@sphenoid

Sure! However it will be thorough not brief.

Decarboxylation

• 1 pint mason jar
• 1/2 ounce herb

1. Roughly grind up the herb and place in the mason jar. Place lid and ring on the jar and close to finger tight.
2. Place the jar in the Instant Pot on the canning rack or use another lid ring to prop off the bottom of the pot. Fill the pot with water up to the halfway point on the jar
3. Close the lid and set to pressure cook on high for 30-40 minutes.
4. After the cycle is complete, release steam/pressure.
5. Carefully remove the jar and let cool.

And because your instant pot is already out of the cupboard from decarbing here is the infusion instructions:

Infusion

• 1 pint mason jar
• 1/2 ounce decarbed herb (As above)
• Around 200g butter (or other fat/oil). Enough to just cover the herb)
• 1 teaspoon sunflower lecithin

1. Use the same jar you decarbed in if doing these one after the other
2. Melt fat in the microwave (1-2min) and pour over herb
3. Add lecithin and stir
4. Put lid and ring on jar and close to finger tight
5. Place jar back in the Instant Pot with water halfway up the jar
6. Close the Instant Pot and set to pressure cook on high for 20 minutes
7. Make sure the “keep warm” setting is on
8. Allow the pressure cooker to naturally release pressure for 40 minutes on the keep warm setting.
9. Carefully remove the jar and remove the lid once cooled down a bit.
10. Strain butter through cafetiere / cheesecloth / whatever

For steps 6-8 some people don’t like doing it in pressure mode. The alternative is to have it on slow cook for about 4 hours. I don’t think it makes a difference. I just do it differently depending on how much time I have available.

Any slow cooker recipe can and should be made in an instant pot instead, imo. People mostly used slow cookers for the convenience of throwing a bunch of ingredients together and setting and forgetting. Instant pots do the same thing however cook way faster so you don’t have to do it in the morning and imo it tastes better. Meats stay juicier and it only takes like 25-45 min instead of 4-8 hours.

One I make all the time is you just throw in a jar of salsa verde, quart of chicken stock, big package of chicken thighs, can of your favorite beans, frozen corn and some cumin/garlic powder/chili powder/bay leaves and boom you made green chicken chili. Serve with pepper jack cheese.