Instant Pot Ghee

Instant Pot Ghee

We’re planning on starting a round of Whole30 in just a few weeks. And in doing some research and planning for the VERY restrictive menu, I came to the conclusion that making my own ghee was an absolute necessity – mainly because store-bought ghee is ridiculously expensive. But when I realized that ghee can be used just like other oils that can be heated to higher temperatures than butter, I was really curious why that was. So I did a TON of research. And this Instant Pot ghee recipe is the result of all that knowledge.

Currently, my favorite thing to cook with ghee is pan-fried eggs! You know how, when using butter, the eggs can seem to burn rather quickly? Well, I learned that’s because it’s the milk solids that are burning, not the eggs themselves. So now, after making ghee (which removes the solids), I can have perfect eggs with crispy edges that are not burned. I know, it seems silly… but it really made me happy! 

 

Ghee in mason jar with spoon

 

There’s a difference between ghee and clarified butter?

(Yes! So please stop saying it’s the same thing!)

Let’s first talk about the different parts of butter. Butter has four parts: milk fat, water, protein, and milk solids (which include lactose). When heated, the water and solids sink to the bottom, the protein floats to the top, and the fat remains in the middle. That is the good stuff! That is what we want to get from this purification process.

When making clarified butter, you heat the butter until the four parts separate. Then you skim the proteins on top and discard. The next layer is what you want. You can either ladle out the middle layer of butter fat or pour it off, making sure to leave behind all the solids at the bottom. This is the type of butter you might get when you order crab legs.

For ghee, you basically just take clarified butter to the next level. You boil the butter until two things happen: the water evaporates and the milk solids caramelize. By caramelizing the milk solids, the butter fat layer takes on a nutty flavor that has WAY more flavor than clarified butter. So while this Instant Pot ghee is a type of clarified butter, it kinda bothers me when people label it that way because it is SO MUCH MORE.

 

The Process

Unmelted Kerrygold butter in Instant Pot

Place butter in pot and turn on “keep warm” setting.

 

Kerrygold butter melting in Instant Pot

Gently stir butter while it melts completely. With refrigerator cold butter, it will take about 10 minutes.

 

Melted Kerrygold butter in Instant Pot

Once butter is melted completely, switch to sauté setting.

 

Boiling butter in Instant Pot

Once butter begins to boil, stir well every minute or two.

 

Boiling butter in Instant Pot

When stirring, you want to be sure to scrape the bottom of the pot so that all the milk solids that settle will cook even. You will begin to feel them the longer the butter cooks. You also want to watch the color of the surface – the “foam” (which are the proteins). The goal is to get that to a light golden color, NOT BROWN. If you see brown, you’ve probably burned the milk solids and charred the taste of the ghee.

 

Overcooked butter in Instant Pot

This is an example of butter that has cooked too long.

 
Boiling butter in Instant Pot

Once you see the light golden color (after about 12-13 minutes), turn off the power and allow to continue cooking with the residual heat.

 

Ghee cooling in Instant Pot

After 10 minutes with the power off, the ghee is ready. The milk solids at the bottom of the pot should be a medium brown color, not too dark.

 
Fine mesh strainer in mixing bowl

Place a fine mesh strainer over a mixing bowl…

 

Cheesecloth in fine mesh strainer

…then line the strainer with cheesecloth.

 

pouring ghee through cheesecloth

Pour the ghee through the cheesecloth.

 

Cooked milk solids in cheesecloth

All the milk solids will be captured by the cheesecloth.

 

Milk solids in Instant Pot after cooking ghee

Here’s a look at what the milk solids look like in the bottom of the pot after pouring out the ghee.

 

And this is the AMAZING Result…

Liquid ghee with Kerrygold butter in background

 

★ Did you make this Instant Pot Ghee?

