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    Home » Diet

    Instant Pot Ghee

    Dec 31, 2019 · 3 Comments

    December 31, 2019 by Beth 3 Comments

    15 shares
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    close up of spoon in homemade ghee

    This easy 30 minute Instant Pot Ghee recipe is much more affordable than store bought. Making ghee at home is also surprisingly easy. It’s so easy that even a beginner can do it.

    mason jar of instant pot ghee on white background

    How much time does it take to make ghee from butter?

    Not as much as you would think. I can make 14 ounces of ghee in under 30 minutes. Actually this recipe can easily be doubled so you can make 28 ounces. That’s more than enough to last my family 6 months.

    How long will homemade ghee last?

    Good news. Ghee lasts 3 months on the counter and 6 months in the fridge. You don’t have to make this recipe more than twice a year!

    Is ghee better than butter?

    The nutritional value of ghee is very similar to butter as they are similar. The only difference is that the protein is removed in ghee. Ghee is a Paleo stable and is an excellent source of vitamins A, D, E, and K2. [Source] Please note that ghee is an AIP reintroduction.

    Why does Ghee not need refrigeration?

    Since ghee has such a high saturated fat content, it is incredibly shelf stable. This is also what gives it such a high smoke point and great for frying. I love frying up my Taro Cake with it. It adds a ton of intense buttery flavor. So. Freakin’. Good!

    How to make ghee in the instant pot

    Place butter in the pot and turn on sauté (normal). Gently stir the butter while it melts. If the butter is cold then it should take about 5 minutes.

    sticks of butter in the instant pot

    Once the butter begins to boil, stir every minute. After about 5 minutes the butter should be a light golden color and the froth should start to disappear. At this point, remove the pot from the instant pot and set it aside for another 10 minutes. The milk solids on the bottom of the pot should be a medium brown color.

    boiling butter in instant pot

    Place a mesh strainer over a mixing bowl then line with a piece of cheesecloth. Pour the ghee through the cheesecloth.

    pouring ghee from instant pot into bowl over cheesecloth

    Next transfer the ghee to an airtight container. Allow to cool completely while uncovered. Once cooled, it’s ready to use.

    pouring ghee from measuring cup into mason jar

    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.

    close up of spoonful of instant pot ghee

    Tips for making the best Instant Pot Ghee

    • Use high quality butter like Vital Farms grass-fed butter.
    • While stirring, make sure to scrape the bottom of the pot so that all the milk solids that begin to settle cook evenly. You start to feel then the longer the butter cooks. You want the surface of the butter (looks like foam, also the proteins) to be a light gold color. You don’t want them to brown because that means that they have burned. That means your ghee will burnt as well.
    • Ghee can be kept at room temperature. Just make sure to keep it away from sunlight or heat.
    • If you keep the ghee in the fridge, it will last for up to 6 months.
    • If you're looking for a stove top version, I have one of those as well. Check it out over at Rubies and Radishes.

    If you like my Instant Pot Ghee, here are some recipes using ghee

    • Taro Cake
    • Braised Carrots
    • Mushroom, Onion and Beef Soup
    • Scalloped No-tatoes

    Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.

    close up of spoon in homemade ghee
    Print Recipe
    5 from 1 vote

    Instant Pot Ghee

    Making ghee at home couldn’t be easier with the instant pot. This Instant Pot Ghee recipe is also much more affordable than store bought. This recipe is lactose free and Paleo.
    Prep Time1 min
    Cook Time25 mins
    Straining5 mins
    Total Time31 mins
    Course: Ingredient
    Cuisine: American
    Servings: 14 ounces
    Calories: 232kcal
    Author: Beth Chen

    Equipment

    • Instant Pot

    Ingredients

    • 16 ounces Butter

    Instructions

    • Place butter in the pot and turn on sauté (normal). Gently stir the butter while it melts. If the butter is cold then it should take about 5 minutes.
    • Once the butter begins to boil, stir every minute. After about 5 minutes the butter should be a light golden color and the froth should start to disappear. At this point, remove the pot from the instant pot and set it aside for another 10 minutes. The milk solids on the bottom of the pot should be a medium brown color.
    • Place a mesh strainer over a mixing bowl then line with a piece of cheesecloth. Pour the ghee through the cheesecloth.
    • Next transfer the ghee to an airtight container. Allow to cool completely while uncovered. Once cooled, it’s ready to use.
    • 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.

    Notes

    • Use high quality butter like Vital Farms grass-fed butter.
    • While stirring, make sure to scrape the bottom of the pot so that all the milk solids that begin to settle cook evenly. You start to feel then the longer the butter cooks. You want the surface of the butter (looks like foam, also the proteins) to be a light gold color. You don’t want them to brown because that means that they have burned. That means your ghee will burnt as well.
    • Ghee can be kept at room temperature. Just make sure to keep it away from sunlight or heat.
    • If you keep the ghee in the fridge, it will last for up to 6 months.

    Nutrition

    Serving: 1ounce | Calories: 232kcal | Carbohydrates: 1g | Protein: 1g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 70mg | Sodium: 231mg | Potassium: 8mg | Sugar: 1g | Vitamin A: 810IU | Calcium: 8mg

    Helpful Info for All Recipes

    • I always use extra virgin olive oil in all of my recipes unless stated otherwise.
    • I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
    • The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

    Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.

    « What is the AIP Lifestyle?
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    Reader Interactions

    Comments

    1. Margaret says

      October 22, 2021 at 9:08 pm

      5 stars
      It’s easy and healthy.

      Reply
    2. Joyce says

      June 04, 2020 at 6:12 pm

      Can you make ghee on the stove instead of an instant pot?

      Reply
      • Beth says

        June 07, 2020 at 7:23 pm

        Yes. Here's the link: http://www.rubiesandradishes.com/2020/01/08/homemade-ghee-stove-top-instructions/

        Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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