Instant Pot Vanilla Extract is a wonderful homemade vanilla that is so easy to make from vanilla beans! Pressure cooker vanilla extract is delicious, and makes great gifts!
Originally published 8/29/18
Instant Pot Vanilla Extract
Raise your hand if you enjoy giving homemade gifts! I sure do! I’m actually not that creative when it comes to crafting, so I tend to make edible gifts. Then I do what I can minimally to make them look nice enough to gift to my family and friends.
Pressure Cooker Vanilla Extract is just one of my favorites because it is easy to make, and can be used by almost anybody, and has a very long shelf life, so I can make it far in advance of the Holidays!
A few of my other favorite homemade gifts is Hot Sauce (recipe below), jam, cookies, Dulce de Leche (recipe below), and a few others. I try to make as many as I can during the summer and fall, that way when I’m in my busy Holiday season, all of those gifts are done!
Just a few simple ingredients are needed to make Instant Pot Vanilla Extract!
The steps to make homemade Instant Pot Vanilla Extract are simple:
After pressure cooking, let the jars cool in the pressure cooker undisturbed.
Give the jars a good shake a few times a week after you first make this pressure cooker Vanilla Extract. Agitation helps with the extraction process.
Some simple baker’s twine and pre cut tags made these bottles of Instant Pot Vanilla Extract gifts easy to decorate. Get as creative as you want!
This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.
Questions I Have Been Getting About Instant Pot Vanilla Extract
Where do you get the vanilla beans?
I get mine on Amazon. I like both the Tahitian and Madagascar varieties. Be sure to get grade ‘B’ as those are less expensive and are made for making extract.
I did purchase these Grade A Vanilla Beans as the price has finally gone down, and I LOVE THEM!
How long does vanilla keep?
It keeps indefinitely, as the alcohol keeps it shelf stable. Keeping the beans in the jar or bottle, just top it off with vodka when it starts to get low enough for the beans to poke up out of the alcohol. Then shake it every week or so to agitate it. I have one right now that is 2 years old. My friend has one that is 7 years old! He just tops it off once in a while!
What if the jars seal while pressure cooking? I thought you can’t can in the Instant Pot.
If the jars seal, I wait until they are cooled and just pop the lid open. Then close it. This isn’t canning, and the alcohol will keep the vanilla shelf stable.
What if I don’t want to use alcohol?
I haven’t tried it, but some people make their vanilla with vegetable glycerin (also called food grade glycerin).
Which gift bottles do you use?
Either the 4 oz size bottles (affiliate), or the 5 oz hot sauce bottles (pictured above). (affiliate)
Why Use a pressure cooker to make Vanilla Extract?
The main reason is the pressure cooking accelerates the extraction process so you can have dark, rich vanilla much sooner. Not everyone plans ahead, or can. So this method is very good for making vanilla when you want to.
Instant Pot Lemon Curd
Instant Pot Dulce de Leche Caramel
Instant Pot Hot Sauce
Instant Pot Maple Candied Pecans
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If you make this wonderful pressure cooker vanilla extract recipe, please leave me a comment below with a star rating. I’d love to know how you liked it!
Instant Pot Vanilla Extract is a wonderful homemade vanilla. It is really easy to make, and makes fun gifts, especially for the Holidays!
- 24 Vanilla Beans (extract grade "B")
- 4 cups Vodka (cheapest kind) or use Vegetable Glycerin
- 1 1/2 cups Water (2 1/2 cups for the 8 qt pot)
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Cut all of the vanilla beans in half crossways, then split lengthwise 3/4 of the way, leaving attached (kind of like a banana peel).
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Put 12 vanilla beans into each pint jar (that's 24 halves each). If you are using smaller or larger jars, adjust accordingly.
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Pour the vodka into each jar, filling only to the bottom lid thread.
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Put the lids on the jars finger-tight (that's just barely tightened, and not as tight as when you store them).
