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Episode 33: Cannabutter and Cannabis-infused Olive Oil in an Instant Pot

February 25, 2020

This week I decided to put the Instant Pot I received for Christmas to the ultimate stoner test: can you use the IP to make cannabutter or cannabis-infused oil?

I stumbled across some tips and a suggested method in a comment on Reddit. I do not remember the link but if you search for it in there, I’m sure you’ll find the same instructions I am about to share below.

Apparently you can use the IP to not only infuse your fats, but it can also decarb the cannabis too.

I was pretty impressed with the ease of this method. I also felt it didn’t release the scent into my entire house, which was an added bonus. On the downside, I’m not sure the final product resulted in as potent of infusions as I have come to expect with other methods.

For the olive oil, I used 1/8th of cannabis for 1 cup. At maximum infusion, I would have ended up with about 535mg THC. In the butter, I used 1/4th of slightly more concentrated cannabis. At the maximum, this was about 1600mg THC/cup.

Ingredients:

  • Cannabis
  • Butter or Oil

Tools:

  • Clean mason jar and lid
  • Instant Pot or pressure cooker
  • Mesh strainer
  • Cheesecloth

Method:

  1. Place cannabis in a clean mason jar and place lid on LOOSELY. You want it on so the lid stays on (so give it a turn or two) but you don’t want it sealed.
  2. With the canning rack inside of your instant pot, place the jar inside. Fill the pot up with water so that it covers the cannabis in the jar, but doesn’t cause the jar to float.
  3. Place and lock the lid on IP and make sure the vents are sealed. Pressure cook on HIGH for 40 minutes. Natural release or manually open the vent, it’s up to you.
  4. Carefully remove the jar and open the lid. Use pot holders or other protection as the jar will still be quite warm.
  5. Melt butter and add to the jar (if using oil, it presumably is room temperature so no need to melt, unless it’s coconut oil). Loosely screw the jar lid back on.
  6. Place jar back into your Instant Pot, still using the canning rack, and add more water so that it comes up to the level of the butter inside the jar, but do not go past the max fill line. You should be safe to use more water as the weight of the oil or fat will weigh the jar down.
  7. Replace the lid on the Instant Pot and pressure cook on HIGH for 20 minutes. Natural release. Remove the jar carefully and with protective gear.
  8. Once the jar is cool enough to handle, remove the lid and strain the butter through cheesecloth and mesh strainer. Store in an airtight jar/container.

How to Make Cannabutter in an Instant Pot

Instant Pot in Your Instant Pot: The No-Mess, No-Smell Method to Making Quick Cannabutter

The Instant Pot is having a moment. In addition to making fork-tender ribs in minutes, you can use the magic countertop pressure cooker to make a batch of cannabutter in five steps, without arousing any olfactory suspicions. It’s the stuff Ron Popeil would dream of—set it and forget it!—if Ron Popeil was cool. All you need for this recipe for making quick cannabutter is bud, canning jars (the type with the lid and ring), a fat of your choice, and pantyhose.

Pro Tip: If you don’t have pantyhose, you can use cheesecloth or even a lightweight clean T-shirt. Anything that will strain out fine particles will work—but pantyhose were our test kitchen star.

Step 1: Decarb in the Jar

Grind your weed. Stretch the pantyhose around the mouth of the canning jar(s), and pour the finely-ground weed into the DIY filter. Pop the lids and rings on, and gently screw closed. Set the jars in a 225-degree oven for about 30 minutes, or on the “Slow Cook” setting on your Instant Pot for 35 minutes. The weed is decarbed and fully activated once it smells piney and turns a deep green.

Step 2: Add Fat

You can use pretty much any fat you like. Butter and coconut oil are great for baking with. Olive and avocado oil make for lightly-flavored finishing oils for savory foods. Note: Don’t fill jars more than 3/4 full.

Step 3: Apply Pressure

Set the jars in your Instant Pot. Add water to the pot until it’s halfway up the side of the jars with lids on finger-tight (firmly, but not super tight). Press the “Pressure Cook” button once, lock the lid, and you’re almost done. The timer will set itself for 30 minutes.

Step 4: Cool it

Once the timer goes off, pull the pressure release valve and remove the jars from the pot using tongs. Let the jars cool before you handle them in the final step.

Step 5: Strain

Unscrew the lid, gather the filter like a tea bag, and squeeze every drop of the buttery goodness into the jar. Remove the filter with the strained weed, tighten the lid, and your cannabutter is ready to eat or refrigerate. Depending on the size of your Instant Pot and your jars, you can make several pounds of butter in one go without skunking up your kitchen.

Bonus: The butter-soaked weed leftovers make a great addition to granola. Combine with toasted nuts, dark chocolate, and dried cherries.

If you love cooking with cannabis but aren't wild about the aroma it leaves in your kitchen, cooking with an Instant Pot might be the perfect solution.