Instant Pot - Decarb & Extract

I successfully decarbed and extracted in my Instant Pot pressure cooker and I just wanted to share the process as it was pretty quick and easy, with no mess.

Decarboxylation
1/2 ounces herb
1 pint mason jar with new lid

• Grind up herb and place in the mason jar. Place lid and ring on the jar and close to finger tight.
• Place the jar in the Instant Pot. Fill the instant pot with water up to the halfway point on the jar
• Close the lid and set to pressure cook on high for 40 minutes.
• Release steam/pressure.
• Carefully remove the jar and let cool.

Extraction
1/2 ounce decarbed herb
1 cup butter (or other fat/oil)
1 pint mason jar with new lid
1 teaspoon sunflower lecithin

• Use the same jar with a new lid.
• Melt butter in the microwave and pour over herb
• Add lecithin and stir
• Put lid and ring on the jar and close to finger tight
• Place the jar back in the Instant Pot with water up to halfway point on the jar
• Close the Instant Pot and set to pressure cook on high for 20 minutes
• Make sure the “keep warm” setting is on
• Allow the pressure cooker to naturally cool down and release pressure for 40 minutes.
• Carefully remove the jar and remove the ring and lid once cooled down.
• Strain butter from herb.

Notes:
Don’t fill the jar more than halfway.

 

Hmmm...I have one of these, which I think is basically the same thing as the Instant Pot. But I guess I need to compare the manuals of both to see if there are any differences in the pressure cooker settings.

Also, I would have been worried that a device like these gets too hot...as my manual doesn't say much about actual temps.

 

Here are the temps of the Instant Pot I have:
High Pressure 10.2- 11.6psi (239-244°F or 115-118°C); Low Pressure 5.8 -7.2 psi (229-233°F or 110-112°C)

This is the brand I have:
https://instantpot.com/

 

@chemicalx I have one of these, but haven't tried it yet, as it takes me a long time to accumulate enough avb to mess with. With this recipe, I would only need to use the extraction portion since mine is already decarbed. Can you tell me why you suggest using a new lid during the extraction process?

 

I was worrried about water getting inside the jar, so I erred on the safe side and used a new lid with a fresh rubber seal, to make sure the jar sealed under pressure. I happened to have a box of new lids around since I can things every now and then.

 

Have you tried this with smaller batches? I've tried to cook twice lately and both were fails. I am just sick about wasting ingredients. I swore never again but the truth is, for me, a combo edible/light smoke high is not only the most effective pain relief/mood lifter but also the most enjoyable way I've found. So maybe I'll try one more time, but wouldn't mind playing it a little safe and making least amount possible.

Strength wise, what would you guestimate a reasonable starting dose would be? I'm pretty tolerant but if course better safe than sorry starting out.

 

Recommendation: For extraction run it twice shaking the herb / oil to mix between cycles. Optimally mix/shake four times over two hours at ~220*F

 

Thanks for this. I got a multi cooker instead of a MBM since the only function it seemed to have over my new “instant pot” is that it grinds it (after you decarb it, which is usually when I grind said herb, so a pointless and overpriced gadget). Need to get some new mason jars for this process and get started on converting some of my harvest into oils and tinctures.
-If anyone has advice on making GPA tinctures with an instant pot, I am Here for it. Otherwise using Master Wu’s method.

 

Just did my first batch with this method - came out perfect! Thanks for the info, bud!

 

I just made both butter and coconut oil without lethicin and I used an ounce to a cup. Turned out great. Thanks for the info!

 

How do you keep your jars from floating up and tipping over?

 

Just got my souse vide and now Im wishing I had gone with an instapot, lol.

Is an instapot also effectively a souse vide cooker?

 

Use the trivet that comes with the instant pot.

 

It depends on the model of instant pot. Either the IP smart or the IP Ultra can control the heat at a desired specific temp. I own the IP ultra and have used it to sous vide some steaks and chicken, I’ve been happy with the results.

One thing though, the instant pots I mentioned can hold a temperature but they cannot circulate the water. However, if you desire circulation you could use a small aquarium pump and get the circulation covered.

Unless I start desiring a larger vessel to cook larger amounts of food sous vide I will be sticking with my ultra pot and will hold off on replacing my Anoca sous vide, my first love (I actually started a thread here somewhere about using the sous vide for decarbing and making oils/butters). However, I believe that ultimately the instant pot is a better machine for cannabis use. I believe right now you can get an instant pot ultra 6qt model for 100 bucks. To me that’s a steal.

By the way, the instant pot also works great to clean your glass.

 

Thanks purple!