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. Place the vanilla beans in a pint size Mason jar and add vodka or glycerin, leaving 1 inch of head space. Top with a canning lid and ring and barely tighten.

Add 1 cup of water to the pressure cooker pot and place trivet inside. Put the Mason jar on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.

When cooking is complete, use a natural release.

Carefully remove the Mason jar, swirl it lightly to release more vanilla seeds from the pod, and place on a cooling rack overnight.

Once cooled, top with a pourable lid and use in all your favorite recipes that call for vanilla extract.

Tip: When vanilla extract is gone, let the beans air dry, then add to sugar for vanilla infused sugar! Smells and tastes heavenly!

Tip: The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.