Making mint extract just got a whole lot easier with your Instant Pot! Instead of waiting months for the extract to be ready to use, pressure cooker mint extract is ready the same day!
Instant Pot Mint Extract is ready to use in only 35 minutes, is hands off and easy and is inexpensive compared to store bought extract. It's made the same simple way that pressure cooker vanilla extract and cinnamon extract are made.
Every home chef with an Instant Pot should know how to make extract in it. Whether it's to save money, save a trip to the store or just to have another pantry essential that you can make yourself from scratch.
Mint extract is a flavor-boosting addition to your favorite mint-inspired recipes throughout the year. It also makes a great holiday gift for your baker friends and family.
You have 2 options with this recipe- making mint extract or peppermint extract. There is a difference, even though the average person may use the terms interchangeably and not realize that there is.
But before making Instant Pot mint extract, make sure to read my simple guide to making all flavors of extract in your pressure cooker. It has a lot of helpful information and tips for the process. While it's not difficult, but there are a few details to keep in mind.
What Is The Difference Between Mint and Peppermint Extract?
Mint extract is a combination of peppermint and spearmint. It's on the savory side and brings bold flavor to recipes. If you want to make plain mint extract, you'll need to use a combination of spearmint leaves and peppermint leaves.
Peppermint extract is made from only peppermint. It's on the sweeter side and is stronger than mint extract. It's perfect for baked goods that include citrus flavors and chocolate as it pairs well with these. To make peppermint extract you only need to use peppermint leaves.
How To Use Mint Extract
Mint extract can be added to cakes, cupcakes, brownies, homemade ice cream, coffee drinks, and so much more.
Here are some great recipes that use mint or peppermint extract:
- Instant Pot Mint Cheesecake
- Mint Chocolate Cheesecake with Oreo Crust
- Peppermint Hot Chocolate
- Slow Cooker Hot Cocoa or Instant Pot Hot Cocoa
- Chocolate Fudge Mint Brownies
- Mint Chocolate Chip Ice Cream
- Peppermint Macarons
- Creamy 2 Ingredient Fudge
- Peppermint Chocolate Bourbon Bundtlettes
- Peppermint Bark
Ingredients and Tools Needed
To make mint extract in your pressure cooker you need:
- Fresh mint leaves: or a combination of spearmint and mint leaves if making peppermint extract. The leaves should be at their peak freshness and not withered, wilted or turning brown.
- Vodka: other neutral tasting alcohols like brandy, rum or bourbon can be used. Just make sure to use alcohol that is at least 70 proof.
- Electric pressure cooker: never use a stovetop pressure cooker to make extract.
- Canning jars: or 1 pint glass mason jars with lids.
- Trivet or silicone sling
- Oven mitts
STEP 1: Remove the mint leaves from their stems and rinse off dirt. Measure 1 cup of packed mint leaves.
STEP 2: Put mint leaves into an 8 ounce canning jar or mason jar. Pour 1 cup of vodka into the jar. Secure the lid by tightening it but don't lock it in place.
STEP 3: Pour 1 cup of water into the inner pot of the pressure cooker. Place a trivet or sling inside and set the jar on top. You can pressure cook as many jars at one time as you can fit. Close and lock the pressure cooker lid. Set to pressure cook/manual on high for 35 minutes.
STEP 4: Complete a full natural pressure release. Remove the lid and carefully take the hot jars out of the pot using oven mitts.
Your homemade mint extract is ready to use!
Make It Without A Pressure Cooker
Want to make it the good old fashioned way? Simply add the mint leaves and vodka to the jar and secure the lid tightly. Put the jar in a cool, dark and dry place for at least 6 weeks or up to 1 year. The flavor will increase the longer the vodka has to extract the mint flavor from the leaves.
How To Store Extract
Store mint extract in a cool, dark and dry place in an airtight container. It will last indefinitely but is best if used within several years. It can be left in the mason or canning jar or transferred to other glass bottles.
- Never use a stovetop pressure cooker- only electric.
- Never make extract near an open flame, due to the alcohol vapors that are released into the air.
- When removing the lid from the mason jar, keep your face away from it. The release of hot alcohol vapors can sting your eyes when too close.
Yes you can. Peppermint extract is slightly sweeter and stronger than mint extract but the taste is probably not noticeable to most people depending on the recipe. You may need to use more mint extract to achieve the same flavor as when using peppermint extract.
You can, but I suggest leaving them in for at least a few week if you'd like a stronger mint flavor.
Although I recommend using fresh mint leaves for the best tasting extract, dried mint leaves are okay to use. Use ⅓ the amount of dried mint leaves. For instance, this recipe calls for 1 cup of fresh mint leaves so when using dried leave you should use ⅓ cup.
To make alcohol-free extract you can use food grade vegetable glycerin. I have not yet done this.
Instant Pot Extracts
- 1 cup vodka or other 70 or above proof alcohol
- 1 cup fresh mint leaves
- Remove the mint leaves from their stems and rinse off dirt. Measure 1 cup of packed mint leaves.
- Put mint leaves into an 8 ounce canning jar or mason jar. Pour 1 cup of vodka into the jar. Secure the lid by tightening it but don't lock it in place.
- Pour 1 cup of water into the inner pot of the pressure cooker. Place a trivet or sling inside and set the jar on top. You can pressure cook as many jars at one time as you can fit. Close and lock the pressure cooker lid. Set to pressure cook/manual on high for 35 minutes.
- Complete a full natural pressure release. Remove the lid and carefully take the hot jars out of the pot using oven mitts.The extract is ready to use immediately.