2 cup table cream
1/4 tsp baking soda
1 vanilla bean, (optional)
1 tbsp maple syrup, (optional)
Recipe
Add 1 cup of water into Instant Pot and add trivet.
Pour cream into 2 pint (500ml) mason jars.
Slice vanilla bean in half and scrape seeds out and then add both seeds and bean to cream.
Next add baking soda and maple syrup; stir well.
Place lid on jar. *Don't over tighten as lid needs to be able to move up and down to release steam*
Place jars on trivet.
Cover and seal Instant Pot.
Set to 'Manual' for 90 minutes, then natural release.
Carefully remove jars - use a jar grabber if you've got one, and allow cream to cool completely before storing in the fridge or using in coffee!