Instant Pot® Infused Olive Oil recipe

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Ingredients

3 pint jars with lids
2 ¼ cups olive oil, divided
5 sprigs rosemary
5 sprigs oregano
2 teaspoons crushed red pepper flakes

Nutrition Info

108.2 calories
carbohydrate: 0.1 g
cholesterol: : -
fat: 12.2 g
fiber: 0.1 g
protein: : -
saturatedFat: 1.7 g
servingSize: -
sodium: 0.3 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour 3/4 cup olive oil into each jar. Place rosemary in one jar, oregano in another, and crushed red pepper flakes in the third. Screw lids on to seal.

  2. Pour 4 cups water into a multi-functional pressure cooker (such as Instant Pot®) and place jars in the water. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes.

  4. Remove the lid and let jars cool for 30 minutes before handling. Strain oil into bottles and seal.

Recipe Yield

40 servings

Recipe Note

Infuse 3 different flavors of olive oil at the same time and in one pot. Use in salad dressings, pasta, rice, fish, or anything you like. Making popcorn is my favorite way to use the crushed red pepper oil. Refrigerate oils for up to 10 days. Bring to room temperature before using.

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