The completed Instant Pot Vanilla Extract packed in individual bottled and tied with handwritten gift tags
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Instant Pot Vanilla Extract

Make Instant Pot Vanilla Extract in just a fraction of the time!
Servings 32 servings
Calories 36kcal
Author Bintu Hardy | Recipes From A Pantry

Ingredients

  • 6 vanilla beans split in half then cut
  • 2 cups vodka
  • 1 cup water

Instructions

  • Prepare vanilla beans by slicing lengthwise and then cutting in half.
  • Place vodka and vanilla beans inside jars and seal the lids so they are finger tight.
  • Add the water to the Instant Pot Insert. 
  • Place jars on the trivet inside the Instant Pot, close lid, seal, and set to high pressure for 30 mins.
  • Allow for a Natural Pressure Release of a full 60 mins.
  • Remove jars from the Instant Pot with tongs. Let cool completely then store.

Video

Notes

Tips for Making Instant Pot Vanilla Extract
  • Cook time does not include time to come up to pressure or for pressure to release.
  • Instant Pot Vanilla Extract is ready to go in as little as 1 day but for the best homemade vanilla extract let sit for up to two weeks before use.
  • Do not use a stovetop pressure cooker or cook near an open flame.
  • Do not use a quick pressure release EVER with this recipe. You have to do a full natural pressure release as to not release alcohol vapor into the air.
  • Beans need to be completely submerged in the vodka.
  • For richer and darker homemade vanilla extract do 45 mins in the Instant Pot using a larger jar. Add 2 cups of vodka per jar with 6¬†vanilla sticks cut per jar.
  • Use a new canning jar or a canning jar that has not been used more than two times previously.
  • Make sure liquid is just below the first jar thread as the liquid needs room to expand.
 
Weight Watchers Points
There is 1 Freestyle point in a serving of Instant Pot Vanilla Extract.
 

Nutrition

Calories: 36kcal