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Brace yourself, I'm about to share my secret - my go-to Instant Pot Ghee recipe. Trust me, this is not only simple but also incredibly rewarding. If you've never made ghee before, you're in for a treat. It's butter, but better - rich, nutty, and oh-so flavorful. This recipe is my quick fix for impressing guests or elevating a regular weekday meal. Ready to dive in? Let’s get cooking!
Ingredients for Homemade Ghee in the Instant Pot
- Unsalted butter: Essential for creating rich flavor and smooth texture in the ghee, ensuring a delicious final product.
- Butter: The base ingredient for ghee, it provides the rich, nutty flavor and golden color characteristic of this clarified butter.
Read more: Instant Pot Bread Recipe: Simple Steps
Essential Tools for Making Ghee in the Instant Pot
- Instant Pot: Essential for melting and simmering the butter to make ghee efficiently.
Instant Pot Ghee Recipe: Simple Steps
Equipment
- Instant Pot
Ingredients:
- 2 cups unsalted butter
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Instructions:
- Cut the butter into small cubes and place them in the Instant Pot.
- Close the lid and set the Instant Pot to "Saute" mode.
- Let the butter melt completely and then simmer for about 10-15 minutes until the milk solids separate and turn brown.
- Once the ghee is clear and has a nutty aroma, turn off the Instant Pot.
- Let it cool for a few minutes, then strain the ghee through a fine mesh strainer or cheesecloth into a clean glass jar.
- Store the ghee at room temperature or in the refrigerator.
Nutrition value:
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Storing and Freezing Your Homemade Ghee
Make Ahead Instructions
- Let the ghee cool completely after making it.
- Store the ghee in an airtight container at room temperature for up to 3 months.
Freezing Instructions
- Pour the ghee into an ice cube tray or freezer-safe container.
- Freeze until solid, then transfer the ghee cubes to a freezer bag.
- Label the bag with the date and store in the freezer for up to 6 months.
Ghee has a higher smoke point than butter, making it ideal for high-heat cooking methods like frying and sautéing.
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