Instant Pot Homemade Ghee

Make rich, aromatic homemade ghee in your Instant Pot using Kerrygold butter sticks. This easy method creates beautiful danedar ghee with the texture and flavor of traditional Indian ghee.

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Cuisine: Indian

Keyword: Cooking Basics

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: oz

Calories: 101kcal

Author: Aayushi Patel

Equipment

1 6 qt Instant Pot

Ingredients

8 Sticks Unsalted Butter I use Kerrygold Butte from Costco

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Instructions

Add the butter sticks to the inner pot of the Instant Pot.
Select the Sauté function and allow the butter to melt completely.
Continue cooking uncovered as the butter bubbles and the moisture evaporates.
No need to stir the butterfat while it is cooking.
Watch as the milk solids settle at the bottom and gradually turn golden brown. This will happen at the 12 minute mark if you are using 8 sticks of butter
Once the butterfat looks clear and golden and the milk solids develop a nutty aroma, switch off the Instant Pot.
Allow the ghee to settle briefly, taking care not to let the residual heat burn the milk solids.
Let the ghee cool a little bit.
Carefully strain the ghee through a fine-mesh strainer lined with clean cheesecloth into a heat-safe container.
Let the ghee cool completely before securing the lid.
Store in a clean, dry, airtight jar away from moisture and heat, or refrigerate if preferred.

Notes

I prefer Kerrygold unsalted butter sticks or any other European butter from Costco for their rich flavor and higher butterfat content compared with standard American butter.
For danedar ghee, allow the strained ghee to cool naturally. The final texture depends on the butter and cooling conditions.
Cooking times vary, so watch the color and aroma rather than relying on the clock alone.
Keep the Instant Pot uncovered throughout the cooking process.
Use clean, dry utensils and storage containers.

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