Instant Pot Limoncello ~ if you love lemons you probably also love this gorgeous Italian lemon liqueur. It traditionally takes weeks to infuse the lemon peels into vodka ~ but the amazing Instant Pot does it in 30 minutes. So basically, how can you not make this?
Updated on 10/05/18: Although I have had no trouble making limoncello in my Instant Pot, it has come to my attention that cooking high-proof alcohol in an Instant Pot is not safe because the alcoholic vapor it generates can possibly be ignited by a spark either in the machine itself or in the vicinity. I’m continuing to research the issue but to be absolutely safe I recommend you make your limoncello with the regular method, not in the Instant Pot.
Infused liquer is a blast to make at home, especially when you’re using the freshest seasonal fruit.
I’ve wanted to make homemade limoncello for years, but the big production and having to wait forever to taste the stuff put me off for so long. Getting an Instant Pot finally pushed me over the edge. The high heat and high pressure inside the machine extracts the flavor from the lemons in a fraction of the time.
This is my favorite kind of kitchen project, the kind you can decide to do when you have a random spare hour, and in this case, a few lemons and a bottle of vodka handy. Imagine ~ you can get the idea in the afternoon and have your homemade limoncello ready for entertaining that night. Now that’s a great recipe!
So here’s the deal ~ you need to remove the peel from 4 lemons. I used Meyer lemons, but regular lemons will do just fine. I recommend using organic lemons because the color and flavor will be extracted from those peels, and you don’t want random chemicals in your liqueur. Use a vegetable peeler to remove the peel in strips. Make sure to get only the yellow part, the white part is bitter. If your peels have some white stuff stuck to them, you can just scrape it off with a small knife.
Put the peels in a mason jar, and fill up with vodka. Some folks say to use a super high proof alcohol product like Everclear, (150 or 190 proof alcohol) which is better at sucking all the flavor out of the lemon peels, but I prefer to use Vodka. Everclear is too much like rubbing alcohol for me. I used regular 80 proof vodka and was happy with the results.
Once you’ve filled your jar or jars, and screwed on the caps, they’re ready for the Instant Pot. Set them on the metal rack in the pot, and cook for 30 minutes. The jars will be bubbling like crazy when you take them out. Let them cool all the way down before you attempt to open them.
To make your limoncello with the regular method, you will set your jars in a dark cool place, such as a kitchen cabinet, for 3 weeks to a month to allow the lemon flavor to infuse into the vodka naturally.
The last step in making Instant Pot Limoncello is adding a simple sugar syrup which sweetens and brings out the lemon flavor. You can adjust the amount of syrup for a stronger or more mellow result.
Limoncello is best chilled, whether straight up in a pretty little vintage glass, or on the rocks, and it’s great mixed in cocktails. Spike your lemonade or iced tea with it, or even cook with it ~ I’ve used it in the sauce for MEYER LEMON ROAST CHICKEN.
TIPS:
- I bottled my limoncello in a recycled vinegar bottle. Remove the labels, wash, and save your prettiest bottles ~ you never know when you might be able to use them!
- Store your limoncello in the freezer if you like it super frosty.
Safety Notes:
This recipe is formulated for the Instant Pot only. Please don’t try this with any other type of pressure cookers as I haven’t tested it on other models. Follow all safety instructions in your manual, and follow the recipe instructions carefully.
There is no definitive answer that I have been able to find about whether cooking alcohol under pressure in the Instant Pot is safe. I recommend you do your own research and decide what is best for you. I found the information in this post from Tidbits, and this post from The Kitchn about making vanilla extract in the Instant Pot helpful.
- Always make sure there are no open flames or sources of heat near your Instant Pot as there may be a small amount of alcohol vapor that escapes as it is cooking.
- Make sure to use good quality canning jars that are safe to use in the Instant Pot (like Ball or Kerr) to avoid breakage, and be very careful when you do take them out of the Instant Pot as they will remain very hot for a while.
