Homemade Ghee Instant Pot Recipe

Transforming a brick of butter into golden, aromatic ghee is like turning a simple melody into a symphony, and I’ve got the easiest way to do it with my Instant Pot. Let’s dive into this buttery journey!

My love for making homemade ghee in my Instant Pot knows no bounds; it’s that rewarding. The process itself is simple, quick, and straightforward.

You start off with unsalted butter as your main ingredient (it’s what I use, at least), and then you allow it to clarify. Once it has clarified, you have basically made ghee, which is technically what you have made from the very beginning.

It’s interesting to note, too, that while ghee is sometimes referred to as “Indian clarified butter,” you could use this method to make a product that, depending on your ingredient choices, could also be defined as “Middle Eastern clarified butter” or “North African clarified butter.”

Homemade Ghee Instant Pot Recipe Ingredients

• Unsalted Butter: Rich in healthy fats, aids in vitamin absorption.
• Salt (Optional): Enhances flavor, moderates freshness, balances taste.

Homemade Ghee Instant Pot Recipe Ingredient Quantities

• 1 pound (about 450 grams) unsalted butter
• Optional: A pinch of salt

How to Make this Homemade Ghee Instant Pot Recipe

1. Cube the unsalted butter for quicker melting.

2. Put the butter in the Instant Pot and adjust it to ‘Sauté’ mode at the lowest temperature.

3. Let the butter melt fully, stirring now and then for even melting.

4. After melting, allow the butter to reach a simmering state. The milk solids will begin to separate, and the butter will start to foam.

5. Once the foam has settled, a second layer of foam will become evident. Meanwhile, you will observe that the milk solids have started to color, ever so slightly, at the bottom of the container.

6. Listen carefully, and when the milk solids become a deep golden brown and settle, switch off the Instant Pot.

7. Take care in pouring the ghee through a fine strainer into a clean and dry jar. Use a cheesecloth if you have one. The idea is to remove all of the solid bits, the “dregs,” so that only liquid ghee is left in the jar.

8. Should you wish, you can add a dash of salt to the ghee after straining it to perk up its flavor. But please note: this is not a step that I personally feel is necessary or particularly beneficial.

9. Let the ghee cool a little, and then jar it. Ensure the jar is sealed.

10. Ghee should be kept in a cool, dry location, and it will congeal when left at room temperature.

Homemade Ghee Instant Pot Recipe Equipment Needed

1. Instant Pot
2. Cutting board
3. Knife
4. Wooden spoon or silicone spatula
5. Fine mesh strainer
6. Cheesecloth (optional)
7. Clean, dry jar with a sealable lid

FAQ

• Q:What kind of butter should I use to prepare ghee in the Instant Pot? A: Use unsalted butter when preparing ghee in the Instant Pot. It controls the salt content and also yields the best flavor. For ghee, you can’t beat the flavor of good old-fashioned butter.
• Q:How long does it take to make ghee using the Instant Pot?
  A: Depending on how nutty you want it, the process can take 20-30 minutes.
• Q:Is it possible to make ghee from salted butter? A: Yes, but it’s not recommended. Reasons: Salted butter may change the flavor of the ghee and degrade its quality.
• Q:How do I know when the ghee is ready?
  A: When the milk solids are brown and the liquid is clear, with the aroma of nuts, the ghee is ready.
• Q:How do I keep homemade ghee? A: Keep it in an airtight container at room temperature or in the refrigerator for an even longer shelf life.
• Q:Is it required to put salt in ghee making? A: Salt may or may not be added, but it can give a good taste to the ghee. Ghee might be without salt, but it can pack a punch otherwise.

Homemade Ghee Instant Pot Recipe Substitutions and Variations

Unsalted Butter: Replace with lactose-free unsalted butter to make this lactose-free.
Cultured unsalted butter is what you want for the richest flavor. Be sure to use unsalted here and throughout the rest of the recipe.
Himalayan Pink Salt: Substitute with this for a slight mineral enrichment in your cooking.
A Dash of Salt: For a more organic flavor, use sea salt.

Pro Tips

1. Use High-Quality Butter For the best flavor and aroma, choose high-quality, organic, grass-fed butter. This will enhance the taste of your ghee and provide a richer color and texture.

2. Skim and Stir Regularly During the melting and simmering stages, regularly skim off the foam to prevent it from burning. Stir gently to ensure even cooking and to prevent the milk solids from sticking to the bottom, which can lead to a burnt taste.

3. Monitor Temperature Keep a close watch on the temperature. Use the lowest ‘Sauté’ setting on the Instant Pot to avoid overheating and burning. Overheating can lead to bitter-tasting ghee.

4. Use Cheesecloth for Straining When straining the ghee, using a cheesecloth in addition to a strainer ensures that all the fine milk solids are removed, resulting in a clearer and cleaner product.

5. Cool Before Sealing Allow the ghee to cool slightly before sealing the jar to prevent condensation, which can introduce moisture and affect the shelf life of the ghee.