How To Make Ghee In Instant Pot

Making homemade Ghee in Instant Pot is easy. My recipe calls for grass-fed unsalted butter because of its health benefits. If you don’t have an Instant Pot, I also share how to make it on the stovetop, although, I do find it turns out better if you use one.

We started using Ghee years ago as part of our intermittent fasting routine. It was expensive to purchase an organic, grass-fed Ghee. Since we believe in using food for health, we were willing to pay the extra cost.

I always hated that the jars were made of plastic but the glass jars were more expensive and they contained less ghee.

Then someone asked me why I didn’t just make my own. It was one of those “duh” moments that comes to us all.

I already buy Kerrygold grass-fed butter, so I had on hand what I needed to try making our own homemade ghee.

On my first attempt, I tried it on the stovetop and it was borderline burnt. I decided to try making Instant Pot ghee the next time. Viola!

FAQs about making Ghee in Instant Pot.

What is ghee?

Some people say ghee is simply clarified butter, I happen to be one who says it is a bit more than that since making ghee takes the clarification process one step further.

Ghee is the delicious product resulting from cooking unsalted butter until all of the milk solids have separated and turned a golden brown. This extra cooking results in a flavor similar to roasted nuts.

• It has a higher smoke point than other oils and butter which means it works great for high temperature cooking.
• It can be used as a substitute for butter in most recipes.
  • I don’t recommend replacing all of the butter called for in pastry recipes with ghee. The milk fats contained in butter are necessary for the light and airy texture desired in cookies, cakes, etc.
• Ghee solidifies at room temperature and has a long shelf life. You can refrigerate it if you want to, but it isn’t necessary.
• It is one of the healthy saturated fats, which are the good kind.

What is the difference between clarified butter and ghee?

We’ve already talked about this a bit but to understand it fully we’ll look at this question separately.

When we clarify butter, we’re simply separating it into its four basic components: milk fats, water, proteins, and milk solids.

As it heats up, the four parts separate with the proteins floating to the top to be skimmed off and discarded. The water and milk solids sink to the bottom, and the milk fats float around in between these two layers.

The milk fat layer is the one you want for clarified butter, it is skimmed out and the water and milk solids are left on the bottom.

Now, this is the step where you move from clarified butter to ghee.

After they separate, you continue to boil the clarified butter until the water evaporates and the milk solids on the bottom of the pan are caramelized. This caramelization is what imparts the flavor of roasted nuts to Ghee.

So to say ghee is simply clarified butter is an understatement of what both products truly are.

Which butter is best for making ghee?

It is most recommended to use unsalted butter but salted butter can be used. We use Kerrygold Pure Irish grass-fed unsalted butter. If we can get locally sourced grass-fed unsalted butter, we use that.

Salted butter cooks faster so you will have to pay close attention during the process.

Does it cost less to make my own ghee?

Buying organic, grass-fed ghee can be quite expensive. Buying the same quality of butter to make it can also be expensive. I find, for my area and what I use to make it, there isn’t a huge price difference.

It is worth it to us because we control the production and the quality. It’s also important to us that we can use a glass jar for storing it instead of the plastic it is usually in when you purchase it already made.

Benefits of Using Ghee

We won’t look at all the health benefits of it because this post is really about making your own. I do want to make sure we at least touch on a few of the top benefits so you will know why you should be using it.

We also want to look at the benefits of using it in cooking.

For your health:

• Healthy fats, like Omega 3s, which are used by the body for many of its primary functions are found in it.
• Butyrate, a short-chain fatty acid necessary to gut health is in it.
  • Your gut health is directly related to the health of your immune system, energy levels, and is critical to reducing or eliminating inflammation in the body.
• It has high levels of fat soluble vitamins K, E, A, and D.
• Many people can use ghee even though they are lactose intolerant because the milk solids have been removed.
  • It’s recommended you check with your primary care physician if you are under his care for this condition.
  • Before I started a semi-annual cleansing of my body (back in 2007), I was lactose intolerant but I could consume ghee.

In the Kitchen:

• It has a much higher smoke point than butter or most other oils which makes it safe for high temperature cooking.
• It has a long shelf life when stored at room temperature.
  • I have read that refrigeration extends the shelf life, but I don’t refrigerate mine so I have no personal knowledge of this.
• You can easily and deliciously substitute ghee for butter or oil called for in your recipes.

What should I do with the milk solids?

It’s really up to you. We like to mix them with a little honey and spread them on toast.

I also like to eat them as soon as they cool all by themselves.

Some people just discard them. Do what you are comfortable doing.

How do I know if the ghee is burnt?

If you burn it, you will know. The milk solids will be dark brown or black, and it will have a burnt smell.

It will taste bitter, especially if it is badly burned.

Can I use burnt ghee?

Some people say, “No, throw it out.”

I’m not one to throw a blanket statement over all burnt ghee. I would say it would depend on how burnt it is.

