Unwrap and add, 16 oz irish kerrygold unsalted butter sticks to the IP insert .
Turn IP on to Saute Mode, Adjust to Normal (not More or Less). Set an external timer for 9 mins.
Stir every 2-3 mins. Turn IP off once the 9 min timer goes off, butter will continue to cook for few mins. Allow it cool down.
Strain the ghee using a fine mesh filter or cheesecloth into a dry and clean container. Cool completely before closing the lid. Ghee can be stored at room temperature for up to 6 months. For longer storage, keep it in the refrigerator
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Notes
Always use a clean, dry spoon or knife when using ghee.
Keep Checking the ghee after about 7-8 minutes. Depending on the temperature of the butter, it may cook faster than 9 minutes. If the bottom starts to brown, take the Instant Pot Insert out of the pot and keep it on a hot plate to cool.