Enjoy the health and nutritional benefits of ghee with this Homemade Instant Pot Ghee recipe, perfect every time.
It seems that the world has discovered ghee, something that Indians have used for thousands of years for everyday cooking, medicinal purposes, and religious ceremonies. I never imagined there would be a day when ghee would become a staple in western kitchens, and I think that’s terrific!
Tips and Substitutions
I recommend that you get a splatter screen to protect your countertop and floor in case the melted butter bubbles up.
You’ll also need a fine mesh strainer to strain the ghee from the milk solids.
You’ll also need a large mason jar or a few smaller jars.
I use butter made from grass-fed cows. I like to use Kerry Gold or Trader Joe’s butter for making ghee.
Although they are more expensive, since it’s good quality grass-fed ghee, I justify the cost! I also find that there’s less foaming with the grass-fed butters.
The color of Kerrygold butter gives the ghee a wonderful golden color, as you see in my photographs. The choice of butter is entirely up to you; use what you like.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Ghee.
Homemade Instant Pot Ghee Recipe Ingredients
Homemade Instant Pot Ghee Recipe Step-by-Step Instructions
- Place sticks of butter in Instant Pot.
- Leave the lid off. This will keep condensation from dripping into the melting butter.*
- Press ‘Slow Cook’, press ‘Adjust’ to set temperature to ‘Normal’and then press ‘+’ or ‘-‘ till time shows 2:00 (2 hours).
- The timer will count down to 0:00. After 2 hours, the timer will beep. Press ‘Cancel’.
* If you wish to cover the Instant Pot during this stage, then during the next stage of cooking (saute mode), you may have some bubbling and splatter due to condensation, so be sure to cover the Instant Pot with a splatter screen till the bubbling slows down.
- The milk solids will have settled to the bottom and will still be pale yellow in color.
- Press ‘Saute’ and press ‘Adjust’ to set temperature to ‘Normal’.
- Cover the pot with a splatter screen, because there may be some bubbling and splatter.
- Saute for 9 to 10 minutes, stirring often till the milk solids turn to a golden color.
- Be careful to keep your face away from the Instant Pot in case the ghee bubbles up.
- Turn off Instant Pot and let the ghee cool down. The milk solids will darken to a caramel color in the residual heat.
- If the milk solids start to darken too much, remove the inner pot from the Instant Pot.
- If the milk solids are too light, the ghee will spoil quicker.
- Make sure the milk solids are a golden yellow color.
- When they cool down in the residual heat of the Instant Pot they will become a caramel color.
- Allow ghee to cool completely.
- Strain the ghee through a fine mesh strainer into mason jars.
- Store in a cabinet away from sunlight. Ghee will last for months at room temperature because all the milk solids have been removed. Storing in the refrigerator will make it last even longer.
Use Instant Pot ghee in place of butter or oil in your everyday cooking, as in this Instant Pot Chicken Curry or try spreading it on a slice of toast or a baked treat. Mmmm-good!
Homemade Instant Pot Ghee
Ingredients
- 24 oz. butter (1 1/2 lbs), preferably grass-fed
Instructions
- Place sticks of butter in Instant Pot.
- Leave the lid off. This will keep condensation from dripping into the melting butter. *
- Cook in 'Slow Cook' mode for 2 hours at 'Normal' temperature.
- The milk solids will have settled to the bottom and will still be pale yellow in color. Turn off Instant Pot.
- Cover the pot with a splatter screen, because there may be some bubbling and splatter.
- Cook in 'Saute' mode for 9 to 10 minutes, stirring often till the milk solids turn to a golden color. (Be careful to keep your face away from the Instant Pot in case the ghee bubbles up.)
- Turn off Instant Pot and let the ghee cool down. The milk solids will darken to a caramel color in the residual heat. If it darkens too much, remove the inner pot from the Instant Pot.
- Allow to cool completely.
- Strain the ghee through a fine mesh strainer into mason jars or glass bottles that can be closed tightly.
- Store in a cabinet away from sunlight. Ghee will last for months at room temperature because all the milk solids have been removed. Storing in the refrigerator will make it last even longer.
