My favorite pressure cooker discovery yet – Instant Pot Vanilla Extract! Rich, dark, aromatic extract in minutes instead of months!
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Use the coupon code TIDBITS to get 7% off my favorite Beanilla Madagascar Vanilla Beans
The art of making extracts in the Instant Pot never gets old. To see such a fast transformation is so rewarding.
This post is all about Vanilla Extract, but be sure and check out these other incredible flavors: Cinnamon, Lemon, Almond, Maple, and Peppermint.
If you like to play around with different notes of Vanilla Extract, try these Gourmet Vanilla Extracts: Chocolate Vanilla, Coconut Vanilla, and Cinnamon Vanilla. The coconut is hands down my favorite!
Now let's talk about the most loved extract of all time – 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, so Vanilla Extract that can be made in 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!
HOW TO MAKE INSTANT POT VANILLA EXTRACT
For this post, I’m gonna cover my most frequently asked questions regarding pressure cooker extract. To read my endearing story about how this recipe/technique came to be, you can return to the original 2016 post for Pressure Cooker Vanilla Extract. Now, in no particular order, let's dive into those questions!
Why make Instant Pot Vanilla Extract in Mason jars vs directly in the pressure cooker pot?
- 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.
- 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:
- a higher percentage of alcohol means the vanilla flavor will continue to extract even more flavor over time
- higher alcohol percentage creates a more antimicrobial environment for safer long-term storage
- 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 lifespan)
- 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!
- The mason jar 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 Instant Pot Vanilla Extract?
Not much! Mason jars, kitchen shears, vanilla beans, vodka, and optionally these amazing Mason jar pourable lids.
Can I use cheap vodka to make vanilla extract?
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 vanilla beans so the prices have gone way up. I’ve ordered from several companies and my favorite beans BY FAR are from Beanilla. To get a good price on them, my sisters and I bought a pound of them together. They ended up being about $2 a piece and they are the biggest, most wonderful smelling beans I've ever had. I only use 5 of these beans per jar and it is the best extract to ever come out of my kitchen. I buy the Madagascar Grade B Vanilla Beans. 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.
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 Instant Pot 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 Instant Pot Vanilla Extract?
Nope! Here is a food grade glycerin version!
Can I use different types of alcohol to make vanilla extract?
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 about 3 beans per 1 cup of vodka (or 5-6 beans per pint).
How soon will my Instant Pot 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 an Instant Pot AKA Electric 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 vanilla 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.
What do I do with used Vanilla Beans?
See this post, How to Get the Most out of Your Vanilla Beans, for several ways to get the most out of your beans.
Why do I want to make my own vanilla extract?
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 a 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.
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!
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT VANILLA EXTRACT
- 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.
- Instant Pot electric pressure cooker
- Beanilla Vanilla Beans
- Amazon Vanilla Beans
- Kitchen Shears
This recipe was originally posted in 2017. I've updated the images, text, and recipe to make it even better!
PrintInstant Pot Vanilla Extract
Instant Pot Vanilla Extract! Rich, dark, aromatic extract in minutes instead of months!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 1 pint 1x
- Category: Miscellaneous
- Method: Instant Pot
- Cuisine: American
Ingredients
- 5–6 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.
Keywords: instant pot, electric pressure cooker, instant pot vanilla extract, alcohol free vanilla extract
I have a jar that spaghetti sauce came in that has a medal lid. Can I use that?
Hi, I’m so excited to try this after multiple batches done the traditional way. Thank you SO much for figuring it out for the rest of us! And thanks too for sharing your research about the safety behind it. Quick question — I’ve always bought my beans on Amazon but want to try the Beanilla beans — how many beans did you get when you and your sister ordered together? I’m not seeing any estimates as to # of beans for volume on their website. I know it varies but even a range would be helpful. Thanks!
Abby, You’ll love this method, it’s so satisfying to see it ready so quickly.
Regarding your question…Dang, I can’t remember. I do remember that they were about $2 a piece after we counted them out.
Hi, I used the food grade glycerin and 5 beans split in half. Let it sit overnight in the IP to cool. In the morning the glycerin was still clear. I sealed and shook the jar but it doesn’t have a lot of color to it. Did I do something wrong or will this change over time?
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Patty, the glycerin is a little tougher to get to infuse completely, but from my experience, the color and flavor darkens quite a bit after it sits for a week. I suggest giving it a week, and if the color is still very light, pressure cook it for another 30 minutes. Let me know if that doesn’t work for you!
Hi Marci. I have loved working my way through your recipes and finally tried out the vanilla a few days ago. I haven’t really tried it yet since I want to let it sit for at least two weeks before I do. Next up will be flavored if I managed to make this one work. Mine turned out super cloudy though. Almost murky looking. There is a ton of seeds in the bottom. Did I do something wrong? Cut the beans too far maybe? Do you know if it will still be usable or is that a sign that it didn’t work?
