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HOW TO MAKE GHEE IN INSTANT POT | HOMEMADE INSTANT POT GHEE

Homemade Instant Pot Ghee | Ghee from unsalted butter

BENEFITS OF GHEE

Ghee has been used in India for centuries and now this Ayurvedic superfood is known worldwide for its health benefits. A few of its benefits are as below:

A great source of Vitamin A, D, E, and K

Rich in monounsaturated Omega-3s (fatty acids) that support a healthy heart.

Boosts energy levels, improve digestion and strengthens the immune system.  

Help reduce inflammation.

Known to aid weight loss and improve vision. 

It is lactose-free since the milk solids are removed during the cooking process. So if you are lactose intolerant use ghee instead of butter (consult with your doctor before consuming).


Use good quality butter. I prefer Kerry Gold unsalted butter to make ghee. You can use salted butter too. I buy mine in bulk from Costco.

Kerry Gold unsalted butter is made with milk from Irish grass-fed cows. I find it gives the best color, taste, and texture to ghee which is very close to our Desi ghee made from scratch.



STORAGE SUGGESTION

Ghee is a shelf-stable fat and stored right can last easily last for 3-6 months at room temperature and up to a year refrigerated. Here is how to store ghee in the right way.

Allow the ghee to cool completely before closing the lid.

Store it air-tight in a cool dark place
INGREDIENTS

  

1x2x3x

▢32 oz unsalted butter 2lbs

▢pinch salt optional


INSTRUCTIONS

 

To Make Ghee in Instant Pot

Unwrap the refrigerated unsalted butter from its cover and add it to a stainless steel insert of the Instant Pot.

Turn on the Instant Pot on saute-normal mode. Also, start an external timer (stopwatch). Butter will start to melt.

Stir butter every 5 mins, no need to stir very often.

After 5-6 mins the butter will be all melted and froth will start to form.

Between 7-8 mins, there will be heavy frothing and bubbling which will eventually reduce.

At 10 mins give a quick stir. You will notice the froth starting to clear up

At 11-12 mins, the milk solids will start separating and settle at the bottom of the pan. They will be white not brown at this point.

At 15 mins, do a quick stir and you will notice tiny fizzy bubbles covering the surface.

The tiny bubbles are a good indicator to go ahead and turn off the Instant Pot (at 16-17 mins).

If you prefer darker color (amber orangish) ghee, let the ghee cook for additional 2-3 mins before turning off the pot.

The ghee will continue to cook even when the Instant Pot is turned off about (5-7mins more). The simmering will cause the milk solids settled at the bottom to caramelize and turn brown in color and the ghee to develop a nice golden hue.

If the bottom of the pot is browning too quickly remove the inner pot and place it on the stove without any heat so it does not cook further.

At 25 mins, the simmering has reduced. Add a pinch of salt (optional), and mix. Ghee is ready!!

While the ghee is still hot, filter it into a clean dry glass jar using a mesh sieve or cheesecloth. The browned milk solids will be collected in the sieve or cheesecloth (see notes on how to use them).

Allow the ghee to cool completely in the jars before closing the lids and storing the ghee.