Homemade vanilla takes months to develop, but if you have an Instant Pot® you can make vanilla extract even faster! You don't have to get expensive vodka, because the star is the vanilla beans! Make sure you use quality vanilla beans--and yes, the type of vanilla beans does matter. I bought my vanilla beans from the Savory Spice Shop®.

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Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
5 mins
total:
55 mins
Servings:
96
Yield:
2 cups
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Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Split vanilla beans with a very sharp knife.

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  • 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.

Cook's Notes:

Instead of quick-releasing the pressure, you can also allow the mixture to steep longer and the pressure to naturally release.

Madagascar vanilla beans are rich and creamy--some have notes reminiscent of tobacco, while Tahitian vanilla beans have notes akin to bourbon and Mexican vanilla beans are more spicy and robust.

Nutrition Facts

13 calories; carbohydrates 0.4g; sodium 0.1mg. Full Nutrition
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