It has been over 2 years since we have had our Instant Pot – and while we were apprehensive about purchasing yet another kitchen appliance… we are thankful we made the leap.
Feeding a family of 7 can be quite a challenge. You can ‘live’ in your kitchen, or you can invest in those appliances that make your life easier to manage… and the Instant Pot definitely does that! Over 100 deliciously yummy Instant Pot recipes later… our newest way to use it in the kitchen is to make infused water.
Not just any water.. but water that we can use to flavor 18 bottles of kombucha every week. We have flavored kombucha with strawberries, mango, pomegranate, and even wolfberries … but pear, cinnamon and clove by far are a winner in our house.
Everyone LOVES the flavor so it’s the infusion we use more than anything else!
The Instant Pot allows this infusion to come together quite easily and with minimal effort – throw everything in the pot, push a button and walk away. When you are done, strain the infusion, and put the infusion in jars to use immediately or later in the day.
Don’t toss the fruit — it’s great to eat, or you can compost, too!
*If you are using this infusion to make kombucha, using is very easy – simply use a ration of 25:75 (25% infused water or fruit juice) and 75% kombucha. I usually fill up my 16 oz kombucha bottle 1/4 of the way with my infusion, and then top off with my kombucha brew. Cap, and allow to sit undisturbed on your counter for 24-48 hours (warmer temps do a shorter second ferment) and then throw in the fridge to enjoy.
Pressure cooker (Instant Pot) spiced pear cider is a great way to flavor water for kombucha or to sweeten and enjoy any time during the year!
Ingredients
- 3 C. water
- 2 pears
- 2 cinnamon sticks
- 2 tsp whole cloves
Instructions
- Wash and stem your pears - cut them in half, then halve them again for a total of 8 pieces for 2 pears.
- Place the cut pears, cloves, and cinnamon sticks in your pressure cooker (Instant Pot). Cover with 3 C. of water, and top with the lid.
- Seal the pot and push manual (high pressure) for 15 minutes. Once the pot beeps, release the pressure. Use a strainer to strain the fruit/cinnamon/clove, and pour the strained water into a quart canning jar.
- Use as needed - refrigerate if you are using to flavor kombucha. OR, sweeten and serve in mugs for a fall-spiced cider. You can also pour into ice cube trays and freeze, too.
