The recipe was originally posted in March 2017 and has been updated with new photos and stovetop ghee instructions. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Recipe
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest. Here in the US, I like the convenience of unsalted grass-fed Kerrygold butter, which results in ghee similar to the desi ghee with a rich-nutty aroma and golden hue. I prefer using unsalted butter, but you can also use salted; just shorten the cooking time by a few minutes. And if you are wondering, salted butter does not make salted ghee 🙂
Consistent cook time using Saute (normal) mode Easy & almost fool-proof process Mostly hands-free Take less than half the time to make ghee using 16 oz of unsalted butted compared to stovetop
1 LB (16 ounces) - 9 minutes - Yields 1.5 cups2 LB (32 ounces) - 15 minutes - Yields 3 cups 3 LB (48 ounces) - 23 minutes - Yields 4.5 cups Note: You can also make ghee with salted butter. Salted butter cooks much faster, so reduce the above cook times by 2 to 3 minutes
