Cut the strings off the tea bags and set them aside, taking care not to cut them open, as you don't want bits of tea floating around in the water.

Open the Instant Pot lid and pour the water into the stainless steel inner pot.

Then, add the sugar and baking soda, stir, and add the tea bags.

Close the Instant Pot lid (ensure the valve is up and in the position for sealing) and pressure cook on high for 4 minutes.

When cooking is finished, allow a natural pressure release for 15 minutes.

To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.

Using oven mitts, remove the inner pot from the Instant Pot burner.

Use a slotted spoon to remove the tea bags from the pot.

Pour the tea into a pitcher, and for iced tea, allow the tea to chill for a few hours in the fridge.

Once chilled, pour the iced tea over a glass of ice, optionally garnish with lemon slices, and enjoy!