Instant Pot Lemonade Recipe

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A modern twist on a classic! This easy 3 ingredient Instant Pot Lemonade recipe is sure to keep you and your family quenched all summer long.

It’s radical.

A modern take on the quintessential summer quencher. But you can handle this, I know you can!

Change isn’t scary!

This recipe came about because 2 years ago, I shared my recipe for Pressure Cooker Iced Tea, and you awesome foodies have made it one of my most viewed and shared recipes! An astonishing 190,000 shares – last time I checked!!

I owed it to my awesome readers to produce an exciting summer drink that can be made in the Instant Pot!

This recipe is dedicated to hot summers and sweet tan lines.

Two small bottles with multi coloured polka dots filled with ice, bright yellow sliced lemon and opaque yellow instant pot lemonade. One bottle has a red screw on cap with a red and white striped straw threaded through it. To the right of the photo is a gathered turquoise blue napkin with a bright yellow lemon sitting in it

Instant pot lemonade tips + tricks

ZEST your lemons. Do the entire lemon, get all that bright yellow business off of them. The more zest, the stronger the flavour. Lemon juice adds lemon flavour and sourness, whereas the zest adds a complex, fresh, bright lemon flavour.

USE honey. Lemons and honey are a match made in heaven. Do it. Trust me. I use local honey, because I love to support my local economy, and can you actually beat fresh local honey? I think not!

Two small bottles with multi coloured polka dots filled with ice, bright yellow sliced lemon and opaque yellow instant pot lemonade. To the right of the photo is a gathered turquoise blue napkin with three bright yellow lemons sitting in it

BE careful. Dang, that microplane is sharp as hell. And lemon juice burns when it gets in a cut. Ask me how I know! Haha

YOU don’t really need to blend it. You can skip the blending and simply strain out the zest, OR be a rebel and leave it in, without blending or straining. I have the Mercedez-Blendz sitting on my counter at all times, so I use it whenever and where I can.

SERVE it over ice. Lemonade just needs to be served on ice. It can’t be the quintessential thirst quencher without ice.

So here’s to you, to a long hot summer, and delicious, healthy, homemade lemonade!

An overhead look at a bright turquoise napkin made of a crosshatched fabric is gathered with 3 whole shiny, bright yellow lemons on top. Near the bottom of the photo there is a cross section of a lemon, where you can see the vivid yellow rind surrounding the white pith, and the triangular segments of the lemon.


If you’re like me, you’ll be wondering if you can add vodka. This would make a fantastic base for a hard lemonade.

A close up view of small glass bottle with multi coloured polka dots filled with ice, bright yellow sliced lemon and opaque yellow instant pot lemonade. In this photo, you can better see the outline of the sliced lemons inside the lemonade.

Love this idea? Try my other awesome drink recipes!

If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!

📖 Printable Recipe

Instant pot lemonade in a polka dot jar.

Instant Pot Lemonade

Allyson Letal
The quintessential summer drink is back with a modern twist! This 3 ingredient Instant Pot Lemonade drink recipe is easy, healthy, and sure to be loved by your family ALL summer!
4.55 from 20 votes
Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 15 minutes
Course Drinks
Cuisine American
Servings 8
Calories 80 kcal


  • 4 lemons
  • ½ cup honey
  • ½ cup filtered water
  • 4 cups water


  • Start by making the syrup. Zest all 4 lemons, but be careful!
  • Add ½ cup filtered water, ½ cup honey, and lemon zest to pressure cooker liner.
  • Halve your lemons, and juice them into the pressure cooker too, discard the juiced hull.
  • Close pressure cooker, and set to cook for 5 minutes on high pressure with natural steam release.
  • Once the syrup is done, add it to your blender and blend until smooth. Alternatively, you can skip the blender and simply strain out the lemon zest – this will give you a more translucent lemonade
  • Mix the syrup with 4 cups water.
  • Serve chilled, and preferably on ice!


Serving: 0.5cupCalories: 80kcalCarbohydrates: 22gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 9mgPotassium: 86mgFiber: 2gSugar: 19gVitamin A: 12IUVitamin C: 29mgCalcium: 19mgIron: 0.4mg
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      1. I’ve been asked a couple times about the bottles, so I linked something similar in the recipe card, if you’re still interested, Carmen!

    1. I’m guessing a 3/4 days for sure. If it lasts that long! You could always freeze the concentrated syrup, and add your 4 cups of water once it thaws if you were looking to batch cook it!

    1. I don’t see why not! You might have to use a couple more limes cause they are smaller but other than that, same scenario! If you make it up, let me know how it goes 🙂

    1. Of course, you can use any sweetener you like. I am not sure on the conversions though, so you’d have to figure that out!