My favorite pressure cooker discovery yet-Pressure Cooker Vanilla Extract! Rich, dark, aromatic extract in minutes instead of months!
Be sure and check out Cami’s new extract labels, perfect for gift giving! More details below!
I’m completely giddy and googly eyed over making extracts in the pressure cooker! I’ve had extract ideas written down in my “awesome idea to get to when life isn’t insane” section of my notebook since I posted my recipe for Vanilla Extract. Although life is no less insane and hectic (like- when will the words, “I’m so bored” ever come out of my mouth again!), I’ve finally buckled down and created 6 flavors of extracts for all you wonderful pressure cooker obsessed people!
I’m gonna return to where it all began: PRESSURE COOKER VANILLA EXTRACT. Dark, beautiful, aromatic, heavenly vanilla extract that can be made in less than an hour in the pressure cooker vs the traditional method of vanilla beans soaking in vodka for 2-6 months in the back of your pantry. I’m 100% impatient and behind schedule about 98% of the time, so Vanilla Extract under an hour just speaks to my soul!
Here’s a quick video to show you just how quick and easy you can whip up amazing vanilla extract plus a little comparison to the “be patient and wait” Traditional method. I think the color difference alone will convince you but even the smell of my pressure cooker vanilla was much stronger than the 6 month old traditional jar. Check it out and then share it with all your suspicious friends!
For this post, I’m gonna cover my most frequently asked questions regarding pressure cooker extract. To read my endearing story about how Pressure Cooker Vanilla Extract came to be, you can return to the original post here. Now, in no particular order, let’s dive into those questions!
Why do you prefer to make vanilla extract in a Mason jar vs directly in the pressure cooker pot?
I’ve got a few reasons:
1 – Make a little or make a lot! You have the choice between making 1 pint of extract or up to 3 pints in a 6 quart pressure cooker.
2 – Making vanilla in a jar with a “fingertip tight” lid helps prevent the alcohol from evaporating from your extract which means your alcohol percentage will remain nice and high. This is important for 2 reasons, 1) a higher percentage of alcohol means the vanilla flavor will continue to extract even more flavor over time, and 2) higher alcohol percentage creates a more antimicrobial environment for safer long term storage. Both of these factors were a big deal for me!
3 – Having a lid on the jar prevents condensation from dripping into your extract while cooking which would dilute your alcohol (lower percentage of alcohol = less extraction overtime, dilution in taste, and shorter life span)
4 – I love that after my extract is done cooking and has cooled, I can leave the beans in the jar, tighten the lid and pop it into the cupboard. Easy Peasy!
5 – The lid keeps your alcohol from extracting other food smells from your pressure cooker because vanilla extract + last night’s roast = yuck and ewww gross.
*To prevent the incredible disappointment of a jar breaking under pressure, always use canning quality jars like Mason or Kerr and even consider using a new jar, not one that has been used for canning many times over the years.
What supplies do I need to make pressure cooker vanilla extract?
Not much! Mason jars, kitchen shears, vanilla beans, vodka, and optionally these amazing Mason jar pourable lids. My one complaint of them though is the seal that sometimes stretches out or goes missing. I’ve recently discovered these Brew Armor lids and I want to buy 100 of them and give them to everybody for Christmas! Just 2 parts that are super easy to clean and keep track of and they seal off great!
Can I use cheap vodka?
Yes, but I don’t use the cheapest and here’s why. Pricier vodka means cleaner taste which results in faster, more amazing vanilla extract. However, if you want to make it with the cheapest vodka, just plan on letting it hang out longer in your cupboard for a richer, vanilla taste. I’m partial to red label Smirnoff. Rich Lum, AKA Famous Instant Pot Master Chef (have you heard of him) often times uses Tito’s brand vodka which is pricier but has a very clean taste so the vanilla can shine through. I’ve also heard many praise Costco’s Kirkland Signature Vodka, which I’ve never tried, but has excellent reviews.
Where do you find decently priced vanilla beans?
