This Indian approved Multi / Pressure Slow Cooker Simple Ghee will simplify your life. Walk away from your Pressure Cooker or Multi-Cooker and spend quality time with your family.
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Indian Multi Pressure Slow Cooker Simple Ghee
Pressure Slow Cooker Simple Ghee
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 with many features, I thought it would be nice to use it for making Ghee, using the Slow Cooker feature.
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 worry about the hot burner. I like to be able to walk out of the kitchen and have the Pressure Cooker or Multi-Cooker do the work for me! Try making Ghee on the stove at the same time you are doing your laundry or outside enjoying the day.
Cast of Ingredients for Indian Pressure Slow Cooker Simple Ghee
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 Butter to the Pressure Cooker Cooking Pot
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.
Keep an Eye on the Pot
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 once in a while to check to see if 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. The solids will begin to caramelize, which is what you want to happen. This is where the Clarified Butter turns to Ghee.
Cheesecloth works well to strain the Ghee. I like to use an Ultra Fine stainless steel mesh strainer to pour the Ghee into glass jars.
Use the Solids for Rice!
See all those milk solids? Don’t throw them away after you Strain them out. The browned bits are delicious and many people enjoy them on bread or snack on them.
I’ve also heard 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. Try it out on my Pressure Cooker Indian Butter Chicken or my Pressure Cooker Chicken Tikka Masala. Use it in place of Butter or other oils. It adds a delicious, nutty flavor!
You an leave your Ghee out on the counter, or keep in the refrigerator.
Check out my Pressure Cooker Seasoned Vegetable Ghee Rice and my Pressure Cooker Roasted Onion & Garlic Hummus to see this Pressure Slow Cooker Simple Ghee in action.
More for later!
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!!!
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- Cilio Olivewood Spatula
- Ultra Fine stainless steel mesh strainer
- Kerr Half Pint (8 oz) Mason Jars
- Glass Jar with Rubber Gasket
- Unsalted Kerrygold Butter
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Here is the handy printable recipe:
Ingredients
Instructions
- Add butter to your Slow Cooker/Multi Cooker cooking pot.
- Cover with Glass Lid, or use Multi Cooker's lid, with Steam Valve open. Cook on MEDIUM/NORMAL for 2 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. The solids will begin to caramelize, which is what you want to happen. This is where the Clarified Butter turns to Ghee.
- When time is up, allow Ghee to cool to almost room temperature and the pour through a cheesecloth lined strainer, into a glass jar.
Notes
PIN this Indian Multi Pressure Slow Cooker Simple Ghee!
Indian Pressure Slow Cooker Simple Ghee
Do you have to skim off any thing during the process like when you do it on stove top?
Awesome! so easy to make ghee. thanks for sharing the recipe.
I’m in the cooldown now and I’m not sure whether I’ve got ghee or clarified butter. Either way it smells delightful. I did make a mistake when I ordered my Kerrybrook unsalted butter. I assumed it came in 16 oz. pks so I ordered two. Imagine my surprise when I picked it up and found it came in 8 oz. pks. i did it on slow cook, normal for 2 hours, then changed to sauté, low for 20 minutes. Took it off at 15 minutes after reading a comment about using only 16 oz. The milk solids did not turn brown or sink to the bottom so I’m guessing I got clarified butter. After I use this I will try again,
I just got an instant pot but no glass lid. What can I use instead?
Hi Bobbi. See if any of your existing saucepans fit. Jill
This may be a silly question, but how does this change the calorie content of the butter?
My sauté function is only on or off on “normal”. It bubbled a lot but I kept a watchful eye and stirred it continuously for about 15 minutes until it started to froth upwards. I turned the heat off and kept stirring. It seems dark and is now in the fridge. The caramelized bits were very dark brown. Did I burn it?
Just discovered that the slow cooker function does not work. Tried porridge function and it doesn’t work either. I’ve only used the sauté function and the pressure cooker and they work fine. Had it too long to return it. ?????
