How to Make Ghee (Instant Pot or Stovetop)
Recipe type: Gluten free, Grain free, Paleo, Whole30
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: About 1⅓ cups
It's so easy and quick to make ghee in an Instant Pot (or on the stove), and it's much more delicious than store-bought! Use your homemade ghee anywhere you'd use butter for more flavor and less lactose.
  • 1 pound (4 sticks) grass-fed unsalted butter
  1. Line a sieve with two layers of cheesecloth, and place the sieve in a large heatproof bowl or glass measuring cup.
  2. To make ghee in your Instant Pot, push "Saute" and ensure the heat level is set to normal. Add the butter to the pot and wait. After the butter melts, it will start to bubble, then foam will appear at the top, and then browned bits will appear at the bottom. The whole process should take less than 10 minutes.
  3. Once the bubbling has quieted down and there are chestnut brown bits in the bottom, push "Keep Warm/Cancel". Remove the insert from the Instant Pot and set it on a trivet.
  4. To make ghee on the stovetop, place the butter in a medium saucepan over medium heat. Let the butter melt, swirling the pan occasionally. The butter will come to a boil and you will see foam bubbling on top. After about 15 minutes you should see little browned pieces of milk solids sinking to the bottom of the pan. When those bits are a rich chestnut color, remove the pan from the heat.
  5. Instant Pot and stovetop: Carefully pour the mixture through the cheesecloth-lined strainer into the bowl. Discard the browned bits in the cheesecloth*, and let the ghee cool to room temperature.
  6. Pour the ghee into a glass jar. Ghee will keep at room temperature in a semiliquid state for weeks, but I store mine in the refrigerator, where it seems to keep indefinitely, just to be safe.
  7. Make sure to use a clean, dry spoon whenever you scoop ghee out of the jar. If drops of water get inside, they can cause the ghee to spoil.
Recipe by A Calculated Whisk at