SUPER FAST / FEWER THAN 10 INGREDIENTS / QUICK RELEASE / VEGAN / GLUTEN-FREE
Almond Milk Chai
Makes 5 cups
Admittedly, this isn’t standard chai made with whole milk. Unfortunately, milk can break under pressure without special safety precautions. So we’ve used almond milk and morphed the classic into a vegan drink. It’s mildly sweet (thanks to that almond milk) and quite aromatic.
5 cups (1 quart plus 1 cup) almond milk
5 black tea bags, any labels removed
10 green or white cardamom pods, crushed
10 whole cloves, crushed
1½ teaspoons fennel seeds
One 4-inch cinnamon stick
¼ teaspoon table salt
1. Mix all the ingredients in a 3-, 6-, or 8-quart cooker. Lock the lid onto the pot.
2.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 2 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 3 minutes with the KEEP WARM setting off
If necessary, press: START
3. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Strain its contents through a fine-mesh sieve like a chinois (or through a colander lined with a double thickness of cheesecloth) and into a bowl or heat-safe pitcher. Serve hot or cold.