Iced Boba Coffee + Instant Pot Iced Boba Coffee

Course Drinks

Cuisine asian

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 525kcal

Add ground coffee and water to the Instant Pot insert and stir to mix.
Place the lid on the Instant Pot and cook at high pressure for 5 minutes followed by a complete natural pressure release.
Remove the insert from the Instant Pot and carefully strain the Instant Pot iced coffee concentrate.
Note: This entire process took approximately 90 minutes.

Combine the ground coffee and water (using a 1:4 ratio) inside a large container. Stir to mix well.
Cover and let it brew for at least 12 hours out of direct sunlight or inside the refrigerator.
Strain your Cold Brew Iced Coffee Concentrate to remove coffee grounds and store in the fridge.

Place tapioca pearls in the Instant Pot Instant with water.
If using quick cook boba, bring them to pressure and then immediately perform a quick pressure release (QPR).
If not using quick cook variety, set to pressure cook / manual pressure for 3 minutes, then when done allow for a natural pressure of 10 minutes, followed by a quick pressure release.

Divide the cooked boba pearls into 2 cups.
Combine iced coffee concentrate and water. Stir in the heavy cream and sugar until well mixed and sugar is dissolved.
Divide between the two cups and serve.

We have provided the recipe for Iced Coffee Concentrate for convenience but the time for the Iced Boba Coffee recipe assumes that you already have Iced Coffee Concentrate on hand.
Ice Coffee Concentrate can be stored for up to a week in the fridge.
Boba is best when used within a few hours but can be stored in the cooking liquid or simple syrup in the fridge for a few days.
Use BIG straws. You will need straws that are large enough for the boba to pass through.