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    Home » Cooking 101

    Instant Pot Homemade ghee

    Published: Mar 23, 2017 · Modified: Aug 31, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 181 Comments

    7251 shares
    Jump to Recipe

    A staple in every Indian household, nutty homemade ghee is a must for Indian cooking. Ready in under 10 minutes, this fail-proof Instant Pot recipe makes the best ghee using grass-fed butter and is whole30 and paleo approved!

    3 Mason jars filled with ghee
    Jump to:
    • What is Ghee?
    • Why homemade ghee?
    • Benefits of making ghee in the Instant Pot
    • Instant Pot Ghee Cook times
    • Frequently asked questions
    • How to store homemade ghee?
    • What to do with the milk solids collected in the strainer?
    • Is my ghee burnt?
    • Is ghee healthier than butter
    • Recipes using homemade ghee
    • More basics of Indian cooking
    • Recipe

    Spread ghee on your toast or use it to cook eggs in the morning, or add a spoonful over your lentils or to mellow spicy curries, or use in place of butter for your desserts. With its high smoking point, ghee is also great for sautéing.

    I love the aromas, color, and texture of unsalted Kerrygold butter, which makes for the best desi ghee. I prefer using unsalted butter, but you can also use salted; just shorten the cooking time by a couple of minutes.

    What is Ghee?

    • Ghee is unsalted butter that has been cooked. The cooking process melts the butter, which separates the milk solids from the yellow liquid
    • Sometimes also known as clarified butter, ghee is actually clarified butter that has been simmered down longer to the point where the milk solids cook a bit, giving the butter a nutty brown hue, and a roasted flavor
    • Ghee has a much higher smoke point than butter which makes it ideal for sautéing and frying
    • Ghee has a long shelf life. It can be stored at room temperature or can be refrigerated for extended shelf life
    • Ghee can be used to most recipes that call for butter or oil
    collage showing hot, warm and cold ghee in mason jars

    Why homemade ghee?

    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 Kerrygold butter is simply divine and always takes me back to my mom's kitchen in India.

    2 Mason jars filled with ghee

    I have been making stovetop ghee for 15+ years. Over the last few years, I have started making ghee in the Instant Pot using the Saute(normal) setting. Although the stove-top version works well, it's hard to tell the exact cooking time and temperature given that each one of us will cook in a different pot and will have different types of stoves.

    Benefits of making ghee in the Instant Pot

    • Cooks consistently each time
    • Makes the process easy & fool-proof
    • Hands-free

    Instant Pot Ghee Cook times

    Depending on the temperature of the butter, total time to make ghee could vary by a minute or 2. Here are the cook times that have worked for me for unsalted butter using the Instant Po Sauté Normal mode:

    • 1 LB (16 ounces)  - 9 minutes - Yields 1.5 cups
    • 2 LB  (32 Ounces) - 15  minutes - Yields 3 cups 
    • 3 LB (48 ounces) - 23 minutes - Yields 4.5 cups 

    Note: You can also make ghee with salted butter. Salted butter cooks much faster, so reduce the above cook times by 2 to 3 minutes.

    Here in the photos below, I show 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.

    melting butter in Instant Pot

    The Ghee will continue to cook for the 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 it on a hot plate to cool down so it does not cook further.

    steps showing how to cook ghee in the Instant Pot

    Allow the ghee to cool down completely before straining it using a mesh strainer or cheesecloth.

    straining ghee in a glass jar

    Frequently asked questions

    How to store homemade ghee?

    Store ghee in clean and dry glass jars. Ghee is shelf-stable at room temperature but can be refrigerated for up to a year. I always keep the ghee at room temperature as I make a fresh batch every 4 to 6 weeks. Pro Tip - Always use a clean dry spoon to take the ghee out

    What to do with the milk solids collected in the strainer?

    Discard them or mix equal amounts of sugar and enjoy as a yummy treat or add it to paratha dough and enjoy soft delicious homemade Indian flatbreads

    Is my ghee burnt?

