Instant Pot CannaButter

Eating buds will not affect me, unless I eat a LOT. This recipe is INTENSE. I started out by using 1/10 of an ounce. I ended up on 1/4 of an ounce by my third recipe. That being said, YES! I’ve found my dose!

 DECARBOXYLATE: 
In a mason jar that fits in your instant pot...
0.25 oz buds, ground finely
Cover the jar loosely, place in instant pot.
Slow cook it, no pressure for 30-45 minutes. Until the buds look a little darker and smell piney!
Sometimes, I'll shake the jar couple times during the process so ensure even heating.
Because you aren't using pressure, it's safe to open the pot 8).
ADD:
1 stick (8 oz) of butter
COOK:
Cover your mason jar loosely and place in the instant pot again, with 1 cup of water added to the pot surrounding the jar.
PRESSURE COOK for 30 minutes and natural release! You need water in the pot to bring it up to pressure... just saying 8)

COOL:
On a wire rack

STRAIN:
I use 2 layers of cheesecloth to strain the butter from the buds.

You're done! You can save the confit buds if you want, too!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s