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My review
Instant Pot® Ghee
6
Misty Noelle
"Ghee, a staple in Indian cooking, is popular for its high-smoke point and nutty, toasted flavor. The best and purest ghee is the one that is homemade from grass-fed, organic, unsalted butter. Store at room temperature or refrigerate for an extended shelf life."
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Ingredients
30 m servings 136Original recipe yields 24 servings (1 1/2 cups )
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function.
- Melt butter in the cooker until transparent bubbles are formed and you're able to see the bottom of the pot, 8 to 9 minutes. Turn off the cooker. Ghee will continue to cook as the pot cools down for 2 to 3 minutes. Let cool completely, 10 to 15 minutes.
- Strain ghee using a strainer or cheesecloth into a clean, dry glass jar.
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Footnotes
- Cook's Note:
- If the bottom of the pot looks brownish, take the inner pot out and place on a hot plate to cool down so that it does not cook further.
Nutrition Facts
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Reviews
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7/24/2019
I followed the recipe exactly. While waiting for it to cool down, after about 5 minutes I smelt it burning. I looked into the pot and it had turned brown and the bottom of the instant pot was ...