Add the Butter blocks or slabs to the Inner steel pot of the Instant Pot. Close the lid seal the valve and PRESSURE COOK on HIGH for 12 mins.
Once the cooking cycle is over do a quick pressure release and open the lid of the pot. Also, CANCEL the PRESSURE COOK option. This step is totally OPTIONAL. You may however, melt the butter by hitting the SAUTE mode as well. The melted butter will look opaque.
Now, set the instant pot on SAUTE and keep it on NORMAL. Simmer the butter. The butter will gradually change from opaque to translucent. A layer of foam will form on the surface (imagine soap scum); Skim off the top foam with the help of a spoon. Repeat this step several times.
Simmer the butter more (10-12 mins approx.). You will notice milk solids separating and settling down. The translucent butter will gradually become completely transparent with a pale golden hue. This is known as the Clarified Butter and not ghee. The pale yellow milk solids will begin to sink at the bottom of the pot. Do not stop cooking at this stage, ghee is just a few simmers away!
Now, reduce the temperature of the Instant Pot to LOW. Cook the clarified butter for another 10-15 mins. Skim off any foam layer from the surface with the help of a spoon. Repeat this often. You'll notice that the milk solids will just begin to turn golden brown.
Immediately turn off the Instant Pot. The clarified butter will continue cooking with the help of the residual heat and after 10-12 mins you'll end up with a pot of liquid gold - absolutely nutty, fragrant golden ghee with a crystal clear consistency and a rich golden color. The milk solids will become dark brown in color, this is what will give the homemade ghee a rich nutty flavor.
Allow the ghee to completely cool down. Than strain the ghee through a fine mesh sieve, tea strainer or a fine muslin cloth. Store in dry glass jars with lid on in a cool dark moisture free place and away from any heat source.