You will need 6 glass canning jars with lids. Wash the jars in hot soapy water and dry them thoroughly.

Use a sharp paring knife to slice 4 vanilla beans in half lengthwise. Then, cut the beans in half.

Place the beans inside a canning jar.

Repeat the process with the remaining beans and jars.

Evenly distribute the vodka among the jars. Make sure you leave at least an inch of headspace in each jar. *** You must do this because the liquid will expand as it cooks in the pressure cooker.

Place the lids on the jars and tighten them so they are finger tight.

Add a cup of water to the bottom of the instant pot and place the trivet in the bottom of the pot.

Place three jars on top of the trivet.

Place the lid on the Instant Pot and turn the valve to “Sealing.”

Next, press the “Manual” or “High” settings for 45 minutes.

At the end of the cooking time, let the pot naturally release for 60 minutes.

Then, turn the valve to “Venting.”

Carefully open the pot with the lid away from your face.

Use tongs to move the jars to a kitchen towel-lined surface (they will be HOT!).

Let the jars cool completely.

Repeat the “Prep Instant Pot,” “Pressure Cook,” and “Open Pot and Cool Jars” steps with the remaining three jars. Remember to ensure a cup of water at the bottom of your Instant Pot.

If you plan on giving these out as gifts, use a small funnel to transfer the vanilla extract to 4-ounce bottles. Make sure the extract is completely cool before doing so.