- If you’re not comfortable cooking with alcohol in the Instant Pot, you can always make limoncello the old fashioned way! It just takes a little longer. See the recipe instructions below for the method.
*recipe adapted from the Instant Pot Community and Prairie Californian
Ingredients
- 4 organic lemons, well washed (use Meyer or regular lemons)
- 750 ml bottle of Vodka (you won't use the whole thing)
- 1 1/2 cups sugar
Instructions
- Use a serrated vegetable peeler to remove the peel from the lemons. You just want the yellow part, not the white. You can remove any white part sticking to the peels by scraping them with a small sharp knife. Divide the peels between 2 wide mouthed 1/2 pint sized mason jars. Fill the jars with vodka and leave 3/4 inch space at the top. Screw on the lids securely but not tightly.
- Place your jars in the Instant Pot, on the rack. Pour a cup of water into the bottom of the pot. Close and lock the lid. Set the vent to 'sealed', and press 'Pressure Cook' and set to high. Set the timer for 30 minutes.
- Make a simple syrup by combining the sugar with equal parts (1 1/2 cups) water in a saucepan. Heat until the sugar has dissolved, and the syrup just comes to a simmer, stirring well. Let the syrup cool to room temperature.
- When the Instant Pot timer beeps, press cancel. Let the pressure release naturally, this can take about 20 minutes, do not use the quick release for this recipe. Carefully remove the jars, they will be hot. Let them cool completely.
- When the jars are cooled to room temperature, open them and strain out the lemon peels. I strained it through a double layer of cheesecloth.
- Blend in the sugar syrup to taste. Less will make a stronger liqueur, and more will produce a sweeter, more mellow drink. Start with one cup of the sugar syrup, and add more to taste, to make your own custom blend.
- Keep chilled or in the freezer until ready to enjoy.
- Follow step one, above, but instead of putting your jars in the Instant Pot, store them somewhere dark like a kitchen cabinet, and leave them for a few weeks to a month. Then strain out the peels and continue with the sugar syrup, as above.
Don’t forget to pin this epic Homemade Instant Pot Limoncello!
73 Comments
Natalie
July 29, 2019 at 4:16 pmA little late to the party, but have you done a comparison of the lemon peels cooked with sugar and water to get the flavor, and the alcohol added to that, verses this way with the lemon cooked in the alcohol with simple syrup added? I’m wondering how much difference there is in taste / essence extraction.
Sue
July 29, 2019 at 5:07 pmI haven’t tried that but maybe another reader will weigh in.
Kim Flo
January 27, 2019 at 4:47 pmgreat recipe, I just made it and I had only one problem, I did not have the small mason jar and made it in the 16 oz & one of the jars broke when I lifted it out of the pot. I probably should have waited until it cooled a little more from the Instant Pot. I don’t believe that it could explode or anything. The instant pot is NOT on the fire, and is secure. Thank you for the recipe, it was great and so easy. Can’t wait to try it again !!
Emily Lane
December 9, 2018 at 2:10 pmHi, Sue!
I’m about to run out and buy a bottle of vodka for this recipe, I’m so excited to try this! Two quick questions I have for you — what brand of vodka do you recommend and is the alcohol content changed by the heat in the pressure cooker (instant pot) or not? Thank you!
Sue
December 9, 2018 at 3:56 pmI go for a lower priced vodka Emily, because it really doesn’t matter, the lemon flavor is going to take over anyway. I’m not sure if the alcohol content changes in the pressure cooker, sorry.
Melissa
October 13, 2018 at 10:19 amSorry if this has already been asked and answered, but how long does this last after it’s made?
Thanks!
Melissa
Sue
October 13, 2018 at 10:50 amIf you keep it in the refrigerator it will last for many months, Melissa.
Julie A. Arden
October 8, 2018 at 12:48 pmThank you for the recipe. I made some over the weekend. The issues I had were — maybe I added too much lemon peel, the liquor (before I added the simple syrup) was a bit gelatinous. I then added the simple syrup and put my jar in the freezer — and it froze, which when I buy Limoncello and put it in the freezer, it doesn’t freeze. What did I do wrong or is this normal?
