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.
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.
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, unplug the pressure cooker and 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.
Caution: Never make Extract in a stovetop pressure cooker or near an open flame. My recipes are written for electric pressure cookers only. Always use a Natural Release, never a quick release. Avoid any type of open flame for the entire duration of cooking, including when the lid is removed after the natural release.
Alcohol smell may be strong at first but will diminish over a week or two. If still overpowering at that point, return to the pressure cooker for another 30 minutes.
When vanilla extract is gone, let the beans air dry, then add to sugar for vanilla infused sugar.
The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.
Keywords: instant pot, electric pressure cooker, instant pot vanilla extract, alcohol free vanilla extract