    Does your ghee look dark? Wait until the ghee cools down, as it starts to solidify the color will get lighter. So don't panic if the ghee looks dark. It should have nutty smell, if it smells burnt it is probably burnt.

    Is ghee healthier than butter

    Ghee is lactose free but does have high contents of fat. So like any cooking oils it should be used in moderation

    Here is my quick 10-minute method to make perfect ghee with 16 oz of unsalted butter. Also, note that this recipe is written for butter that is refrigerator cold. If the butter is warmer, it may cook faster than 10 minutes. Keep an eye on the butter as it melts, and as soon as the bottom starts to brown, transfer the inner pot to a trivet to cool.

    Recipes using homemade ghee

    • Sooji Ka Halwa
    • Khichdi
    • Instant Pot bisi bele bhath
    • Healthy Butter chicken
    • Lentils with moringa leaves
    • Chana masala
    • Puran Poli
    • Rice Pudding

    More basics of Indian cooking

    • Indian Spices
    • Types of pulses
    • Garam masala

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    2 3 Mason jars filled with ghee
    Print Recipe Pin Recipe Save Saved!
    4.40 from 64 votes

    Instant Pot ghee

    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
    Cook Time10 mins
    15 mins
    Total Time10 mins
    Course: Misc.
    Cuisine: Indian
    Servings: 16
    Calories: 203kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker
    • Mason Jar
    • tea strainer

    Ingredients

    • 16 Oz Unsalted Butter Irish Kerrygold

    Instructions

    • Set the Instant Pot to Saute (NORMAL). To change the settings on Sauté mode either press the adjust button or press Sauté button multiple times to switch between less, normal and more modes.
    • Add the butter to the Instant Pot. Butter will start to melt, then turn milky & frothy. After about 8 to 9 minutes, depending on the temperature of the butter when you first added to the instant pot, the froth will start to disappear. You will see transparent bubbles being formed and should be able to see the bottom of the pot. Turn the Instant Pot off at this point.
    • The Ghee will continue to cook for next 2 to 3 minutes as the Instant Pot gradually cools down. Note: If the bottom of the pot looks brownish, 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. Then strain the ghee using a strainer or cheese cloth into a clean and dry glass jar. Stored at room temperature or can be refrigerated for extended shelf life.

    Video

    Notes

    Note:This recipe is written for butter that is refrigerator cold. If the butter is warmer, it may cook faster than 10 minutes. Keep an eye on the butter as it melts, and as soon as the bottom starts to brown, transfer the inner pot to a trivet to cool.

    Nutrition

    Calories: 203kcal | Fat: 22g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 3mg | Potassium: 6mg | Vitamin A: 710IU | Calcium: 7mg
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    Author: Archana

    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 in New Jersey with my husband and two sons.
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    1. Lucy Boucher says

      August 16, 2020 at 1:28 pm

      I have been using your recipe for years. Saved a lot of money! Thank you so much.5 stars

      Reply
    2. Ruth says

      September 23, 2020 at 7:19 pm

      I can’t review because I don’t know if I over sautéed the butter. It’s cooling down and is getting lighter in color. It is not a light amber color but a little bit darker than your photos. My question is about the solids. They stuck to the bottom of the instant pot. I think they would have burned if I left on the heat. It does not smell burned. Can you tell me if I cooked it too long. I cooked it 10 mins because it was not doing what your photo showed it was doing at 8 or 9 mins.4 stars

      Reply
      • Archana says

        September 23, 2020 at 9:56 pm

        Hey! As long as it does not smell burnt you are good. It will lighten up a LOT as it cools down. Infact I love the extra cooked ghee, has awesome aroma.

        Reply
        • Jon says

          January 24, 2021 at 5:25 pm

          I just burnt my ghee with lots & lots dark solids stuck to the bottom of the Instapot! Fortunately, I learned that you can pressure cook water with soap & baking soda for about 3 minutes to be able to clean the insert. Next time will be easier, thanks for posting this great recipe.