Angela, Don’t stress the cloudiness! It sounds great and the seeds at the bottom are loaded with flavor so I leave those in there. My favorite part of the extract to use is the last bit with all the seeds in fact! As the extract sits for the next couple weeks, the cloudiness will clear and it will become been darker. You did great and you’re going to love it!
This was such a great recipe!! I made my first batch of homemade instant pot vanilla with this recipe in August 2019 and am finally low enough after almost a year it’s time to make more! (We bake a lot, especially during quarantine!) The recipe worked great! We used a 750ml bottle of Smirnoff vodka, and there was a little bit left in the bottle but it made 2 pints of vanilla. It smells so great! I bought 20 vanilla beans from Beanilla (some of the beans were already sliced open and scraped out, how rude!) and I’m reusing them today to see if they will work another time. There was lots of the black bean speckles in the bottom of the jars so I left that in to help with flavor. I’ll try and update this in a few weeks once the new vanilla has had time to sit, in case anyone else wanted to re-use beans too. Thanks for a great recipe! I’m not sure why anyone would want to do it the old fashioned way if you have an instant pot at home!
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Lisa, Isn’t it great! It’s still one of my favorite tricks. Please report back, I’d love to hear how the flavor does.
Are you saying some of your beans from Beanilla came scraped out?
Hi Marci, I am super excited to try this!!! But I was wondering since you’re cooking the alcohol, doesn’t cooking it evaporate the alcohol, or at least that’s what I have always been told. So my question is if this method (IP) would make it not last as long on the shelf as a regular traditional method of homemade vanilla? Sorry I just wanted to make sure before I make it to give it as gifts for people this holiday season. Thank you for your feedback!
Heli, Good questions! I get into that very concern in the blog post, so check that out for more details. Basically, that’s why I like to leave the lid on the jars is because when I tested the alcohol percentage with different batches, this method is what kept the alcohol percentage to the level I needed it to be for shelf life. The alcohol level stays high enough that it should have an indefinite shelf life like other homemade vanilla extract recipes.
Hi Marci, thank you for the very quick response, I can’t wait to make it, thank you!
Can I make vanilla extract with dried vanilla beans? I tried rehydrating them with hot water but after almost half hour they are still dry. These are Tahitian vanilla beans, awesome quality and still smell amazing! I don’t want to throw them out but I also don’t want to waste the vodka if it won’t work, can you help? Thank you!!
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Giovanna, I always use grade B beans which tend to be quite dry. Is that what you’re talking about?
Do you filter out the vanilla to get the “clean” finished product?
Carolyn, Yes, you can definitely do that. I like to leave the seeds and pod though because it will continue to infuse flavor over time.
Great recipe..and very enjoyable to make! I love it when it all turns out right!!
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Cheryl, Me too :). I’m glad you love it!
Hi. I like your site. Very well thought out and informative. I haven’t made the vanilla yet. I have a 3 quart Mini IP, and a 16 ounce Ball Jar won’t fit with a trivet in, and I’m guessing the jars shouldn’t be sitting in the water. Have you or anyone else made this in a mini? If so, what type of jars, and any advice specific to the Mini? Thanks for any help you can give me on this.
Mike J
Thank you Mike! That was nice of you to say. Regarding your question, the jars definitely need to be on a trivet. I don’t own a mini IP. The half-pint jars will fit, right?
You show photos of the extract in some fancy little jars, but obviously those weren’t what you placed in the IP. At what point did you transfer into those jars and did you leave any beans in them or were the beans reused? Thank you for providing this tutorial!
Jennifer, for personal use, I always leave the beans in the mason jars that I pressure cook them in. If I’m gifting them, I transfer to cute jars and put a half or whole bean in it. Does that help?
I have a question…has anyone made almond extract? Can we alter the recipe? If so, how?
Betsy, I have, there’s a link in this post to almond extract.
Would like to make vanilla, but do not have pint jars. I have 1 pint bourbon, can I use a quart jar? Thank you. Love your site, as does my son who also have an Instant Pot.
Nancy, the quart jars are too tall for the pot so you’ll definitely want pint jars. I love that your son is into using the IP too!
Am making vanilla, but do not have pint canning jar. Have 1 pint liquor. Can I use quart jar? Thanks. Love your site, turned my son on to it also.
I have tried this twice and both times my Kerr pint jar busted in the pressure cooker, ruining my batch of vanilla extract and wasting those expensive vanilla beans! What kind of jar did you use? Does wide mouth vs regular mouth matter? I want to make sure this next batch works!!
Beth, oh no! how strange! I use ball jars and I do make sure they are newer ones instead of my mom’s old ones that we used as kids and haven’t had a problem. I always use wide. Maybe buy some new jars just to make sure it doesn’t happen again!
Do I have to use the 2 piece lid- lid and ring? Or will the one piece work?
Jessica, as long as it’s metal, the one piece will work.
I may have missed this, but does it expire?
Judy, No vanilla extract is said to last forever. However, I would try to keep the beans covered with alcohol if I wanted it to be shelf-stable for years.
Can I do this in my 3qrt?
Leslie, as long as your jars fit, yes, that will work great!