How To Make Homemade Split Pea Milk In The Instant Pot

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  I started making homemade split pea milk in the instant pot right around the time my daughter turned one year old. I was weaning her off of breastmilk and I wanted a healthy milk alternative for her!   Because she is sensitive to dairy, I decided to look for a dairy-free milk that would also give her the protein her growing body needed. After some research I found that pea protein milk, like the Ripple brand, is a great alternative to soy milk.   Since there was nowhere local to me to purchase Ripple milk, I decided to go on the hunt and make my own!   This recipe is extremely easy and versatile, which I love. After some trial and error, I have found a system that works well for our family and also a dairy-free milk my daughter loves to drink!   Let’s check out all the details for how I make this homemade split pea milk…   Don't forget to Pin this image for later!   https://lively-fog-4167.ck.page/259381ebe7/index.js https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js (adsbygoogle = window.adsbygoogle || []).push({});  

Appliance and Ingredient Links

  Here are some links to the products I have in my home and use for this recipe:  

Instant Pot

 

Small Blender

 

Measuring Cup

 

Strainer

 

Pyrex Storage Dish

 

Sippy Cups

 

Split Peas

 

Dates

 

Sunflower Oil

 

Vanilla Extract

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The Process To Make Homemade Split Pea Milk

  First, I get out my instant pot and measure one cup of dry split peas and dump them in. Then I measure out three cups of water (filter the water if you would like first) and dump that on top.   Then I close the lid of my instant pot, turn the valve to sealing, and press the “Bean/Chili” button. You can also press the “Pressure Cook” or “Manual” button and set the time to 30 minutes.   When it is done cooking, don’t release the pressure valve immediately! It will be very messy. Instead, I let it naturally release for about 15 minutes and then release any remaining pressure.   Stir the beans, turn off your instant pot, and allow them to cool. Scoop them into your storage container.   I like to use this square Pyrex dish because it makes measuring easy. If you draw a straight line across in your head, top to bottom, and another side to side, it evenly divides the beans into four sections.   After the beans are cool, I scoop out one-fourth of the beans and place them in my blender container.   Then to the container, I add the remaining ingredients: one tablespoon of sunflower oil, a few drops of vanilla extract, about six dates, and fill the container to the “max” line with water, or about two cups.   Ideally, I would then set this in the fridge overnight, but it is not required. Letting the mixture sit allows the sweetness of the dates to be absorbed and sweeten the homemade split pea milk.   Then, blend the milk until it looks complete. You will need to strain the milk so remove any big clumps of dates. I give the small date pieces to my daughter; she loves them! And then, finally, I scoop the milk into her sippy cup.   The milk is only good for about four days at most before it will start to smell rancid. That is specifically why I like to use this small handheld blender versus a larger one. The larger one will make more milk but it will be difficult to drink all of it by the time it expires.   When my daughter runs out of milk, I then scoop another one-fourth of peas out of the container and make a new batch.   If you have a larger blender and want to make it all at once, it may take some experimenting to reach the desired texture and consistency of your milk. I have yet to try the recipe that way.   I hope that process all makes sense! Let me know in the comments below if you’ve tried homemade split pea milk before!