Ghee in the Instant Pot

1 to 3 lbs butter

Dump a lb or more of butter into the IP. Anything less than a lb doesn't work all that well because it spreads out too thin in the stainless insert, so a lb or more is best. (2 to 3lbs at most)

Set your pot for Saute' Normal (the default) after adding the butter to the pot. You will need a lid at first because you're going to start on higher heat, and it's going to pop and sputter before some of the solids and water cook out of the butter. I use the glass one for IP with the little hole so steam can escape. If you don't have one you can use a pot lid that is placed on the pot to allow steam to escape. (like you would to keep potatoes from boiling over on the stove..) The only purpose of the lid, mind you, is to keep the butter from splattering at first, but you do want the steam to escape as the butter clarifies.

You can walk away after you have the butter in the pot and the lid in position, pot set. The butter will make all kinds of noise as it cooks. When you hear the noise start to settle down become quiet, you can now take the lid off and you will see that some of the solids are starting to stick to the sides and bottom of the pan. Stir well to loosen them and scrape the sides. At this stage, we want to slow the ghee down a bit, so re-set your pot to SAUTE' LESS. The solids will continue to cook, and every bit of water that was in the butter will continue to cook out as the solids begin to brown. (the more solids you can scrape off the pan before they bake on... the easier the cleanup will be) I continue to cook mine, stirring occasionally, until the solids are very dark. (they will look like crumbs...) This actually turns your ghee into brown butter and gives it even more flavor.

When your ghee is finished you will hear absolutely no sound as it cooks. I always use my ears when I make ghee...I don't stand over it and watch it. After you can't hear it making noise, however- is when you have to watch it a bit closer, as the solids could begin to burn. This is when it's developing a ton a flavor if you let it go until the solids turn brown, but...you can strain it if you wish-before they turn brown. For me, I let it go until the solids are so dark that they will burn if I let it cook any longer.

You will need a little hand held strainer to strain the solids out of your ghee as you pour it into the glass container of your choice. Another option is to run it through a coffee filter. This way actually does a better job of filtering the cooked solids and taking the foam off the top,..if you are a particular individual :) You can also spoon the foam off the top easily after it cools in the jar.

One lb of butter will make enough Ghee to fill a pint Ball jar perfectly.

I put hot water about ⅓ full into the pot with some white vinegar and run it at high pressure for 5 minutes to clean, then use soap and water in the sink. The IP pot is much easier to clean then when I make Ghee in a pan on the stove.

This ghee is great for making Pilaf style Basmati and other rices!

In Oats!

I also use it to make my cheese cake crust instead of melted butter. It adds another delightful dimension that sends a cheese cake over-the- top!

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