COOKING
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DEGLAZING
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.
Deglazing the inner pot lets you unlock those flavours 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 Programme 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
5.7 Litres 4 cups (1 L) ~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 Pasteurisation
Custom
Default:
33°C
25 to 85°C
8 hours
(08:00)
30 minutes to
99 hours and
30 minutes
(00:30 to
99:30)
Non-dairy
fermentation
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