Homemade Instant Pot Vegan Kefir has become increasingly popular around the world, mainly because of its probiotic and nutraceutical properties. Here, I made homemade kefir in the Instant Pot with only two ingredients–soy milk and kefir starter. Start the Instant Pot in the evening, and by morning, it is done and ready. The result is fresh, creamy and delicious kefir that is vegan, gluten free and dairy free. Toss in fruit, almond butter and hemp seeds, and you have the perfect breakfast smoothie.
Tools of the Trade Used In This Recipe:
I made this kefir in the Instant Pot 6 Quart Pressure Cooker using the yogurt setting. Check out my review of the Instant Pot, and see all the delicious recipes that I have made with this gadget that replaces 9 kitchen tools!
What Are The Benefits of Kefir?
When you are looking for a quick healthy breakfast, a kefir smoothie is a perfect choice. The main health benefits of kefir are that it contains probiotics and is high in protein. Adding more probiotics to your diet can increase good bacteria in your digestive tract which improves your overall gut health, digestion and boosts your immune system. To learn more, you can read more about benefits of probiotics here.
What Is The Difference Between Yogurt and Kefir?
I also make homemade vegan yogurt in the Instant Pot. Kefir and yogurt are both creamy and fresh, and have somewhat of a tart flavor. Both kefir and yogurt have protein, calcium, B vitamins, potassium, and probiotics, so it just depends on what you are in the mood for.
According to the Mayo Clinic, probiotics can help to:
- improve the healthy bacteria ratio in the gastrointestinal tract’s environment
- treat or prevent diarrhea, especially following antibiotic treatment
- treat irritable bowel syndrome, or relieve symptoms
- reduce or prevent gastrointestinal infections, or increase recovery from them
- prevent and treat vaginal and urinary tract infections
You have endless options for serving your kefir. You can add a variety of fruits and superfoods to enhance the nutritional value and flavor. Try this raspberry smooth recipe!
Homemade Instant Pot Vegan Kefir
Ingredients
Instant Pot Kefir
- 64 oz unsweetened soy milk
- Two (2) 5 grm pkgs kefir starter
Kefir Smoothie
- 1/2 cup rasberries
- 1 tbsp almond butter
- 1 tsp hemp seeds
- 1/2 banana
Instructions
Instant Pot Kefir
- Add starter to bottom of Instant Pot inner pot. Add soy milk and stir until dissolved. Cook in Instant Pot on Yogurt setting for 15 hours. Make sure vent is set to venting so that moisture doesn't build up inside.
Kefir Smoothie
- To make a kefir smoothie, add 12 oz of kefir, the raspberries, hemp seeds, almond butter, banana and blend in blender.
Nutrition
How To Make Homemade Instant Pot Vegan Kefir
There are many brands of kefir starter. This is the brand that I used.
Add kefir starter and soy milk to Instant Pot
Instant Pot-select Yogurt setting for 15 hours. Make sure vent is set to vent, or open, to keep moisture from accumulating.
After kefir is finished pressure cooking, pour into glass jars and shake. This recipe makes 64 oz of kefir.
Homemade Instant Pot Vegan Kefir
To make kefir smoothie, add kefir, berries, almond butter, hemp seeds and banana and blend in blender.
Homemade Instant Pot Vegan Kefir smoothie.
Recipe updated July 2019
Anita Scott
June 11, 2019 at 4:24 pmI keep trying to get a batch that is liquid enough to actually drink. I’m on my third change in anount of milk I use. The first one was just like yogurt and the second one not much better. I’m now up to 78 oz of milk with 10 gr of kefir starter. Hoping this one is drinkable. Anyone have a tried and true recipe? Tganks
greenschemetv
June 12, 2019 at 7:21 pmThat is so weird! The recipe that I made is actually pictured, and I found it perfect to make a smoothie with, and it was drinkable. Thank you for trying the recipe; I hope that by adding more milk, eventually you will get the right combination for your preference.
Lisa Abts
May 13, 2019 at 7:44 amKefir cultures at 68-85 degrees .
Yogurt cultures at 110-115 degrees.
Instant pot maintains the temp at 106 -113 degrees. On the yogurt option.
From my research, it said that temperatures
Above 86 degrees damages the milk grains.
Wouldn’t the instant pot destroy the milk grains since the temperature is too high?
greenschemetv
May 13, 2019 at 9:34 amHi Lisa, thanks for your comment. I definitely am not an expert, but like you, do like to research. Part of the issue with soy kefir is that most of the rules that apply to dairy kefir don’t apply to soy kefir. Experts recommend adding sugar to the soy milk to increase the bacteria growth, but I don’t chose to do that. As far as temperature, my Instant Pot allows me to reduce the temperature on the yogurt setting to less, but no everyone has that setting. Additionally, what I do know is that the reason for keeping the vent open when making the vegan kefir is to keep the Instant Pot from reaching that maximum temperature and therefore, that makes it more suitable for kefir. I also don’t reuse the grains. For sure, this is not an exact science, but I am always looking for good suggestions.
Michael W. Perry, medical writer
May 2, 2019 at 9:33 amI notice that you use mason jars for storage. The fit is tight, but three quart mason jars will just fit into a 6 qt. Instant Pot if your have two to four cups of water and nothing else in the pot. It does take some adjusting to place them just right, but about three out of four (in my experience) are short enough to just fit. That saves time, since you don’t need to clean the pot afterward.
greenschemetv
May 3, 2019 at 6:38 pmYes, I have tried that with the small jars. It really is a good solution, thanks for mentioning it.