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Pour the water into the stainless inner pot of the pressure cooker. Then put the metal trivet/rack in. Set the jars on the metal rack, not touching each other of the side of the pot.
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Put the lid on the pot and set the steam release knob to the Sealing position.
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Press the Pressure Cook (or Manual) button or dial and then the +/- button or dial to select 30 minutes. It will take a few minutes for the pot to come to pressure.
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After the cooking cycle is finished, and the pot beeps, turn off the pot so it doesn't go to the Warming setting.
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Let the pot do a FULL NATURAL RELEASE of the pressure. You can let it sit after that as long as you want. I let the jars cool down quite a bit in the pot before I move them to a cooling rack to finish cooling.
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You can let the vanilla stay in the jars and keep extracting, which it will do indefinitely, or transfer to the smaller jars as you like. Don't strain it or discard the beans! They will keep flavoring the vanilla for years! Just top off with vodka when the bottle runs low.
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Since vanilla makes a nice gift, I use the 4 oz or 5 oz glass bottles, and add 2 or 3 of the beans to each jar as that will look nice, and it keeps extracting.
1. Be Safe! Don't make vanilla near open flames.
2. Always let the pot Naturally Release FULLY, then let the jars cool.
3. Cheap vodka is what you want to use. Don't bother wasting the good stuff!
4. I think the vanilla is best left in the jars and only transferred to the gift bottles just before gifting as it will be stronger from sitting longer.
5. Shake the jars a few times a week after you first make the vanilla. This will help with the extraction, and get those little seeds moving.
Pressure cooking accelerates the extraction process so you can have dark, rich vanilla much sooner. It will darken as it sits in a dark pantry. KEEP THE BEANS AND SEEDS IN THE VANILLA!
Resources to make pressure cooker Vanilla Extract recipe and more
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So mine still smells really strong of vodka… and I thought it would be darker… I’ve already cooled them. Can I put them back into the IP and redo it? Also, is it supposed to be really liquidy? I had in my mind it would be thicker like store bought. Not an issue… just wondering.
No, it won’t be thick. You can cook it longer if you like. What this method does is accelerate the process so it can be used sooner. I usually won’t use it right away after making it. The alcohol smell will lessen over time, and it will darken over time as well, as long as you used enough beans.
Can I use gin instead of vodka? I ran out of vodka, but have a good sized bottle of quality gin.
I wouldn’t use gin. Do you have bourbon? That’s really good. Otherwise wait until you can get some vodka (get a cheap one).
How do you transfer the vanilla & beans into bottles if you processed it in jars? Or is it easy to get the vanilla bean “caviar” into the jar? It just looks difficult to scrape into the bottles.
I use a small funnel. The beans are easy to just pop into the bottles.
Hi,
I made vanilla & accidentally missed the part not letting it go to warm… which I did for a couple hours? Is my vanilla bad? What happens if it sits on warm?
It should be fine. The biggest concern is cooling off the jars too quickly so they don’t crack.
I dont understand how the vanilla bean that have been cook or siting in vodka can produce more extract once all the extract has already been taken out from the first process? Used vanilla beans can not produce more extract. I’m so confused why adding more vodka will make more extract. It seems that adding more vodka would only dilute the extract instead of make more. You’ll need whole new beans to make actually vanilla extract. I mean if the vanilla bean could just be reused over and over again why would people not need to grow more and wouldn’t the companies that make vanilla extract not need to ever buy more beans ever? That doesn’t make any sense at all. When i make nut milk, i cant reuse the nuts to make more milk cause i extracted all the milk out of them the first time and that’s all they can do.
Lucy you are so logical! That makes sense. This process doesn’t extract ALL of the essence from the beans. As I said in my post, it accelerates the extraction process. If you have a jar of vanilla with beans, you may need to add another bean or a few after some time if you use a lot. My jars are about 3 years old and I haven’t added any new beans yet, but will after the next refill.
