Instant Pot Ghee
Instant Pot Ghee also known as clarified butter originated in India where butter is melted low and slow to a golden color and then strained to remove all the milk solids. Its used in all authentic Indian cuisines to give a nice flavor
Ghee is the foundation of Indian cooking. It not only have incredible nutty flavor but also good for soothing & digestion. There in not a single meal in india completed with out ghee. Its has a higher smoke point than butter. Its high in nutrition and easy to digest.
Instant Pot Ghee is all natural. Nothing extra is added to the ghee, makes it a shelf stable item which means it can be stored with out refrigerating. The clarifying process also removes casein and lactose, making ghee suitable for the dairy sensitive.
Ghee has played a key role in Ayurveda for centuries and is prized for its therapeutic properties. Its high in omega-3, vitamin A,D & E. Ghee aids in body’s absorption of fat soluble vitamins.
Butter has 20% water and when removed gives you 80% ghee which makes it less than the amount of butter you used. Allowing the butter to cook a little longer turning the milk solids to a dark brown is where all the delicious and nutty flavor comes from.
Equipment
- Instant Pot
Ingredients
- 2 lbs Unslted butter
Instructions
- Turn the instant pot to saute mode for 18min
- Add unsalted butter sticks and let them melt until the ghee looks clear and the milk solids turn light golden at the bottom. Stir once or twice when its melting. It may take 2min more or less depending on your instant pot and the texture you like once its cooled down.
- I used Kerry gold unsalted pure irish butter. You can use any butter you like. Try to use unsalted butter as salted butter may splater more and the milk solids taste salty if you plan to eat them.
- Remember the ghee keeps cooking even though the instant pot is turned off after 18min.
- Keep checking on the ghee until the milk solids turn dark in color. If you still see the ghee cooking more or turning dark, remove the inner pot of the instant pot out. That way you dont burn the ghee or strain it in to a different container
- Strain the ghee into a glass jar. Once its cooled down you can see the small pearls kind of texture which most of the indians like. Your homemade ghee is ready. It can be kept at room temperature and used for months,
