Ghee/Clarified Butter made in the Instant Pot

Turn the IP on to sauté mode and set timer for 25 mins

Add butter to IP

Allow to melt and stir occasionally the 1st 15mins is when the milk starts to separate and will start to foam

Keep stirring occasionally as it can spit. When the foam settle to the base and the ghee starts to become clear it’s done

Remove any remaining surface foam with a spoon allow to cool couple mins then strain into a glass jar or stainless steel pot.

Do not cover, let it cool down naturally. Ghee can be kept at room temperature for up to 4 months or in fridge for warmer climates 6 months

Ghee will set over the next few hours