Ghee, or clarified butter, is unsalted butter that is heated till the milk solids separate , leaving behind the clear fat. Ghee has been an integral part of Indian cooking for generations. My mother still makes it from scratch. She boils each batch of milk and skims off the fat layer when it’s cooled. After collecting enough fat for a week, she slow cooks it for an hour or so, till the clarified butter separates from the milk solids. She even has some clever recipes for the caramelized milk solids that get left behind…. but that’s another post!
Ghee has gained immense popularity worldwide over the last few years. Due to it’s health benefits and fat composition, it is a big part of many trending diets now . Thanks to it’s popularity, it is now widely available in supermarkets and grocery stores. Ghee is also available on Amazon.com.
But, nothing beats the taste of homemade Ghee– creamy, rich and slightly nutty! Using this simple, fail-proof recipe, you can make this “liquid gold” in under 10 minute using grass-fed, organic or any unsalted butter of your choice. This time is for 16oz. of butter.
In this video, I have used my Instant Pot DUO 6QT for making Ghee. In a Instant Pot Mini 3 Qt, it will take a few minutes longer. It takes me anywhere between 13-15 minutes for the same amount of butter, since Mini has a smaller surface area. I get the same results on stove-top too:-) However, whenever I have to pass on this recipe to a friend, it’s hard to predict what “medium” heat on their stove-top will be like, how thick their “heavy bottom” pan will be or how cold will their butter be when they start. Instant Pot just takes that “guesswork” out for me when I’m passing on my recipes. For example, if I have to delegate this task to one of my kids or my husband, I would feel confident with the Instant Pot version:-) The Instant Pot results are more time and heat consistent, which means lesser chance of burnt Ghee:-) Another huge plus is that you don’t have to stir the pot regularly. So, however you choose to make Ghee, you’ll be happy with the result!
Flavor Variation: Saffron Infused Ghee: Once the ghee was done, I strained it into mason jars and added 1/2 teaspoon saffron strands in each mason jar. Since the ghee is still warm at this point, it gets infused with a subtle flavor and color of saffron, which is what I wanted. I still want to be able to smell and taste the nuttiness of the Ghee, but now it has a nice floral hint, which takes it to another level.
Instant Ghee Clarified Butter in Instant PotPrint Recipe
- 2 packs 8oz. Kerry Gold unsalted butter (or your favorite brand)
Turn Instant Pot on Sauté (normal mode). If your pot tends to heat up faster, you can switch to "less" mode and proceed. Add butter to the pan and set a timer (on your watch, oven etc.) for 7 minutes. Depending on the butter and temperature around, it takes anywhere between 7-10 minutes for ghee to be done, so keep an eye starting at 7 minutes. This time is for the 6qt DUO. In a 3qt MINI, it takes me about 12-13 minutes. Temperature in the house also influences the time it will take.
When done, Ghee should be clear and you should be able to see the bottom of the pan. The milk solids at the bottom will be caramelized (brownish), so don't worry. Turn off IP and let the ghee cool for 5-10 minutes.
Using a cheesecloth or a fine sieve, carefully strain the ghee into clean and dry storage bottles. Store ghee in a cool dark place or refrigerate. Ghee stays good for a month and in the refrigerator for up to six months.
16 ounces of butter makes roughly 14 ounces of Ghee. If you like to double the butter and use 32 ounces, set a timer for 12 minutes and start monitoring. Depending on the butter and temperature around, It may be done anywhere between 12-14 minutes.
STOVE-TOP Instructions: Heat a deep sauce pan on medium heat of your moderate flame/heat burner. Set a timer for 10 minutes for 16 oz of butter, stirring at half-way point. Follow all other instructions as-is.