I tried making ghee today and followed the instructions exactly. I used the Kerrygold Salted butter (couldn’t find the unsalted ones). However, after sauteeing it for 20 minutes, the solids did not caramelized at all. I strained it anyways with just a strainer, didn’t have cheesecloth or coffee/tea filters. Is it still considered ghee if the solids didn’t caramelized? Can I store the solids in the refrigerator for later use and try to caramelized it later? Thanks for any answers and suggestions!
Hi Linh. I’ve never made Ghee with salted butter. You could try doing it later. Let me know what happens. Jill
Oh no! It burnt. 🙁 make sure you use the low saute setting
This is the second time i’Ve made ghee. Once on the stove top and the next with instant pot and I’m still running into the problem of the butter not solidifying while on the counter? My home is not hot! I hate having to put it in the fridge. Any advice?
I like having some clarified butter (not quite Ghee) for use as oil to grease pans or cook something that I want an oil with no taste. Could I use your recipe and stop after the 2-hour slow cook, and just not saute it? Would that be clarified butter? You comment in your instructions that the saute is when it turns clarified butter into Ghee, so I am guessing that would work.
Hi Evelyn. Yes, exactly. Enjoy. Jill
All this time reading recipes for my InstantPot, I wondered what Ghee was. Now I not only know what it is, I can also make my own! Cannot wait to try some chicken thighs and Ghee for some butter chicken! No I need a recipe for that too…ideas????
Hi Tim. Ghee is so good. There is a great recipe on the blog for Butter Chicken. Jill
All this time reading recipes for my InstantPot, I wondered what Ghee was. Now I not only know what it is, I can also make my own! Cannot wait to try some chicken thighs and Ghee for some butter chicken! No I need a recipe for that too…ideas????
Someone had this on the instant pot webpage it’s much different in time than yours is. what you think it will reap?
“This is what I did ?
1. Unwrap and add, 16 oz (I used Kirkland unsalted 4-butter sticks) to the IP stainless steel removable bowl.
2. Turn IP on to Saute Mode, Adjust to Normal (not More or Less). Set a timer for 10 mins.
3. Stir every 2-3 mins. Turn IP off once the 10 min timer goes off, butter will continue to cook for few mins. Allow it cool down.
4. Strain the ghee using a fine mesh filter(I used tea filter) or cheesecloth into a dry and clean container.
5. Cool completely before closing the lid.
6. Note: Always use a clean, dry spoon or cloth or filter/mesh.”
Mine ended up more clarified butter. I even cooked about 5 extra minutes but the milk solids never caramelized.
Could be that you need to saute on a higher temperature saute than less. Try normal next time. And don’t go by time to determine whether it’s done, go by color. When it’s a nice golden color and the milk solids on bottom are starting to brown, it’s done.
Another method I’ve used on the stove, and probably would work in the IP, is to NOT stir the ghee at all once you begin the saute mode. Saute until milk solids turn brown.
I’ve come to this site to see how Jill does it in IP. I’m about to try it in IP, so I’ll see if this works.
Well, I made this recipe last night. It took 4 hours, and wasn’t even really done then as it was barely browning the milk solids. I used the saute button on less for four cycles of 30 minutes!!! I REALLY wanted to bring the saute up to normal, but since the recipe called for less, I thought it’d be more scientific to do it as written.
SO, long and short of this is – it seems many of you have an IP like mine – where 20 minutes is nowhere NEAR enough time on Saute-less to brown the milk solids of the butter in order to harvest nice golden ghee. I’d recommend trying it on normal if you’re not browning by 20 minutes on less. The only issue is that you’ll probably get a lot more splattering that way.
The saute function on my IP cycles on and off. I never knew that. The butter would sit there with barely a bubble, then a few minutes later it would cycle on and I would have to dash over and put the splatter screen back on for about 15 – 20 seconds until it cycled off. I didn’t want to leave it on because you don’t want water in your butter (not really supposed to use a lid).
Does anyone know if all IP’s cycle on and off in Saute mode, or do I have a defective unit?
Shirley, they do cycle on and off. Jill
One more update: I tried the ghee in my bulletproof coffee for the first time this morning and it tastes better than what I made on the stove top.
Hi Karen~
That is wonderful to hear! It makes coffee so creamy!
Jill