Please give it a star rating below! ★

Liquid ghee with Kerrygold butter in background

Instant Pot Ghee

Clarified butter taken to the next level with a nutty flavor. And all the guesswork taken out with the convenience of an Instant Pot.
4.67 from 6 votes
Print Pin Rate
Course: Instant Pot
Cuisine: Whole30
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 60 tablespoons
Calories: 108kcal
Author: The Foodie Eats

Ingredients

  • 32 oz. unsalted butter high quality

Instructions

  • Place butter in pot and turn on “keep warm” setting. Gently stir butter while it melts completely. With refrigerator cold butter, it will take about 10 minutes.
  • Once butter is melted completely, switch to sauté setting. After butter begins to boil, stir well every minute or two.
  • When stirring, you want to be sure to scrape the bottom of the pot so that all the milk solids that settle will cook even. You will begin to feel them the longer the butter cooks. You also want to watch the color of the surface - the "foam" (which are the proteins). The goal is to get that to a light golden color, NOT BROWN. If you see brown, you've probably burned the milk solids and charred the taste of the ghee.
  • Once you see the light golden color (after about 12-13 minutes), turn off the power and allow to continue cooking with the residual heat.
  • After 10 minutes with the power off, the ghee is ready. The milk solids at the bottom of the pot should be a medium brown color, not too dark.
  • Place a fine mesh strainer over a mixing bowl, then line the strainer with cheesecloth. Pour the ghee through the cheesecloth. 
  • Then transfer the ghee to an airtight container. Allow to cool completely uncovered. Then cover and store away from sunlight or heat. I recommend just putting it in the fridge and it will last for up to 6 months. Some people store at room temperature, but I don't. Just because I don't want to lose it.

Notes

I HIGHLY recommend Kerrygold butter. The cows are grassfed and it's pretty much the highest quality butter you can get everywhere.

Nutrition

Calories: 108kcal | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 1mg | Potassium: 3mg | Vitamin A: 380IU | Calcium: 4mg

 

And as Always… Please Pin & Share the Love!

Ghee image for Pinterest

 

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13 Comments

  • Reply
    Jean O'Neal
    January 12, 2019 at 8:08 pm

    5 stars
    Thank you for the detailed step by step instructions. It helped that you showed what the too brown stage looks like and compared it to the ‘just right’ color the butter should be. Delicious magic!

  • Reply
    Paleo Instant Pot Recipes: 38 Clean & Craveable Dishes
    February 15, 2019 at 6:02 am

    […] Instant Pot Ghee […]

  • Reply
    Robin
    April 2, 2019 at 5:36 pm

    How much ‘yield’ (of ghee) do you get with 32 oz butter? Also, have you tried making higher quantities. I have an 8 qt. IP and want to use 64 oz butter… Any issues? Can it boil over? Thanks!

    • Reply
      Gary
      April 3, 2019 at 8:50 am

      This recipe will yield about 30 ounces. There shouldn’t be any issue with doing a large batch. The method should remain the same.

      • Reply
        Robin N
        April 7, 2019 at 9:42 am

        Thanks Gary… I just don’t want it to boil over and make a mess; or is that impossible in the IP?

        • Reply
          JohnG
          July 24, 2019 at 2:39 pm

          Nothing is impossible in the IP!!! Questions like that will get you banned. LOL

  • Reply
    Indian boy
    July 24, 2019 at 11:51 am

    Don’t throw away the milk solids! Keep them separately, they are a divine snack!

  • Reply
    Cathy Williams
    July 28, 2019 at 8:30 pm

    5 stars
    Made ghee today for my hubby. The pictures you provided and the directions (with approx. times for each step) made it very easy. I came out with about 32 oz of ghee. Should make my husband a happy man for awhile.

  • Reply
    Nelly
    August 18, 2019 at 12:27 pm

    5 stars
    Amazing indeed. Thank You!

  • Reply
    Nelle
    September 1, 2019 at 6:08 pm

    Thank you for posting this! Question, when you say sauté setting, do you mean the normal sauté?

  • Reply
    Judith Kay Nevitt
    September 4, 2019 at 3:34 pm

    5 stars
    Worked [email protected]

  • Reply
    Elisa
    September 7, 2019 at 3:43 pm

    3 stars
    Totally new to the instant pot and I only had it on sauté for 10 min, but I’m pretty sure I burnt it a bit….

    • Reply
      Gary White
      September 10, 2019 at 10:18 am

      I’m sorry it didn’t work well for you. Did you stir as it cooked?

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