          Reply
          • Archana says

            January 27, 2021 at 10:48 am

            Dark solids only mean you have a perfectly cooked ghee. I bet it smells incredible. Although, yes the cleanup is needed and you found a good trick to clean it.

            Reply
    3. BS says

      November 09, 2020 at 7:35 pm

      I used 4lb unsalted butter and was done in 32 mins. Just perfect.5 stars

      Reply
    4. Ritika says

      November 17, 2020 at 5:26 am

      I tried this recipe for making ghee! I can’t brag enough about it. This is probably the most easy and fuss free recipe. The instructions are so well mentioned along with the pictures. My ghee took a little more time to cook but I followed the picture on how it should look etc . Just to mention that I am very fussy to eat just grassfed ghee. I used to get store bought ghee in the States but here in London I couldn’t get a single brand that could satisfy me. This was so economical with 4 blocks of butter!! Thank you Archana ❤️

      Reply
    5. Mari says

      November 27, 2020 at 8:17 pm

      I made the ghee as per your instructions. It doesn’t seem to be setting up, it’s a little bit runny after 24 hrs. Did I not cook long enough?
      Used cold 16 oz kerrygold unsalted and cook 9 min. Is there anything I can do at this point?
      Either way, had a great time. Thank you!

      Reply
      • Archana says

        November 30, 2020 at 9:37 pm

        Depending on the temperature if your kitchen/home the ghee may not fully solidify and its normal. As long as the ghee smells good, you are good to use it.

        Reply
    6. Fatima Iqbal says

      December 24, 2020 at 11:14 pm

      Hi Archana,
      Its my second time trying this recipe. First time it got burnt. This time I had been keeping a close eye but their were all bubbles and the centre didn’t get clear neither I was able to see the bottom of the pot. I just switched off and took out the pot. Here is the look so
      Please comment about that and also is it normal for this froth to appear on the strained ghee. Thankyou

      Reply
      • Archana says

        December 25, 2020 at 6:37 pm

        Does the ghee look golden yellow after straining?

        Reply
        • Fatima Iqbal says

          January 02, 2021 at 12:55 am

          Yes. It was golden yellow & the smell was amazingly nutty.

          Reply
    7. Fatima Iqbal says

      December 24, 2020 at 11:20 pm

      Sorry I forgot to add pictures & now I’m unable to attach them

      Reply
      • Archana says

        December 25, 2020 at 6:37 pm

        Usually if it smells good, you are all good!

        Reply
    8. Aesha Desai says

      January 03, 2021 at 5:05 pm

      This is my 1st time trying making ghee in instant pot, mind you I just purchased instant pot and don't even know how to use it much, but the instructions were so EASY , fuss free and smells amazing. Wondering why did I not try this sooner. Won't ever purchase ghee from stored anymore. Thank you so much.5 stars

      Reply
    9. Ridhi says

      January 04, 2021 at 12:54 am

      What saute setting for instant pot ultra? It has low medium and high setting only.

      Reply
      • Archana says

        January 04, 2021 at 10:44 pm

        medium setting

        Reply
    10. Sonia says

      January 11, 2021 at 11:25 am

      Im using 1 lb unsalted butter but even after 15 mins it still looks as in image 3.Do I have to close the lid in this process?

      Reply
      • Archana says

        January 12, 2021 at 11:20 am

        You do not need to cover. Simply keep stirring for an additional 4 to 5 minutes.

        Reply
    11. neo says

      January 31, 2021 at 7:58 pm

      using 16oz SALTED butter and the smaller instapot duo mini.
      Noted some splattering - any tips? maybe used too much and need to only do 8oz at at time
      turned off at 7mins, cool down and reheat for 2 mins and repeated cycle couple more times to reach image #4
      Then let it cool ...my milk solids did not get as brown as yours.

      anyways, thanks for the recipe

      Reply
      • Archana says

        January 31, 2021 at 9:06 pm

        Make sure you dry the Instant Pot insert before adding butter. Any excess moisture can cause splattering. Also, stir the butter a couple of times as it's melting. You can also use a splatter guard.

