With the instant pot method, a small amount of aroma might escape when the pressure releases. So some people may feel the aroma retained is not sufficient.  To overcome this issue, either temper a little more spices in extra ghee at the beginning to compensate for the lost aroma or temper a half teaspoon mustard seeds, half a tsp cumin seeds, asafoetida and curry leaves in ghee again separately at the end on the stovetop over medium heat and mix with the bisibele bath.