You’ll want to prepare this beef, baby corn, snap peas, and spinach noodle stir-fry over and over again!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 iced teas |
Ingredients
- 10 ¾ cups water, divided
- 1 cup white sugar
- 6 tea bags
- ice, as needed
- 8 slices lemon
- 8 sprigs fresh mint
Instructions
- Pour 5 cups of water into a multi-functional pressure cooker (such as Instant Pot®). Add sugar and tea bags. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, for 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Remove tea bags and squeeze out remaining liquid into the pot. Pour tea into a pitcher and add remaining water. Serve over ice with lemon slices and mint sprigs.