Instant Pot Vanilla Extract Recipes

INSTANT POT® VANILLA EXTRACT

Steps:

• Split vanilla beans with a very sharp knife.
• Pour vodka into a mason jar and add vanilla beans. Place a lid loosely on the jar.
• Place a trivet in a multi-functional pressure cooker (such as Instant Pot®) and set the mason jar on top of the trivet. Pour water into the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer mixture, including vanilla beans, into a glass bottle, and seal tightly.

INSTANT POT® CITRUS EXTRACT

Steps:

• Using a vegetable peeler, carefully peel the fruit, trying not to get any white pith which will give the extract a bitter note. Place citrus peels in a 16-ounce canning jar and reserve the fruit for another use.
• Add vodka to the canning jar. Cover the jar with a canning lid and ring, but do not tighten the lid all the way.
• Place a trivet in a multi-functional pressure cooker (such as Instant Pot®), pour in water, and place the jar on the trivet. Close and lock the lid and turn the pressure valve to sealing. Select high pressure according to manufacturer's instructions, and set timer for 45 minutes. Allow 10-15 minutes for pressure to build.
• When cooking is complete, allow pressure to release naturally according to manufacturer's instructions for 15 minutes, then manually release remaining pressure.
• Transfer the jar to a cooling rack and allow to sit overnight. You can leave the fruit peels in a jar with a pourable lid, or strain into smaller bottles.

HOMEMADE VANILLA EXTRACT MADE IN THE INSTANT POT

Steps:

• Toughly wash and dry your canning jar and scissors. Cut the vanilla beans in half and place them in the jar.
• Fill the jar with vodka to the thread lines. Leave the lid off.
• Put the trivet on the bottom of the Instant Pot and pour in 1 cup of water. Next, position the canning jar on the trivet.
• Lock the Instant Pot's lid into place and turn the pressure valve to sealing. Cook the vanilla extract using the manual button on high pressure for 40 minutes. To release the pressure, use a long utensil to turn the pressure valve to the open position. Be careful, steam will shoot out.
• Use oven mitts to remove the jar of vanilla from the Instant Pot. Let the extract cool completely before screwing the lid on the jar. Putting the lid on the jar while it is still warm will cause it to vacuum seal. Your homemade vanilla extract is now ready to use right away! Leave the beans in the jar to allow the flavor to strengthen over time. Store in a cool dry place. The alcohol smell will lessen over the next week.

HOMEMADE VANILLA EXTRACT IN AN INSTANT POT

Steps:

• 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!

INSTANT POT PURE VANILLA EXTRACT

Steps:

• Cut your vanilla beans in half and slice up the center, leaving them still attached at the ends. Put into your mason jars.
• Pour vodka into the jars, leaving about ab inch from the top of the jar. Put lids on jars, only doing about a half turn, so it is still loose.
• Pour 1 cup of water into instant pot. Place trivet on the bottom, place mason jar on top of the trivet.
• Secure the instant pot lid, ensure knob is set to pressure cook and set timer to 30 minutes pressure cook.
• When 30 minutes is up, allow the pot to naturally pressure release and than let cool before removing from the pot - so you don't burn yourself.
• Remove and fill your containers with your vanilla.

INSTANT POT VANILLA EXTRACT

Steps:

• Cut each vanilla bean in half lengthwise. This helps extract more flavor from each bean. I also cut each bean in half so they would fit inside the jars.
• Place two cups of alcohol and two vanilla beans in each pint jar. Add a ring and lid just so they don't spill in the pressure cooker.
• Add 1 cup of water to the inner pot. Place the trivet inside and set the jars on the trivet.
• Pressure cook on high for 60 minutes. When it's done, turn it off and let it naturally release for 60 minutes.
• Make sure the pressure has all been released. Open the lid. You can use jar lifters to move them to a heat proof surface to cool or let them cool in the Instant Pot. The jars will be extremely hot! Do not touch them until they have cooled.