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Step aside cold brew coffee! This pressure cooker iced tea is the new summer staple.
It’s a warm, sunny day. You’re outside, relaxing comfortably on the lounge chair, enjoying the warm kiss of the summer sunshine. The air, warm, sticky and fresh smelling, blows intermittently. Birds are chirping their song, the neighbourhood kids are somewhere dancing in the sprinkler, shrieking with delight. You’re hot, and thirsty, and you totally care about keeping hydrated. Reach down, to the shade beneath your chair and grab a glistening, sweating, bottle of home brewed, organic iced tea. (Don’t worry, you can thank me later!)
I grew up drinking iced tea rather than pop. I call it pop, because I’m Canadian, I think that’s a pretty Canadian thing. I’d love to know what you call it, and where you’re from! I’ve heard cola, soda, etc
Back on track here, as a kid, I chose the tea flavour over the sickly sweet of a can of Coke any day, still do. As an adult, even though technically I can do whatever I want, I rarely drink pop. Unless I’m having a cocktail, I’m not drinking pop.
A few years ago I was introduced to sun tea, which is a slow, warm steep, and is AMAZING, I’ve made it many times, and loved it. If you’ve made it, you know how incredibly easy it is to make, if not – its literally filtered water in a large glass jar with tea bags thrown into a sunny spot for a couple days. Unfortunately for me, I’m missing one of the main ingredients for sun tea. The sun. This spring in Alberta has been abysmal. I don’t think we’ve had 2 days of nice, hot sun with clear, blue skies in a row yet. I wanted to quench my iced tea thirst, but instead of rocking the store bought organic stuff, I really wanted to make my own.
I’ve been drinking hella lots of iced tea lately, I was inspired by THIS collection from PureLeaf, and I hope you will be too!
As an aside, I bought a pressure cooker a while back, thinking I’d use it all the time, but in the back of my mind knowing that the likelihood of me buying yet another kitchen appliance that hides in the back of the cupboard only to be used occasionally was high. I’m happy to report that my little pressure cooker gets used nearly every meal, and sometimes in between – just like this recipe! But what I didn’t know was how much I’d fall in love with this little appliance. I chose the Breville FastSlow Pro, based on looks, because I really wanted it to sit on my counter and match my lovely Breville bread machine!
Here are some of my other pressure cooker recipes! Tapioca Pudding with Cinnamon Roasted Wild Blueberries, Maple Baked Beans, Steel Cut Oats and Roasted Strawberry Parfaits.
This recipe is very versatile, I’ve made it a few times, and added fruits to the pressure cooker while cooking to add a fruity punch, spices, herbs, anything you can imagine! This recipe produces a concentrate of sorts, so be aware that it’s like rocket powered tea, it’s much better on ice, and I actually preferred it with cream! The richness and mouthfeel of the cream made this iced tea an extra decadent treat.
Pressure Cooker Iced Tea
- 2 apples peeled, quartered
- 5 tea bags I used Pure Leaf black tea with vanilla
- 6 cups filtered water
- pinch of baking soda optional
- Maple syrup or honey, to taste.
- Add water to pot of pressure cooker, set to reduce, and bring to a simmer.
- Once simmering, add the tea bags, apple quarters and baking soda, if using. (Baking soda helps cut the bitterness)
- Close lid, and valves, cook at medium pressure for 5 minutes. Quick steam release.
- Strain the tea into a large container, add sweetener 1 tbsp at a time, tasting in between. Tea will be a bit bitter when hot, so be cautious not to over-sweeten!
- Chill in the fridge for a couple hours.
- Serve over ice, and add cream if desired.
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