I hope one day I can update this post with a better answer, but for the moment, there is a serious shortage in vanila beans so the prices have gone way up. I’ve ordered from several companies and my favorite beans come from this Frontier brand that can be ordered from Amazon or Vitacost. I also love Beanilla and Amadeus-their quality and customer service is exquisite! I’ve seen other people recommend Costco, Sam’s Club, and various vendors on Amazon.
What’s the best type of bean to use?
Across the board, the most commonly recommended beans for extract are Madagascar Vanilla Beans, Grade B. Grade A beans will work, but they are typically more expensive and some believe they don’t extract as well. Mexican and Tahitian beans are also quite popular and I’m in love with the extract these Uganda Beans made for me!
How do I store my Vanilla Extract?
Store extract in a cool, dark place. I keep mine in the cold storage room in my basement, but the back of a cupboard or pantry, as long as it’s away from the oven and lights, will work great.
What is the shelf life of Pressure Cooker Vanilla Extract?
When done in a jar with a loose fitting lid, your alcohol percentage should stay high. This means when properly stored (as discussed in the above question), the life of your vanilla can be infinite.
Do I have to use alcohol to make Vanilla Extract?
Nope! Here is a food grade glycerin version!
Can I use different types of alcohol?
Absolutely. I have experimented with bourbon and rum and I thought they smelled amazing! Keep in mind the taste of bourbon and rum will come through more than vodka, of which I wasn’t exactly a fan. However, for some people and certain recipes, that is exactly what they want.
How many beans should I use?
I have tried everything from 3 to 10 beans per cup of vodka and finally settled on my ideal of 3-5 beans per 1 cup of vodka.
How soon will my Vanilla Extract be ready to use?
You could use it that same day. However, after a week or 2, the alcohol smell will mellow significantly and the vanilla taste and aroma will be more intense.
How did you settle on 30 minutes for the cook time?
I experimented with times from 15 minutes to 90 minutes. My experience was that I didn’t have much difference in taste for anything after 30 minutes, but the breakdown of the vanilla bean was more pronounced at 60 minutes leaving the extract quite hazy. So 30 minutes it is!
Is it okay to cook with alcohol in a pressure cooker?
I questioned several engineers, the health department, and the Extension Services before I felt comfortable doing just that. After I posted the recipe, I was met with a lot of questions about it. Long story short, I would never ever ever do this with a stovetop pressure cooker or anywhere near an open flame. Always, always allow for a full natural release so you’re not releasing alcohol vapor into the air and make it in a Mason jar with a lid to decrease the amount of alcohol vapor that could be released. You can find more details on my research on this post Vanilla Extract Research.
Why does my extract smell really strong of alcohol?
First off, any pure Vanilla Extract will have a bit of alcohol smell and taste. For this pressure cooker method, your extract may still smell strongly of vodka right after you make it (especially if you use a cheaper vodka). I suggest letting it sit for 1-2 weeks and then give it another whiff. The alcohol smell should have mellowed and the vanilla smell should be lovely and rich. If not, throw it back in the pressure cooker for another 30 minutes.
Why do I want to make my own?
Because you can! And you can make it in the world’s greatest appliance – the Electric Pressure Cooker/AKA Instant Pot. Plus homemade vanilla extract is just plain incredible. For me, it’s a truer, more rich vanilla flavor and depending on where you buy your supplies, it can be more cost effective. It also makes the best gift ever! A homemade bottle of vanilla extract with a custom label and pretty bottle is the ultimate gift for any occasion.
I hope that covers it! If I’ve missed anything, please leave your question in the comments and I will add it to the post. Beanilla is a great source for questions and has absolutely amazing customer service. Also, I recently ran into this article, and found it to be a gold mine of information.
Now get ready for a super exciting week of all my favorite extracts that I’ve made in my pressure cooker. PS: I’m saving the best for last! But I’ll give you a clue in case you’re going peach canning crazy right now. Save those peach pits! Throw them in a storage bag and toss them in your freezer. You’ll thank me later, I promise!
Finally, a shout out to my Hawaiian friend, Rich Lum, a kind and classy sort of guy, who spreads a contagious love for cooking incredible food for friends and family to thousands of people. He’s done so much for me by sharing his experience and knowledge of making vanilla extract in the pressure cooker for which I’m extremely grateful. The wit and humor of this man is unmatched. Seriously, if you haven’t had the pleasure of a run in with Rich on Instant Pot facebook, just search his name and marvel at his delicious creations. He created a Teriyaki Salmon for my blog as well as an incredible fish taco recipe for me and Cami’s Master the Electric Pressure Cooker cookbook. You rock Rich!
