"Homemade Instant Pot Ghee

By RoketJSquerl

Enjoy the health and nutritional benefits of homemade ghee with this Homemade Instant Pot Ghee recipe, perfect every time.

Ingredients

• yield 2 1/4 cups
• Ingredients
• 24oz24 oz butter (1.5 lb.) , preferably KerryGold

Details

Servings 2
Preparation time 10mins
Cooking time 130mins
Adapted from paintthekitchenred.com

Preparation

Step 1

Instructions
Place sticks of butter in Instant Pot.
Leave the lid off. This will keep condensation from dripping into the melting butter. *
Cook in 'Slow Cook' mode for 2 hours at 'Normal' temperature.
The milk solids will have settled to the bottom and will still be pale yellow in color. Turn off Instant Pot.
Cover the pot with a splatter screen, because there may be some bubbling and splatter.
Cook in 'Saute' mode for 9 to 10 minutes, stirring often till the milk solids turn to a golden color. (Be careful to keep your face away from the Instant Pot in case the ghee bubbles up.)
Turn off Instant Pot and let the ghee cool down. The milk solids will darken to a caramel color in the residual heat. If it darkens too much, remove the inner pot from the Instant Pot.
Allow to cool completely.
Strain the ghee through a fine mesh strainer into mason jars or glass bottles that can be closed tightly.
Store in a cabinet away from sunlight. Ghee will last for months at room temperature because all the milk solids have been removed. Storing in the refrigerator will make it last even longer.
Notes
* If you wish to cover the Instant Pot in the first stage of cooking (slow cook), then during the second stage of cooking (saute mode), you may have some bubbling and splatter due to condensation, so be sure to cover the Instant Pot with a splatter screen till the bubbling slows down.
If the milk solids are too light, the ghee will spoil quicker.