Instant Pot Ghee
step by step recipe for making homemade ghee (from unsalted butter) in the instant pot - in just 10 minutes, and with minimal monitoring
Servings 2 (1.75*) cup
Calories 3252kcal
Equipment
Ingredients
- 1 lb unsalted butter refrigerated
Instructions
- Put sticks / blocks of refrigerated butter in the inner pot of the Instant Pot.
- Start Instant Pot in saute mode - normal.
- Butter will first melt, then turn milky, and you will see an almost white layer on top.
- After this, the butter will start to bubble up.. and eventually these bubbles will clear out. But it's at this point, that you must start watching closely, because once this initial layer clears out, it will only take a few minutes for the ghee to be done.
- Very soon - the color will start to deepen, milk solids will start to separate, and the bubbles will become smaller and smaller.
- When the bubbles cover the entire surface, and the ghee appears lightly golden in color -- hit cancel. This takes about 10 minutes for 1 pound of refrigerated butter, but the time can vary based on quantity and temperature of the butter. Visual cues will not vary. (see notes)
- The ghee will continue to cook for a couple of minutes even after you have hit cancel, and it will have a deeper golden hue when done.
- Allow ghee to cool to room temperature, and then strain it to separate the milk solids.
- Store ghee in a clean airtight glass container.
Video
Notes
Temperature of Butter - I have used refrigerated butter for this recipe. Time will vary by a few minutes if you are using frozen butter or room temperature butter. The visual cues will not vary, so it's best to focus on them.
Quantity vs Cook Time - 1 pound of refrigerated butter takes about 10 minutes, and yields 1.75 cups of ghee. 2 pounds takes about 18 minutes, and yields 3.5 cups of ghee. Look for visual cues outlined in the recipe to know when ghee is ready.
FAQs How to avoid ghee from burning?
Ghee is burnt if it has turned brownish black. To avoid this, turn off the heat as soon as the froth covers the top, the milk solids have started turning red, and ghee is light golden in color. The ghee will cook for a few minutes even after the heat is turned off and turn deep golden in hue. If you wait till the ghee is deep golden to turn off the heat, the ghee will most likely be burnt. What to do with leftover milk solids?
Spread it over toast or rotis & parathas, mix it in with sugar or rice, use it in the dough to make Indian breads, or make Indian sweet treats like ladoos and milk cake. Can you use salted butter to make ghee?
Ghee is made from unsalted butter. If you are using salted butter, it will cook faster, so for a pound of salted butter, keep an eye for visual cues at the 6 minute mark instead of 8 minute mark.
FAQs How to avoid ghee from burning?
Ghee is burnt if it has turned brownish black. To avoid this, turn off the heat as soon as the froth covers the top, the milk solids have started turning red, and ghee is light golden in color. The ghee will cook for a few minutes even after the heat is turned off and turn deep golden in hue. If you wait till the ghee is deep golden to turn off the heat, the ghee will most likely be burnt. What to do with leftover milk solids?
Spread it over toast or rotis & parathas, mix it in with sugar or rice, use it in the dough to make Indian breads, or make Indian sweet treats like ladoos and milk cake. Can you use salted butter to make ghee?
Ghee is made from unsalted butter. If you are using salted butter, it will cook faster, so for a pound of salted butter, keep an eye for visual cues at the 6 minute mark instead of 8 minute mark.
Nutrition
Calories: 3252kcal | Carbohydrates: 1g | Protein: 4g | Fat: 368g | Saturated Fat: 233g | Cholesterol: 975mg | Sodium: 50mg | Potassium: 109mg | Sugar: 1g | Vitamin A: 11335IU | Calcium: 109mg