Pressure Cooker Brewed Ice Tea Recipes
INSTANT POT® ICED TEA
Take iced tea to another level by making it in your Instant Pot®. The beauty is that the simple syrup is made at the same time the tea is also made.
Provided by thedailygourmet
Categories Drinks Recipes Tea Iced Tea Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Pour 5 cups of water into a multi-functional pressure cooker (such as Instant Pot®). Add sugar and tea bags. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Remove tea bags and squeeze out remaining liquid into the pot. Pour tea into a pitcher and add remaining water. Serve over ice with lemon slices and mint sprigs.
Nutrition Facts : Calories 100.4 calories, Carbohydrate 26.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 11.6 mg, Sugar 25 g
PRESSURE COOKER BREWED ICE TEA
A good way to cut down on heat and humidity in your kitchen, when the weather is hot, and you are craving brewed iced tea! I might try throwing some mint leaves in to brew with the tea, just to see how it turns out!
Provided by Sandy Alley @panakanic
Categories Other Drinks
Number Of Ingredients 4
Steps:
- Place all in pressure cooker.
- Cook on high pressure for 4 minutes.
- Let pressure release naturally.
- Let cool for several minutes, then slowly pour into ice-filled glasses. Serve with lemon, mint, or you favorite garnish.
PRESSURE-COOKER HARD-BOILED EGGS
Try these pressure-cooker hard-boiled eggs! This recipe is quick to fix and foolproof. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 2
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.,
Nutrition Facts : Calories 72 calories, Fat 5g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 71mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
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