Step 1

Add the water, ginger, spices, and teabags with tags removed to your Instant Pot.

Step 2

Cook on high pressure for 5 minutes.

Step 3

Let the pressure release naturally for 10 minutes, then carefully manually release the pressure. Remove tea bags and add sweetener to taste, if using.

Step 4

I like to leave the spices in until it cools to infuse more. Then strain and refrigerate.

Step 5

I add half concentrate and half nondairy milk to make my iced or hot chai. You can adjust that to suit your taste.