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Export 8 ingredients for grocery delivery
Add the water, ginger, spices, and teabags with tags removed to your Instant Pot.
Cook on high pressure for 5 minutes.
Let the pressure release naturally for 10 minutes, then carefully manually release the pressure. Remove tea bags and add sweetener to taste, if using.
I like to leave the spices in until it cools to infuse more. Then strain and refrigerate.
I add half concentrate and half nondairy milk to make my iced or hot chai. You can adjust that to suit your taste.