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nutty graining homemade pre desi ghee

How To Make Ghee From Butter (instant pot/stovetop)

Instant Pot Ghee with step by step instructions. Learn how to make ghee from butter, to get BEST homemade ghee with a nutty and roasted flavor under 30 min.
Course pantry staple
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 32
Calories 248kcal
Author Bhawana


  • Instant Pot


  • 32 oz butter Costco Kirkland organic unsalted butter


Set the timer for 20 minutes.

  • Turn the instant pot at the “SAUTE” mode. Add the butter sticks.
    added solid butter in instant pot
  • It took almost 6 minutes 30 seconds to melt the butter completely.
    butter melted in instant pot
  • Once butter is melted completely, let it come to boiling. It takes 1 minute 20 second to start boiling.
    Butter starts boiling
  • It looks like white, foam build-up on the surface which will be clear in a few minutes.
    thick, foam build up while boiling
  • Continue to simmer ghee, after a few minutes foam will settle down and liquid will be more clear and thinner.
    milk solids build up and settles at the bottom
  • At this stage, milk solids start to build up. Cooking further, milk solids start settling at the bottom of the pan. The liquid will look light golden from white.
  • Keep cooking further till you see milk solids start separating. The liquid is darker in the golden color. This is the clarified butter stage where milk solids are separated from the butter.
    milk solids began to seperate & reached clarified butter stage
  • The liquid is more clear and you will notice bubbles are still forming at the surface which is normal.
    Be very careful at this stage, ghee is ready as soon as milk solids are brown in color.
  • This is a final stage where milk solids are turning brown and ghee is seperated. Due to this browned milk solid ghee becomes nutty, grainy with toasted aroma.
    Stir few times, bubbles will form up but it is completely ok.
    milk solids turning golden brown and sitting at the bottom
  • Ghee’s color will also start changing to golden color. As soon as you reach at 20 min (via external timer), turn off the instant pot & carefully remove the inner pot.
    turn off instant pot and transfer the insert to another place
  • Do not let the inner pot sit in the instant pot. Even if it is switched off, instant pot still continue to cook and ghee may burn.
  • Once homemade ghee is cool enough, strain it through fine sieve and store in glass jars.
    strain the desi ghee, leaving behind the brown milk solids


Tips to make best homemade ghee
Homemade ghee is BEST to use due to its aroma & nutty texture. However, there are few tips to take care of.
  • Use organic grass-fed unsalted butter. I prefer to make with Kirkland unsalted butter from COSTCO. Kerry gold is another preferred brand.
  • For this recipe 20 min, set in an external timer. I used 32 oz unsalted butter in 6qt instant pot, where butter came out straight from the fridge. If the butter is at room temperature then reduce the cooking time about 1-3. minutes.
  • As per the butter quantity please note the estimated cooking time.
  • Ghee continues to cook even after turning off the heat. Remove the insert from the cooking pot and keep it at another place. Similarly while making ghee on a stovetop, place the pan to another place after turning off the heat.
  • Always use a clean glass container to store the ghee. Use a clean spoon while using ghee.
  • Strain the ghee while it is still warm.
  • Store at a cool place, you can keep it in the fridge as well but not required. Ghee stays well at room temperature.


Calories: 248kcal | Protein: 1g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 73mg | Sodium: 1mg