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
Dal Palak/Spinach Dal (Instant Pot & Stovetop)
Instant Pot Vegetable Khichdi (Masala Khichdi)
Jeera / Cumin Rice – Instant Pot Pressure Cooker
Instant Pot Chicken Biryani
Homemade Ghee (Instant Pot & Stovetop)
Video
Equipment
Instructions
- Add the butter to the Instant Pot steel insert. Set an external timer for 10 minutes. Start the Instant Pot in Saute Mode (Normal). Butter will start melting.
- At about 7-9 minutes, the melted butter should be bubbling vigorously, and milk solids will start to separate. (see photos for visual cues).
- Initially, the milk solids (white foam) will float on the top, but they will settle down to the bottom of the insert and caramelize.
- Turn off the Instant Pot at about 10 mins. The ghee will continue to cook for another 2-3 minutes. The milk solids should be brown and settle down.
- We want the milk solids on the bottom to turn golden brown, but not blacken. Keep a close eye so it does not burn.
- Remove the steel insert from the pot when the milk solids are golden brown in color. (see the pictures for guidance)
- Strain the ghee using a fine mesh strainer or cheesecloth into a dry glass or steel jar. Let the ghee cool completely before closing the lid. It will solidify depending on the room temperature.
- Store ghee at room temperature, away from sunlight. It will stay fresh. You can also store in a refrigerator, but it is not required.
Stovetop Method
- Add the butter to a heavy-bottomed pot and cook over medium heat. As it melts, you’ll notice a foamy layer forming on top; leave it as is, no need to skim.
- The foam will gradually give way to bubbling as the butter begins to clarify, and you’ll see the liquid turn more translucent while milk solids start to collect at the bottom.
- Continue cooking until the bubbles turn lighter and foamy again, and the milk solids at the bottom turn golden brown with a nutty aroma. This usually takes about 20-22 minutes.
- Turn off the heat, let the ghee cool slightly, then strain it through a fine mesh strainer or cheesecloth into a clean, dry glass jar.
Notes
- 1 LB (16 ounces) – 10 minutes
- 2 LB (32 ounces) – 15 minutes
- 3 LB (48 ounces) – 22 minutes
HelloI thank you for this super simple method. I have made exactly as stated in your instructions 3 times in my 3Q instant pot and has been perfect every time. I do put the sauté on high, and don’t touch it until the timer goes off.
Hello Meeta, will try this sometimes this week as I went to buy ghee in a babgladesh shop but it was very expensive so I didn’t.
I just want to try making my ghee . Thanks for sharing the recipe . I hope I can make it right and come to a good result. Thank you!
Hi Dolores – Hope the ghee turned out well!
I see you recipe call out that on sauté mode the timer doesn’t work. I am not sure I follow becoz it does. If beeps and turns off.
Other question – is darker ghee not good to use ?
Hi Namratha – In my instant pot model, the sauté mode works for 30 minutes and I cannot adjust the timer. It is possible that in newer models you can adjust the time on sauté mode. Darker ghee is not necessarily bad to use. It is a taste preference. I have noticed from seeing multiple posts about ghee that in north india, people prefer lighter color and in southern India, darker color ghee is preferred. So really, try both and see what you like best 🙂
Hi! I made 32 oz of ghee and stirred it at 10 minutes…however at 15 minutes it started to burn at bottomed
I stirred the bottom which I now regret bc the burnt parts are not infused in the ghee. It did turn brown… at 15 minutes the ghee sfarted.to.froth though
I was anticipating for the foam to disappear…the foam.settled after a few minutes although there is now still white foam at the top. Was the temperature too hot? It was on Sautee normal.the whole.time…
Thanks, I appreciate the help!
Paloma
Hi Paloma – I wonder if stirring a bit earlier would have helped. I have always made ghee on Saute normal and it has worked fine, so I don’t think the temperature was the problem. Also, there can be a little white foam even when the ghee is made (see the step by step pics in the post). The ghee also cooks a little after you turn off saute mode, from the residual heat. If you see that it is already well done, remove the steel insert from the pot. Even if the ghee is a bit darker in color, it should be totally fine and can be used. Hope that helps!
It never turned brown using an ip mini. Heated it for nearly 15 minutes, then turned it off.
Hey Monisha – I have heard that the ip mini can take longer to make the ghee on sauté mode. I believe the heating is lower in a mini. You can try to use Sauté (High) [Press Saute multiple times or Saute then Adjust to change between low, normal and high] next time, so you can make it quicker. You can also just keep it on saute for longer to brown the milk solids.
Hi how long would you recommend I put it on for when I’m making a large batch of ghee such as 96 oz?
Hey Payal – As we are cooking ghee on Saute mode, it takes as long as the quantity being made. It is hard for me to give the exact time for the quantity, however I would say go by the visual cues for the changing color of ghee. You might also want to cook on Saute (Normal) mode only for large quantity.
Thank you Meeta ?
Hi Meeta. Finally i tried making ghee using kerry gold unsalted butter 16oz. I religiously followed all the steps mentioned including timing. But did not get aroma of ghee and it still smells like butter. Color of ghee looks good. But milk solids did not turn golden brown.i have 6qt duo plus IP.
what went wrong here?
Tia.
Hey Priya – I know we have been talking on Facebook already, just want to reply here as well.
I have same issue. Any guess where is it gone wrong?
Hey Jay – I would suggest to just cook the ghee for longer. You can also do it on Saute (Normal) mode. Every instant pot can heat a bit differently, so it is best to see the visual cues. When we tried to find the issue that Priya was facing, it was also that the ghee does look different than the one brought from the indian grocery store and probably the aroma is lesser than the one cooked from scratch.
Hi Meeta. I am going to try making this. And this will be my first time ever making ghee at home..i have one question. After turning off IP and waiting for 6-8 mins should i immediately transfer to a container or can i wait until it is completely cool down and then transfer to container.
Thank you so much.
Hey Priya – Sorry I missed responding earlier. You can wait until the ghee cools down. You could also transfer to the container, just don’t put the lid on until it cools completely. I just made ghee and have the wonderful aroma all around the house 🙂
Hi Meeta. Can’t wait to try this as this will be my first attempt of making ghee. I have kirkland unsalted butter from Costco. Is this good to use? Also how many grams of ghee(approximate) can be made from 16oz of butter.
Tia.
Hey Priya – Yes, you can use unsalted butter from Costco to make ghee. 16oz butter will yield about 13oz of ghee, but could vary as I measured once with kerrygold butter.
can’t wait to give this a try…there is definitely a difference in the flavor of ghee or butter…thanks for sharing
Hey Therese – I hope you enjoy homemade ghee. It is very flavorful and nutritious 🙂