Notes
- * If you wish to cover the Instant Pot in the first stage of cooking (slow cook), then during the second stage of cooking (saute mode), you may have some bubbling and splatter due to condensation, so be sure to cover the Instant Pot with a
splatter screen till the bubbling slows down.
- If the milk solids are too light, the ghee will spoil quicker.
- See the blog post for more detailed recipe tips.
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a 5 Star rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
You might also like to try these Instant Pot Recipes:
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| Instant Pot Yogurt | Instant Pot Aloo Gobi | Instant Pot Lamb Biryani |
Sheila
I grew up with ghee and make it on the stove. I never thought of making it in an Instant Pot. Thanks for the clear instructions. Never going back to the stove version!
Paint the Kitchen Red
You’re so welcome. I love that you don’t have to watch it every minute except for the last 10 minutes.
Momof2
Instead of slow cooking for 2 hours and then saute for 10 minutes, is it possible to slow cook for 2.5 or 3 hours?
Paint the Kitchen Red
Hi there, I’m sure you can do it entirely on slow cook mode, but I’m not sure that time will be enough. You might try it out and just keep an eye on it for the solids to become caramel colored. If you find that it’s taking too long, just short-cut and turn on saute mode. You might also try it on ‘More’ rather than ‘Normal’ slow cooker temperature setting. Do let us know how it goes if you try it out. I’m sure others, including me, would love to know!
Teresa
Does it matter if the butter is salted or not?
Paint the Kitchen Red
Teresa, You should be fine. Usually the salt gets strained out with the solids. Make sure you use a fine mesh strainer.
Sally
Can you use the milk solids for anything?
Paint the Kitchen Red
Hi Sally, thanks for your question. I mainly use in Indian dishes: desserts (sauteed with flour and sugar), rice, bread, and curries. You might be able to add to bread or pizza dough and a rice pilaf. Just make sure the solids aren’t burned 🙂
Donna
Do you have to use Kerry Gold butter or can you use any butter in the food store. Not margarine right?
Paint the Kitchen Red
Donna – thanks for your question. You can use any butter, I do that sometimes. Find one that expires the latest. Land O Lakes works fine as do the Sam’s club and Costco brands.
Cindy
Hi! Can you tell me how much ghee this recipe makes?
Paint the Kitchen Red
Hi Cindy – it makes about 2 cups of ghee.
Cindy
…when would i add Himalayan salt? I like mine with salt~
Thank you
Paint the Kitchen Red
Cindy – you could use salted butter. A lot of the salt is left over in the milk solids but the ghee will have a light salt taste. Or you can add salt after straining and before it solidifies.
Cindy
Hi again, and thank you; also….what is the milk solids used/good for~
Paint the Kitchen Red
Hi Cindy – as long as they’re not burnt or too brown, you can add them to curries, rice, mashed potatoes, pasta, risotto, veggies. We make Indian sweets with the milk solids too!
Sue Jackson
What setting on Saute do you use, less, normal or more? I am using 6qt DUO Instant Pot. Thanks, Sue
Paint the Kitchen Red
Sue – I use the middle setting (normal). Thanks for your question.
Marie Dunn
I followed all directions and my butter color is brown not golden. It taste good, like brown butter and not burnt. I think it went past the Ghee stage. I was wanting all the milk fat solids out of my butter, but brown butter has all the milk fat solids, correct?
I hate to waste this butter, but I donl’t want all the fat.
Paint the Kitchen Red
Marie, did you use Kerrygold butter? I get that golden color with that brand. When I buy regular butter, it still works but the color isn’t the same – more light brown. If it’s not burned, and you actually had milk solids left over, I think you should be fine to use it.
Jill
I have used this over and over with success. I like to do a pot roast with the solids in the same pot!
I have to be careful
at the sauté point because they get brown quickly.
I like to put coconut oil with mine at the end 1:1.
Paint the Kitchen Red
Thank you Jill, for sharing! I’ve never heard of mixing coconut oil and ghee before.