I’ve read that for richer/darker vanilla to cook for 45 minutes. Is that true or have you tested at 45? Just wondering why you are choosing 30 for your recipe. Also – I found 1 recipe that says sanitizing the small bottles that the finished recipe is going into (Boiling for 10min) is a MUST….yet no other recipes make reference to that. thoughts?
Hi Stacey, I do sanitize my bottles by running them through the dishwasher. I hadn’t thought to mention that as I thought it was a given. I’ll add that info just in case. Thanks! As far as cook time, I tried longer and to me the vanilla tasted cooked. It seemed to go over a point to where it just didn’t taste right to me. I tested several times. I think it is an individual preference. My vanilla is dark, and gets darker the longer it sits. I think you could go to 35 minutes and get a nice result.
I love how my vanilla turned out! Thank you for the easy instructions.
This was great fun – love the concept.
After 2 weeks my vanilla does not look as dark as I expected and smells stronger of alcohol than vanilla. I followed the recipe for time and ingredients.. Thank for your direction.
It will smell strong for a while. You could cook it for a few extra minutes, and/or more beans to make it darker. Pressure cooking only accelerates the extraction process so you can have vanilla much sooner.
Can I use bottles with corks or other types of lids (just to make the gifts look pretty) or is screw on the best option? Thanks
You can use any lid that will stay on. There are many types of bottles and lids. I would say as long as it is air-tight.
Hi! I am super excited to try this recipe! Quick question though – when you say 2-3 beans per gift bottle, is that 2-3 of the halves? Or 2-3 “whole beans”, so 4-6 halves?
Thank you!!!
Ooh, great question. I put about 3-4 halves in each bottle. It depends on how many I’m making. I just use them all up!
My husband was wondering if you are supposed to filter the vanilla as it is a little grainy…. assuming the vanilla bean seeds🤔
No filtering needed. Those little seeds are the flavor. Once in a recipe, you shouldn’t notice them at all.
What do you mean by “finger tight? “
Finger tight is a canning term. It means that you use your index finger and thumb to tighten the lid. That way it won’t be over tightened, and you can tighten it more when the jars have cooled.
The recipe looks great and can’t wait to try it.
I’m a newbie using the instant pot, I have these 6 at duo. Can I use that or do I need to have the canning model? Also do you really put on the tops before turning it on? I was surprised to read this. Thank you.
Yes, the 6 qt is good. I do put the lids on finger tight before pressure cooking.
Do you reuse the beans after you make the extract and put it in the smaller bottles, or do you put fresh beans in the little bottles and discard the used beans. Also can this entire batch be made directly I. The inner pot liner and then when cooled transferred to the smaller bottles. Trying to save a step.
Yes, I reuse the beans and put them in the bottles. You can make the vanilla directly in the pot if you want. I haven’t done it, but I know people who have. Proceed with caution.
We also make peppermint extract with vodka and letting it forever. Could you use this same process for shortening the time for other extracts?
Yes. I have made different kinds, and will be posting them later this Spring!
I forgot to turn my Instant Pot off after the cook time and I think it automatically went to “keep warm” mode for another 30 minutes. Ugh! What does this mean for my poor vanilla extract??
It should be okay. Let it cool and smell it. If it smells good, top it off with vodka and give it a good shake. Then set in a cool, dark place and shake every day for a week.
I have an instant pot question….when you say put the trivet in, which way do you put it? Do you put it like when you lift something out (where it lies right on the bottom) or the other way where it sits higher…do the jars sit in the water. Sorry..newbie here.
I always have the feet facing downward (sitting higher). You need that clearance from the heating element. If you have a different style of trivet, just be sure to have at least 1/2 inch clearance.
we have a couple of people that are going to go in on making it how many bottles do you get so as not to add so many people
I usually buy 6 to 12 bottles, depending on how much I want to make. I use 5 oz size, but many people buy the 3 oz or 4 oz size bottles.
I guess what I was aksing is if I have the beans and a bottle of vodka how many bottles will that fill and could you tell me which beans you get that are on amazon grade b? It shows a usual of 5 beans is that enough ?
