Instant Pot Vanilla Extract Food
INSTANT POT® VANILLA EXTRACT
Homemade vanilla takes months to develop, but if you have an Instant Pot® you can make vanilla extract even faster! You don't have to get expensive vodka, because the star is the vanilla beans! Make sure you use quality vanilla beans--and yes, the type of vanilla beans does matter. I bought my vanilla beans from the Savory Spice Shop®.
Provided by thedailygourmet
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 96
Number Of Ingredients 3
Steps:
- Split vanilla beans with a very sharp knife.
- Pour vodka into a mason jar and add vanilla beans. Place a lid loosely on the jar.
- Place a trivet in a multi-functional pressure cooker (such as Instant Pot®) and set the mason jar on top of the trivet. Pour water into the pot.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer mixture, including vanilla beans, into a glass bottle, and seal tightly.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 0.4 g, Sodium 0.1 mg, Sugar 0.4 g
INSTANT POT® CITRUS EXTRACT
No need to buy high-dollar extract when you can make your own, easily and inexpensively. This combination of lemon, lime, and orange will give you a pop of pure, fresh, citrus flavor.
Provided by lutzflcat
Categories 100+ Everyday Cooking Recipes
Time 9h20m
Yield 40
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, carefully peel the fruit, trying not to get any white pith which will give the extract a bitter note. Place citrus peels in a 16-ounce canning jar and reserve the fruit for another use.
- Add vodka to the canning jar. Cover the jar with a canning lid and ring, but do not tighten the lid all the way.
- Place a trivet in a multi-functional pressure cooker (such as Instant Pot®), pour in water, and place the jar on the trivet. Close and lock the lid and turn the pressure valve to sealing. Select high pressure according to manufacturer's instructions, and set timer for 45 minutes. Allow 10-15 minutes for pressure to build.
- When cooking is complete, allow pressure to release naturally according to manufacturer's instructions for 15 minutes, then manually release remaining pressure.
- Transfer the jar to a cooling rack and allow to sit overnight. You can leave the fruit peels in a jar with a pourable lid, or strain into smaller bottles.
Nutrition Facts : Calories 18.2 calories, Carbohydrate 1.7 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 0.4 g
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- 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.
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- Start by splitting the vanilla beans with your paring knife. Cut them in half, then split each half down the center to reveal all the vanilla bean goodness trapped inside.
- Pressure cook the jars on High for 60 minutes. When the timer goes off, allow the pressure to release naturally from the Instant Pot for at least an hour (or as long as it takes if you’re patient!)
- When you’re ready to remove the jars from the pot, be sure to use an oven mitt to avoid burns! Remove the jars and transfer them to a cooling rack to cool completely.
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