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.
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