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

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.

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

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.

10 Comments

10 Comments

  1. Avatar

    STEVEN P HERSON

    April 5, 2020 at 8:39 am

    How much weed? How much fat? Yet another “recipe” that does not reveal the details. Why is that? I’ve seen it so many times on so many sites. How about someone being specific? Ya’ know, like in a recipe for food.

    • Avatar

      Matt

      April 8, 2020 at 3:39 pm

      I use an oz of bud per lb. Of butter. Hope that helps!

    • Avatar

      Amber

      April 8, 2020 at 6:24 pm

      THANK YOU for asking this!!!

  2. Avatar

    Golfer

    April 9, 2020 at 5:19 pm

    Matt – how has that ratio worked out for you? I’ve seen one recipe that said don’t use less than an ounce per 1/4lb (stick). I have 1oz of avb that water cured for a couple hours. I plan on cooking soon and was going to do 2 sticks (1/2 lb) with the 1oz.

    Curious as to what you’re results are. My avb is probably about 10 different strains over a period of time, but almost all of my smoke is pretty good so I’m hoping for some good butter.

  3. Avatar

    Mary Jane

    April 23, 2020 at 8:13 pm

    Can you use milk?

  4. Avatar

    Anna

    May 7, 2020 at 12:58 pm

    I hope I’m not seeming obtuse, but I’ve never cooked with weed before. You’re leaving the pantyhose filter on the jar during decarbonization and pressure cooking, right? When you add butter, are you melting it, then pouring over the weed and filter? Thanks in advance for clarifying!

    • Avatar

      A

      May 16, 2020 at 10:45 pm

      Yeah, this recipe is really unclear. “Add fat”. …Ok? How? How much? No pictures or anything either?
      There are way better recipes out there.

  5. Avatar

    Carolyn

    May 17, 2020 at 7:38 am

    I don’t trust much of this. Sure, it probably works, at least to some extent, but I wonder how that compares to other methods and how much THC is both activated during their idea of decarboxylation or how much THC is destroyed by pressure cooking the cannabutter.

  6. Avatar

    Kat

    May 23, 2020 at 7:27 pm

    Hey, the guy was probably high when he wrote this up, so what do you expect..lol.

  7. Avatar

    Jeff G

    May 28, 2020 at 4:35 am

    To answer some questions, this is the method I have used dozens of times with great success.

    Grind 14grams of herb and place in a pint size mason jar closed “finger-tight”.
    Decarb in instant pot on high-pressure in a water bath for 40 min. Quick release the pressure.

    Add 1/2 cup coconut oil and 1 tsp lecithin to jar and stir. Put lid back on and place back in instant pot in water bath on high-pressure with lid on finger-tight for 35 more minutes. Quick release pressure.

    Remove and strain into another pint jar that is covered in cheesecloth. Use a rubber band to keep the cloth in place. Make sure there is a divot in the center of the cloth so the herb doesn’t spill all over.

    After it drips a while give the cloth a little squeeze to get excess oil out of the herb. I like to save the herb to make firecrackers, PB & Mary J sandwiches, etc. Voila, you have a 1/2 cup infused (very potent) oil to make brownies with.

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