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!