Hi Barbara, I have linked to the beans I use, from Amazon, in the section below the recipe card. If you look at the “Tools Needed” portion on the recipe card, you will see the amount and size of the jars needed. Also, the amount of beans. I buy 20 to 25 beans.
“1 1/2 cups Water (for the pressure cooker. 3 cups for 8 qt)”
Could you clarify this…do you mean 1 1/2 cups water for the 6 quart pot?
Thanks!
Yes. You will put water in the bottom of the pot’s inner liner to create the steam that builds up and pressurizes the pot. The 8 qt pot is a larger size, so it needs a little more water.
Can I use flavored vodka or is it not recommended?
I suppose you could. I would test it with just one jar first so you know if you like it before using all of your beans.
Would using the Instant Pot for making vanilla cook the alcohol out??
I think it does a little, but there is definitely alcohol left in there, hence all of the precautions!
Hi! My beans say not to split,they are grade B. Should I do it anyway?
You can just cut them in half.
Thanks for the quick response?
Do you ever need to replace the vanilla beans?
I don’t think so. As long as you are topping off as it gets low you should be okay. I have had mine a few years and it is going strong! If you want to add in a few new beans to richen it up, just cut them in half first.
Anyone have a jar break off the bottom of it while pressure cooking? Trying to figure out what I did wrong.
Hi Amesha, no, never had that happen. Did you use good canning jars? I have heard that even in canning this can happen if there was a weak spot in the jar, or the jar was bumped while still hot (which is why I say don’t move them until cooled). Sorry to hear that happened.
Did you remember to put the jars on a rack in your pot liner? Being directly against the bottom might cause the jars to break.
3 of my 4 jars broke during the process. The only thing I can think is it happened between beep and heading into warming cycle while waiting for the natural release. I got it 10 min in, but maybe too late?
Sometimes jars break in canning, too. Be sure to use good canning jars, and let it cool gradually. You can also try low pressure next time. Sorry that happened.
If the bottle gets empty can you just add vodka?
Don’t wait for it to get empty, top it off as it starts to get low. That way you will always have some.
How soon after making the vanilla do you gift it? Is there a minimum amount of time you let the vanilla beans soak before it’s at full potency and can be gifted?
Hi Jane, I only wait about a week. And you can let the recipient know it only gets better over time (if you left a couple of beans in the bottle)!
thanks for sharing this info. I can’t wait to try.
In the photos it shows 3 jars, 2 pint size, 1 quart of maybe 2 one cup size and 1 pint?? Trying to understand. 24 beans divided in half, 48 beans. Instructions say 24 halves in each jar, but there’s 3 jars?? I don’t use alcohol so not sure what ounces it may come in.
Thank you!
Those are 1 pint jar, and 2 1-cup jars. That was what I had when I made the recipe for the blog post.
Is this vanilla comparable to the pure vanilla called for in most recipes?
Yes, I use it in all of my baking. It’s really good, and gets better with age if you leave the beans in the jars/bottles!
Do you think you could do this in quart (4 cup) jars and do a double batch all at once or does it have to be 2 cup jars?
I think so, though I would increase the cook time by 5-10 minutes.
What is the difference between using an instant pot vs just letting vanilla beans ferment in vodka? I am wondering what the heat of the pressure cooker does to it. This is awesome if it is the same quality.
Hi Georgia! This method greatly accelerates the extraction process so the vanilla is ready sooner. I make vanilla both ways, but definitely use this method for gifting as I need the gifts to be ready sooner.
How long will the vanilla keep?
It keeps indefinitely, as the alcohol keeps it shelf stable. Keeping the beans in the jar or bottle, just top it off with vodka when it starts to get low enough for the beans to poke up out of the alcohol. Then shake it every week or so to agitate it. I have one right now that is 2 years old. My friend has one that is 7 years old! He just tops it off once in a while!