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Cooking
Deglazing
Sautéing meat and vegetables before pressure cooking is the perfect way to boost
flavors, as sugars caramelize from the high heat of the Sauté Smart Program. Deglazing
the inner pot lets you unlock those flavors in amazing sauces, gravies and more.
To deglaze, remove food items from the inner pot and add a thin liquid, like water, broth
or wine to the hot surface. Use a wooden or silicone scraper to list up any food stuck to
the bottom of the inner pot and stir it into the liquid.
CAUTION
The Sauté Smart Program reaches high temperatures. If left unmonitored, food
may burn on this setting. DO NOT use a lid and DO NOT leave the multicooker
unattended while using Sauté.
Yogurt
Made for easy fermenting dairy and non-dairy yogurt recipes that you can make again
and again.
Instant Pot size
Minimum milk volume
Maximum milk volume
6 Quarts / 5.7 Litres
4 cups (32 oz / 1000 mL)
~4 quarts (128 oz / 3.8 L)
Temperature
level
Temperature
range
Default time
Time range
Suggested
use
Low
Not adjustable
8 hours
(
08:00
)
30 minutes to
99 hours and
30 minutes
(
00:30
to
99:30
)
Fermentation
High
Not adjustable
boiL
Not adjustable
Pasteurization
Custom
Default:
56°C / 133°F
25 to 85°C
77 to 185°F
8 hours
(
08:00
)
30 minutes to
99 hours and
30 minutes
(
00:30
to
99:30
)
Non-dairy
fermentation
112-0124-01-0101_IB_Pro-Plus_Interim_GSG_FINAL.indd 39
112-0124-01-0101_IB_Pro-Plus_Interim_GSG_FINAL.indd 39
7/9/21 1:58 PM
7/9/21 1:58 PM
