Grass-Fed Ghee in Instant Pot

Quick and failproof recipe to make Ghee in Instant pot.

Ghee is an essential everyday item in an Indian household. Its used for everything, from appetizers to desserts and even for medicine and lighting lamps. Grass-Fed Ghee is Paleo and Keto friendly, has a high smoking point and nutty taste. Its very nutritious, has tons of health benefits and best of all, it gets done in Instant pot in under 15 minutes.

Ghee in mason jar with packs of Grass-fed butter on the side.

With ghee gaining so much popularity all over the world, it has become an easily available item in stores. Though its easily available in stores, the grass-fed ghee version is very pricey. Fortunately, the grass-fed butter is readily available everywhere these days and making ghee out of butter is as easy as pie!

Traditionally, Ghee is prepared from collecting the cream from top of fresh yogurt, making it “cultured” cream. The cream is then churned in a traditional churn to make butter and buttermilk. The butter in turn is used to make Ghee. Though the process is quite long, the end product is pure deliciousness! Its called “Shudh Desi Ghee” and it lives up to the reputation.

The perfectly looking liquid gold Ghee shown above looks like a scoopable solid shown below when it cools down to room temperature.

Solid ghee in a mason jar.

Frequently asked question about Grass-Fed Ghee in Instant Pot:

What is Ghee?

So, first lets tackle the important question “What is ghee?” Ghee is clarified butter taken to the next level by removing the water and milk solids from butter. The clarified butter is heated on low heat till it gets a dark, roasted and nutty flavor. It has a high smoking point and is perfect for sautéing and deep-frying.

I once read in this Washington post article and loved it, In a 1955 article in the New York Times headlined “Ghee is for good,” veteran writer R.K. Narayan waxed lyrical about its bountiful delights. “Ghee is, no doubt, clarified butter,” Narayan wrote, “but it is also something more, in the same way that wine is more than the juice of a squeezed grape. Ghee is like a genius born to a dull parent.” He calls the invention of ghee the subcontinent’s highest achievement. And I couldn’t agree more!

Why is Ghee healthy?

Though Ghee is rich in fats, it has Vitamins, Antioxidants and Omega-3s, which supports heart health. Ghee is also high in Butyrate, which reduces inflammation in the body. Butyric acid is short-chain fatty acid with anti-cancer properties. Ghee has no Casein, which is burned off from butter during the slow cooking process, making it lactose free. The medium chain triglycerides in ghee help in increasing good HDL cholesterol.

Why Grass fed Ghee is better than regular Ghee?

While ghee is super healthy, Grass fed ghee is even more nutritious. Its super rich in Omega-3 and Omega-9 essential fatty acids and has less harmful Omega-6s. A cow that has a natural feed of Grass produces a much healthier and nutritious milk than a cow on Grain feed. The butter from grass-fed milk has better omega-3 to omega-6 ratio and fewer harmful toxins.
The rich, golden yellow color of Grass-fed butter is due to the Beta-carotene, which is really important for healthy vision.
Grass-fed butter has five times more Conjugated linoleic acid(CLA) than regular butter. CLA is helpful in fighting cancer, preventing bone loss and helping your body build muscle rather than storing fat.

Which Grass-Fed butter is good for making Ghee?

I love venturing the Farmers markets for Good, fresh and local Grass-fed butter. Make sure to check out your local farmers market for fresh and authentic stuff. But, due to the recent popularity of grass-fed products, we can find Kerrygold Irish butter everywhere these days. Kerrygold butter is pure, cultured, grass-fed butter from grass-fed cows, its a beautiful golden-colored butter. Organic valley has pasture-raised cultured butter and that makes beautiful ghee as well.Melted ghee in mason jar.

How long does Ghee last and how to store it?

Ghee stores really well at room temperature. It can be stored in refrigerator but there is no need. It stays perfect on your counter for at least 2 months or in the refrigerator for up to a year. Just make sure to use a clean, dry container to store the ghee and always use a clean, dry spoon to scoop out the ghee.

Why make Ghee in Instant Pot?

Because its so convenient! The clean up is easy and the ghee doesn’t splatter everywhere. The main reason is the consistent heat and the time taken to achieve perfect results every time without monitoring too much!

Should I use salted or unsalted butter for making Ghee?

Both are fine. Salted butter cooks a little faster than unsalted butter, so keep an eye on the ghee at around 10 minutes. Also, the milk solids residue leftover from salted butter are too salty and should be discarded.

semi solid ghee in a spoon.

