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.
1 pound unsalted butter (such as Kerrygold®
Side Dish
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.
Nutritional Information
Instant Pot Ghee
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
Salmon and Swiss Chard Quiche
Cheesy Hash Browns Quiche
The Easiest Salad Dressing
Cranberry Apple Casserole
Broccoli Casserole with Rice
Skintastic Baked Potatoes
Bacon Cheese Burger Twice-Baked Idaho Potatoes
Laura's Pickled Garlic
Not'yo Ordinary Nacho Cheese Sauce
Pickled Beets
Jamaican Beans and Rice Dish
Tomato Chutney II
Easy Homemade Hot Pepper Jelly
Sous Vide Cauliflower
Lengenberg's Boiled Potatoes
Bourbon and Brown Sugar Barbeque Sauce
Faux Pesto
Simple Peanut Squash
Vegan Baked Carrots
Asian Dipping Sauce
Rice Vinegar Basting Sauce
Carrot and Sweet Potato Tzimmes
Seasoned Asparagus
Sweet Hot Dog Sauce
Decadent Three-Cheese and Bacon Au Gratin Potatoes
Baked Leeks
Pumpkin Cannoli
Pecan Cranberry Butter Tarts
Blackberry-Cucumber Vodka Tonic
Simple Moscow Mule
Contact: [email protected]