Instant Pot Instructions: Add all the ingredients, except for the vanilla, to the pot. Mix until well combined. Pressure cook on high for 90min and allow the natural release for 10 minutes before quick releasing the remaining steam. Use an immersion blender to turn the mixture into a puree consistency. Turn the pot to slow cook and cook on high for about 2 hours, stirring occasionally. Prop the lid open to allow steam to escape while cooking. Stir in the vanilla. Chill in the refrigerator until you’re ready to use as a part of your next fall or holiday charcuterie board. Slow Cooker Instructions: Add all the ingredients, except for the vanilla, to a slow cooker. Mix until well combined. Cook on low for about 8-10 hours stirring occasionally or until the mixture is thick and dark brown. Add the vanilla and with the lid removed continue to cook on low for approximately 2 hours. Using an immersion blender blend the mixture until smooth. Chill in the refrigerator until you’re ready to use as a part of your next fall or holiday charcuterie board.