Add the water, tea bags, peach chunks, and minced ginger to the Instant Pot and stir to combine.
Add the lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting on normal for 5 minutes.
When finished, allow the pressure to release naturally (NR) for 10-15 minutes. then do a quick release (QR) to allow the remaining pressure to escape.
Carefully strain the hot tea mixture with a fine mesh strainer to remove the solids. Pour the remaining liquid into a large, heat-resistant pitcher.
Sweeten with honey (optional) and stir to combine. Serve over ice with peach slices and springs of fresh mint for garnishes if desired.