Ghee is a staple in every Indian household and that too homemade. The instant pot has made a lot of things easier and making ghee in it is super easy and no need to babysit. The time to make the ghee depends on the amount of butter you are using. Here I used 4 pounds of butter which took me about 30 mins from start to finish.
As a child, I never liked ghee because of the strong aroma, but now I don’t mind a little bit here and there. My mom used to put it on our parathas for breakfast before heading to school. I still can’t cook completely in ghee but I use it when tempering the daals or add a little bit where needed. I do use it on my son’s chapatis and parathas as he is super picky in eating and needs more strength.
What is Ghee?
- also referred to as clarified butter, as the milk solids are separated and cooked which gives it a nutty flavor
- has high smoking which makes it ideal for frying as well as sauteeing
- it has a longer shelf life where we can keep it outside or refrigerate it so it can be used for an extended time
- a perfect thing to use when making Indian desserts
The full recipe can be found below on the recipe card below
How do you know that the Ghee is ready?
- Once you start the instant pot on the Saute mode, it will start cooking and bubbling. In the beginning, you will see that it looks foamy on the top.
- After it is cooked for 12-15 mins you will start to see that it doesn’t look cloudier like it was before. The butter will look clearer as the water has started to evaporate.
- Let it cook for 10 more mins and you will see the foam, which is not there anymore.
- Keep an eye on the color, you don’t want it to turn brown, you want it to golden instead.
Benefits of Ghee
- anti-inflammatory properties
- good for anyone, even if you are lactose or dairy intolerant
- powerful antioxidants- K2 and CLA (Conjugated Linoleic Acid)
- full of vitamin A and E
- good for digestion
CLICK on the link below to see a quick video:
There are few different ways to make Ghee, I never liked the stovetop method as you have to babysit the entire time. Then I started making it in the Slow cooker and loved it. Now Instant Pot has made it easier if you don’t want to babysit or cook slowly.
Look at this amazing golden color, it looks like Liquid Gold!!!!
To learn more about ghee vs butter, please click here
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Ghee | How to make ghee in the Instant Pot
- 4 lbs unsalted butter used Kirkland brand from Costco
- -Place the butter sticks into the steel pot of the Instant Pot and press the Keep Warm button. This will help the butter melt. If using frozen it will take longer,
- -Once the butter is melted completely, press CANCEL and then press SAUTE button and I keep my timer for 15 mins.
- -Stir it in between a couple of times, it will look foamy.
- -When it beeps after 15 mins, press SAUTE button again and let it cook more.
- -Keep stirring, you will see foam is disappearing and you will see the proteins on the corner of the pot.
- -Once you see the golden color, it means your ghee is done. Turn it off and let it sit for 5 mins and you will see all the milk solids on the bottom which turned brown. Pull the steel pot out and let the ghee cool down.
- -Now that it is completely cool down, strain it in a clean glass container.
- -Ghee can be stored outside as long as it is cooked properly. If you want an extended shelf life you can store it in the fridge.