Homemade Ghee (Instant Pot & Stovetop)

Golden, nutty, and deeply flavorful, ghee is a staple in Indian cooking and is loved all over the world for its versatility. While you can buy it at the store, making ghee at home is simple, cost-effective, and gives you the freshest results.

In this recipe, I’ll show you how to make ghee from butter in both the Instant Pot and on the stovetop. The process is straightforward, but a few key details ensure success, so you’ll get beautifully golden, aromatic ghee every single time.

Ghee is a staple in every Indian kitchen.  It is added to everything – from lentils and curries, to rotis, naan, and parathas (flatbread), and the flavorful varieties of rice and biryanis.  None of these would be as delicious without the addition of ghee.

What is Ghee? 

I love this description of Ghee from R.K. Narayan, who was asked to write an excerpt to explain what Ghee is – “Ghee is, no doubt, clarified butter, but it is also something more, in the same way that wine is more than the juice of a squeezed grape. The origin of ghee is, no doubt, butter, but ghee is like a genius born to a dull parent… A perfectly boiled ghee is considered fit for the gods. Ghee is a litmus test of integrity: One could measure the morals of a shopkeeper or the fine qualities of a host by the purity of ghee offered.“

So perfectly put- the essence of Ghee for the Indians!  Oh..and now all over the world!

• Ghee is unsalted butter that has been cooked until the milk solids separate and brown.
• It can be used in place of butter or oil in cooking.
• Ghee is primarily saturated fat and good fat.
• It is popular for its high-smoke point and nutty, toasty flavor.
• Ghee has a long shelf life and does not need to be refrigerated for a long time. It solidifies at room temperature.
• Ghee is sometimes called Clarified Butter for ease. However, it is actually clarified butter that has been simmered for an extended period, during which the milk solids brown. This gives ghee its nutty, roasted flavor.

Buying good-quality organic grass-fed ghee is quite expensive. But it is significantly cheaper to make it at home from grass-fed butter, and the fresh nutty flavor and aroma of homemade ghee is unmatched by store-bought.

Before You Start

Making ghee is easy, but timing and attention are everything. Here are the important things to know before you begin:

• Use good-quality unsalted butter: The better the butter, the richer the flavor of your ghee. I like to use Irish Kerrygold unsalted butter to make ghee.
• Keep an eye on it: Ghee can go from perfect to burnt quickly, especially toward the end when milk solids brown.
• Foam stages matter: Butter will go through foamy stages as water evaporates. Wait for the second foamy stage and golden milk solids before stopping.
• Strain well: Use a fine-mesh strainer or cheesecloth to remove milk solids, resulting in a clear, pure ghee that keeps longer.

How to make Ghee in Instant Pot? 

Making ghee in the Instant Pot is very easy. I like that It is easier to clean and does not cause any splatter or mess. The ghee cooks consistently in a specified amount of time and needs less monitoring.

• Add the butter to the Instant Pot and set it on Saute (Normal) mode. 
• Since we are cooking in Saute mode, the Instant Pot’s timer does not work. Hence, set an external timer for 10 minutes.
• The butter will start to melt and become frothy. Then, the milk solids will begin to separate, and the water will start to disappear.
• Cook for about 10 minutes, until the milk solids settle to the bottom of the pot. At this point, turn off the Instant Pot.
• Even though the Instant Pot is turned off, the ghee continues to cook, and the milk solids caramelize and turn golden brown. Now the ghee is cooked. Remove the steel insert from the Instant Pot.

Note: I started with refrigerated butter when making this recipe. Room-temperature butter can cook faster, so keep an eye out for visual cues. Adjust the cook time based on the quantity of butter you are using:

• 1 LB (16 ounces)  – 10 minutes
• 2 LB  (32 ounces) – 15  minutes
• 3 LB (48 ounces) – 22 minutes

Let the ghee cool down a little. Now we want to separate the caramelized milk solids from the ghee. You can use a cheesecloth or a fine mesh strainer to strain the ghee.

Then store it in a heat-proof glass jar or steel jar. Ensure the ghee is completely cooled before you close the lid of the jar.

How to Store Ghee?

Store in a clean, dry, airtight jar. Ghee does not need refrigeration and keeps well for up to 3 months in your pantry at room temperature.

For longer storage, refrigerate for up to a year. Ghee will solidify but can easily be scooped out.

Always use a clean, dry spoon when taking out the ghee. This prevents moisture from getting in and spoiling the ghee.

Fun Fact: I originally shared this recipe in 2017 (see photo below). I have updated it with new photos and a video in 2025.

Recipes Using Ghee

Lentils & Beans

Dal Palak/Spinach Dal (Instant Pot & Stovetop)

Rice & Grains

Instant Pot Lentil & Vegetable Khichdi / Masala Khichdi

Rice & Grains

Jeera / Cumin Rice – Instant Pot Pressure Cooker

Chicken, Lamb & Seafood

Instant Pot Chicken Biryani