Instant Pot 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.

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.

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.

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

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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.

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