Pour lemon juice through a mesh sieve to remove any seeds or large particles. Place strained lemon juice into the liner of the Instant Pot. Add sugar, and whisk until well combined.
Close the lid, and set the valve to sealing. Use the manual/pressure cook button to adjust the cook time to 1 minute. After 1 minute is up, open the valve for a quick release of pressure.
Carefully open the lid, and whisk the lemon syrup mixture. Pour into a jar or other heat safe container if not using immediately.
Add plenty of ice to a large pitcher, and start by adding 6 cups of water. Pour in some or all of the lemon syrup. Add more water or more lemon syrup as needed. (We like about 7-8 cups of water and all of the syrup.)
**Pink Lemonade Variation**
½ - ¾ cup raspberry syrup (adjust to taste)
The calories listed are an approximation based on the ingredients and a serving size of one (1) cup of Instant Pot lemonade. Actual calories will vary. The lemonade can be stored in your fridge for up to three (3) days.