Ghee, a staple in Indian cooking, is popular for its high-smoke point and nutty, toasted flavor! The best and purest ghee is the one that is home-made from grass-fed, organic, unsalted butter.
Ghee is made using unsalted butter and is cooked longer than clarified butter. So rather than stop cooking when the milk solids separate, for ghee you want to keep going until the solids brown and fall to the bottom of the pan. You know the ghee is ready when your kitchen is filled with nutty, caramel like aromas.
Homemade ghee has longer shelf life and can be stored at room temperature. Although, ghee is sold in many stores, it is very easy to make it at home and once you have tried this homemade version, you will not go back to the store bought. The aroma and flavor of the ghee made using unsalted Irish kerry gold butter is simply divine and always takes me back to my mom’s kitchen in India.
I have been making stove top version of ghee for 15+ years. Last few months I started making ghee in my Instant Pot using the Saute(normal) option. Although stove-top version works well, I was never able to tell the exact time and temperature at which ghee will be perfectly cooked.
In the Instant Pot, it cooks consistently each time making the process almost fool-proof and hands-free!
Depending on the temperature of the butter, total time to make ghee could take 9 to 11 minutes. Here in the photos below, it shows the process every 2 to 3 minutes and the different stages the butter goes through. Turn the Instant Pot off when you see all that white, milky froth disappear.
The Ghee will continue to cook for next 2 to 3 minutes as the Instant Pot gradually cools down. Note: If your ghee already looks like step 8 below, take the inner pot out and place on a hot plate to cool down so it does not cook further.
Allow the ghee to cool down completely before straining it.
There are few recipes out there with slow cooker version of ghee in Instant Pot and I am sure they all work great. I usually do not have time or patience to spend 2-3 hours in slow cooking mode. So here is a quick 10-minute method that makes perfect ghee with 16 oz of unsalted butter. If you are doubling the recipe you will need 15 mins of cook time in the Instant Pot.
Here is a link to my stove top version of homemade ghee. I use ghee in most of my cooking and baking. Here are some of my favorite recipes using ghee – bisi bele bhath – Instant Pot, butter chicken, lentils with drumstick leaves, chana masala, parathas and flatbreads and many yummy desserts!
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- 16 oz unsalted Irish kerry gold butter
- Unwrap and add, 16 oz irish kerrygold unsalted butter sticks to the IP insert .
- Turn IP on to Saute Mode, Adjust to Normal (not More or Less). Set an external timer for 9 mins.
- Stir every 2-3 mins. Turn IP off once the 9 min timer goes off, butter will continue to cook for few mins. Allow it cool down.
Strain the ghee using a fine mesh filter or cheesecloth into a dry and clean container. Cool completely before closing the lid. Ghee can be stored at room temperature for up to 6 months. For longer storage, keep it in the refrigerator
- Always use a clean, dry spoon or knife when using ghee.
- Keep Checking the ghee after about 7-8 minutes. Depending on the temperature of the butter, it may cook faster than 9 minutes. If the bottom starts to brown, take the Instant Pot Insert out of the pot and keep it on a hot plate to cool.
- For 32 Oz it takes about 15 mins.
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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.