Super psyched to share this ridiculously quick and easy method to make homemade GHEE aka liquid gold using an INSTANT POT. 10 minutes to cook, 10 minutes to cool, and 10 minutes to transfer to jars. Seriously, that’s it.
I recently started cooking with this liquid gold. Because I was sensitive to dairy, I thought ghee would be off limits. Thankfully, I’m in the clear and can consume this pseudo butter within reason – hallelujah!
WHAT IS GHEE?
Ghee, clarified, browned butter – isn’t it all the same? Not really. To understand the difference, let’s break it down:
- CLARIFIED: Butter is gently cooked just until the milk fat separates and any water evaporates. The milk fat is strained out before using.
- BROWNED: It is clarified butter, but the cooking process is taken a step further until milk fat solids are browned. The browned bits are not removed. They are integral to the flavor of brown butter.
- GHEE: This sits somewhere between clarified and brown butter. Butter is cooked until the milk fat separates and the water evaporates. The milk fat is further cooked until it is golden brown. The golden bits are strained out.
BENEFITS OF GHEE
Besides it’s delicious nutty taste, ghee has health benefits, including reducing inflammation and improving digestion, boosting the immune system. Cooking-wise, ghee tolerates higher cooking temperatures. Because it is so flavorful, a little goes a long way. Are you sold yet?
WHY MAKE GHEE AT HOME?
So, why bother making this at home when it’s more accessible on grocery shelves? For me, it comes down to money. Pre-packaged organic, grass fed jars can be pricey. With this tiny investment of time at home will yield you delicious homemade buttery goodness and save you some money.
GHEE IN AN INSTANT POT – 30 MINUTES
If you have an instant pot and 30 minutes, you can make homemade ghee.
Special equipment needed: Instant Pot ( Here is a link to the 6 quart version I use); strainer, coffee filter, cheesecloth or muslin; storage jars.
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 2.5 cups 1x
3 8oz packages butter – organic, grass fed is best
Unwrap butter and place in the inner pot.
Set Instant Pot to “Saute” mode, normal level heat. Set timer for 10 minutes.
Butter will melt. You will start to see the milk fat separate and the mixture will actively bubble.
After the 10 minutes of cooking time, turn off heat and let ghee sit in pot for another 10 minutes to cool.
Pass ghee through a strainer lined with a coffee filter, cheesecloth or muslin into storage jars.
Depending on the brand of butter you use, cooking time will vary. Please rely on sight vs time to determine when ghee finishes cooking.
As the butter may splatter during cooking time, a splatter guard can come in handy – totally optional.
Ghee can be stored at room temperature for months (seriously). If you’ve properly strained out the milk fats, there is no fear of your ghee going rancid.