This Indian approved Pressure Slow Cooker Simple Ghee will simplify your life. Walk away from your Multi-Cooker and spend quality time with your family.
This Pressure Slow Cooker Simple Ghee recipe is so simple to make, there is really no reason to buy Ghee from the store. Ghee is very popular in Indian cooking.
It is taking the World by storm and is used for all kinds of cooking. Ghee is different from clarified butter as clarified butters are generally prepared by removing milk solids early on.
Whereas, to make Ghee, you want to continue to simmer the butter with the milk solids for a longer period of time. This gives Ghee a distinguished nutty taste, if you will.
Many people make Ghee on the stove top, but since I have an Instant Pot Smart DUO60 with many features, I thought it would be nice to use it for making Ghee.
I’m asked, “but isn’t it quicker to make Ghee on the stove top”? Well, yes, it sure is. I’m a busy person and I don’t want to stand over a hot stove and stir, stir, stir. I like to be able to walk away and have the Pressure Cooker or Multi-Cooker do the work for me!
All you need is unsalted butter and a Pressure Cooker or Multi-Cooker. Some people like to add a pinch of salt after the Ghee is strained. It is a personal preference. I don’t add salt to my Ghee at all. I figure, oil isn’t generally salted and I like to control the salt in my food.
When I use the Ghee on bagels, toast and any food, where I would use regular butter (like popcorn!) I’ll just salt that food.
Use the best quality better you can afford. Unsalted Kerrygold Butter for Ghee is very, very popular. Costco makes a nice high quality butter as well.
This Ghee recipe is very popular in the Facebook Instant Pot for Indian Cooking Group!
Add your butter to your Pressure Cooker or Multi-Cooker cooking pot.
Set your Pressure Cooker or Multi-Cooker to the slow cooker function on medium and walk away. The milk solids will begin to separate.
I love using this Pressure Slow Cooker Simple Ghee in place of oil when I cook. Food tastes so much better and richer. Even something as simple as Pressure Cooker Ghee Rice is so delicious and much better than just adding butter to rice.
After the slow cooker is finished doing it’s thing, turn it off. Select the Sauté or Browning function on the Pressure Cooker or Multi-Cooker and adjust to the low heat setting.
Keep an eye on the pot and stir every few minutes for about 20 minutes, or until you can see that the solids have fallen to the bottom of the cooking pot.
The water will evaporate from the butter and the milk solids will fall to the bottom of the cooking pot.
Cheesecloth works well to strain the Ghee. I like to use an Ultra Fine Mesh Strainer to pour the Ghee into glass jars.
See all those milk solids? Don’t throw them away. Some people like to brown them and eat them.
I’ve also hear that people throw the milk solids into vegetables and rice. That sounds really good!
The Ghee is completely silky and luscious and ready to use.
You an leave your Ghee out on the counter, or keep in the refrigerator.
I like to store my Ghee in these Kerr Half Pint (8 oz) Mason Jars. Ghee will last quite a while if you have stored the Ghee properly. Store some in the refrigerator and store some in a cabinet, out of the light.
Let me know how your Ghee making goes by leaving a message in the comments section below.
Happy Ghee making!!!
- Instant Pot Smart DUO60
- Cilio Olivewood Spatula
- Ultra Fine Mesh Strainer
- Kerr Half Pint (8 oz) Mason Jars
- Glass Jar with Rubber Gasket
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Here is the handy printable recipe:
- 32 oz Unsalted Kerrygold Butter
- Add butter to your Multi Cooker cooking pot.
- Cover with Glass Lid, or use Multi Cooker's lid, with Pressure/Steam Valve open.
- Cook on MEDIUM/NORMAL for 1.5 hours.
- When Beep is heard, turn off Slow Cook function, open lid and push the Sauté/Browning button and then adjust to the LOW setting.
- Continue cooking for 20 minutes, stirring frequently.
- When time is up, allow Ghee to cool to almost room temperature and the pour through a cheesecloth lined strainer, into a glass jar.