Now go put that incredible homemade vanilla extract to good use in a Triple Chocolate Cheesecake (No words, just heart eyes) or my favorite beverage of all time- Crio Bru, Hot or Cold.
Be sure and check out the other extracts: Cinnamon, Lemon, Peppermint, Maple, and Almond.
Also, Cami has designed the most perfect extract labels for all your gift giving! There are 2 looks for each flavor of extract so be sure and check these out!
Items used in this post:
- Vodka – try your local liquor stores.
- Food Grade Glycerin
- Mason Jars
- Pourable Mason Jar Lid
- Reusable Mason Jar Lids
- Small hand held glass bottles for beautiful Vanilla pictures and perfect for gift giving.
- Fagor Lux electric pressure cooker
- Instant Pot electric pressure cooker
- Vitacost Vanilla Beans
- Beanilla Vanilla Beans
- Amazon Vanilla Beans
- Kitchen Shears
Enjoy!
*This post contains affiliate links. Thank you!
PrintPressure Cooker Vanilla Extract
Pressure Cooker Vanilla Extract! Rich, dark, aromatic extract in minutes instead of months!
- Prep Time: 10 minutes
- Cook Time: 30 minutes High Pressure
- Total Time: -25402144.1 minute
Ingredients
- 6-10 Grade B Madagascar vanilla beans
- About 2 cups Smirnoff Vodka 80 proof (40% alcohol) or Food Grade Vegetable Glycerin
Instructions
- Using a sharp pointed knife or kitchen shears, cut each bean in half and then split in half lengthwise leaving about an inch still connected. If beans are too dry to split, cut them into 1 inch pieces.
- Place the vanilla beans in a pint size Mason jar and add vodka or glycerin, leaving 1 inch 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, unplug the pressure cooker and use a natural release.
- Carefully remove the Mason jar, swirl it lightly to release more vanilla seeds from the pod, and place on a cooling rack overnight.
- Once cooled, top with a pourable lid and use in all your favorite recipes that call for vanilla extract.
Notes
- 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. Avoid any type of open flame for the entire duration of cooking, including when the lid is removed after the natural 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.
- When vanilla extract is gone, let the beans air dry, then add to sugar for vanilla infused sugar.
- The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.
I love this!!! I am so doing this for Christmas gift this year.
★★★★★
Michelle, Very good idea! My sister Cami from the decor side of TIDBITS is going to make up some vanilla extract labels for gift bottles when Christmas is closer. I’ll be sure and alert everybody to them. It makes such a cute gift!
Why should we not use a stove top pc? What could happen? But, what a great process…..the last time I checked Costco, pure strength vanilla was over $35 (Cdn $), for approx 2 cups!
Laila, After I posted this recipe last year, there was a lady that sent out a concern about cooking with alcohol near an open flame. So since then I’ve made it a point to say not to do it in a stove top pressure cooker for the chance that there may be an open flame present.
Have you ever tried using fennel seed for anise extract?
★★★★★
Linda, I haven’t, but I think it would work wonderfully! I think I would break it down in a food processor a bit like I do in the maple extract. I don’t know if it would soak up the alcohol like the fenugreek did or not. If you try it, let me know how it turns out!
This is a dumb question, but can you make more than one jar at a time? Do you have to change the amount of time or amount of water?
Pauline, you can do 3 pint size jars at a time in a 6 quart pressure cooker. No change in the directions! Same time and same amount of water.
I’ve read a few recipes now and as alway I go my own way. I took my vanilla flavored vodka and put it in the vita mixer with 8 vanilla beans. After it was dissolved I then followed the recipe for the time in 2 jars with lids on just till they grabbed. I do have some high volume Vodka I can add after to bump up % level. The color was amazing going into the jars. It’s cooking now.
