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 vanilla beans Grade B
- 32 oz vodka plain, 40% alc/vol 80 proof
Instructions
- Cut the vanilla beans into about 1-inch pieces, then slice each piece lengthwise but only halfway. Do not scrape the seeds out. That will happen naturally in the extraction process as the seeds become infused.
- Divide the cut pieces between the two canning jars.
- Fill each jar with vodka to about 1-inch below the rim.
- Apply the lids and rings to the jars loosely, finger-tight.
- Place trivet in your Instant Pot and set the prepared jars on it.
- Pour 1 cup water into the Instant Pot.
- Set Instant Pot to high pressure for 30 minutes with valve set to on "sealing."
- Once finished, allow for natural release, about 20 mins.
- Carefully remove jars (they will be hot!) and allow them to cool.
- Place in a dark cupboard and shake well each day for one week. All done and good to go!
Nutrition
Serving: 1tsp | Calories: 12kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 1mg