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 homemade from grass-fed, organic, unsalted butter.

What is Ghee?

• Ghee is unsalted butter than 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

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 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 years, I have 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.

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
• 2 LB (32 Ounces) – 15  minutes 
• 3 LB (48 ounces) – 23 minutes 

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

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Instant Pot ghee

Cook Time

10 mins

Total Time

10 mins

 

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

Course: Misc.

Cuisine: Indian

Keyword: homemade ghee

Servings: 16

Calories: 203 kcal

Author: Archana

Ingredients

• 16 Oz Unsalted Butter Irish Kerrygold

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Recipe Video

Recipe Notes

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.

Nutrition Facts

Instant Pot ghee

Amount Per Serving

Calories 203 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 14g88%

Cholesterol 60mg20%

Sodium 3mg0%

Potassium 6mg0%

Vitamin A 710IU14%

Calcium 7mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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
• desserts

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