Ghee Recipe in Instant Pot | Clarified Butter

September 20, 2017 (Updated: December 12, 2019) By Aneesha |

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Ghee is unsalted butter that is heated till the milk solids separate, leaving behind the clear fat.  Ghee has been a staple in Indian cooking for thousands of years.  This is my simple Ghee recipe in Instant Pot or stove.  

Here I cook unsalted butter till the milk solids separate from the butter and get caramelized, leaving behind an aromatic clear fat, Ghee.  Using this recipe, you can also make Clarified butter, in which the milk solids are removed as soon as they separate from the fat.

My Mother’s Recipe for Homemade Ghee

Ghee has been an integral part of Indian cooking for generations.

My mother still makes it from scratch.

She boils each batch of milk and skims off the fat layer when it’s cooled.  After collecting enough fat for a week, she slow cooks it for an hour or so, till the clarified butter separates from the milk solids.

What’s left at the bottom of the pan are caramelized milk solids.

Mom even has some clever recipes for the caramelized milk solids that get left behind…. but that’s another post!

I typically end up using these milk solids for kneading dough for Indian flatbreads, Roti and Paratha.

A jar of homemade ghee using the ghee recipe in Instant Pot

Popularity and Benefits of Ghee

Ghee has gained immense popularity worldwide over the last few years.

Due to it’s health benefits and fat composition, it is a big part of many trending diets now.

Thanks to it’s popularity, it is now widely available in supermarkets and grocery stores. Ghee is also available on

Although one can find many articles ‘in favor of’ and ‘against’ the health benefits of Ghee, if you are following a certain diet, it is always a good idea to check with your physician and form your own opinion.

In a lot of recipes for soups, stews and curries, ghee and clarified butter are a great alternative to butter.

They both have a higher smoke point than butter since the milk solids have been removed from the fat.  So, they work great for sautéing, browning, searing and caramelizing foods.

Is Ghee the Same as Clarified Butter?

Till a few years ago, there wasn’t much clarity on the slight difference between ghee and clarified butter. The ‘English’ word for ‘Ghee’ is ‘Clarified Butter’.  Due to that recipe makers and the food industry commonly uses the two words interchangeably.

Clarified butter is easy to identify, so a lot of recipes and labels mention both words .  Ghee is clarified butter, cooked just a few minutes longer.  The change is a subtle nuttiness you get in ghee vs. clarified butter.

It is not uncommon to see the two words Ghee and Clarified Butter used interchangeably, but there is a slight difference between the two.

Clarified butter is the clear fat that is left behind after the milk solids separate from the fat.  After you strain out the milk solids you get clarified butter.  That is what you typically serve with a seafood or lobster boil.  Clarified butter has a more neutral smell and taste to it.

Now, if you let the milk solids cook further, and let these milk solids sink to the bottom and caramelize, and then strain them out, that clear fat is called Ghee.  The caramelizing of the milk solids gives it a stronger aroma and a nutty flavor.

Using This Recipe to Make Clarified Butter

If you want to make Clarified butter using this recipe, hit ‘Cancel’ as soon as the milk solids separate.  Carefully, remove the inner pot from the base unit to prevent it from cooking any further.

Let is cool for a few minutes and then strain out the clear fat using a fine sieve.  The clear liquid at this stage is called clarified butter.

Instant Ghee in Instant Pot

To me, nothing beats the taste of homemade Ghee– its creamy, rich and slightly nutty!  Using this simple, fail-proof recipe, you can make this “liquid gold” in under 10 minute (for 16oz. of butter) using grass-fed, organic or any unsalted butter of your choice.

Double this Ghee Recipe

If you double this recipe and use 32oz of butter, the time will increase to around 15-16 minutes.

In this video, I used my Instant Pot DUO 6QT for making Ghee.

In a Instant Pot Mini 3 Qt, it takes me anywhere between 13-15 minutes for the same amount of butter, since Mini has a smaller surface area.

