16ounceshigh-quality unsalted butterI use Kerrygold from Ireland
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.
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.