Instant Pot Iced Tea
Ingredients:
8 cups Water
3 family sized Tea Bags (10-12 regular sized)
Directions:
Pour the water into the inner liner of the pressure cooker. Add the tea bags. Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook (Manual) button or dial and then the +/- to select 4 minutes. It will take a few minutes to come to pressure.
After cook cycle has finished, turn off the pot and let the pot sit undisturbed for 20-30 minutes. This will keep the tea from becoming bitter (Quick Release makes the water boil, causing bitterness).
Manually release the remaining pressure/steam. There shouldn’t be much left. When the pin in the lid drops back down, open the lid and remove the tea bags.
Add sugar, stir, and taste. Start with the lesser amount and add more, if desired.
Serve over ice and garnish as you like.
For Sweet Tea
1/2 – 3/4 cup Sugar (or more or less to taste)
Variations
4 Lemon Wedges (optional) add after pressure cooking while still hot. Let steep.
Mint Leaves (as many as you like, after pressure cooking)
2 tsp Fresh Rosemary Leaves (I put them in cheesecloth and steep in the hot tea)
1 Tbsp Peach Simple Syrup, per cup, after pressure cooking (see recipe link in Notes)
