How to Easily Infuse Oil or Butter With Your Instant Pot
Infused Coconut Oil, Olive Oil, Butter, and MORE
I prefer coconut oil for its flavor and various healthy uses, recipes, and applications.
However, many people choose an unsalted butter for low temp baking, you can also infuse Sunflower oil, Olive Oil, Avocado Oil, among others!
If you are worried about temperature, everything we do here in this recipe is well under 300°F.
High Pressure 10.2- 11.6psi (239-244°F or 115-118°C)
Additionally, if you have concerns about using various herbs at the same time where there is a chance that the aromas may clash in your kitchen, have no fear. Since we are using mason jars, with fresh new lids, each jar can use a different herb and the smell will remain in the jar until it is opened. So no strong odors or otherwise clashing scents are being released.
What You'll Need
Not Necessary for MOST Herbs (Decarboxylation Process)
After step 1
Cinch the herb bag closed, place inside of a mason jar.
Secure the lid, "finger tight", meaning, as tight as only the force of your fingers will allow. You want to avoid any water getting inside the jar, without torquing it down too hard.
Once the lids are secure and the jars are in place inside your Instant Pot, fill pot 1/2 way up the height of the jar(s) with water. Use the trivet that came with it to control floating before closing the lid.
High Pressure 30 min Cool 20 min
Instructions in 10 Easy to Follow Steps!
I have the 6-quart Instant Pot Duo. It holds 4 pint-sized Mason Jars I recommend using .25 oz of herbs to 8 oz of oil or butter in each jar. If you have the ingredients to make 4 cups of oil or butter, it generally makes sense to do it all at one time.
However, to each his own... Do what makes you comfortable.
- Put your herbs into the spice bags. .25 oz or 7 grams in each bag
Some herbs require decarboxylation or "decarb'ing" beforehand, it's just a fancy term used to activate their medicinal qualities by removing the carbon and carbon dioxide from the plant material. If you do not need to decarb, your process is even faster and easier... >> SKIP TO STEP 2
- See DECARBOXYLATION note, above.
- Slowly melt your butter or oil so that you can pour it with ease. Use caution not to scorch or burn it, as this will ruin the flavor of your final product.
- Put 1 TBSP of Sunflower Lecithin in each bag with your herbs. It can be liquid or powder, this will help your body absorb the healthy benefits of your oil.
- Pour your butter or oil through the spice bag and cinch it closed tightly. The more secure the bag is, the cleaner your end result will be from small particles.
- Place a fresh lid on each Mason jar and secure it, "finger tight". This means as tight as only the force of your fingers will allow. The point is to avoid any water getting inside the jar, but not to torque it down so hard that you are unable to remove the seal after the process.
- Once you have the lids secure and the jars are in place inside your Instant Pot, add water to the Instant Pot about 1/2 way up the height of the jars. The jars will float, which is why the lids should be on finger tight. They should be fine, but you can use the trivet that came with the Instant Pot to hold them down in place before you close the lid if you wish to play it safe.
- Lock and Set Pressure Valve, then High-Pressure Cook for 40 min and Cool Down for no less than 30 min
- Once the Instant Pot is depressurized and the jars are cool enough to handle, open one at a time and squeeze, strain and wring out as much oil from the bags as possible. If all went well, you have a greasy cloth bag full of wet, greasy herbs, place it aside for a nice tea or chai if you'd like later on.
... If any water got into the jars at this time, all is not lost!
Some recipes even suggest mixing the oil and water together in the jar, as they will separate once refrigerated and cooled. All you have to remember is to use a bowl or other vessel that will allow you to easily remove the hardened product you want to keep and discard the water that collects underneath it.
- You now have an infused oil or butter that is ready to eat or to cook with. If you see plant matter floating around in there, you can strain it again as many times as you prefer. Melt it slowly so that it can be poured, I suggest a coffee filter inside of a funnel, but you can use a clean t-shirt or some other straining material of your choosing.
- Pour into smaller containers that can be frozen or given as gifts.