Pressure Cooker (AKA Instant Pot) Infused Water will cool ya down and cheer you up as you face the last hot days of summer! Healthy, refreshing, and perfect for any day of the year!
After Pressure Cooker Extract Week last week, I had every intention of getting back to real meal type food. But then I got back from Hawaii yesterday (more details on that incredible adventure coming up soon!) and the weather all week is about 95 degrees! Ugh! I cannot take this heat anymore! If you could see my yard, you would know, I just don’t do HOT!
So for now, check out this Healthy, flavor bomb Mac and Cheese and this veggie packed Chicken Enchilada Soup for your quick and easy back to school dinners, and let me tell you about my favorite way to make drinking water completely awesome. Pressure Cooker Infused Water!
I’m guilty of wasting way too much money on flavored water. My favorites are completely sugar-free and provide just a “Hint” of flavor. Now you can always do the – let fruit sit in your water for a few hours – thing, but I’ve got an even better idea for you!
Pressure Cooker Infused Water pulls every last bit of flavor out of whatever you’re infusing. In our new cookbook, (coming out next week, ahhh!) Master the Electric Pressure Cooker, I showcase flavors such as Cucumber Mint, Strawberry Lemon Basil, and Triple Citrus. There are soooo many flavor possibilities though! Today I’m gonna give you my latest favorites.
Meet Blueberry Lime, Mango Ginger, Apple Cinnamon, and Peach Raspberry Lemonade!
The cooking process could not be easier, as you’ll see in this video bit here. Feel free to mix up your flavorings however you like. It’s an incredibly efficient way to use up past prime produce and herbs and it works just as well with fresh or frozen.
I use this strainer basket (I snapped the handles off so it would fit in my pot) to make things a bit easier get the fruit in and out, but you could absolutely make it directly in the pot and strain after.
Since the water can be a bit stronger than what I like, I will often times freeze them into cubes (I like this ice-cube tray) and then drop those in my favorite wide mouth, Pogo water bottle. My kids like a squeeze of honey in theirs which is yummy and worlds better for them than “fruit punch”.
So get creative, and when you do, let me know all your new Pressure Cooker Infused Water discoveries!
And once you’ve discovered the joy of Pressure Cooker Infused Water, turn it into this Fizzy Drink – so fancy, so refreshing!
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Pressure Cooker Infused Water
Pressure Cooker Infused Water is refreshing, healthy, and sooo versatile. Just imagine the thousands of flavor possibilities!
- Prep Time: 5 minutes
- Cook Time: 5 minutes High Pressure
- Total Time: 4 minute
- Yield: 4-5 cups
- Category: drinks
- 1 cup chopped mango
- 2 1 inch knobs of ginger, peeled
Peach Raspberry Lemonade
- 1 cup chopped peaches
- 1/2 cup raspberries
- zest and juice of 1 lemon
- 1 cup blueberries
- zest and juice of 1 lime
- 1 apple, chopped
- 5 cinnamon sticks
- 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.
- 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.