How to Make Ghee In Instant Pot | Quick and Easy Method | RinkusRasoi
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- Опубликовано: 7 сен 2024
- Learn to make Ghee in Instant Pot.. very simple and easy recipe ... Make 4 lb of Ghee in few minutes ..
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Thank you Rinku for this video! One VERY IMPORTANT note here - DO NOT release the pressure manually. Instead, let the pressure dissipate naturally (over 20-30 minutes). I made this mistake and ghee ended up all over my kitchen... It was a horrible mess to clean up.
she didn't release it manually. She clearly said it was completly cool before she opened it.
DeAnna Imbro - Yes, that is correct. Definitely let it cool completely before opening it!
How much it takes for the timer to turn on
This happened with me as well
Thanks for your tip
For me 12 minutes wasn’t quite enough. I would try 15 next time. That’s with Irish kerry gold, 2 x 8oz
Using the Soup setting is smart. Not many people know, that setting does not allow a hard boil, only a simmer at best.
Isn’t it under pressure ? Not such thing as summer if so .
Now that’s what I call an easy recipe. I use ghee a lot. Thank you so much for this video! ❤️
Ghee made with butter is not real and healthy. India ghee made with white cream top layer of yogurt.
Its the same. White cream first turns into butter and then clarified butter (ghee)
Just made ghee and it came out great and I use 16 ounces of Kerrygold unsalted butter. Thanks for this recipe.
was it also done in 12 minutes or less Desiree?
Using the Instant Pot for this is a game changer. Most excellent !
it is indeed :)
Thank you for an easily understood recipe for making Ghee at home 🙏
Hello Poonam! Thank you for the video. Does the time need to be adjusted if I’m making a smaller batch, 2lbs instead of 4lbs? Please advise. :-)
Warning for the instant pot users.!!
Our instant pot exploded yesterday while making ghee. All over the kitchen counters floors and even ceiling. We did 12 minutes at low pressure and then released the pressure and opened the lid.Then the pot was open and had been lightly stirred from the top only for 2 minutes. No joke.
We figured it out. Butter contains a little water and lots of oil. The water is heavier and sinks to the bottom. The oil stays on top. You can get superheated water on the bottom of the oil and if it is disturbed it turns to steam in an explosion.
Be careful with using pressure setting with recipe that uses lot of oil.
Sad it exploded but it is good you warned. My wife does the manual stir and I thought of recommending her the instant pot method.
I read another comment that it needs to be cooled completely before removing the lid, say for 20-30min. I think you removed under pressure
I’m afraid you didn’t follow the instructions as recommended in this video.
You have to use natural release. Hope that helps. This is my go to for ghee, so easy.
Remember to use the Soup button and not the Pressure Cook button.
4 lbs butter AT ROOM TEMPERATURE for 2 jason jars ghee.
6 QT Instant Pot, SOUP, high pressure normal 12 minutes, NATURAL RELEASE, UNPLUG AND LET THE POT COOL FOR 30 MINUTES, the only then open the lid. If not yet done, cook 2 to 3 min more WITHOUT LID. Let ghee cool down before transferring it to jason jars for shelving time 6 months.
Thanks to all uploader and viewers leaving tips:
Notes for my easy reference
4 lbs butter AT ROOM TEMPERATURE for 2 jason jars ghee.
6 QT Instant Pot, SOUP, high pressure normal 12 minutes, NATURAL RELEASE, UNPLUG AND LET THE POT COOL FOR 30 MINUTES, the only then open the lid. If not yet done, cook 2 to 3 min more WITHOUT LID. Let ghee cool down before transferring it to jason jars for shelving time 6 months.
Perfect instructions
Thank you! This is so easy, very helpful.
Thanks for easy recipe for making ghee sharing , I like your rice papdi recipe I make papdi follow your very easy recipe , & papdi also is so good , I love it , I want make ghee I am gone try your recipe
Thanks Rinku! Nice ghee..tried it.
The pot sides look suspiciously scraped when she first opens the lid... @ 2:27
You are right..... I tried the same way but I didn’t get color like that
Soup option with closed whistle made the instant pot throw up everything !!!
I switched to sauté option and opened the lid and it worked fine
Let the steam dissipate or cool off before opening the lid. It's like cooking rice. Wait when the steam button is completely down.