My first attempt was a little burnt but I used it because the taste wasn’t that bad.

If it’s not overly bitter, you can use it in baking pies, cookies, or even biscuits.

Butter to Ghee Yield Chart

Grass-fed Unsalted Butter	Yields = Ghee
1 lb (16 oz)	1 1/2 cups
2 lbs (32 oz)	3 cups
3 lbs (48 oz)	4 1/2 cups

Why Make Ghee in Instant Pot

I prefer using my Instant Pot to make ghee because of the control it gives me.

The stovetop method works fine, but since we all use different types of cookware the times aren’t as exact from kitchen to kitchen.

There is also a difference between cooking on a gas stove versus an electric stove.

Using the Instant Pot means

• Consistent cooking times
• Easy, consistent results
• Ease of cleanup

Recipe for Ghee in Instant Pot

• The cooking time will vary depending on the temperature of the butter.
• I start with cold butter right out of the fridge so these times are based on that.
• Using room temperature butter will reduce cooking times by up to 2 minutes.
• I recommend you don’t depend solely on the times, but use the visual clues the recipe shares along with them to be certain.
• If you use salted butter, it will cook much faster so watch it closely for visual clues. It could take up to 2 – 4 minutes less time.

• 1 LB (16 ounces)  – 10 minutes
• 2 LB  (32 Ounces) – 15  minutes  
• 3 LB (48 ounces) – 23 minutes  

Equipment

• 6 quart or larger Instant Pot
• Glass quart jar or size according to how much you are making and lid
• Fine Mesh Strainer and cheesecloth (can use just a strainer but some solids may get through)

Ingredients

1 lb (16 oz) Grass-fed, unsalted butter

Instructions

1. Add the butter to your Instant Pot.
2. Turn on the keep warm setting until the butter is completely melted. You can speed up the melting time by chopping the butter into cubes first.
3. Once the butter is melted, Reset to saute mode set on medium.
4. Set a timer for 10 minutes.
5. As the butter begins to boil, the components begin to break apart making it frothy. The milk solids will sink and the water will begin to evaporate.
6. Once it’s boiling, stir while scraping the bottom every 3 minutes to make sure the milk solids are cooked evenly. Be careful of bubbles or popping when stirring.
7. Stop stirring when you turn the pot off.
8. When all the milky froth disappears or when the 10 minutes is up, turn off the Instant Pot.
9. Watch the froth color as well.
   • If it turns a golden brown before the milk solids on the bottom do, remove it from the heat.
   • This isn’t likely to happen, but it is worth mentioning because of variances that can occur in types of butter and cooks.
10. Remember, things continue to cook as the heating element begins to cool down. This allows the milk solids that are on the bottom to caramelize. You will see them turning golden brown.
11. If you notice they begin to brown before the time is up, or start turning darker brown, take the stainless steel insert out of the Instant Pot housing unit and set it on a heat-proof surface to cool.
12. Allow the ghee to cool for 15-20 minutes before straining it into a glass jar. If you use a plastic container, let it cool completely before straining it into the container.
13. Place the strainer over the mouth of the jar and place the cheesecloth in the strainer.
    • If your strainer is too large for the jar, strain the ghee into a bowl first then pour it into the jar.
14. Pour the liquid ghee through the cheesecloth lined strainer to catch the milk solids.
15. Place a paper towel or dishtowel over the jar until the ghee is completely cooled.
    • Do not place the lid on the jar until it is completely cooled as this will create condensation in it.

Stovetop Method

Basically the same as above but you must watch it more closely to avoid burning.

1. In a heavy 4 – 8 quart saucepan, depending on the amount of butter you are making into ghee, melt the butter over low heat.
2. Turn the heat up to medium and cook as directed above.
3. The same clues apply to the stovetop method as to the Instant Pot method.
4. Remove from the heat source once the milk solids begin to turn golden brown.

Notes

• Be careful! When the ghee is boiling, the water that is separating and evaporating may form bubbles and pop which can cause burns.
• You can use whatever amount of butter you want, just use the visual clues and not the times indicated in the recipe.
• The nutritional values are standard estimates and should not be considered exact as part of a monitored diet.

How to Store Ghee

I recommend storing ghee in a clean, glass jar with a tight-fitting lid.

Store at room temperature out of direct sunlight. I keep mine in a cabinet.

The expected shelf life is 6 months at room temperature. We use it quite often so I’m usually making a new batch every 3-5 weeks.

You can refrigerate it for up to a year.

Summary

Ghee in Instant Pot is easy to make and versatile. We use it on toast, in our coffee, in recipes, for sauteing vegetables, for cooking eggs, all kinds of ways.

Click here for more Instant Pot recipes.

You won’t believe how fast and easy it is to have homemade Instant Pot ghee! How will you enjoy using it?

As always, we’re here to help.