Instant Pot Vanilla Extract
For nearly a decade now, I've been making vanilla extract for Christmas gifts. And every year I find myself scrambling because it's a process that requires two months minimum—six is better. But all that has changed since discovering how to make vanilla extract using my Instant Pot pressure cooker. Instead of months, it takes just one week from start-to-gift!
Servings: 192 teaspoons
Calories: 12kcal
Cost: $27
Equipment
- Electric pressure cooker with trivet
- 2 Pint-size new glass canning jars with lids and rings
Ingredients
- 10-12 Grade B vanilla beans
- 32 oz plain vodka 40% alc/vol, 80 proof
Instructions
- Prep the Vanilla Beans: Slice the vanilla beans into 1-inch pieces and cut them lengthwise halfway (don't scrape out the seeds—they'll infuse naturally during the process).
- Jar the Beans: Divide the vanilla bean pieces between two canning jars.
- Add the Vodka: Pour vodka into each jar until it’s about 1 inch below the rim.
- Seal the Jars: Screw on the lids loosely (finger-tight) to avoid any pressure build-up.
- Pressure Cook: Place a trivet in the Instant Pot, then set the jars on top. Add 1 cup of water to the pot. Set the Instant Pot to high pressure for 30 minutes, with the valve on "sealing."
- Release and Cool: After cooking, let the pressure release naturally for about 20 minutes. Carefully remove the jars (they’ll be hot!) and allow them to cool.
- Shake and Wait: Place the jars in a dark cupboard and shake them well every day for the next week. That’s it—you're ready to gift your homemade vanilla extract!
Nutrition
Serving: 1tsp | Calories: 12kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 1mg
