Instant Pot® Ghee

Ghee, a staple in Indian cooking, is popular for its high-smoke point and nutty, toasted flavor. The best and purest ghee is the one that is homemade from grass-fed, organic, unsalted butter. Store at room temperature or refrigerate for an extended shelf life.

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

Step: 2

Melt butter in the cooker until transparent bubbles are formed and you’re able to see the bottom of the pot, 8 to 9 minutes. Turn off the cooker. Ghee will continue to cook as the pot cools down for 2 to 3 minutes. Let cool completely, 10 to 15 minutes.

Step: 3

Strain ghee using a strainer or cheesecloth into a clean, dry glass jar.

Per Serving: 136 calories; protein 0.2g; fat 15.3g; cholesterol 40.7mg; sodium 2.1mg.

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This also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do double-duty .