Make sure you take a tall vessel that fits well inside the instant pot when placed on a trivet. In that bowl, first add the tea, sugar, dried rosebud, and crushed green cardamom. Peeling off few petals enhances the flavor further.
Next, add the milk and water. Mix it nicely.
Add 1 cup of water to the inner pot and place the trivet and then place the tea vessel.
Pressure cook this for 3 minutes at high-pressure mode and let the pressure release naturally. Milk doesn't curdle or anything. Please check the video.
Open the Instant Pot, strain the tea. Enjoy the hands-free hot tea.
Make sure your sealing ring is well-cleaned. If you have a separate sealing ring that you use for sweets, make sure to use that.
In 6-qt, even though the vent is in sealing position, sometimes the valve doesn't raise up. But don't worry. The Instant Pot will continue to do its magic, and the count down will begin.
I personally felt the tea made in 3-qt when cooked for 3 minutes for slightly strong when compared to the one made in 6-qt for 3 minutes. You can try three or four minutes of pressure cooking time or adjust the tea amount according to your preference.
Serving Size - My measure serves one, or if you are limiting your caffeine intake, you can make it into two servings as well. You will approx 8oz /240ml of chai with my measure
Scaling the recipe - I have tried making tea for 3 in Instant Pot. Make sure you use the inner vessel big enough to hold that amount. I haven't tried making tea directly in the inner pot.
Variations - Instead of rosebud, you can add dried rose petals or any other condiments like ginger, tulsi leaves, cardamom, fennel seeds, or even store-bought tea masala.
Also, adjust the water and milk proportion and sugar as per your liking.
Making Tea in Stove-Top Pressure Cooker - I have tried making the tea in my stove-top pressure cooker, both in 2litre and 4-liter ones. I follow the same procedure, but I pressure cook for 1 whistle and let the pressure subside naturally.