Turn the instant pot at the “SAUTE” mode. Add the butter sticks.
It took almost 6 minutes 30 seconds to melt the butter completely.
Once butter is melted completely, let it come to boiling. It takes 1 minute 20 second to start boiling.
It looks like white, foam build-up on the surface which will be clear in a few minutes.
Continue to simmer ghee, after a few minutes foam will settle down and liquid will be more clear and thinner.
At this stage, milk solids start to build up. Cooking further, milk solids start settling at the bottom of the pan. The liquid will look light golden from white.
Keep cooking further till you see milk solids start separating. The liquid is darker in the golden color. This is the clarified butter stage where milk solids are separated from the butter.
The liquid is more clear and you will notice bubbles are still forming at the surface which is normal.Be very careful at this stage, ghee is ready as soon as milk solids are brown in color. This is a final stage where milk solids are turning brown and ghee is seperated. Due to this browned milk solid ghee becomes nutty, grainy with toasted aroma.Stir few times, bubbles will form up but it is completely ok.
Ghee’s color will also start changing to golden color. As soon as you reach at 20 min (via external timer), turn off the instant pot & carefully remove the inner pot.
Do not let the inner pot sit in the instant pot. Even if it is switched off, instant pot still continue to cook and ghee may burn.
Once homemade ghee is cool enough, strain it through fine sieve and store in glass jars.