A ladle of clear ghee using my ghee recipe in Instant pot

Why Make Ghee in an Instant Pot vs. Stove?

You can actually make Ghee in a sauce-pan, on the stove in just about the same time as the Instant Pot.

However, whenever I have to pass on this recipe to a friend, it’s hard to predict what “medium” heat on their stove-top will be like, how thick their “heavy bottom” pan will be or how cold will their butter be when they start.

  Instant Pot just takes that “guesswork” out for me when I’m passing on my recipes.

√  For example, if I have to delegate this task to one of my kids or my husband, I would feel confident with the Instant Pot version:-)

  The Instant Pot results are more time and heat consistent, which means lesser chance of burnt Ghee:-)

  Another huge plus is that you don’t have to stir the pot regularly.

Stove-Top Recipe

I start by taking a heavy bottom and tall sauce pan.  The heavy bottom provides even heat distribution and reduces the chances of burning the milk solids.  The tall sauce pan comes in handy if the butter splashes in the beginning due to a temperature difference.

 Start by adding butter to a cold pan, turn on heat on medium heat.

 Let it melt slowly and then monitor it till the milk solids separate and caramelize.

 Let the pan cool.

 Strain out the milk solids and store your ghee in a cool dark place.

So, I would say however you choose to make your Ghee, you’ll be happy with the result!

Flavor Variation: Saffron Infused Ghee

Once the ghee is done, I strain it into mason jars and add 1/2 teaspoon saffron strands in each mason jar. 

Since the ghee is still warm at this point, it gets infused with a subtle flavor and color of saffron. 

I still want to be able to smell and taste the nuttiness of the Ghee, but now it has a nice floral hint, which takes it to another level.  

Ghee recipe in under 10 minutes using an instant pot

Indian Recipes with Ghee

I have tons of recipes, many using the instant pot, for Indian dishes.   Check out:

★ Have you tried this recipe? We love your feedback! Please click on the stars ★ in the recipe card to rate!

Homemade ghee or clarified butter in under 10 minutes using an instant pot by Spice Cravings. Ghee is unsalted butter cooked till the milk solids separate, leaving behind the clear fat, called clarified butter. This is a simple instant pot recipe. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian

Instant Ghee Clarified Butter in Instant Pot

Ghee is unsalted butter cooked till the milk solids separate, leaving behind the clear fat.  Also called clarified butter, ghee is very popular in Indian cuisine.
4.67 from 6 votes
Print Pin Rate Recipe
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 28 tablespoons of Ghee
Calories: 116kcal
Author: Spice Cravings



  • Turn Instant Pot on Sauté (normal mode). If your pot tends to heat up faster, you can switch to "less" mode and proceed. Add butter to the pan and set an external timer (on your watch, oven etc.) for 7 minutes. 
  • Depending on the butter and temperature around, it takes anywhere between 7-10 minutes for ghee to be done, so keep an eye starting at 7 minutes. This time is for the 6qt DUO for 16 oz. unsalted butter.  In a 3qt MINI, it takes me about 12-13 minutes. Temperature in the house, temperature of butter also influences the total time.
  • When done, Ghee should be clear and you should be able to see the bottom of the pan. The milk solids at the bottom will be more grainy and caramelized (golden brownish), so don't worry. Turn off IP and let the ghee cool for 5-10 minutes.  Carefully, remove the inner pot from the base unit to prevent it from cooking any further.
    The Homemade Ghee in Instant Pot is done, when it looks clear
  • Using a cheesecloth or a fine sieve, carefully strain the ghee into clean and dry storage bottles. Store ghee in a cool dark place or refrigerate. Ghee stays good for a month at room temperature, and in the refrigerator for up to six months.


  • 16 ounces of butter makes roughly 14 ounces of Ghee. If you like to double the butter and use 32 ounces, set a timer for 12 minutes and start monitoring. Depending on the butter and temperature around, It may be done anywhere between 12-14 minutes.