Sue
October 9, 2018 at 7:19 amThe freezing might be due to the amount of simple syrup you used, a lower ratio of alcohol to water might be the cause there. Not sure about the gelatinous issue, I’ve never had that!
Colleen Talbot
August 25, 2018 at 6:07 amWhat a great idea. I’m already thinking of other liqueurs to try out.
I recently saw a recipe from Ina Garten on making your own vanilla extract. Basically she fills jars with vanilla beans and vodka and lets it sit for a few months. Do you think I could make vanilla extract using this same IP method?
Sue
August 25, 2018 at 7:46 amYes, there are lots of recipes out there for IP vanilla extract, I want to try that too.
Holly lorber
August 24, 2018 at 9:06 pmWhat size mason jar? Fill it with lemon peel? Thought the original way took way too long. Excited to try.
Sue
August 25, 2018 at 7:48 amI used the small mason jars, Holly, because they fit in my Instant Pot. The jars should be sturdy canning jars so they don’t break.
Cindy
July 9, 2018 at 5:38 amI have now made three batches of this trying 180 100 and 80 proof. I agree that 80 is the best. My issue is that my lemon cello smells like hard boiled eggs. ?????
I’m baffled
Sue
July 11, 2018 at 7:24 amI have no idea…I’m going to have to look that issue up!
Amy Martin
July 5, 2018 at 8:05 amIs it still alcoholic after cooking? I know alcohol burns off when you cook it, so I’m curious.
Sue
July 5, 2018 at 8:37 amIt goes into the instant pot in closed jars, Amy, and some does leak out, but the majority stays in the jar.
Tina
June 25, 2018 at 3:01 amHi. I made this yesterday and put it in the freezer once it reached room temperature. This morning I checked on it and it had froze solid? Did I not cook my simple syrup enough? It’s now in the fridge and I will sample tonight.
Erin
June 20, 2018 at 9:18 amIn your recipe you mention using pint jars, but did you mean half-pint jars? The photos show what looks like what a half-pint jar typically looks like. Also, you mention that you won’t use the whole bottle of vodka, but two pints (32oz) is more than enough to hold a whole bottle (25oz) when filled to the top, even with the added peels.
Sue
June 20, 2018 at 9:44 amI just updated to clarify Erin, I used 1/2 pint jars.
Kathy
May 12, 2018 at 9:32 amWe use to live in Italy, La Maddalena in Sardegna. While stationed there with my husband we were introduced to creamy melon chello OMG it tasted just like cantaloupe, and also creamy lemon chello but my favorite is the melon. Please if anyone ever comes across a recipe for the melon i would love to have it. Irishlimmerick@ aol.com
Sue
May 12, 2018 at 9:33 amKathy I’m going to work on the melon liqueur asap it sounds so good. The creamy limoncello is a great one, too, that’s been on my list, you’ve given me the incentive to get to it!
Victoria
October 5, 2018 at 6:52 amHow do you make it “creamy”?
Sue
October 5, 2018 at 8:06 amI’m working on that recipe Victoria, stay tuned!
Eliza
April 14, 2018 at 11:20 amOn the Mason jars, do they need to be the kind with the two part lid? I have a mason jar with a regular screw on top. Thanks!
Sue
April 14, 2018 at 11:54 amIt can be the regular lids, too Eliza, as long as your jars are sturdy canning jars you should be fine.
Eliza
April 15, 2018 at 2:12 pmThank you! Going to give it a go:)
Christina
April 3, 2018 at 8:11 amI like Limoncello, but I prefer tequila. I wonder if you could do something like this with tequila and limes. I may have to experiment.
Sue
April 3, 2018 at 8:26 amInteresting, let me know…I think you can infuse just about any alcohol, so it should work.
