Step 1

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.

Step 2

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.

Step 3

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.

Step 4

When cooking is complete, unplug the pressure cooker and use a natural release.

Step 5

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

Step 6

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