Ingredients

The following ingredients have 4 Servings
  • 8 cups Water
  • 3 family sized Tea Bags ((10-12 regular sized) I use Black Tea)
  • 1/2 - 3/4 cup Sugar ((or more or less to taste))
  • 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))

Instruction

  • 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.