Pressure Cooker Cinnamon Extract is here to take you to all your best food memories. Autumn, snickerdoodles, cinnamon rolls, pumpkin spice . . . Cinnamon Extract is ready to show up!
Caution: Never make Extract in a stovetop pressure cooker or near an open flame. My recipes are written for electric pressure cookers only. Always use a Natural Release, never a quick release.
For more information on making Pressure Cooker Extract, see this article: Instant Pot Vanilla Extract Research
Cinnamon Extract! The extract that I would like to dab on my neck and wrists everyday and sleep with an open jar next to my pillow at night. It smells absolutely heavenly!
This cinnamon extract lends a fragrant burst of sweet cinnamon flavor and I love to use it in whipped cream, ice cream, yogurt, oatmeal, Crio Bru, cookies, homemade almond milk, etc etc.
I have to mention, when I first made this extract, I kept thinking to myself, “why would I use this instead of just using ground cinnamon”. They offer a pretty similar taste in my opinion, so I almost didn’t post it. That was until I started buying pricier vietnamese cinnamon (which once you try this stuff, you will NEVER be happy with the regular stuff again). Cinnamon sticks however can be bought in bulk for super cheap and really bring home the powerful, sweet cinnamon flavor I want.
Also, the smell . . . that’s really the only reason I need.
Wanna get really crazy? Add a vanilla bean or 2 along side the cinnamon sticks. I gave that away as a prize at Salt Lake City’s Pinners Conference last year and I’ll admit, I was a bit upset about letting it go. However the “oohs and ahhs and gasps” I received when I mentioned it, made my childish pouting hit the door!
So while vanilla may dominate in the extract world, I consider Pressure Cooker Cinnamon Extract to be a worthy competitor for both taste and smell.
And just look what my sister Cami made up for us! Free printable extract labels for all the extracts posted about here.
*This post contains affiliate links. Thank you!Print
Pressure Cooker Cinnamon Extract
Sweet, spice-y, heavenly Pressure Cooker Cinnamon Extract will add a heavenly touch to all your baked goods. The smell will put you in bakery heaven!
- Prep Time: 5 minutes
- Cook Time: 30 minutes High Pressure
- Total Time: 40 minutes
- Yield: about 2 cups
- Category: Extracts
- Method: Pressure Cooker
- Cuisine: American
- 8 cinnamon sticks
- About 1 cup Vodka (I like red label Smirnoff Vodka 80 proof)
- Place the cinnamon sticks in a pint size Mason jar and add vodka, leaving 1 ½-2 inches of headspace. Top with a canning lid and ring and barely tighten.
- Add 1 cup of water to the pressure cooker pot and place trivet inside. Put the Mason jar on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
- When cooking is complete, use a natural release.
- Carefully remove the Mason jar, swirl it lightly, and place on a cooling rack overnight.
- Once cooled, top with a pourable lid and use in all your favorite recipes that call for ground cinnamon or cinnamon extract.
- Caution: Never make Extract in a stovetop pressure cooker or near an open flame. My recipes are written for electric pressure cookers only. Always use a Natural Release, never a quick release.
- Alcohol smell may be strong at first but will diminish over a week or two. If still overpowering at that point, return to the pressure cooker for another 30 minutes.
- The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.
- Serving Size: 2 cups - whole recipe
- Calories: 546
- Sugar: 0.3g
- Sodium: 3.5mg
- Fat: 0.2g
- Carbohydrates: 10.5g
- Fiber: 6.9g
- Protein: 0.5g
Keywords: cinnamon, extract, Christmas gifts