- Add almonds and 2 cups water to the pressure cooker pot. Â Secure the lid and turn pressure release knob to a sealed position.
- Cook at high pressure for 4 minutes.
- When cooking is complete, use a quick release.
- Drain almonds. Â Rinse with fresh water; drain almonds again.
- To a high-speed blender add the almonds and 4 cups water.  Blend on high speed until smooth, about 1 ½ – 2 minutes.
- Two options for straining:
- Pour almond milk through yogurt strainer (like a Euro Cuisine Yogurt Strainer) and let drain 6 hours or overnight. Â
- Place a nut milk bag inside a medium size bowl and pour milk into bag. Gently twist and squeeze the bag to release milk into the bowl.
- After the milk has strained, add vanilla extract and whisk to combine.Â
- Discard leftover ground almond (or see note for how to repurpose it).
- Pour strained almond milk into a quart size mason jar and store in the refrigerator for 3 – 5 days. Â
- Shake well before serving.
For Sweetened Vanilla Almond Milk
- Add 2-4 dates to the blender when blending the almonds and continue with above instructions.
For Strawberry Almond Milk
- Add dates and strawberries when blending the almonds and continue with above instructions.
For Chocolate Almond Milk
- Add dates and cocoa powder when blending the almonds and continue with above instructions. Â