozy, flavorful, and dairy-free comfort dish with minimal effort. The Instant Pot helps extract deep flavor from fresh tomatoes and spices, while the coconut milk adds creamy richness without cream. Here are some helpful tips and tricks to make your soup perfectly smooth, balanced, and delicious every time:
- Want to add protein to this soup? Throw some boneless chicken in with the other ingredients and cook for 12 minutes under high pressure. Puree all ingredients like the recipe states and enjoy.
- You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.
- Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda , xylitol, Stevia , Truvia , etc. Not sure which to choose? See my list of the best low carb sweeteners .
Variations
Here are some delicious and creative ways to customize your Instant Pot Vegan Tomato Soup, whether you want to make it richer, spicier, or packed with extra veggies. These variations will keep your soup fresh and exciting every time:
- Roasted Tomato Soup - Roast the tomatoes, onions, and garlic in the oven at 400°F for 20–25 minutes before adding them to the Instant Pot. This adds smoky depth and natural sweetness.
- Spicy - Add extra cayenne pepper, red chili flakes, or a diced jalapeño before pressure cooking for a bold, spicy kick.
- Tomato Lentil Soup - Add ½ cup of red lentils before pressure cooking to create a thicker, protein-packed version with a slightly earthy flavor.
What To Eat With Vegan Tomato Soup
Instant Pot Vegan Tomato Soup is smooth, creamy, and comforting, making it the perfect base for a cozy meal. Whether you’re looking for something light and fresh or hearty and filling, here are some delicious ideas for what to enjoy with it:
- Vegan Croutons - Add crunch and texture by topping your soup with homemade or store-bought croutons tossed in olive oil and herbs.
- Avocado Toast - Creamy mashed avocado with lime and chili flakes on toasted bread makes a fresh, satisfying side that pairs perfectly with tomato soup.
- Roasted Vegetables - Serve alongside roasted carrots, cauliflower, or sweet potatoes for a nutrient-rich and colorful meal.
How Long Does It Last?
Instant Pot Vegan Tomato Soup lasts for about 4 to 5 days when stored properly in an airtight container in the refrigerator. The flavors actually deepen as it sits, allowing the coconut milk, tomatoes, and spices to blend together beautifully over time.
To store, let the soup cool completely before refrigerating to avoid excess condensation, which can water it down.
When ready to reheat, warm it gently on the stovetop over medium heat or in the microwave, stirring occasionally to maintain its creamy texture.
Can You Freeze It?
For longer storage, you can freeze it for up to 2 months. Just thaw overnight in the fridge before reheating for a comforting, flavorful meal anytime.
Want MoreSoup Recipes?
- Shrimp Saganaki
- Brazilian Moqueca
- Instant Pot Sambar
- Italian Kale Soup
- Keto Taco Soup
- Miso Soup With Salmon
If you try this Vegan tomato soup recipe and fall in love with it like I did, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Tomato Coconut Soup | Vegan Tomato Soup
Ingredients
- ▢ 1 can Full-Fat Coconut Milk , full fat
- ▢ 1 Red Onion. chopped , diced
- ▢ 6 Tomatoes , chopped in quarters
- ▢ 1/4 cup Cilantro , chopped
- ▢ 1 teaspoon Garlic , minced
- ▢ 1 teaspoon Minced Ginger , minced
- ▢ 1 teaspoon Kosher Salt
- ▢ 1/2 teaspoon Cayenne Pepper
- ▢ 1 teaspoon Turmeric
- ▢ 1 tablespoon agave nectar , (see list of subs in Notes)
Instructions
For the Instant Pot
- Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.
- Remove from the pot and use an immersion blende r to mix all the ingredients together and get a smooth soup.
For Stove Top
Cook all ingredients together until the tomatoes are soft and bursting.
Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.
You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.
Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda, xylitol, stevia, Truvia, etc.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
