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Homemade Instant Pot Ghee is like liquid gold in a jar! It is super simple to prepare and less expensive than store-bought, while still maintaining it’s rich flavor. It is dairy-free, Whole30, Paleo and keto friendly which practically makes it a super food!
What is Ghee?
Ghee is a version of clarified butter that has been cooked down to a golden color, with a nutty, toasted flavor. It originates in ancient India and is used for cooking, traditional medicine and religious rituals.
The word ghee comes from Sanskrit, and translates to ‘clarified butter’ or ‘to sprinkle’.
What is Ghee made of?
DIY ghee is made of good quality butter that is simmered until the dairy solids separate and fall to the bottom of the pan. The color, texture and taste depend on the quality of the butter used, the milk that the butter was sourced from, and the length of time spent boiling.
How to make Instant Pot Ghee
Place the sticks of butter into the liner of a pressure cooker.
Press the Saute button and adjust the setting to ‘Normal’ using the + or – buttons if needed. Your Instant Pot will automatically display 30, then switch to ON once it heats up.
Set an external timer for 10 minutes, microwave or Alexa, and allow the butter to simmer for 10 minutes until it starts to turn a golden color. Stir every couple of minutes to keep the bits on the bottom from burning or sticking.
When the 10 minutes are up, press the Cancel button. Allow the ghee to continue to simmer with the residual heat.
It should be a rich, golden brown but not too brown. Do not let the milk solids burn or you will have to start over!
Pour the melted ghee into a strainer lined with cheesecloth, or a coffee filter to remove the dark particles.
This is what you will be left with in the pan.
Store ghee in a cool, dark place like a kitchen cabinet or pantry for up to 3 months. For longer storage, ghee can be refrigerated for up to one year. Ghee will become solid when chilled, but will soften up when left out.
Recipe Notes & Tips
- Kerrygold unsalted butter is a high quality, grass-fed option.
- Ghee is lactose-free! All of the dairy, whey and casein have been removed.
- Ghee is excellent for frying, cooking, and sauteing because it has a high smoke point, 480 degrees.
- It is the perfect substitute for butter in recipes.
More butter recipes
- Clarified Butter
- Roasted Garlic Goat Cheese and Chives Compound Butter
- Tomato Butter
- Gorgonzola Butter
- Asian 5-Spice Compound Butter
Recipes that use ghee
- Lemon Garlic Baked Chicken Wings
- Steak and Scallops with Lime-Dill Hollandaise
- Macadamia Nut Crusted Mahi-Mahi
- Salmon Oscar
- Zucchini Shrimp Scampi
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Tools used to make this recipe
Check out my Instant Pot Recipes page for even more recipes!
Enjoy!!
Instant Pot Ghee
Ingredients
- 16 ounces high-quality unsalted butter I use Kerrygold from Ireland
Instructions
- Place the sticks of butter into the liner of a pressure cooker.
- Press the Saute button and adjust the setting to ‘Normal’ using the + or – buttons if needed. Your Instant Pot will automatically display 30, then switch to ON once it heats up.
- Set an external timer for 10 minutes, microwave or Alexa, and allow the butter to simmer for 10 minutes until it starts to turn a golden color. Stir every couple of minutes to keep the bits on the bottom from burning or sticking.
- When the 10 minutes are up, press the Cancel button. Allow the ghee to continue to simmer with the residual heat.
- It should be a rich, golden brown but not too brown. Do not let the milk solids burn or you will have to start over!
- Pour the melted ghee into a strainer lined with cheesecloth, or a coffee filter to remove the dark particles.
- Store ghee in a cool, dark place like a kitchen cabinet or pantry for up to 3 months. For longer storage, ghee can be refrigerated for up to one year. Ghee will become solid when chilled, but will soften up when left out.
Notes
- Kerrygold unsalted butter is a high quality, grass-fed option.
- Ghee is lactose-free! All of the dairy, whey and casein have been removed.
- Ghee is excellent for frying, cooking, and sauteing because it has a high smoke point, 480 degrees.
- It is the perfect substitute for butter in recipes.
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