Instant Pot - Decarb & Extract

chemicalx

chemicalx

chemicalx
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.
 
Last edited:
Ramahs

Ramahs

Fucking Combustion (mostly) Since February 2017
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.
 
nickdanger

nickdanger

Collector of Functional Art
@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?
 
nickdanger,
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StonedAge

New Member
chemicalx said:
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
Click to expand...

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.
 
Last edited by a moderator:
StonedAge,
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Boden

Boden

Aspie polymath
chemicalx said:
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.
Click to expand...

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
 
GanjaGurl

GanjaGurl

New Member
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.
 
GanjaGurl,
K

Krazy

Well-Known Member
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?
 
Last edited:
Krazy,
virtualpurple

virtualpurple

Well-Known Member
Krazy said:
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?
Click to expand...

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.
 
wkndwarrior

wkndwarrior

Active Member
Just a word on the insta-pot, I find the silicon ring holds the scent of anything you cook in it for quite a while (even just something basic like chicken). We have multiple rings that we use for meats vs other and have to store them in the freezer. Just a heads up that you may never get a smell out the silicon.
 
tokinginger

tokinginger

Member
wkndwarrior said:
Just a word on the insta-pot, I find the silicon ring holds the scent of anything you cook in it for quite a while (even just something basic like chicken). We have multiple rings that we use for meats vs other and have to store them in the freezer. Just a heads up that you may never get a smell out the silicon.
Click to expand...
Because it's in jars that end up sealing there's no odor left in the instant pot. The smell pretty much stays in the jar until you open it.
 
virtualpurple

virtualpurple

Well-Known Member
hippiesue said:
Hey thanks for the excellent recipe. I tried it out and it worked great! Here's a link to the story I wrote about trying this.

https://steemit.com/story/@hippiesue/ah-yes-the-smell-or-lack-thereof-of-success

I linked to this thread at the bottom. Thanks again!
Click to expand...

That was a very entertaining write-up! I think the pictures really help flesh out your tale! I myself used this method a few weeks ago for 1/4 cup of coconut oil to a quarter oz of ground herb with lecithin and made into fruity pebble treats.
 
virtualpurple,
W

Wildeyedzan

Well-Known Member
chemicalx said:
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/
Click to expand...
The keep warm setting ,could you explain ?I have a typical pressure cooler not instant pot and have amassed some avb I'd like to ,most importantly ,efficiently use this material to make edibles.
 
Wildeyedzan,
Edgedamage

Edgedamage

Well-Known Member
For anyone in Ontario Canada. Canadian tire has the same IP on sale that hippiesue used. $79.99 for the 7-in-1 instant pot duo pressure cooker, 6qt. This Thursday to Sunday .
 
Edgedamage,
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Donwanna

New Member
I purchased a levo last week, and it malfunctioned first time around and ruined some product, so I'm considering returning it and going the IP route instead. Thanks for the info!
Do you have to melt the butter or oil first, or can you throw it in the jar as is and let the heat in the IP melt it? Also, is there a way to stir it while in the IP without throwing off the process?
TIA
 
Last edited:
Donwanna,
tokinginger

tokinginger

Member
I melted the butter first. There really isn't a way with this method to it without opening the pot after you decarb.
Donwanna said:
I purchased a levo last week, and it malfunctioned first time around and ruined some product, so I'm considering returning it and going the IP route instead. Thanks for the info!
Do you have to melt the butter or oil first, or can you throw it in the jar as is and let the heat in the IP melt it? Also, is there a way to stir it while in the IP without throwing off the process?
TIA
Click to expand...
 
tokinginger,
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