Add the butter to the instant pot steel insert. Set an external timer for 10 minutes. Start the instant pot in Saute Mode (Normal). Butter will start melting.
At about 7-9 minutes, the melted butter should be bubbling vigorously and milk solids will start to separate. (see photos for visual cues).
Initially the milk solids (white foam) will float on the top, but they will settle down to the bottom of the insert and caramelize.
Turn off instant pot at about 10 mins. The ghee will continue to cook for another 2-3 minutes. The milk solids should be brown and settle down.
We want the milk solids on the bottom to turn golden brown, but not blacken. Keep a close eye so it does not burn.
Remove the steel insert from the pot when the milk solids are golden brown in color. (see the pictures for guidance)
Strain the ghee using a fine mesh strainer or cheesecloth into a dry glass or steel jar. Let the ghee cool completely before closing the lid. It will solidify depending on the room temperature.
Store ghee at room temperature, away from sunlight. It will stay fresh. You can also store in a refrigerator, but it is not required.
Cooking time:I have provided cooking time, however I strongly recommend that you look for the visual cues. Cooking time could vary due to the quality and temperature of the butter.Safety: Heat pocket or bubbles form when ghee is boiling. With the help of these bubbles, water releases the heat that has been built up during boiling. If you stir, this can cause bubbles to form quickly, and hot ghee can splatter all around. It is best to not stir or stir continuously, so there is no shock which causes splatter. Double the recipe: As we are cooking on saute mode, if you increase the amount of butter, it will take more time to cook the ghee. It takes about 15 minutes for 32oz of butter. Stovetop Variation: Follow the same steps. Initially start cooking at high flame until the butter melts, then reduce the flame to medium-low. Stop cooking when the milk solids settle down and start to turn brown. Equipment: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. Instant Pot Mini: I have not tried this, however I hear that making ghee takes longer in a Mini. Hence keep on Saute (Normal) for about 10 minutes before you change to low setting, but always watching it after 7 minutes so it does not burn. Note: This recipe has been modified to make it easier and quicker to make ghee in the instant pot.