The Sautéing/Browning Function of IP-LUX60

By February 25, 2012

Sautéing is a method of cooking food with a small amount of oil or fat at relatively high heat. Food that is sautéed is browned while preserving its texture, moisture and flavor.  A typical use of sautéing is to brown the meat before pressure cooking.

The new Instant Pot IP-LUX60 is equipped with an advanced sautéing/browning function key.  3 levels of temperature can be chosen with the “Adjust” key for best results.

  • “Normal”: ~160°C (320°F) for regular browning,
  • “More”: ~170°C (338°F) for darker browning,  and
  • “Less”: ~105°C (221°F) for light browning.

The “Sauté” function can also be used to thicken the sauce after pressure cooking, by adding starch or simply evaporating liquid. In fact, it can be used for anything related with a sauce pan, e.g warming a canned soup, reheating porridge, etc.

During sautéing, the lid needs to be opened at all time to avoid pressure building up.  If the lid is closed, the display will show a flashing “Lid”.

The procedure of using “Sauté”.

  • Press the “Sauté” function key.
  • Select a temperature with the “Adjust” key for “Normal”, “More” or “Less”.
  • Sauté Temperature ReachedWhen Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing/browning meat.
  • One full “Sauté” session will run for 30 minutes. You can cancel it at any time by pressing the “Cancel/Keep Warm” key and continue with a pressure cooking function.

A brief video demo of Instant Pot IP-LUX60 for browning (sautéing) in action.

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Comments

7 Responses to “The Sautéing/Browning Function of IP-LUX60”

  1. I have not purchased the Instant Pot yet but my confusion is what size should I purchase. I do not want to go small and then realize I need to purchase bigger. Would the 6 quart be enough for a family of 5?

    Thank you, Liz

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  2. Alma says:

    Can u do any canning in the instant pot

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    Donna Reply:

    Can I do canning with Instant Pot?

    There are two types of canning: boiling-water canning at 100°C/212°F (for acid fruits, tomatoes, pickles and jellied products) and pressure canning at 115~121°C/240~250°F (for low acid vegetables, meat and poultry). Please refer to “USDA Complete Guide to Home Canning” for more details.

    Instant Pot can be used for boiling-water canning. However, Instant Pot has not been tested for food safety in pressure canning by USDA. Due to the fact that programs in Instant Pot IP-CSG, IP-LUX and IP-DUO series are regulated by a pressure sensor instead of a thermometer, the elevation of your location may affect the actual cooking temperature. For now, we wouldn’t recommend using Instant Pot for pressure canning purpose.

    See also: http://www.hippressurecooking.com/pressure-canning-faq-put-em-up/#epc

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  3. Irma says:

    Can you adjust the saute after it starts? It would be nice to be able to turn it town. Do I have to turn it off and reset it? Seems silly.

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    Instant Pot Staff Reply:

    Hi Irma,

    You can press Cancel and press Saute to restart the program. The program will operate based on current sensor reading. So it doesn’t matter which temperature it’s at.

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  4. Teresa Graham says:

    I would love to own this pot!!!!

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    MrSouderton Reply:

    Instant Pot has made a great pressure cooker. Sautéing in the pot and then starting high pressure cooking is really efficient and doesn’t require dirtying additional pots/pans. I especially like the button simplicity, it doesn’t limit any of the capabilities one bit.

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