Stove top recipe

  • Heat a deep sauce pan on medium heat of your moderate flame/heat burner. Set a timer for 10 minutes for 16 oz of butter, stirring at half-way point. Follow all other instructions as-is.

Flavor Variation: Saffron Infused Ghee

  • Once the ghee is done, I strain it into mason jars and add 1/2 teaspoon saffron strands in each mason jar. Since the ghee is still warm at this point, it gets infused with a subtle flavor and color of saffron. I still want to be able to smell and taste the nuttiness of the Ghee, but now it has a nice floral hint, which takes it to another level.  



If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.


Serving: 1tablespoon | Calories: 116kcal | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 1mg | Potassium: 3mg | Vitamin A: 405IU | Calcium: 4mg
Course: Side Dish
Cuisine: Indian
Keyword: Oil
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.


Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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  • Reply
    August 30, 2018 at 9:17 pm

    5 stars
    Could I use salted butter?

    • Reply
      August 30, 2018 at 10:37 pm

      Hi Crystal, I personally have never made it with salted butter, but some of my readers have. They say that the salt settles down with the milk solids and doesn’t affect the taste of the ghee. Hope that helps!

  • Reply
    August 17, 2018 at 9:50 am

    5 stars
    With respect, Ghee and Clarified Butter are NOT the same thing. With Clarified Butter, the milk solids are taken out as soon as they separate, resulting in a more neutral flavor. Ghee normally sees the milk solids browned, to add more nuttiness (as noted in your wonderful recipe).

    • Reply
      August 17, 2018 at 11:15 am

      You’re absolutely right Larry! I have added a paragraph highlighting the difference between the two. I had been meaning to update this recipe for quite sometime. Your comment was a great reminder and I update it just now- thank you! I hope you do try this recipe! Thanks!

  • Reply
    February 20, 2018 at 7:29 am

    Getting ready to make my 2nd batch of yummy ghee. I noticed in the last batch that it wasn’t very smooth. I strained it through cheesecloth twice. I’m used to using 4th and heart ghee which is sooooo smooth that it’s like regular butter consistency. The taste of my ghee is great, but it has a slightly separated, grainy appearance. Any thoughts on how to get it super smooth?

    • Reply
      February 20, 2018 at 9:54 am

      Hi Sheila. Typically, ghee does have a grainy texture, if you prefer it smoother, try straining it using coffee filters instead of cheesecloth. Would love to hear how that works for you.

    • Reply
      September 2, 2018 at 1:06 am

      Ooh I love the grainy texture. Thats what separates it from the vegetable ghee

      • Reply
        September 2, 2018 at 12:45 pm

        Hi Aditi, Me too! It always reminds me of my Mom’s homemade ghee :). Glad you liked this recipe! Thanks for sharing your feedback! Would you like to give it a star rating in the recipe card? Thanks!

  • Reply
    Indra khosla
    February 13, 2018 at 7:09 pm

    Thanks for the recipe for ghee. Recipe was excellent took 14 mins perfect.

    • Reply
      February 13, 2018 at 10:30 pm

      Hi Indra, That’s awesome! Glad you liked the recipe. Thank you!

  • Reply
    January 11, 2018 at 12:01 pm

    As you mentioned I put 16oz of buttet on normal saute mode for 7mins but within 3min it was completely burnt.. I think it should be on less saute mode instead of normal !!

    • Reply
      January 11, 2018 at 1:11 pm

      Hi Pavani, sorry to hear that. Do you have a newer IP? Of lately, I have observed on IP groups that many people are complaining about their pot over-heating- something to do with the inner pot metal. I have made ghee on normal mode several times and never had a problem. I’ll include this caution in the recipe anyway.

  • Reply
    December 27, 2017 at 9:33 am

    Do I start the timer as soon as I put the butter in the pot or after it’s completely melted?

    • Reply
      December 28, 2017 at 9:43 pm

      Sorry for the late reply Sheila, I was traveling. You start the timer as soon as you put the butter on SAUTE mode.

      • Reply
        December 29, 2017 at 12:50 am

        Thanks so much!

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