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.
Servings: 14 ounces
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.
- 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.
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