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Other cooking styles
Deglazing the inner pot (pressure cooking after sauté)
Sautéing meat and vegetables before pressure cooking is the perfect way to boost
flavours, as sugars caramelise from the high heat of the Sauté Smart Programme.
When pressure cooking after using Sauté, deglaze the inner pot to make sure food
items do not scorch.
To deglaze
: Remove food items from the inner pot and add a thin liquid (e.g., water,
broth, wine) to the hot surface. Use a wooden or silicone scraper to loosen anything
that may be stuck to the bottom of the inner pot.
Yogurt
Produce delicious fermented dairy and non-dairy recipes effortlessly.
Instant Pot Size
Minimum Milk Volume
Maximum Milk Volume
5.7 Litres
1 L
~3.8 L
8 Litres
1.5 L
~5.7 L
Default
temperature
Temperature
range
Default time
Time range
Notes and tips
High
Low
24 hours
(24:00)
30 minutes to
99 hours and
30 minutes
(00:30 to 99:30)
For lower temperature
fermentation (e.g., Jiu niang,
a sweet fermented glutinous
rice dessert).
Med
8 hours
(08:00)
30 minutes to
99 hours and
30 minutes
(00:30 to 99:30)
Fermenting milk after culture
has been added.
High
(boiL)
Not adjustable.
Pasteurising milk.
WARNING
The Sauté Smart Programme reaches high temperatures. If unmonitored, food
may burn on this setting. Do not use the lid and do not leave your multicooker
unattended while using Sauté.
