Yes, no problem!
I watched lots of YouTube videos on it - and there’s such a mix of styles.
This is the first one I tried was based on this: https://www.youtube.com/watch?v=5MoaBc0xN-M - which was basically 1kg of butter, 30 minutes on soup mode with a natural release, job done. It worked, but I felt that it wasn’t as golden as it could’ve been.
But as I watched more videos, most people put the pot on soup mode for longer durations. I’m not exactly convinced that it matters, but I’m working from home so it’s no odds to me to put the pot on and leave it to work.
So now my method is:
- Place 2kg of butter in the Instant Pot (in 4 x 500g blocks) - no need to slice it up
- Put the Instant Pot lid on and set it to soup mode for 60-120 minutes (depending on what time I am due to finish work!)
- Leave the Instant Pot to release naturally (you don’t want butter splatter through the vent)
- Take the lid off, and then put the pot on saute mode (middle setting) until the ghee is clear
- I don’t stir at all, as I find its better if you leave the solids to fall and settle on the bottom - but I do tend to scrape away any of the froth that that rises to the surface during this part, but some on the videos don’t bother (I find it easier to get rid of it at this stage than when straining)
- Wait until the ghee is a deep golden brown - you’ll see this stage really obviously - it starts off as a yellow mass, then eventually looks like yellow strands, and then it’ll become a clear golden colour. Keep your nerve until it becomes a deep golden colour rather than pulling it off the heat too soon.
- Take the inner pot out and put it on the worktop (with a protector under the hot pot) and let it cool down slightly
- Ladle through a sieve and a coffee strainer into a measuring jug
- Pour the contents from the jug through another coffee strainer into a jar
It’s probably overkill as far as methods go. I reckon you could probably ditch the soup mode and just saute it down (which is the way you’d do it on the stove). I find that having it on soup mode reduces how long you need to saute for and reduces the amount of steam in the kitchen.
From watching others, I think the methods seem to be:
- use less butter, use soup mode, no saute mode
- use more butter, use soup mode for extended amounts of time (e.g. 4 hours + splatter guard instead of the lid), no saute mode
- use a mix of soup mode and saute mode
The last few batches have been perfect, so I’m staying with the current method for a while. The yield tends to fill 2 x 900g (2lb) jars, and then partially fill a 500g jar.
Hope that helps - if you give it a go, I’d love to know which method works for you.