Mike
May 12, 2018 at 7:25 amOrange peels and a cinnamon stick go great in tequila. Once infused, I would not sweeten it; just use it in margaritas or other cocktails.
Mary Beth Cox
April 1, 2018 at 11:32 pmDo you think I could sub honey for the sugar in a smaller amount?
Sue
April 2, 2018 at 6:55 amI think that should be ok, Mary Beth.
Fern
April 1, 2018 at 6:46 pmMay I ask a question? In step 5 you strain the lemoncello. Then you add the sugar. When you strain it do you put both jars into one and then add the sugar or two separate jars? Thank you.
Sue
April 2, 2018 at 7:01 amI do it all in one, and then fill my bottle or bottles, Fern.
Janet Zirilli Dolan
March 31, 2018 at 4:20 pmOMG I love my Instantpot and I love Limoncello! I’ve made Limoncello with recipe from my brother and I give it as gifts. We use about 20 lemons. But this idea is genius. I’d have to do it a few times but then it’s done and no waiting for the lemons to steep. I can’t buy Everclear where I live in NY. But I’ve had it with Everclear and think it’s a little strong. I use Vodka. Thank you so much for this idea.
Sue
March 31, 2018 at 4:24 pmYes, the only limitation is the size of the pot! Hope you enjoy this Janet ~ isn’t the Instant Pot fun??
Jeanne Szymanski
March 31, 2018 at 2:15 pmWhat setting did u use on the instant pot? Also I thought you sd not put lids on in a pressure cooker. Other liquids ive seen used foil (making caramel from sweetened cond milk) and then a tight lid after it was in the IP. Do you put lids on loosely or normally tightened?
Sue
March 31, 2018 at 2:18 pmI used the pressure cook setting, on high, Jeanne. I put the lids on screwed gently, but not super duper tight. They are fine in the Instant Pot. If you don’t screw the lids on securely the alcohol will evaporate off.
Amanda Lomax
May 13, 2018 at 6:06 pmI screwed the lid on, not all the way tight, and most of the vodka evaporated :(
Sue
May 13, 2018 at 9:59 pmIt sounds like your lid was not secure, could it have been dented or not airtight in some way? Some of the alcohol does evaporate, but only about 1/8 or so.
Katie Goldberg
March 31, 2018 at 1:45 pmDid you put water in the pot? Don’t you need some, like a cup?
Sue
March 31, 2018 at 2:10 pmYes, Katie, that’s in the recipe, you’ll put a cup of water into the instant pot.
Ami G.
March 13, 2018 at 12:55 pmHi there- How big (what size) are the jars you used and did you use 4 lemons per jar?
Sue
March 13, 2018 at 1:08 pmI used pint sized jars and used 2 lemons per jar.
susan elin zacharias
March 11, 2018 at 5:15 amThe glasses you used for this post, Sue, are fabulous ! New or vintage?
Sue
March 11, 2018 at 8:47 amThey’re from the thrift store Susan :)
susan elin zacharias
March 11, 2018 at 5:12 amWhat a clever use of Instant Pot, Sue!
Please tell me how long this limoncello can be frozen…. a year? indefinitely? Thanks :-)
Sue
March 11, 2018 at 8:49 amI’d say a year, probably longer.
Beth
March 11, 2018 at 1:15 amI LOVE limoncello. I saved this post to my favourites, I’ll be doing this at some point for sure <3
xxx Beth
Bhiravi
March 10, 2018 at 11:35 amWhat?! This is amazing. When reading this recipe I thought you were going to put the lemons & sugar in the instapot, and then mix with vodka later. I had no idea you could put jars full of alcohol in an an instapot. Do you know about the safety of doing this in a regular manual pressure cooker? Thanks for sharing this recipe!
Sue
March 10, 2018 at 11:50 amI can’t say for sure about a regular pressure cooker, Bhiravi, I have only done this in my Instant Pot, but I think the same should be true for a regular pressure cooker, but definitely don’t take my word for it. I’ll do a little research today and note it on the post if I find out anything definitive.
