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.
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Servings: 72 teaspoons/Depends on your use
Calories: 3252kcal
Equipment
- 6 quart or larger Instant pot
- Fine mesh strainer
- Cheesecloth
- Glass jar with lid
Ingredients
- 1 lb (16oz ) grass-fed unsalted butter
Instructions
Instructions
- Add the butter to your Instant Pot.
- Turn on keep warm setting until the butter is completely melted. You can speed up the melting time by chopping the butter into cubes first.
- Once it is melted, Reset to saute mode set on medium.
- Set a timer for 10 minutes.
- As the butter begins to boil, the components begin to break apart making it frothy. The milk solids wil sink and the water will begin to evaporate.
- Once it’s boiling, stir while scraping the bottom of the pot every 3 minutes to make sure the milk solids are cooked evenly. Be careful of bubbles or popping when stiring.
- Stop stirring when you turn off the pot.
- When all the milky froth disappears or when the 10 minutes is up, turn off the Instant Pot.
- Watch the froth as well. If it turns a golden brown before the milk solids on the bottom do, remove from the heat. This isn’t likely to happen, but it is worth mentoning because of variances which can occur in types of butter and cooks.
- 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.
- Allow the ghee to cool for 15 minutes before straining to a glass jar. If you use a plastic container, let it cool completely.
- Pour the liquid ghee through cheesecloth lined strainer to catch the milk solids.
- Place a paper towel or dish towel over the jar until the ghee is completely cooled. Do not place the lid on the jar until it is compeletly cooled as this will create condensation in the jar.
Stovetop Method
- Basically the same as above but you must watch it more closely to avoid burning.
- In a heavy 4 – 8 quart suacepan, depending on the amount of butter you are making into ghee, melt the butter over low heat.
- Turn the heat up to medium and cook as directed above.
- Remove from 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 standardestimates and should not be considered exact as part of a monitored diet.
Nutrition
Nutrition Facts
How to Make Ghee in Instant Pot
Amount per Serving
Calories
3252
Calories from Fat 3312
% Daily Value*
Fat
368
g
566
%
Saturated Fat
233
g
1456
%
Trans Fat
15
g
Polyunsaturated Fat
14
g
Monounsaturated Fat
95
g
Cholesterol
975
mg
325
%
Sodium
50
mg
2
%
Potassium
109
mg
3
%
Carbohydrates
1
g
0
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
11335
IU
227
%
Calcium
109
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.