How To Make Instant Pot Vanilla Extract
MAKES6 cups vanilla extract
INGREDIENTS
- 6 vanilla beans, preferably grade B
- 6 cups vodka, preferably mid-priced 80% proof, such as Smirnoff or Tito's
- 1 cup water with trivet or steamer insert
- Instant Pot
- 3 (16-ounce) canning jars with lids
- Tongs
- Measuring cup
- Paring knife
INSTRUCTIONS
- Split the vanilla beans. Use the tip of a paring knife to split each vanilla bean in two lengthwise.
- Divide the vanilla beans and vodka between 3 jars. Divide the split beans among 3 (16-ounce) canning jars. Add 2 cups of vodka into each jar and make sure the beans are completely covered in vodka.
- Seal the jars and add to the Instant Pot. Place the lids on the jars and seal finger tight. Set the Instant Pot's trivet in the bottom of the insert. Place the jars on the trivet with equal space around them.
- Add the water to the Instant Pot, seal, and cook on high pressure for 60 minutes. Add the water to the Instant Pot and seal the pot. Use manual mode to cook the jars for 1 hour at high pressure. When the cook time is up, don't do a thing — allow the pot to naturally release its pressure for at least 1 hour or longer.
- Remove the jars of extract from the pressure cooker and cool completely. Use tongs to transfer the jars to a kitchen towel or cooling rack to cool completely before storing.
- Extract is ready to use immediately. You can use your extract within as little as 24 hours, but you can also wait, as it gets stronger within a week. Store in a cool, dark place. Feel free to move the extract from the canning jars to more decorative jars or bottles for gifting.
RECIPE NOTES
Storage: Vanilla extract kept in airtight containers at cool room temperature can be kept indefinitely.
