Homemade Vanilla Extract Made in the Instant Pot- Easy Recipe! (2024)

FAQs

Is instant pot vanilla good? ›

Yes, one hour! If your mind isn't blown yet, consider this: The Instant Pot will also give your homemade vanilla extract the intensity of aged homemade extract or high-quality store-bought vanilla. This vanilla extract is sweet and heady with a rich perfume and is only a few jars and an electric pressure away.

You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options.

A bit of simple math reveals that homemade vanilla extract is the more economical choice. Say you buy two 4-ounce bottles of the good vanilla extract from the grocery store every year. If each jar costs $18, that's $180 over a five-year span.

It is up to you when you want to discard the old beans and start fresh. I choose to use them 2-4 times, depending on the quality of the beans, how long the extract has been sitting and if I've been careful about making sure the beans stay submerged at all times.

What is the shelf life of my vanilla extract? When stored properly, vanilla extract will keep indefinitely, but using it within five years will allow for best flavor and aroma.

With Vodka, you get the taste of the pure vanilla bean, as the alcohol is completely tasteless. With Rum, you get a very sweet taste and the maximum vanilla taste. With Bourbon, while you do get a wonderfully enhanced vanilla taste, there are specific smoky notes that emanate through the extract.

For long-term storage, keep the vanilla extract in a cool, dark place like your pantry. Heat and light can cause evaporation and cause the extract to turn cloudy. Slightly cloudy- or muddy-looking extract is still fine to use as long as it passes the smell test.

Why does my homemade vanilla extract still taste like vodka? ›

Answer #2: Alcohol is normal. Remember that all "Pure" extracts are required to have a minimum 35% alcohol content, which is just as much alcohol that is in hard liquor.

Select a dark glass or amber-colored bottle for your vanilla extract. Light can degrade the quality of the extract by breaking down its aromatic compounds. Dark glass helps to protect the extract from light exposure, preserving its flavor and aroma. Air can also impact the quality of vanilla extract over time.

Many bakers recommend choosing brown or darkly colored bottles to minimize the amount of light hitting the extract. We've found that clear bottles are fine as long as they are stored in a cool/dark place. Confirm that the bottle is closed tightly and will not allow leaks before moving onto storage.

Flavor Infusion: The high pressure and temperature environment in a pressure cooker or instant pot allow flavors to infuse more deeply into the food. This means that spices, herbs, and seasonings will have a greater impact on the overall taste of the dish.

THE BOTTOM LINE: Though we hate discarding the pods, their flavor isn't close enough to extract or to beans to warrant the time and effort it takes to turn them into powder. BAG THE (SPENT) BEANS: Vanilla pods aren't a good substitute for beans or extract.

Vanilla extract makes a great substitute for Vanilla Pods when you haven't got any available. It is difficult to say exactly how much to use, but a good guide is using 1 teaspoon in place of one Vanilla pod.

If you're baking, imitation vanilla extract is a great substitute for pure vanilla extract. However, if you're making icing, pudding, creams, or a no-bake dessert, artificial vanilla can sometimes have a bitter aftertaste, so experts recommend sticking to pure vanilla extract.