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.
2. Place the vanilla beans in a pint size Mason jar.  Add roasted ground cacao beans, cinnamon sticks, or coconut flakes depending on what flavor you are making.  Pour in vodka, leaving 1 inch of headspace.  Top with a canning lid and ring and barely tighten (also known as fingertip tight).
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.
4. When cooking is complete, unplug the pressure cooker and use a full natural release.  Do not quick release the pressure!
5. Carefully remove the Mason jar, tighten the lid, and swirl it lightly to release more vanilla seeds from the pod.  Place on a cooling rack overnight.

There are 3 options at this point:

• Option 1: For stronger notes of chocoalte, cinnamon, and coconut, allow the flavors of the ground cacao beans, cinnamon sticks, and coconut flakes to extract for 1- 2 weeks.  After 1-2 weeks, remove and reserve the vanilla beans.  Pour extract through a fine mesh sieve to remove  and discard the ground cacao beans, cinnamon sticks, and/or coconut flakes. Pour strained Gourmet Vanilla Extract back into a clean mason jar.  Return the vanilla beans to the mason jar and top with a pourable lid.  
• Option 2:  For lighter notes of chocolate, cinnamon, and coconut, let the extract sit undisturbed for 24 hours than strain and replace the vanilla beans as described in Option 1.
• Option 3:  For gifting (this can be done after 24 hours if needed or at any point after that): strain the extract as directed in Option 1.  Divide extract into gifting bottles and place 2-4 of the slit vanilla beans into each bottle so the flavor can get even stronger over time.