Instant Pot Salted Maple Vanilla Bean Ghee

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  • Total Time: 30 mins
  • Makes: Around 30 tablespoons

I have been purchasing a name brand vanilla bean ghee for several years that I use often in baking. That ghee can cost me anywhere from $12 to $20 for a small container depending on where I can find it. I started searching for an easy way to make ghee and I happened up on “The Food Eats” blog on Instant Pot® ghee. It is a genius and easy way to make ghee and once you try their simple process, you will never buy ghee again. It is cost-effective and you can also then start experimenting with flavoring your ghee. Using “The Food Eats” process of making ghee and adding my own recipe twist with maple and vanilla, you have a delicious and healthy spread for toast, muffins, oatmeal, scones, pancakes....the list goes on. If you don’t think you like ghee, try my recipe and I think you’ll change your mind. This would make a great holiday gift. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)


  • Beyond Gourmet cheesecloth

    Canning jars or airtight container

    16 ounces of salted high-quality organic grass-fed butter

    12-16 teaspoons or to taste on sweetness of Frontier Co-op maple syrup powder

    1/2 -3/4 teaspoon of vanilla bean powder (see recipe) or scrape beans out of a pod and add in place


    *optional Frontier Co-op or Simply Organic cinnamon to taste (start with 1/4 tsp and work your way up)


    1. Place the butter in your instant pot and turn on the “keep warm” setting and let it slowly melt
    2. Once melted, turn on low to normal sauté level (depending on how hot your brand instant pot gets) and let the butter start to boil stirring every minute or so and keeping your eye on it so it doesn’t start to burn.   
    3. As you cook the milk solids will fall to bottom of pan and start sticking and the top will start to foam.  Keep stirring and scraping the bottom of the pan making sure the solids cook evenly.  This will take about 10-13 minutes.
    4. The purpose is to get a nice golden color, NOT BROWN, once brown you have more than likely burnt the milk solids.
    5. Once you see the light golden color around 10-13 minutes you want to turn off the instant pot and allow the ghee to continue to cook for another 10 minutes off the residual heat.
    6. Strain the ghee into a cheesecloth lined strainer over a mixing bowl.
    7. Whisk in your maple syrup powder, vanilla bean powder and cinnamon if you are using it.
    8. You can leave the bowl on the counter or place uncovered in the fridge.  You will need to go back and whisk the ghee about every 15 minutes until it starts to solidify.  This will keep the maple, vanilla and cinnamon distributed in the ghee and so they don’t just settle to the bottom of the bowl.
    9. Once the ghee starts to solidify, give it another good whisk and scoop into a large jar or 2 smaller airtight jars.
    10. I advise keeping this ghee in the refrigerator.
    11. This recipe is easily doubled or tripled etc.

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