This instant pot ghee has a buttery nutty flavor and is made easily at home with a pressure cooker to save you time and money.

I started making my own ghee when I realized how much it cost to buy. Butter is cheap, ghee is not. But that’s ok because it’s actually pretty easy to make your own liquid gold.

A lot of questions pop up whenever I talk about ghee. Ghee and clarified have been used for centuries especially in Indian cooking. It has been gaining popularity lately because a lot of people that can’t tolerate butter can tolerate ghee because the milk solids have been removed. 

What’s the difference between Ghee and Clarified butter?

Clarified Butter: is butter that has been cooked just long enough to have the water evaporate and where the solids separate. The oil portion is used as clarified butter.

Ghee: is butter that has been cooked enough to have the water evaporate AND have the milk solids caramelize for more of a nutty flavor

Another point I should make is that clarified butter takes a short time to make while ghee takes quite a bit longer for everything to separate fully. This is where using an instant pot makes life easier so you don’t have to babysit your pot for hours on the stove.

How To Make Ghee In the Instant Pot:

1. Make sure your instant pot is completely dry before adding butter.
2. Press SLOW COOK on your instant pot and make sure the heat is set to normal. Add butter and cook for 2 hours uncovered.
3. You will see the milk solids have completely settled to the bottom. This can be strained and made into clarified butter.
4. For ghee, turn the instant pot onto SAUTE for 4-5 minutes keeping an eye on the color. Make sure your splatter guard is on top of your instant pot as splattering may occur.
5. As soon as 5 minutes are up, remove sleeve from instant pot and let residual heat continue to cook the milk solids. If the solids are brown, this is ok!  Just make sure they do not get burnt. 
6. Once ghee is cooled down a bit, put place your cheese cloth or nut milk bag on top of your mesh strainer and strain brown butter into glass jars.

Recipe Tips and FAQ:

What is Brown Butter Ghee? Brown butter ghee is when the milk solids caramelize to the point where they are brown and toasty lending a REALLY amazingly nutty toffee-like flavor to the butterfat once strained.

What If My Ghee Is Grainy? Making ghee this way may also produce a product that is grainy in texture while room temperature.

 As a ghee maker, the gritty texture is difficult to achieve and is considered an accomplishment.   Having the grainy texture gives the ghee a higher medicinal value.  It is an indicator that the ghee has been done correctly.  The temperature has been kept low, so all of the antioxidants are intact.  – SOURCE

Can I Make Ghee In A Slow Cooker? Yes!  Ghee can be made in a crockpot or a slow cooker using the exact same method as the recipe below.  The only difference is that cooking ghee in a slow cooker will take double the time, sometimes triple depending on how hot your slow cooker can get. 

Slow Cooker Ghee Instructions:

1. Place the butter in the slow cooker and set it to high for 4 hours with lid half way on so that moisture can evaporate and not cause splattering. 
   Keep the lid on the slow cooker only half way so the moisture can evaporate.
2. After about 2 hours, there will be a white foam at the top which will eventually turn brown.
3. Once brown butter is cooled down a bit, put place your cheese cloth or nut milk bag on top of your mesh strainer and strain brown butter into glass jars.

How Long Does Ghee Last? Because the milk solids are removed completely, ghee can not only last a long time, but it also can be stored OUT of the refrigerator. Ghee can be stored unopened and un-refrigerated for 9 months.  Once it’s open, it will last for 3 months outside of the refrigerator. 

Check Out:

• Vanilla Bean Sea Salt Ghee Recipe
• Vegan Pumpkin Spice Creamer Recipe 
• Whole30 Coffee Guide
• Keto Travel Snacks

Instant Pot Ghee

Yield: 2.5 Cups

Cook Time: 2 hours

Additional Time: 5 minutes

Total Time: 2 hours 5 minutes

This instant pot ghee has a buttery nutty flavor and is made easily at home with a pressure cooker to save you time and money.

Print

Ingredients

• 24 oz Grass Fed Butter

Instructions

1. Make sure your instant pot is completely dry before adding butter.
2. Press SLOW COOK on your instant pot and make sure the heat is set to normal. Add butter and cook for 2 hours uncovered.
3. You will see the milk solids have completely settled to the bottom. This can be strained and made into clarified butter.
4. For ghee, turn the instant pot onto SAUTE for 4-5 minutes keeping an eye on the color. Make sure your splatter guard is on top of your instant pot as splattering may occur.
5. As soon as 5 minutes are up, remove sleeve from instant pot and let residual heat continue to cook the milk solids. If the solids are brown, this is ok!  Just make sure they do not get burnt. 
6. Once ghee is cooled down a bit, put place your cheese cloth or nut milk bag on top of your mesh strainer and strain brown butter into glass jars.

Notes

What is Brown Butter Ghee? Brown butter ghee is when the milk solids caramelize to the point where they are brown and toasty lending a REALLY amazingly nutty toffee-like flavor to the butterfat once strained.

What If My Ghee Is Grainy? Making ghee this way may also produce a product that is grainy in texture while room temperature.

As a ghee maker, the gritty texture is difficult to achieve and is considered an accomplishment.   Having the grainy texture gives the ghee a higher medicinal value.  It is an indicator that the ghee has been done correctly.  The temperature has been kept low, so all of the antioxidants are intact.  - SOURCE

Can I Make Ghee In A Slow Cooker? Yes!  Ghee can be made in a crockpot or a slow cooker using the exact same method as the recipe below.  The only difference is that cooking ghee in a slow cooker will take double the time, sometimes triple depending on how hot your slow cooker can get. 

Slow Cooker Ghee Instructions:

1. Place the butter in the slow cooker and set it to high for 4 hours with lid half way on so that moisture can evaporate and not cause splattering. Keep the lid on the slow cooker only half way so the moisture can evaporate.
2. After about 2 hours, there will be a white foam at the top which will eventually turn brown.
3. Once brown butter is cooled down a bit, put place your cheese cloth or nut milk bag on top of your mesh strainer and strain brown butter into glass jars.

How Long Does Ghee Last? Because the milk solids are removed completely, ghee can not only last a long time, but it also can be stored OUT of the refrigerator. Ghee can be stored unopened and un-refrigerated for 9 months.  Once it's open, it will last for 3 months outside of the refrigerator. 

Recommended Products

• 
  PRO QUALITY NUT MILK BAG 
• 
  Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
• 
  Splatter Guard

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 40 Serving Size: 1 tbsp
Amount Per Serving:Calories: 122 Total Fat: 14g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 37mg Sodium: 109mg Carbohydrates: 0g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 0g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.