Instant Pot Ghee using Unsalted Butter

A glass bottle with ghee in it and topped with a fine mesh strainer with an instant pot in the background.

5 from 1 vote

Instant Pot Ghee using Unsalted Butter

Instant Pot ghee; a household staple that can easily be made in 15 minutes. Mess-free, easy to make with just one ingredient and paleo whole 30 approved.

This nutty liquid gold is great for so many recipes; mains, sweets, appetizers, etc.

Prep Time0

Cook Time20

Total Time20

Course: DIY

Cuisine: Indian

Diet: Gluten Free, Hindu, Low Lactose, Vegetarian

Servings:

Calories: 163kcal

Author: Smruti

Ingredients

3 lb unsalted butter
¼ teaspoon salt

Instructions

Set the Instant Pot mode to sauté, adjust to normal and set timer to 20 minutes. Add the unsalted butter.
3 lb unsalted butter
In about 5-6 minutes the butter will start to melt.
Soon the entire butter will melt and start to bubble.
Soon the residue will start to settle at the bottom and the top will become frothy. Stir intermittently.
Keep boiling for another 8-10 minutes and test if the ghee is cooked. To check, add 2 tablespoon water to the boiling ghee. If it sizzles immediately, the ghee is cooked. Else cook for another 2-3 minutes and test again.
Once the ghee is cooked, stir once and shut off the Instant Pot.
Add salt (if using) and mix well.
¼ teaspoon salt
Though the pot is off, the heat is enough to make the residue turn dark brown and settle. So do not remove the insert yet. We want the milk solids to be dark brown, not black. So if they start to darken a lot, remove the pot and set aside.
Let the ghee cool in the Instant Pot insert and transfer to a clean bottle through a fine mesh strainer.
Cover and store at room temperature. This Instant Pot ghee can be refrigerated too (though not required).

Video

Notes

Use high quality butter to get the best flavor of ghee. This gives the best ghee. Fine grass-fed butter makes a super flavorful ghee.
Adding a salt is optional in the recipe; yet a popular add. This gives the ghee a peculiar consistency that is called 'danedar ghee'.
The recipe here lists the time required for 3 pounds unsalted butter in a 6 quart instant pot. However, the time will change as we change the amount of butter. And it decreases for a 3 quart instant pot.
Keep an eye even after turning the instant pot off. While we rely on the heat to cook off the remaining milk solids they can also burn those very easily.
Ghee should only be stored in clean jars. If using a glass jar, run them empty in the microwave for 15 seconds before using. For steel ones, simply place in the sun for 30-40 minutes and transfer the ghee in them.
Ghee is easy to store at room temperature for 2-3 months. However, to preserve it further, refrigerate the jars once cool.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition