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Cooking
Sauté
Sauté can be used in place of a frying pan, griddle or at-top grill. Sautéing meat and
vegetables before pressure cooking is the perfect way to boost avors.
Temperature Suggested use Notes
Lo (Low)
Simmer, reduce and
caramelize.
The display switches from
On to Hot when the inner
pot has reached cooking
temperature.
As a safety precaution, 30
minutes is the maximum
cooking time.
Hi (High)
Pan sear, stir-fry, sauté and
brown.
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.
Find full instructions for use online at instantpot.com/duocrisp.
WARNING
The Sauté Smart Program reaches high temperatures. If unmonitored, food may
burn on this setting. Do not use the lid and do not leave your cooker unattended
while using Sauté.
Sous Vide
Sous Vide cooking involves cooking food underwater, in an air-tight, food-safe bag,
for a long period of time. Food cooks in its own juices and comes out delicious and
unbelievably tender.
Default time Time range
Default
temperature
Temperature
range
Notes
3 hours
(03:00)
00:30 – 99:30 56°C / 133°F
21 – 93°C /
70 – 200°F
Ensure the food in
the bag is completely
submerged.
Find full instructions for use and sous vide cooking tips and timetables online at
instantpot.com/duocrisp.
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