I think i needed at least 15 min, but thanks the recipe was awesome, saved a lot of trouble
i'm doing it in a ninja. ninja's have an automatic "keep warm" when pressure cooking is done. should i turn the pressure cooker off when the time is up to natural release?
How does the water in the butter evaporate if it is in a covered pot? What is the shelf life of the ghee using this method?
She said six months. I make them in small batches, and finish them in a month.
More recipe in instant pot please bcus I m new user I follow ghee recipe from you n that turn out good thank you for sharing.
I've never heard of an instantpot before. Could you tell us what model that is please ? And how it scores over other kitchen cooking gadgets ? TIA.
Just tried this with Kerry Gold butter straight from the fridge. 12 mins did not work. Perhaps my butter was too cold? Now I am using saute mode to finish it. Also I only used 3.5 lbs of butter. Still not enough time.
What we can use if we don’t have soups mode in my insta pot. Can I use regular pressure for 12 minutes?
Is the cooking time the same for less butter?
I ran it for 12 mins then 2, then again 2 , Then again 10. But to no avail. Then I end up running on sauté mode for 2 mins and it was done.
Awesome
Good information🙏🏻👍🏽
Thanks for the recipe can you please show more instant pot recipes including yogurt in instant pot
Does time vary with quantity
Can you make ghee by boiling it in water for an hour or two?
Hi using soup mode after 5 minutes with closed lid my instant pot give me signal of burnt so I have to stop and release the pressure when I opened the lid it wasn’t burnt completely at the bottom but my ghee turned out to be very dark in color. Follow the exact procedure and the using the same kind of instant pot. I think sauté mode without covering lid for 12 minutes is the best option
Yes, thank you very much for easy recipes. Can you make is with salted butter or need to be unsalted butter only?
Unsalted butter only
I used your method to make ghee today, but I used only 4 sticks totalling 1pound of kirkland's unsalted butter. However, the butter mix started to make explosive sounds within 1 minute of starting the timer on soup mode. It gave me 'burn' notice thereafter. What went wrong? Was the quantity too less? How can i adjust time and temperature for smaller quantities like 1 Lb? The butter was at room temperature, why did it 'explode'? TIA.
Are you sure it was on soup and not pressure? I’ve done many small batches and that’s never happened to me. 🧐
Thank you!!!!
Hi, would it the same time of 12 min for 2 lb of butter?
Can i use half the recipes? Do i change temperature
Perfect 👌
Thanks
@@Rinkusrasoi please respond to our questions
Room temperature butter? What if the quantity is less than 4lbs...is it still 12 min?
Brilliant because the excess water is actually just streamed out just leaving the ghee have you ever tried it using just a crockpot?
I have not tried crock pot yet
Or you could microwave it. Put it back in the fridge and once solid dump off the liquid. Just an option.
Hi should seal the visual or steam out please reply because u didn’t explain where vissal should be seal or vent
its should be on seal . sorry for confusion
Was the butter on room temperature? Or frozen
Miss can u guide for purchase of instant pot. Thanks
U can buy any store retailers store or online amazon has good prices infact I own 2 and very easy to use and better then stove top cooking which u have while u cooker but instant pot just set time and forget it will be done ✅ when time is out plus make sure it need water to build pressure just one cup at all hope u find this information helpful thanks
Thanks so much for the video! This will save me lots of time if it is successful in removing all the milk solids. Speaking of that, I've seen conflicting advice online about the best device for removing the milk solids. Some use a metal strainer and others use cheesecloth. Does one work better than another? It seems like a metal strainer might have slightly bigger openings. Does this allow some smaller particles of milk solids to pass through? Would it matter if a few smaller particles of milk solids got through the metal strainer and ended up in the ghee? If so, would disposable coffee filters work even better than the strainer or cheesecloth?
Also, how can you visually determine when the butter has passed the clarified butter stage and reached the ghee stage where the milk solids have caramelized and produced a nutty flavor?
Again, thank you very much for taking the time to make this video -- your method of using the Instant Pot's soup setting and its timer is, to my mind, more scientific, more consistent, and simpler than the method most people are recommending for the Instant Pot where they use the Simmer setting and do everything manually, standing over the pot the whole time and watching it.
You don't have to worry about the milk solids if you use a cheesecloth covering the strainer. Just make sure the strainer has holes that are not very fine. I have 4 or 5 various size mesh strainers.
