Using an Instant Pot is an easy, quick, and efficient, set-it-and forget-it, one pot method for making cannabutter and other oil infusions. Get the complete guide for decarbing and infusing all at once.
Place your desired amount of cannabis in a mason jar and add a lid to fingertip tightness (not too tight). You do not need to grind the cannabis, just break it up into small, popcorn-sized pieces.
Place the jar on the trivet or in the steamer basket and place the trivet or basket in the Instant Pot.
Add 4 cups of water to the Instant Pot.
Set the Instant Pot to cook on high pressure for 40 minutes for THC-dominant flower, 60 minutes for CBG-dominant flower, 90 minutes for CBD-dominant flower, and 180 minutes for THC flower you want to degrade into CBN.
After your selected time, carefully release the pressure. Remove the jars from the pot and set them aside to cool. When cool enough to handle, add your desired amount of butter or oil to the jar.
Add a lid and twist to fingertip tightness (not too tight). Place the jars back in the trivet or steamer basket and return them to the water bath. Select Slow Cook mode on LOW and set it for 4 hours.
While the butter is infusing, prepare your straining area. Whether it be a paper filter and funnel, cheesecloth, French press, or a simple coffee filter, you will want to set up a straining station to separate the plant matter from the butter or oil.
After 4 hours, remove the jars from the Instant Pot. Once cool enough to handle, strain the butter with your method of choice. You can save the leftover cannabis pulp for use in future recipes.
Add the strained butter or oil to whatever jar you would like to store it in. If making infused oil, the process is over.
If making butter, you will need to drain off the milk solids at the end of the process. Place the container in the refrigerator and allow it to cool completely. During refrigeration, the infused butter will harden and solidify. Remove the solid block of butter and drain the remaining liquid which is the unwanted, leftover water and milk solids.
Store this in the refrigerator according to the expiration date on the butter you used, or store for even longer in the freezer.