Instant Pot® Infused Olive Oil

Divide the olive oil, pouring 3/4 cup into each sterilized jar. (2 minutes)

Infuse each jar with its unique flavor: nestle rosemary sprigs into one, oregano into another, and sprinkle crushed red pepper flakes into the third. Seal the jars tightly with their lids. (5 minutes)

Pour 4 cups of water into the Instant Pot. Carefully place the sealed jars inside, ensuring they are stable. Close and lock the lid of the Instant Pot. (3 minutes)

Select the high-pressure setting on your Instant Pot and set the timer for 0 minutes. Allow 10-15 minutes for the pressure to build inside the pot. (15 minutes)

Once the cooking cycle is complete, carefully release the pressure using the quick-release method, as per the manufacturer's instructions. This should take approximately 3 minutes. (3 minutes)

Remove the lid and let the jars cool in the Instant Pot for at least 30 minutes before handling. This prevents any risk of burns from hot oil or glass. (30 minutes)

Once cooled, strain each infused oil through a fine-mesh sieve or cheesecloth into sterilized bottles or jars. Discard the solids. (10 minutes)

Seal the bottles tightly and store the infused oils in the refrigerator for up to 10 days. Allow the oils to come to room temperature before using to fully appreciate their flavors.