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. In addition to my stove top version, here is how to make homemade ghee in Instant Pot!
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 milk solids brown and fall to the bottom of the pan.
Simmering butter removes the water contents from the butter, creating a higher smoke point—465º F compared to butter which is 350º F. The clarifying process also removes casein and lactose, making ghee suitable for the dairy-sensitive. Since all the water from the butter is removed during cooking process, 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.
Last few months I have been making ghee in my Instant Pot using the Saute(normal) option. I like that it cooks consistently each time. I decided to make a video to share the process of making homemade ghee using Instant Pot in under 10 mins.
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!
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
- 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.
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥
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.