Instant Pot Masala Chai Recipe – Cardamom & Condensed Milk Tea

Last Updated on 2 months by Neha Deshmukh

Instant Pot Masala Chai Recipe – Cardamom & Condensed Milk Tea

Okay, let’s be real. Is there anything better than a warm, comforting cup of masala chai? Especially when it’s made super easily in the Instant Pot! I first started experimenting with making chai in my Instant Pot when life got a little hectic, and honestly, it’s been a game-changer. It delivers that perfect, creamy, spiced tea every single time, with minimal effort. This recipe is for a classic cardamom masala chai, with a touch of condensed milk for extra richness. Let’s get brewing!

Why You’ll Love This Recipe

This Instant Pot Masala Chai is seriously the best. It’s unbelievably easy – seriously, dump and go! The Instant Pot’s slow cook function gently brews the tea, extracting all those wonderful flavors without any bitterness. Plus, it keeps the chai warm for ages, which is perfect if you’re having guests or just want a second cup (or third!). It’s a cozy hug in a mug, and honestly, who doesn’t need that?

Ingredients

Here’s what you’ll need to make this dreamy masala chai:

• 1 cup Milk (about 240ml)
• 0.75 cup Water (about 180ml)
• 1 tablespoon Tea powder
• 1 tablespoon Sugar
• 2 Cardamom pods
• 1 tablespoon Condensed milk (plus more to taste)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Tea Powder: I prefer a strong CTC (Crush, Tear, Curl) tea powder for a robust chai. Brands like Wagh Bakri or Red Label are popular choices. You can adjust the amount depending on how strong you like your tea.
• Cardamom: Freshly crushed cardamom is key. It releases so much more flavor than pre-ground cardamom. If you can, lightly crush the pods just before adding them.
• Milk: Full-fat milk creates the creamiest chai, but you can use whatever milk you prefer – 2% or even skim milk will work. Traditionally, in some parts of India, buffalo milk is used for an extra rich flavor!
• Sugar: White sugar is classic, but feel free to experiment with other sweeteners (more on that in the FAQs!).
• Condensed Milk: This adds a lovely sweetness and creaminess. Adjust the amount to your liking – some people prefer a very sweet chai, others less so.

Step-By-Step Instructions

Alright, let’s make some chai! It’s so simple, you won’t believe it.

1. Set your Instant Pot to Slow Cook mode (Normal) for 30 minutes. This gentle cooking method is what makes the chai so flavorful.
2. Add the water, tea powder, sugar, crushed cardamom pods, and milk to the inner pot. Don’t stir it just yet! We want the flavors to infuse slowly.
3. Close the lid and let the Instant Pot do its magic for 30 minutes. Once the timer is up, do a quick release of any pressure if needed.
4. Now, stir in the condensed milk to your taste preference. Start with a tablespoon and add more if you like it sweeter.
5. Finally, filter the chai through a strainer into your favorite cups and serve immediately. Enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t skip crushing the cardamom! Seriously, it makes a huge difference.
• If you like a really strong chai, add a little more tea powder.
• For a richer flavor, let the chai simmer for a few extra minutes after the slow cook cycle is complete.
• Keep an eye on the milk – if it starts to bubble up, quickly release the pressure.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Use your favorite plant-based milk – almond, soy, or oat milk all work beautifully.
• Sugar-Free Option: Substitute the sugar and condensed milk with your preferred sugar substitute. Stevia or erythritol are good options.
• Spice Level Adjustments: Add a pinch of ginger, a clove, or a tiny piece of cinnamon stick for extra warmth. My friend, Priya, loves adding a tiny bit of black pepper – it gives it a lovely kick!
• Festival Adaptations: During Diwali or Holi, I love adding a pinch of saffron to the chai for a festive touch.

Serving Suggestions

Masala chai is perfect on its own, but it’s also lovely with a side of biscuits or khakhra (a crispy Indian snack). It’s the perfect accompaniment to a cozy evening with a good book, or a lively chat with friends.

Storage Instructions

While fresh chai is best, you can store leftovers in the refrigerator for up to 24 hours. Gently reheat on the stovetop or in the microwave. The flavor might mellow slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for a strong chai preference? Absolutely! Just increase the amount of tea powder to 1.5 or even 2 tablespoons.
• Can I use a different type of sweetener? Yes, you can! Jaggery, honey, or any sugar substitute will work.
• What type of tea powder works best in this recipe? CTC tea powder is ideal for a strong, flavorful chai.
• How can I adjust the cardamom flavor? Use more or fewer cardamom pods, or lightly crush them more or less to control the intensity.
• Can I make this chai ahead of time? You can make the chai base ahead of time and store it in the refrigerator. Just add the condensed milk and reheat when you’re ready to serve.