Ghee – Hassle free Instant pot way (whole30/Paleo)
- Unwrap and place the butter in the steel insert of 6qt or 8qt instant pot or electric pressure cooker
- Add the curry leaves on top of the butter. If no curry leaves just skim them.
- Close the lid
- And make sure to set the steam vent to venting position ( refer to notes)
- Press on the steam setting and set the timer for 14 minutes
- As the ghee cooks there will be a lot of steam released in the first few minutes once the timer starts. So place it in an open place, where the steam doesn’t damage your kitchen cabinets. And away from kids access.
- Once the timer goes off gently open the lid right away, there should be no pressure as the instant pot was set to venting position through out.
- Watch out for the steam as you open the lid and unplug the instant pot to stop the ghee from cooking further
- The ghee would be in golden color by now
- Let the ghee cool down
- Use a steel tea strainer or a piece of cloth or nut milk bag to filter out the liquid ghee from the milk solids
- Fragrant and flavorful ghee is ready for your use
If no curry leaves, skip it and make the ghee with just butter. Make sure to set your electric pressure cooker to venting position. There will be a lot of steam once the ghee starts cooking. And only the venting will ensure that all the steam gets released cooking time may vary between 12 to 14 minutes depending on your cooker. So adjust accordingly the next time Place the pressure cooker in an open safe space away from kids to accommodate all the steam that would be released.
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