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If using the cannabis buds, grind the buds in a coffee grinder. If using sugar leaves, crumble the leaves by hands. Place the plant in a sealed glass jar.
Add 4 cups of water into the inner pot of the instant pot. Place a trivet in the inner pot, and then place the glass jar on the trivet.
Place the lid on the instant pot, and close the pressure valve. Turn on the instant pot to cook on high pressure for 40 minutes, to decarboxylate the cannabis.
Manually release the pressure and open the Instant Pot. Remove the glass jar from the pot.
Roughly cut the butter into smaller cubes. Add the butter into the glass jar. Seal the jar with the lid again, and return the jar back into the inner pot.
Add more water into the instant pot to create a water bath for the glass jar.
Place the lid on the instant pot, and leave the pressure valve open. Press "slow cook" and select the cooking time for 4 hours. When cooking is done, remove the glass jar from the instant pot.
While the butter is still hot, strain the butter through a coffee filter, keeping behind the cannabis pulp and the white milk solids. If some milk solid got through, filter again as needed.
Pour the cannabis-infused butter fat into a clean glass jar. Store the cannabutter in the fridge for up to 2 months, or in the freezer for up to 6 months. Repurpose the pulp and milk solids in other edible recipes, such as this cannabis peanut butter cookies.