Pressure Cooker Infused Honey

Flavor infused honey, with all the flavor varieties you could dream up. Find out how at TIDBITS.

5 from 2 reviews

Wow your friends and family with a gift from the heart! Delicious, easy infused honey made quick and easy in the pressure cooker!


  • ¾1 cup honey (use a mild tasting honey, not raw)
  • Add ins-see options below


  1. Place desired add ins inside a half pint size mason jar. Cover with honey leaving 1 inch of headspace. Stack 2 round coffee filters together and trim so it hangs over the jar about an inch. Place filters on top of the opening of the jar and screw a ring on tightly (just the ring, no flat needed).
  2. Add 1 cup of water to the pressure cooker pot and place trivet inside. Place jar on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes (15 minutes for a more mild flavor).
  3. When cooking is complete, use a natural release.
  4. Carefully remove the mason jar (the honey will be HOT!). Using hot pads or a rag, remove the lid and vigorously stir the honey to infuse maximum flavor. Pour honey through a small, fine mesh sieve placed over another half pint size mason jar. Discard add ins. (Honey can also be poured through cheesecloth). Store at room temperature in a mason jar with a pourable lid.


Lemon Ginger Honey
1 teaspoon dried lemon peel
4 cubes crystallized ginger
Great for a cough

Blueberry Honey
⅛ cup dried blueberries (preferably unsweetened)
Delicious on blueberry pancakes, muffins, and waffles

Spice Honey
5 cloves
2 star anise
3 cinnamon sticks
To die for on whole wheat rolls right from the oven

Lavender Honey
2 tablespoons dried lavender
Amazing drizzled over vanilla ice cream or yogurt

Chili Pepper Honey
2 teaspoons red pepper flakes
Drizzle over popcorn chicken or chicken wings

Vanilla Honey
2-4 vanilla beans split or chopped
Dreamy stirred into hot drinks

Cacao Honey
2 tablespoons cacao nibs
Makes the best peanut butter, honey, banana sandwich ever!

Other ideas: dried mint, unsweetened coconut flakes, dried cranberries, freeze dried peaches, roasted garlic, dried orange peel, rosemary, etc, etc

-Only use dried ingredients (not fresh) to flavor the honey to prevent possible contamination
-A 6 quart pot can fit up to 5 half pint size mason jars at a time
-If making multiple flavors in a single batch, consider strong smells that may cross over into the other bottles (for example, don’t infuse a garlic honey next to a vanilla honey)
-Pour the honey through a strainer when it’s still warm for easier straining
-Serve several choices of honey on a fancy platter with a mix of meat, cheese, and bread
-Don’t use expensive raw honey for this, you don’t want to be exposing that precious gold to such high temperatures.