Instant Pot Coconut Ghee

Instant Pot Coconut Ghee

I admit, I’ve taken some time away from the kitchen as I build my fence around my property for the pups, but I must be the last person trying ghee.

It’s almost half way through the 2018 and I have just tried coconut ghee for the very first time.

And it was store bought.

I had no idea how easy it was to make in my Instant Pot.

Luckily, I never tried it any other way so I don’t know the hardships you’ve encountered in your kitchen as you tried making ghee over your stove top.

I can only attest to how easy it is to make in your IP.

And so much better tasting than store bought!

Instant Pot Coconut Ghee

I only use 8 ounces of butter for my batches because when I first made this Coconut Ghee in my Instant Pot using 16 ounces, it burnt.

Probably because I wasn’t aware of how it continues to cook after you remove it from your IP and I wasn’t aware of the subtle changes that alert you to the next steps.

So my first batch was a learning curve.

After that, I halved the amount of butter and paid closer attention to the ghee as it cooked to identify the visual changes for a perfect ghee.

And if it does happen again, then I will only be out one stick of butter instead of two.

It really is quite simple to make Coconut Ghee in your IP.

And to help you, I added photos below of my ghee as it cooked to help you identify the steps.

Just a little tip, use pot holders to remove the steel pot from your IP and let the ghee cool before straining, especially if you’re using a plastic strainer.

Ghee is very hot after cooking and it will melt your plastic strainer.

Yea, that happened to me.

Go ahead and laugh, I’m ok with it because it was a learning experience.

Along with the first batch of ghee I made.

Sparing you the agony of melting your plastic strainer and burning your ghee.

That’s what I’m here for.

You’re welcome.

As for the type of butter to use when making ghee, it’s recommended to use an organic, grass-fed, unsalted butter.

I use Organic Valley Cultured Butter that I bought at Wal-Mart for under $5.

Others swear by Kerrygold Pure Irish Butter.

Availability and price will probably make the choice for you, unless you already have a preference for organic, grass-fed butters.

The best thing about this Coconut Ghee is it can be used just like you would regular ghee.

Use it to cook, bake, make Bulletproof coffee, or top your bread with.

Or save it for an upcoming recipe I make using Coconut Ghee.

Instant Pot Coconut Ghee
Step 2 – Butter is melted and starts getting frothy.
Instant Pot Coconut Ghee
Step 3 – Froth starts cooking off and butter turning clear.
Instant Pot Coconut Ghee
Step 3
Instant Pot Coconut Ghee
Step 4 – Milk solids start dropping to the bottom of the pan.
Instant Pot Coconut Ghee
Steps 5 & 6 – You can’t really see it here, but you will notice a slight brown on the bottom. Remove immediately from IP and let cool. Butter will brown as it continues to cook.

Want to know what to do with the leftover milk solids after making your ghee for this Coconut Ghee? Check out Anu over at Simmer to Slimmer. Just a hint, you will find it easier to get the milk solids off your inner steel pot before heating up the coconut oil.

As always, if you do make this Instant Pot Coconut Ghee, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen!

You will never buy store bought again! This Instant Pot Coconut Ghee is easy to make at home. Coconut Ghee can be used just like ghee in baking, cooking, or your Bulletproof coffee. Perfect for Paleo, Ketogenic Diets, and for Whole30 recipes.


  • 8 ounces Organic, grass-fed, unsalted butter
  • 8 ounces Organic Virgin coconut oil
Equipment Needed:
  • Instant Pot
  • Strainer
  • Glass container


  1. With the steel pot inside your Instant Pot, press the SAUTE function.
  2. Place the butter into your pot, stirring occasionally until butter is melted. Butter will start getting frothy.
  3. Continuing to stir the butter, you will notice the froth starting to disappear and the butter looking more clear.
  4. Milk solids will start dropping to the bottom of the pot, leaving you with a clear, transparent golden yellow liquid.
  5. Press the CANCEL button. Using pot holders (because it will be hot), remove the steel pot out of your Instant Pot and place on a heat-proof surface. I place my pot on another pot holder on my counter. This helps stop the cooking process so your ghee doesn’t burn.
  6. Ghee will continue to cook in the pot and you will notice browning on the bottom of the pot. The browning is the milk solids that have cooked.
  7. Let ghee cool for 5 to 10 minutes. This is a very important step because the ghee will be hot and can ruin your strainer if you’re using a plastic strainer. Speaking from experience here.
  8. After ghee has cooled off, strain into a glass container. Leave lid off at this time as we prepare the coconut to add.
  9. Wash and rinse steel pot after ghee has been strained and poured into a glass container.
  10. Place steel pot into your Instant Pot.
  11. Add coconut oil into the pot.
  12. Press the SAUTE button and stir coconut oil until melted. Once oil is melted, press the CANCELbutton and unplug your Instant Pot.
  13. Remove pot insert with pot holders and pour coconut oil into glass container holding your ghee.
  14. Let cool completely before placing lid onto glass container.
  15. Can be stored for up to 3 months at room temperature or refrigerate for longer storage.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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