Instant Pot® Vanilla Extract
13 made it | 0 reviews |
"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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Ingredients55 m servings 13
Original recipe yields 96 servings (2 cups)
- 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(R)) 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.
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- 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.
Per Serving: 13 calories; 0 0.4 0 0 < 1 Full nutrition