Are you ready to learn how to make ghee in the Instant pot? The list of recipes you can make in an instant pot gets longer by the day. Indeed, the electric pressure cooker lives up to its promise of great and reliable kitchen service.
In this article, we’ll introduce you to a good butter substitute – ghee including a step-by-step guide on how to make ghee in instant pot.
What Is Ghee?
Ghee belongs to a group of food called clarified butter. Unlike regular butter, ghee undergoes a procedure to remove almost all its water content and milk solids resulting in a high-fat concentrate.
History traces the early beginnings of ghee on Indian soil. The name ghee is derived from the Sanskrit word “Ghṛta” which means “to sprinkle”.
One of the unique properties of ghee is that it does not require cold storage. Since the milk solids have been extracted, ghee can evade spoilage for a couple of weeks. Hence, people can safely store them at room temperature without fear of rotting.
Experts are led to believe that the Indians invented ghee to extend the shelf life of butter, especially during the warm season.
Through the years, Ghee gained popularity in Indian and Mediterranean cuisines. Chefs and homemakers add this type of clarified butter to enhance the flavor and texture of the dish.
But apart from its culinary use, Indians and the Mediterranean people have also been using ghee in some of their medical and religious endeavors.
Standoff: Ghee vs Butter
An ongoing debate on which is better, ghee or butter never seems to see its end.
Well, both sides have fair points. Ghee and butter are like brothers born from the same mother (cow’s milk).
Unlike regular butter, ghee has a higher smoking point. This means its fats will not burn too quickly. This makes ghee a better option than butter for high-temp cooking like roasting and frying.
The flavor and texture of the two are also quite different. The butter usually tastes sweet and salty while ghee is toasty and nutty.
As for nutritional properties, there isn’t much to say because both contain the same set of vitamins and minerals except for casein proteins which ghee lacks.
Preparation of Ghee in a Nutshell:
Ghee has become a true Indian staple. Its recipe is very straightforward and easy to follow.
Normally, ghee is prepared by melting and simmering chunks of butter. The early phases of simmering intend to evaporate the water content of the ghee.
Then, a slight increase in temperature separates the milk solids like casein, lactose, and proteins in the butter, leaving the fat residue. The continuous heating of the milk solids imparts the nutty and toasty flavors of ghee.
People also add salt, pepper, and additional seasonings to give their ghee a twist. However, the overall taste, color, and texture of the clarified butter will still depend on the quality of starting butter.
These steps are traditionally done using a regular stove. But in this article, we’ll teach you how to make ghee in instant pot.
How to Make Ghee in Instant Pot
Ghee is traditionally made by simmering a pan of butter over a stove, though it comes with certain challenges in heat control and timing. Hence, this article strongly suggests making ghee using an instant pot. Here is the step-by-step guide on how to make ghee in instant pot:
Step 1: Prepare the preferred amount of unsalted butter. You can slice the big chunks of butter into cubes.
Step 2: Place the butter into the instant pot.
Step 3: Plug the pot and turn it on. Set the pot in “warm” mode. If your unit comes with a timer, then set it for 5-10 minutes depending on the amount of the butter.
Step 4: Closely watch the pot. When the butter starts to melt, stir it gently with a spatula.
Step 5: Let the butter melt fully until no solid is found. Stir occasionally.
Step 6: Once the butter turns liquid, set the pot into “sauté” or normal mode. Let it simmer.
Step 7: Stir the boiling butter every 1 or 2 minutes. Make sure that you reach and scrape the bottom of the pot while doing so. This will improve the consistency of the ghee.
Step 8: Monitor the color of the foam on top of the simmering butter. It must appear white at first but will slowly turn into a shade of brown.
Step 9: Once the foam appears golden brown (occurs after approximately 12-13 minutes), immediately turn off the pot. Let the ghee rest over the residual heat of the instant pot.
Step 10: Allow the ghee to cool down for a while. You must observe medium-brown colored solids at the bottom of the pot.
Step 11: Filter the solids from the ghee using a cheesecloth or fine mesh strainer.
Step 12: Transfer the filtered ghee into an airtight container. Allow it to finish cooling down. Do not put the lid of the container when it’s still hot.
Step 13: Store in room temp.
Instant Pot vs Ordinary Stove:
We have already elaborated the steps on how to make ghee in instant pot. However, you might still be wondering why instant pot.
Well, there are two main reasons why instant pot ghee is better than regular stove-made ghee.
First, the temperature is a lot more consistent in the instant pot than on the stove. You no longer have to experiment just to find the heat that works best for you. Moreover, such a feature improves the final texture of the ghee by distributing the heat evenly to the butter.
The second and final advantage is that there are instant pots that come with a timer function. This helps in preventing overcook or burnt ghee. A timer plus consistent heating is the true fail-proof ghee recipe.
The craze over ghee isn’t that surprising. The simmering and seasoning of regular butter transform its mediocre taste into a blend of exciting new flavors. Fortunately, everyone can experience the unique ghee flavors by trying out this article’s step-by-step guide on how to make ghee in instant pot.
Indulge and enjoy a perfect ghee instant pot.