Pressure Cooker (AKA Instant Pot) Infused Water is gettin’ more water in our bodies and more money in our pockets! Easiest recipe ever with endless possibilities! Healthy, refreshing, no sugar added, flavored water for cheap!
Have you experienced Pressure Cooker Infused Water yet? If drinking more water is a goal of yours, this just might be your ticket!
I never knew flavored water could cause such a stir, but my goodness, this very simple idea has really made its way into a lot of your homes! It’s been a lesson to me to stop overcomplicating things, because quite often, the simplest ideas are the greatest. Like vanilla extract and 1 pot wonder Enchilada Soup. Simplify Marci, simplify . . .
But alas, I can’t. Instead of creating 1 or 2 new Fall inspired Infused Waters, I tested nearly every produce and spice in the market to settle on my top 5 favorite Pressure Cooker Infused Waters for Fall. Grapefruit Pineapple, Pear & Cardamom, Grape, Pomegranate Vanilla, Wassail. The smell in my house was DIVINE when I shot these pictures!
Some of these flavors smell and taste just like all things fall, and some came to be because they are the fruit that is actually affordable during the fall and winter months. Regardless, I love them all and my kids drink more water because of this little water trick.
As I tested every crazy combo I realistically thought could work, I’ve come up with a list of tips to get you the best flavored water possible. Here we go!
Tip #1
When using citrus with white pith, first zest the colored exterior, then cut the pith away and only use the colored fruit. This will prevent bitterness in your water.
Tip #2
You can about use anything! Fresh, frozen (which I think works particularly well), dried, freeze-dried, etc. It’s also a great way to use up fruit that has gotten too ripe, too soft, or over all has an off-putting texture. As long as it hasn’t gone moldy or “bad”, use it!
Tip #3
Adjust the intensity to your liking. I like it just strong enough that I can add 2-4 tablespoons to my water bottle and just get that perfect hint of flavor I’m wanting. If you want it stronger, add more fruit!
Tip #4
Freeze it into ice cubes! That way it’ll last as long as you want it to and you can throw it in your water bottle to keep your drink cold and flavor it all at the same time.
Tip #5
Cut them up smaller for more flavor. They don’t have to be pretty cuts by any means, just chop an apple into 8-10 pieces instead of 2.
Tip #6
Sweeten for a drink that’s still worlds better for you and/or your family than pop and “fruit punch”. I’d start with about 2 tablespoons of sugar, honey, syrup, etc and adjust from there.
Tip #7
Store in the fridge for a week or 2. If you’re not going to use it very quickly (or if like me, you have no self-control and have to try ALL the flavors) freeze it in ice-cube trays.
Tip #8
Make things interesting with extracts, spices, and herbs. Grapefruit and Rosemary? Raspberry and Almond Extract? Lavender and Lemongrass? You never know, it just might work. If it doesn’t, you’re out less than a store-bought bottle of water.
Tip #9
Drink it HOT. It’s surprisingly comforting on a chilly night.
Tip #10
Finally, I’ve had a lot of questions about using cucumber. I have a recipe for Cucumber Mint water in our cookbook Master the Electric Pressure Cooker that I actually really love, but it’s not for everyone. If you’ve thrown cucumbers in your water before and liked it, then you will like it this way. But it’s strong and my opinion is that it needs to be cut with something like mint or lemon.
You’re all set! Now go make the easiest, fasted recipe you will likely ever make in the all mighty electric pressure cooker (AKA Instant Pot, of course 😊). If you come across an amazing new flavor discovery, please share in the comments below!
Be sure and check out these other Infused Water flavors (plus Holiday Edition) as well as my favorite way to drink them – Fizzy Water!
The only equipment needed here is either a fine mesh strainer or this handy-dandy fine mesh basket. And maybe a Pourable Lid to make serving easier from a Mason Jar. Enjoy!
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PrintPressure Cooker Infused Water – Five new Flavors for Fall!
Pressure Cooker Infused Water is refreshing and healthy, with no added sugar. Cheap and cheerful and made by you!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4-5 cups
Ingredients
Wassail
- 1 apple, seeded, and sliced or cut into large chunks
- zest of 1 orange
- 1 orange, white pith cut away and discarded
- zest of 1/2 a lemon
- 1/2 lemon, white pith cut away and discarded
- 3 cinnamon sticks
- 5 whole cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 vanilla bean, chopped, or 2 teaspoons of vanilla extract
Pear & Cardamom
- 1 large pear, seeded and cut into large chunks
- 8 cardamom pods or 1 teaspoon ground cardamom
Pomegranate Vanilla
- seeds of 1 pomegranate
- 1/2 vanilla bean, chopped or 2 teaspoons vanilla extract
Grapefruit Pineapple
- 1 grapefruit, peel and white pith cut away and discarded, then cut into large chunks
- 1 cup chopped pineapple
Grape
- 2 cups purple grapes, chopped if skins are thick
Instructions
- Place fruit (or vegetables and herbs of your choice) in a mesh steamer basket. Set inside the pressure cooker pot. Add water to barely cover the produce, about 4-5 cups. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, use a quick release.
- Remove the steamer basket and discard cooked produce. Let the flavored water cool slightly than pour into a mason jar, top with a pourable lid and place in the refrigerator to chill.
Notes
- Straight from the jar, the water is quite potent. I like to add 2-3 tablespoons per 8 ounces of water for just a hint of flavor; sweeten if desired
- Another option: Freeze the infused water in an ice cube tray and pop them into your bottled water.
- The colored frozen cubes would look amazing in a big punch bowl for a party!
- If you don’t have a mesh steamer basket, this could be made directly in the pot and then poured through a strainer to filter out the produce after it’s cooked.
Have you tried cranberries? My husband loves a little cranberry juice in his water but we are trying to cut down on the sweet 100% juice blends, and 100% cranberry is very expensive. Any suggestions?
Alecia, I havne’t tried cranberry yet, but I’ve wanted to. My thought was to combine it with pear or orange like a cranberry sauce I love. I think that would help make it less bitter. Let me know if you give it a go!
So many fun ideas! Great job Marci 🙂
Thanks Barbara!
Loving the idea of all of these! May I ask why can’t you use the fruit as a drink garnish or an ice cream topping?
Melissa, Do you mean the left over fruit? It’s pretty flavorless once it’s done, but I’ve read of people using it as a yogurt and ice cream topping or even throwing it into smoothies. So yes! Go for it!
If I wanted to try pineapple infused water, would you recommend using the rinds and all? Or peeling before using?
Shelbie, I would put only the edible part of the fruit. There are a lot of nook and crannies in pineapple peel, you don’t want that in your water!
Just reading this. What about tying the fruit in a piece of cheesecloth and tossing out when finished?
Michele, I’ve never thought of that. I bet that would work great!
Im intrigued by your website and recipes but do not have a preasure cooker. Can a crock pot work.?
Teresa, There’s definitely a lot of pressure cooker recipes that can be altered to work in a slow cooker. But I HIGHLY suggest you go for the pressure cooker if and when you can! It’s worth every penny 🙂
So if you want to infuse lemons you would have to cut the skin off, right?
Vickie, you don’t HAVE to necessarily, but it is a touch bitter if you put the whole lemon slice in.