        Reply
    12. Geetha says

      March 17, 2021 at 5:16 pm

      So going to try this! Miss the smell of home made ghee, takes me right back to my childhood. My mum mixes the slightly burnt solids with a few spoonfuls of hot rice - so yum!

      Reply
    13. Preet says

      March 02, 2022 at 12:28 am

      Hi dear i have seen your page recently and its wonderful . I want to ask if we want to buy this butter from where can we buy

      Reply
      • Archana says

        March 02, 2022 at 12:05 pm

        Irish Kerry Gold Butter is available in most US grocery stores. Some Costco stores also sell it.

        Reply
    14. Rashmi thakur says

      March 19, 2022 at 6:02 pm

      It was so easy and fast in IP as compared to stove.
      Tried first time, loved your all recipes5 stars

      Reply
      • Archana says

        March 19, 2022 at 6:36 pm

        Yes, def faster and consistent timings too!

        Reply
    15. Debbi Hook says

      April 13, 2022 at 10:21 am

      I have been making ghee stovetop for a while. I saw this link in a group and thought "what a great idea!!! Just finished my first batch. In the IP. I must say it went from light to dark in seconds. I still had a full ring of froth around the pan. I got the inner pot out and onto a trivit and decided to pour the whole thing into a small stainless pot so it wouldn't keep cooking. It didn't burn the milk solids but it was close. It is a deeper color than previous jars but it smells heavenly deep toasted scent. Just as I let the inner pot cool down, the remaining solids burned on the bottom. I used the nifty 3 minutes with baking soda, water, and a bit of Dawn. Hope that loosened it. I didn't get a burn notice. Soooo much faster. I won't go back to stovetop. Can you do more than 16 oz at once? Would love to do 3 or 4 pounds of butter. Don't want to risk burning that quantity though. Eek!5 stars

      Reply
      • Archana says

        April 13, 2022 at 1:55 pm

        I am so glad you liked the Instant Pot method. You can do 3 to 4 pounds of butter at a time. Just keep an eye towards the last few minutes and looks like you already know how to make it stop cooking instantly.

        Reply
    16. Jacob says

      July 09, 2022 at 8:08 pm

      Hi. I did 3 lb for 23 minutes but the color hasn't changed at all. Can't see through it at all. Saute on normal. Does it usually take longer? I've wasted 8lbs of butter following other recipes. Trying hard to be successful this time. Lol5 stars

      Reply
      • Jacob says

        July 09, 2022 at 8:25 pm

        I have one more question. Is it ok if nothing sticks to the bottom of the pot but it still turns golden clear? There os no froth, just floating butter solids5 stars

        Reply
        • Archana says

          July 09, 2022 at 10:50 pm

          yes! It should have nutty aromas!

          Reply
      • Archana says

        July 09, 2022 at 10:50 pm

        Yes, it can take longer. Keep an eye on it until you start to see clear liquids. The bottom will start to get light brown and then you can turn off

        Reply
    17. Shalaka says

      November 08, 2022 at 5:52 pm

      Hello Archana,
      I have been making ghee for years on the stove top. I have been using Instant pot for the last 5 years but it never occurred to me to make ghee in IP until I saw your post. For one pack of Costco refrigerated Kerry gold unsalted butter (2 pounds) how much time would it take in a 3 qt IP? Your directions are detailed for a 6 qt IP. Would you be able to let me know for 3qt IP?
      Thank you so much!
      Shalaka

      Reply
      • Archana says

        November 08, 2022 at 6:16 pm

        Hi Shalaka! It will be the same time in 3 QT Instant Pot. As always watch the ghee for the last 5 minutes. Turn it off as soon as you see light golden bits at the bottom.

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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