Once you make Instant Pot Iced Tea, you’ll never make it the old-fashioned way again! This recipe is a super easy, hands-off method that makes the smoothest but strong iced tea you’ve ever had!
But mainly I prefer the Instant Pot method for the taste of the tea. It makes my tea taste both stronger and yet more mellow at the same time.
More and more, this is how I make my Iced Tea.
WHY/HOW I THINK INSTANT POT ICED TEA WORKS:
SO FOR ALL OF YOU WHO WONDERED ABOUT QPR (QUICK PRESSURE RELEASE) AND NR (NATURAL RELEASE), AND WONDERED IF THE TEA WOULD BE BITTER IF BOILED…
6 cups water
1/4 cup Splenda adjust to taste, or 1/2 cup sugar
Allow it to cool slightly and then serve over ice.
But mainly I prefer the Instant Pot method for the taste of the tea. It makes my tea taste both stronger and yet more mellow at the same time.
More and more, this is how I make my Iced Tea.
WHY/HOW I THINK INSTANT POT ICED TEA WORKS:
SO FOR ALL OF YOU WHO WONDERED ABOUT QPR (QUICK PRESSURE RELEASE) AND NR (NATURAL RELEASE), AND WONDERED IF THE TEA WOULD BE BITTER IF BOILED…
- Under pressure, water doesn’t boil at 212F. What pressure does is it raises the boiling point of liquids. So things heat up, but don’t boil.
- That’s why the food in a pressure cooker tastes different than if it had been boiled on the stovetop or slow cooker.
- Once the pressure is released with QR, the water does come to a vigorous boil. As the pressure goes down, the liquid returns to its original boiling point, which for water would be 212F.
- This is why we don’t QR most meats. People sometimes say it’s to let the meat rest but it’s actually to keep the meat from being boiled.
- This is why when you QR, you have to be really careful as you open it, because as the pressure releases, the liquid inside starts to boil vigorously.
- But if you let it NPR, it is less likely to boil. So your tea is being steeped in high degree water–but not being boiled. I realized this last night as I was falling asleep. #iamanerd
- So don’t QPR. And your tea is being well-steeped, not boiled.
You’ll Need:
4 regular teabags6 cups water
1/4 cup Splenda adjust to taste, or 1/2 cup sugar
Instructions:
Pour everything into your Instant Pot and cook on High Pressure for 4 minutes and allow the pressure to release naturally for at least 15 minutes.Allow it to cool slightly and then serve over ice.
NOTES:
TIPS AND TRICKS FOR MAKING INSTANT POT ICED TEA- I usually use the teabags twice. For the second batch, I add 1-2 fresh teabags to the old ones and make another batch of tea.
- My typical brew is 2 bags of decaf tea + 2 bags Chai flavored tea bags. This gives the tea a light chai flavor which is great over ice.
- Make sure to you let it NPR, that way the tea will be steeped in hot water and not boiled. This is what gives it the strong, yet smooth, flavor.
- You can also add a little condensed milk to make an excellent Thai Iced tea if you’d like.
