• 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 the 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.
  

Stovetop Method

• Add the butter to a heavy-bottomed pot and cook over medium heat. As it melts, you’ll notice a foamy layer forming on top; leave it as is, no need to skim.
• The foam will gradually give way to bubbling as the butter begins to clarify, and you’ll see the liquid turn more translucent while milk solids start to collect at the bottom.
• Continue cooking until the bubbles turn lighter and foamy again, and the milk solids at the bottom turn golden brown with a nutty aroma. This usually takes about 20-22 minutes.
• Turn off the heat, let the ghee cool slightly, then strain it through a fine mesh strainer or cheesecloth into a clean, dry glass jar.