Instant Pot Horchata – Almond Cow Directions (see notes for blender directions)
- Add cashews, rice, cinnamon sticks, dates, salt, and 1 cup water to the pressure cooker pot and stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute.
- When cooking is complete, use a natural release for 5 minutes, then release any remaining pressure. Stir the rice.
- Fill base of Almond Cow with 5 cups water (it should be at the minimum liquid line).
- Place half of the rice mixture in the filter basket (yes, even the cinnamon sticks). Attach the filter basket to the top of the Almond Cow and twist in the direction of the “close” arrow to secure (make sure it is on tight). Attach the top to the base.
- Plug in the Almond Cow and press the cow start button. It will go through 3 automatic blending stages so leave it alone until it finishes. When the green light stops flashing, it is done.
- Discard pulp from the filter basket (or save it and see note for how to repurpose it). Repeat with the other half of the rice mixture.
- The base of the Almond Cow is now filled with thick, creamy Homemade Horchata – no need to strain!
- Whisk vanilla extract into Horchata and pour into quart size mason jars and store in the refrigerator for 3 – 5 days. Shake well before serving.