Instant Pot-Pourri (Deodorizer)
Try this Instant Pot-Pourri (Deodorizer) recipe, or contribute your own.
Try this Instant Pot-Pourri (Deodorizer) recipe, or contribute your own.
- Carbohydrate 10.3625100242838 g
- Cholesterol 0 mg
- Fat 6.05733001335823 g
- Fiber 4.9001999591203 g
- Protein 1.14762000264682 g
- Saturated Fat 3.7666740079316 g
- Serving Size 1 1 recipe (20g)
- Sodium 17.4210000482859 mg
- Sugar 5.46231006516346 g
- Trans Fat 1.28019900292075 g
- Calories 90 calories
Step-by-step
- Turn on the Instant Pot to SLOW COOK mode
- Fill the Instant Pot steel liner with 4-6 cups water
- Add the cinnamon, cloves and nutmeg to the water and gently stir
- For a Fall Scent, Add sliced orange and bay leaves
- If there is not enough water after a few hours, you may add more water if you want to keep deodorizing your home
Cinnamon sticks perform the heaviest lifting in this ambient simmer by releasing natural cinnamaldehyde into the air as the water heats. Overfilling the stainless steel inner pot past the two-thirds line risks boiling water breaching the sealing ring during the slow cook cycle. Whole cloves require gentle crushing with the flat side of a chef knife before dropping them into the liquid if you want to accelerate their extraction rate. Ground nutmeg behaves differently than whole gratings because the fine powder tends to settle at the base of the heating element and can scorch if the temperature setting runs too hot. Monitoring the liquid level every two hours prevents the spices from burning onto the bottom surface of the pot insert. Adjusting the total water volume downward to two cups creates a more concentrated vapor release for smaller apartments, while scaling upward requires proportional increases in the dry spices to maintain potency. Storing unused spice combinations in an airtight glass jar protects volatile oils from degrading before their next use.