★★★★★
Hi! I totally want to try this and give as Christmas gifts this year! Question- after the extract is let to cooled over night in the mason jar should I strain it before pouring into individual bottles? You suggested letting the extract sit for 2 weeks to let the vodka smell dissipate…do I let it sit in the mason jar with the beans in it? And the strain and put into gift bottles?
Stephanie, Yep, just leave the beans in the jar. The vodka will extract even more vanilla flavor from them so it’ll just keep getting richer as it sits. You may even want to gift them with a half to a whole vanilla bean in the little jars as well so the extract will keep getting stronger. But if you let them sit at least 2 weeks, the vanilla will be amazing!
Where can I find the dark colored bottles you store the vanilla in
Vivian, There are lots of options on Amazon like here http://amzn.to/2wW7DMB. You could also try looking at a local craft type store.
I didn’t read the recipe really well and did a quick release instead of natural release. Can you tell me what you mean by it releasing alcohol vapors in the air? Does it affect the vanilla? Thanks in advance!
Melanie, no it won’t hurt anything as far as your vanilla goes. It’s more of a safety feature. If there were a flame near by and you rapidly released that into the air = BIG TROUBLE! I’m glad you weren’t blowing out birthday cake candles near by 😉
Hi Marci, I’m Curious, do you know if I can make vanilla extract with vanilla powder and maybe one vanilla bean per bottle for added flavor over time? Vanilla beans are so expensive right now.
Tiffany, I’m not really sure. Is that like ground vanilla bean powder? If so, It might work to give the extract a boost with fewer beans. I keep hoping the price will go down by November for Christmas gifts!
These might be silly questions but better to be safe than sorry I guess 🙂 When you give the vanilla as a gift, you keep the vanilla bean out of it right? You just give the little bottle of vanilla extract without the bean? Can it store in a normal cupboard, like extract you buy at the store, do I need to specify to the receiver of the vanilla to keep it in a cool dark place? I keep mine in my cupboard that is above my stove, but maybe I shouldn’t anymore?
Kristi, Those are all great questions! I actually prefer to gift it with 1/2 to a full bean just so the flavor can continue to infuse overtime. But you can absolutely gift it without the bean, especially if you make it at least a couple weeks beforehand. Yes, I store mine in a dark cupboard away from the stove so it stays a more consistent cool temperature. It wouldn’t hurt to instruct them that way. But if you’re giving them small bottles that will be used up quickly, it’s not as much of a concern. Lot’s of lucky people in your life for Christmas!
Quick question. Is it 6-10 Grade B Madagascar vanilla beans per 2 cups of vodka or is that for 3 pint jars? I bought everything to do this and just want to make sure I’m doing it right! 😀 Thank you!
Amanda, it is 6-10 beans for each pint size jar (which is about 2 cups of vodka). So what I do is I feel up a pint jar til it’s about 1 1/2-2 inches from the top and then put 8 beans in it that have been cut in half and slit. Does that make sense?
yes, thank you! 😀 Making this today!
When I made this I had a bit of evaporation. Should I be worried about losing alcohol percentage? Or is some loss normal?
Sarah, some loss is normal, and it should be just fine. I’ve tested several bottles after making them, and the alcohol percentage always stayed high enough for me to be comfortable with it.
Do you need to adjust any measurements in recipes if using homemade vs store bought?
Renee, I don’t make any adjustments, but honestly I rarely measure my vanilla. I’m usually just doing a splash here and a splash there!
Once the vanilla extract is used up, can you top off with more vodka and let it sit a couple of weeks for another batch? I’ve read that was an option when making vanilla extract the regular long method but not sure if it’s different when making extract with the instant pot. Any advice would be great-can’t wait to try this!
Jen, Yep! What I do is when I have a jar that’s half empty, I top it off and stick it in the back of the cupboard and start on another jar. A friend taught me this and I plan on posting all about it soon. I think it takes at least a month though. I’ve got some sitting in my cupboard that I did that with right now, and at 2 weeks out, it’s not nearly as dark and fragrant as my pressure cooked ones. I did put a fresh bean in when I topped it off as well.
I tried this twice today, following the instructions exactly, and both times the jar broke and all the vanilla beans and expensive organic vodka were wasted. Very disappointed. Will definitely be making my vanilla the old fashioned way from now on, even if it does take longer.
