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Rinse the dried soy beans and soak them overnight for at least 8 hours.
Drain the beans and pour them into a blender with 2 cups of filtered water.
Blend the beans and water for 10 seconds, or until roughly blended.
Pour the blended beans and an additional 3 cups of water into the instant pot.
Skim off the frothy top from the liquid.
Close the instant pot and cook on the soup setting (7 minutes on high pressure).
Once it has cooked, let it depressurize naturally for 25 minutes.
Then, carefully open the instant pot and strain the soy milk with a cheesecloth and/or mesh strainer.
Strain it a second time to be sure you’ve removed all of the soybean solids from the soy milk.
Add sugar to taste to your soy milk.