I typically use cheesecloth over fine mesh strainer but coffee filters will work. I use those a lot as well in other projects. As far as when it’s clarified, it should be clear and golden. It will solidify lighter in color, at least that’s my experience but the flavor is amazing. It’s the only way I use butter now. Also great for lactose intolerant, no milk solids. Enjoy!
What should be the time for 2LB Butter?
If I make half amount should it still be 12 minutes?
I am very happy to discover your channel and instantly tapped the bell icon. Are you now in Seattle and not India?
yeah i am at seattle
Did you give pressure
Did you put it on sealing or venting?
Reshmi.. it sealing
Salted or unsalted butter?
I use unsalted. The salt tends to make the ghee grainy when I tried it the first couple of times. Switching to unsalted butter makes it smoother. My opinion only though.
Can u pleasee aplaod new idea for weigh loss
I don’t have soup bottom on my insta pot. Can I just use pressure cooker mode for 12 minutes?
Same here
Jesus Saves 3 hours???? What’s the outcome?
If I make one pack ghee instead of 4 then what about time?
How much time of 2 lbs ?
I tried the same and did not work out. It was still yellow and it didn’t clarify also.
I used the same amt of butter and same brand , but this did not work for me. I’m still trying to cook it down to clarify for the last 20 min. If you only use 2 sticks of butter, you got. Different outcome.
Me too didn’t get ghee in 12 minutes
I m sorry but with 12 minutes... the ghee was only 1/2 way through
I followed the instructions, but in the end, it got slightly burnt. Dark yellow
The timer did not turn at all n no pressure too
I tried but at the minutes of 11, my pressure forcing to open even in closed mode
Why is like that? May be its something related to your instant pot setting? As i never experienced this.
Wrong... it takes a lot of time for the ghee to cook .. not just 12 or 15 minutes
Nothing happened after 12 minutes on soup. I had to boil it for another 20 minutes
Did you really meant 12 minutes or 01:20, means one minutes and 20 seconds? Many people are not reading the digital screen correctly.
its 12 minute on soup mode
Instant pot recipe
Tried ur recipe out. It worked out perfectly the first time. But when I tried it again. I cooked the butter for 25 mins and still the milk solids were still there. Not sure why
is the butter soft? or from refrigerator? sometimes temp makes a difference..
Rinku's Rasoi it was from the fridge
How much longer do u recommend
@@ZoeAlvesDCunha i would open the paper and wait for it to come at room temperature..
Based on all the comments & my trial, I’m thinking that the recipe would work perfectly if using room temp butter. If using butter straight from refrigerator, set it to 15min on Soup mode then cool completely before opening & if not separating, you may need to do it for some more time. I tried this recipe with the following adjustments:
- 2 lbs frozen ghee in 3qt instapot using Soup/Broth button for 12min…was not long enough…tried another 3min but didn’t work. Had to leave it to run an errand..then retried by putting on Soup/Broth for 10min and it worked. I need to find the right time for using butter at different temp or just let it come to room temp & I’m sure this recipe would work. It’s so easy! I’m going to try the coffee filter on the metal strainer next time (great idea)!
6 qt IP is 1000 watt but 3 qt instant pot watt is smaller. Perhaps timing should be adjusted.
Even after 15 minutes, my ghee is still not ready.
Im using lux ip ..there is no option adjustment to normal .. wat we can do in such case
can you send me pic of your instant pot on my fb personal message so i can tell you what to use
here is the link to my fb page : facebook.com/rinkus.rasoi/
Where we can get that instant pot??
Timings don’t work
Can you share instant pot
How many qts
Hi it comes varity if 3 quart 6 quart and 8 quart u can buy any store or online has good price
Sorry I didn’t get ghee in 12 minutes
I got burn notice so had to cancel it
What was the problem as i never had that kind of issue. Was it completely burned?
Rinku's Rasoi no it wasn’t burn but got that noticed so cancel it and finished it on sauté mode
Same situation here. I switched it off too.
It didn't work very well
Why what happened? It always works for me.
Bakwaas kuch nahin hua upar se butter bhi jal gaya. This is crap no one should use it👎
Hindi.
this doesn't taste like ghee. Tastes like butter. And it got spoiled after 3 weeks.
Sravya Sudha the way you are describing, it looks like it still need to cook more.. once ALL the liquid gets clear then at that point the ghee is done. If it has little bit moisture left then it will go bad and it will not taste like butter.