How to make the Ghee in Instant pot?

Making Ghee in Instant pot is the easiest thing ever but the timings change depending on the temperature and quantity of butter used. This table will help to remember the times to make ghee using cold and room temperature butter. I use a 3 quart Instant pot to make ghee for 1 pound of butter and use a 6 quart Instant pot for 2 pounds and more.

Quantity of butterCold butterRoom Temperature butter
1 lb. (16 oz)12 min10 min
2 lb. (32 oz)18 min15 min
3 lb. (48 oz)25 min20 min
  • Since I am using cold butter directly taken out of the refrigerator, I start by turning on the Sauté mode on normal(medium) and set the time to 12 minutes.
  • Add 1 pound of butter to the instant pot and let it melt.
  • Keep stirring the butter every once in a while just to check the progress.
  • At about 6-7 minutes, the butter starts to froth like the fourth picture below.
Ghee making process part 1.
  • After couple more minutes, at 9-10 minutes, the froth starts to become transparent and transparent bubbles start to form.
  • Turn off the instant pot when the froth clears out and the ghee becomes transparent.
  • The milk solids settle at the bottom and start to brown.
  • Do not remove the inner pot from the heat and Let the instant pot cool down completely.
  • Strain the ghee to remove the milk solids residue using a mesh strainer or cheesecloth or coffee filter into a clean container.
Ghee making process part 2.

What to do with the leftover residue of milk solids?

The leftover milk solids are delicious! I discard them if I am using salted butter. But, the residue from the unsalted butter can be used to make laddoos. Add a little sugar and roasted wheat flour and roll into laddo.. OMG! So freaking delicious! You can also mix the milk solid residue with rice and a pinch of salt.. drooling!

Can ghee be made with regular butter?

Yes, absolutely! The ghee will not have the added benefits of grass-fed ghee but it will still taste amazing! The timings may slightly vary, so make sure to keep an eye when the froth starts to disappear.

How to use Ghee in daily cooking?

Ghee tastes amazing in pretty much everything. You can replace oil with ghee in any recipe but try them with your scrambled eggs, I promise you wont go back to plain old butter anymore. Also, have you heard of bulletproof Coffee? Its a Keto-friendly coffee made by blending coffee with grass-fed butter or coconut oil. Its super delicious when made with ghee, ghee adds another note of nutty toastiness to the coffee, try it! Almost all biryanis and sweets on my blog are made using ghee. Check out my biryani recipes here:

Ghee in mason jar with packs of Grass-fed butter on the side.
Yield: 1 pint ghee

Instant pot Ghee

semi solid ghee in a spoon.

Quick and failproof recipe to make nutty and nutritious Grass-Fed Ghee, also called liquid gold, in Instant pot in under 15 minutes.

Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes

Ingredients

  • 1 pound cold unsalted Grass-Fed Butter

Instructions

  1. Turn on Sauté mode on NORMAL and set the time to 12 minutes (Set the time to 10 minutes if using room temperature butter)
  2. Add 1 pound of cold butter to the instant pot and let it melt.
  3. At about 6-7 minutes, the butter starts to become frothy and bubbly and milk solids start to separate.
  4. After couple more minutes, at 9-10 minutes, the froth starts to become transparent and transparent bubbles start to form.
  5. The instant pot will automatically turn off after 12 minutes but in case the froth clears out and the ghee becomes transparent before the 12 minutes are up, turn it off. The milk solids settle at the bottom and start to brown.
  6. Do not remove the inner pot from the heat and Let the instant pot cool down completely.
  7. Strain the ghee to remove the milk solids residue using a mesh strainer or cheesecloth or coffee filter into a clean container.

Notes

  • I recommend using a 3 quart instant for 1 lb butter and 6 quart instant pot for more than 2 lbs of butter. The ghee will overflow if you use a smaller pot.
  • If the ghee is turning brown even after turning the instant pot off, remove the inner pot from the heat, so it doesn't cook further.
  • You can use salted butter too make ghee. Salted butter cooks a little faster than unsalted butter, so keep an eye on the ghee at around 10 minutes.
  • The ghee can stored at room temperature for up to 2 months or refrigerated to last longer.
  • Always make sure to use a clean, dry container to store the ghee and use a clean, dry spoon to scoop out the ghee.
  • Please refer the table in the main post for more detailed information about times when using cold and room temperature butters.

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