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Small bottle of Vanilla Extract with a homemade tag

Instant Pot Vanilla Extract

Instant Pot Vanilla Extract is a wonderful homemade vanilla. It is really easy to make, and makes fun gifts, especially for the Holidays!

Course condiments
Cuisine American
Keyword how to make vanilla in the pressure cooker
Prep Time 20 minutes
Cook Time 25 minutes
Pressure Building and Release 50 minutes
Total Time 1 hour 35 minutes
Servings 4 cups
Calories 12 kcal
Author Sandy Clifton


  • 24 Vanilla Beans (extract grade "B" or Grade "A")
  • 4 cups Vodka (cheapest kind) or use Vegetable Glycerin
  • 1 ½ cups Water (2 ½ cups for the 8 qt pot)


  1. Cut all of the vanilla beans in half crossways, then split lengthwise ¾ of the way, leaving attached (kind of like a banana peel).

  2. Put 12 vanilla beans into each pint jar (that's 24 halves in each jar). If you are using smaller or larger jars, adjust accordingly.

  3. Pour the vodka into each jar, filling only to the bottom lid thread (that leaves about ¾ inch of space or more).

  4. Put the lids on the jars finger-tight (that's just barely tightened, and not as tight as when you store them).

  5. 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.

  6. Put the lid on the pot and set the steam release knob to the Sealing position.

  7. 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.

  8. After the cooking cycle is finished, and the pot beeps, turn off the pot so it doesn't go to the Warm setting.

  9. 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.

  10. 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.

  11. Since vanilla makes a nice gift, I use the 4-ounce or 5-ounce glass bottles, and add 2 or 3 of the beans to each jar as that will look nice, and it keeps extracting.

Recipe Notes

  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.






Use common sense and caution. Don't allow children near the pot while making this recipe. Just be careful!