Homemade Vanilla Extract in an Instant Pot
Learn how to make high-quality and pure homemade vanilla extract in an Instant Pot pressure cooker. It significantly reduces the time and is most cost effective.
Servings 16 oz
Calories 76kcal
Ingredients
- 2 cups rum
- 10 Grade A or B vanilla beans
- 1 cup water
Instructions
- Prepare two 8 oz mason jars with lids removed. Pour 1 cup of alcohol into each jar.
- Slit vanilla beans down the middle to release oils and flavors. Add 5 vanillas beans to each jar. Secure lids so they are "fingertip tight" and set aside.
- Put the steamer basket in the pot of the Instant Pot and pour in the water. Sit the jars on the middle of the rack. Close lid, seal the valve, and cook on manual high pressure for 45 minutes. Let it fully natural release, about 30 minutes.
- Carefully remove jars with heat-proof gloves. Let the homemade vanilla extract rest for 24-48 hours to more fully develop. The longer you leave in the vanilla beans, the more rich and robust the flavor will become. I recommend leaving them in! This extract is ready to use after resting, as needed. Store in a glass container in a room temperature and dark place. Lasts indefinitely. Enjoy!
Notes
- Vodka, bourbon, and brandy also work as a solvent for homemade vanilla extract, if you prefer any of those to rum.
- To release vanilla flavor more fully, you can chop the vanilla beans into pieces when preparing.
- "Fingertip tight" means screwing on the lid until it is barely tight, to allow air bubbles to escape in the heat and pressure.
- If you still have a strong alcohol flavor after 48 hours, add in another pod and run it through the pressure cooker again. It's normal for it to have an alcohol smell. It will lessen over time and bakes out.
- Pure homemade vanilla extract lasts indefinitely, and becomes more flavorful over time.
Nutrition
Calories: 76kcal | Sodium: 1mg