Ever since I made the Instant Pot Horchata, I knew it was only a matter of time before I made Jamaica in the Instant Pot. My usual problem with Jamaica is that it can be a little acidic. But once I’d made Iced tea in the Instant Pot and realized how it reduced bitterness to make it that way, I was fairly sure this method would cut down on the acidity in the Jamaica as well–and sure enough it did.
It makes a very deep red drink, like the one above. I had to take it out in the sunshine so you could see any pink in it, as the first picture shows. Lovely, smooth taste. The other advantage of pressure cooking was that straining it was a breeze. The petals sank to the bottom and all I had to do was pour carefully. I didn’t even need to strain really, which was nice.
Note: Recipe below contains a few affiliate links to help support my cooking habit 😛 Thank you for your support.
In the inner liner of your Instant Pot, add all ingredients except lime juice and ice.
Cook at high pressure for 4 mins, allow 10 mins NPR, and then release all pressure.
The flowers will have settled to the bottom. Decant the liquid into a glass pitcher and when cool, add lime juice if you want a little more acidity.
This is a semi-concentrate, so serve over ice.