Instant Pot Ghee

Butter cooked in the Instant Pot until the milk solids caramelize, then strained for a nutty, golden ghee.

Course Instant Pot

Cuisine Whole30

Cook Time 30

Total Time 30

Servings tablespoons

Calories 108kcal

Place butter in pot and turn on the “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 (normal level). After butter begins to boil, stir well every minute or two.
When stirring, be sure to scrape the bottom of the pot so that all the milk solids that settle cook evenly. You will begin to feel them the longer the butter cooks. Also watch the color of the foam on the surface (the proteins). The goal is 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.
Transfer the ghee to an airtight container. Allow to cool completely uncovered, then cover and store away from sunlight or heat. I recommend keeping it in the fridge, where it will last for up to 6 months. Some people store it at room temperature, but I don't, because I don't want to lose it.

I highly recommend Kerrygold butter. The cows are grass-fed, and it's pretty much the highest-quality butter you can get just about anywhere.

This recipe will yield approximately 30 to 32 oz of ghee.