Angie@Angie's Recipes
March 8, 2018 at 12:40 amWhat a creative way to make limoncello!
Tricia @ Saving Room for Dessert
March 7, 2018 at 12:25 pmWe love a little limoncello from time to time but never knew you could make it so quickly! I thought two weeks was the only option. You are a genius!
Abbe@This is How I Cook
March 7, 2018 at 11:58 amS you are telling me this the reason I need to buy an Instant Pot? Well. This is a good one!
Mino
March 7, 2018 at 9:42 amI am confused….when I cook wine into a recipe, at the end the alcohol is gone. Is that not true for Vodka too?
Sue
March 7, 2018 at 9:57 amIn this case everything is in a closed jar, Mino, so a little evaporates off, but not much.
Lynn A
March 7, 2018 at 9:34 amI love making a variety of homemade liqueurs! Does the heat used in this recipe destroy the alcohol and so you’d end up with a non-alcoholic drink?
Sue
March 7, 2018 at 10:31 amThe alcohol doesn’t burn off because it’s enclosed in a mason jar, Lynn. The resulting liqueur is potent :)
Joni Peth
March 7, 2018 at 8:57 amInteresting idea! I make Limoncello every year for Christmas. This year I discovered a recipe for making it with grain alcohol. I will never go back to vodka. The difference is that you get a truer Italian style product AND it only takes 7 days. I’ll have to try it in the insta-pot, though I fear for my liver!
Sue
March 7, 2018 at 10:31 amI have heard that, and I think I’ll get over my negative feelings about grain alcohol and give that a try, Joni.
Lynn A
March 8, 2018 at 8:39 amSue, you really should give it another try. I make Kahlua and assorted fruit cordials to give as gifts and my experience has been that using grain alcohol (EverClear) results in a cleaner taste and really lets the fruit flavor shine through.
Sue
March 8, 2018 at 11:02 amI guess I really do need to give Everclear a try, I’m off to order some! One of my favorite posts I’ve ever done is my fruit infused vodka (here) so I’ll have to try it with the high proof stuff.
Theresa. B
April 3, 2018 at 8:38 amI know there are different proofs of Everclear. Maybe start with the lower?
Sue
April 3, 2018 at 8:48 amI think that’s a good idea.
Lea Ann (Cooking On The Ranch)
March 7, 2018 at 8:39 amGet out!!! What a great idea, and it sure beats the month long wait, like I usually make it.
Kathi
March 7, 2018 at 8:09 amI make Limoncello a lot (like A LOT! LOL!) and this is just the most clever recipe! I can’t wait to try it when I’m in a hurry to get my fix. Beautiful pics like usual too!
Sue
March 7, 2018 at 8:21 amOh then this is right up your alley Kathi!
John / Kitchen Riffs
March 7, 2018 at 7:54 amLOVE limoncello. But I’m a lemon freak — I’ve probably told you. :-) Anyway, this recipe is GENIUS! Great use of the Instant Pot — very creative. Thanks!
Sue
March 7, 2018 at 8:21 amThis concept has legs, too John, just think of all the lovely liqueurs you can do this way…
Jennifer @ Seasons and Suppers
March 7, 2018 at 5:19 amLove this! Can’t wait to try this in the Instant Pot :) Limoncello has such a wonderful flavour.
Sue
March 7, 2018 at 7:03 amIt’s so empowering to make stuff like this, either with the Instant Pot or not ~ I taste tested my Limoncello against the bottled version and I definitely preferred the fresh made.
Mary Ann Pollitt
March 7, 2018 at 1:58 pmI bought some Limoncello on Capri Island in Italy. It is wonderful and a lot cheaper than buying it here. I will have to try this recipe and compare, but I’ll have to do the long version as I don’t have an instant pot.
Sue
March 7, 2018 at 3:27 pmIt will be interesting to compare to a really great Italian Limoncello, Mary Ann.