Angie, oh no! I did have that happen early on in my experimenting when I was screwing the lids on tight. Since making them “finger tip tight” I haven’t had another break.
Hello. Just for clarification you put the entire bean in the jar with a cut down the middle, right? You don’t scoop out the middle seeds and throw the pod out?
Brandy, Yep, just split it down the middle and put it in your jar 🙂
On the tag put….Here’s the fact….best ever vanilla extract!
Love the gift tag “since you’ve BEAN so good this year” or “Santa told me how good you’ve BEAN”
★★★★★
For a wonderful human bean!
Love the idea of making my own vanilla extract!
I love the smell and taste of vanilla
I think this would make a fabulous Valentine gift for family and friends with the tag line, “Add a little spice to your life.”
I can’t wait to try this recipe. I would love to gift it to friends & family that have BEAN good to us.
Loving your blog! The questions and answers part of this post has been invaluable to me. My daughter and I will have a delicious time making extract together! Here’s my suggestion for a gift tag: “Bean” looking for the perfect gift – vanilla to be exact!
Anita, I love to hear that! I love your tag :). It just makes me smile every time I read through peoples gift tag ideas!
Heavenly hand created vanilla extract. Sigh…who could ask for anything more.
Since you have “bean” so good this year, enjoy this vanilla gift of love!
I used 3 Madagascar grade B beans (from beanilla), Per jar and my extract is super light in color, not dark like I have seen others turn out. I cooked for 60 min under pressure with full NPR. Did I not use enough beans per jar? I did split the down the center
Kristin, How many jars did you do at once?
I did 3 jars in the pot at the same time
If you used 1/2 pint jars, 3 is enough. When I do pint size jars, I do 6-8 beans per jar. So if you did 3 for a pint size jar, that would be why it’s so light. Let it sit a few weeks though and it will likely deepen in color and smell
Hello! I just made this recipe and I left the IP on warm after natural presure release was done for 5 hours!!!! With the kids and dinner, I completely forgot. It looks like I have a lot less now…Is it bad now?
Denise, Are you saying some evaporated? That could make the alcohol percentage go down but if you use it within a few months, it should be fine.
Homemade Vanilla
A lot of flavor in a little jar.
Tag: “A little something to add flavor to your life like you add flavor to mine. Merry Christmas!” This is an excellent gift idea!❤️
Had no idea it was this easy and cheap to make. I’ll be making this too!!
Tag: Spice of Life!!
“Bean Life”. Your extracts are amazing!!!! No more store bought here!
In our house it would be vanil-lil-lil-lil-a! My kids would call it that when they were younger and I loved it!
Is this where I leave my comment for bonus points on the Christmas giveaway? I’ve been searching but it has been so difficult to navigate in my phone! “May your holidays be sweet!”
No plain Merry Christmas here…A little flavor to savor this year!
Hello, I keep getting redirected to the beginning of your post but not seeing the winner’s name of the giveaway. Is the problem on my end or are you getting similar responses?
Anita, Hmm, I’m not sure, the link is working from my end. You can go to the homepage and click today’s post. It will tell the winner.
Can I make this with a 32oz jar and a 16oz jar? Or would the 32oz jar be too big? I can’t find anything online but every recipe suggests pint jars but I only have one available but want to make more vanilla than that. Thanks!
Kayleigh, The 32 oz jar would be too tall. The pint size jars on top of a rack are the perfect height. I typically do 3 pint jars at a time.
I can’t wait to make this! When you transfer the extract to gift-able bottles to you boil them (or pressure cook them) to seal them?
Elisa, Oh no, there’s no canning involved with this recipe. Just separate them into your bottles and add a bean in each and you’re good to go!
If someone has already asked this question, I apologize for not seeing it. All recipes I have read say to store the bean in the jars. I wanted to give 2 oz. or 4 oz. bottles as gifts – what if I don’t have enough beans for all bottles? If every bottles doesn’t have a bean are they not as good? Are peices of the bean good enough? Thank you
Karen, You could cut a single bean into 3 or 4 pieces if you need to, it will infuse into the vodka more and more over time. That will work great!