Step 1

Adjust the instant pot to the sauté setting and add the coconut oil.

Step 2

After the oil has liquefied, mix in the kernels and stir until they are covered in the oil.

Step 3

Stir the kernels until they begin to pop, then cover with a lid and continue popping until the sound ceases.

Step 4

After turning off the instant pot, take out the popcorn and separate the unpopped kernels by sifting. Keep the popcorn aside.

Step 5

Place sugar and 3 teaspoons of water in a saucepan over medium heat. Refrain from stirring and let the sugar dissolve.

Step 6

After the sugar turns light brown, melt the butter and stir in the milk gradually. Cook for 5 minutes before removing from heat. Allow the caramel to cool until it thickens.

Step 7

After the caramel has thickened, cover the popcorn with half of it and mix until the popcorn is completely coated. Refrigerate the popcorn for an hour.

Step 8

Coat the popcorn with the leftover caramel and put it back in the refrigerator until it’s time to serve.