Instant Pot Ghee

Directions

1. 1
   Cube the butter.
2. 2
   Cut the butter into 1-inch cubes.
3. 3
   Place in an even layer in an Instant Pot or multi-cooker.Melt the butter. Turn the Instant Pot on to sauté and cook for 9 minutes, stirring every 2 to 3 minutes.
4. 4
   Let the butter continue cooking with the heat off. Turn off the Instant Pot and continue to “cook” with no heat for 8 to 10 minutes more. The bubbling will slow and the milk solids will be sitting in the bottom of the insert.
5. 5
   Let cool before straining and storing.
6. 6
   Remove the Instant Pot insert to a wire rack and cool for 10 minutes.
7. 7
   Place a strainer over a heat-proof bowl, then line the strainer with cheesecloth or a coffee filter.
8. 8
   Pour the ghee through the strainer, leaving the solids in the bottom of the insert. Once the butter has cooled a bit, transfer it into a jar and seal. Recipe Notes
9. 9
   Storage: Store in the refrigerator for up to 3 months or freeze for up to 6 months.