The Instant Pot is an incredibly versatile kitchen appliance that can be used for pressure cooking, slow cooking, steaming, and more. One common question about the Instant Pot is whether you can use it to sear or brown food before pressure cooking. The short answer is yes – many Instant Pot models come with a “saute” function that allows you to sear or brown foods right in the pot before switching to pressure cooking.
How Does Searing Work in the Instant Pot?
Most Instant Pot models have a stainless steel inner pot that sits on a heating element at the base of the unit. To use the saute function, you simply add a small amount of oil or butter to the inner pot, select the saute setting, and let the inner pot heat up. Once the oil is hot, you can add food like meat, veggies, etc. and sear until nicely browned on all sides.
The saute function typically gets the inner pot hot enough to properly sear foods – usually around 300-400°F. This allows you to get a nice golden brown exterior on foods before pressure cooking them. Some tips for effective searing in the Instant Pot:
– Pat foods dry before searing to help them brown faster. Moisture causes steaming versus searing.
– Use a sufficient amount of oil – 1-2 tsp per pound of food works well.
– Work in batches to avoid overcrowding the pot. Overcrowding causes steaming.
– Allow meats/foods to sear undisturbed for 2-3 minutes per side. Moving them too early prevents browning.
– Deglaze the pot after searing by adding a splash of wine or broth and scraping up any browned bits. This adds flavor.
Models That Allow Searing
Most Instant Pot models have a saute function, but there are some exceptions:
– Lux: The bare bones Instant Pot Lux models do not have a saute function. You’ll need a model with saute for searing.
– Duo Evo Plus: The Duo Evo Plus models have an inner pot with a non-stick ceramic coating that is not compatible with high-heat searing.
– Smart WiFi: The Bluetooth-enabled Smart WiFi models do not have a saute function.
These are the most common Instant Pot models that allow searing:
– Duo
– Duo Nova
– Duo Plus
– Ultra
– Max
– Viva
– Crisp (has an air fryer lid for browning)
As long as your Instant Pot has a stainless steel inner pot and a “saute” button, you should be able to sear in it. Check the product description or manual if you’re unsure.
Tips for Searing in the Instant Pot
Here are some handy tips and tricks for getting the best sear on your food when using the Instant Pot’s saute function:
– Use a thick, heavy-bottomed stainless steel or cast iron skillet inside the Instant Pot inner pot. This holds heat better than the thin pot.
– Preheat the pot with oil for 5-10 minutes before adding food. It takes time for it to fully heat up.
– Dry foods very well and season just before searing. Pat off excess marinades.
– Don’t overcrowd the pot. Brown in batches for the best caramelization.
– Achieve browned sides before moving or flipping food. Resist stirring too early.
– Turn off saute mode once food is nicely browned. The pot will stay hot enough to finish searing the last batch.
– Deglaze with a liquid after searing. This lifts up all the delicious browned bits.
– Use higher heat settings (More vs. Less) and press saute for 30 second increments to maintain heat.
– Brush oil or cooking spray onto the pot between batches to prevent sticking.
Can You Use the Saute Function to Fry Foods?
While the Instant Pot’s saute function gets hot enough to sear meats and vegetables, it does not get hot enough for deep frying. The maximum temperature reached is typically 400°F or less, whereas deep frying requires temperatures closer to 350-375°F.
Some lighter frying may be possible, but don’t expect crispy fried results. For example, you could pan-fry some onions or garlic in oil, or shallow fry breaded chicken cutlets. But the saute function won’t work well for french fries, donuts, or anything with a thick batter that needs to bubble and crisp.
For that, you will need an actual deep fryer or pan of oil on the stovetop. The Instant Pot saute function is best reserved for searing, sauteeing, or lightly pan-frying only.
Advantages of Searing in the Instant Pot
Why bother searing in the Instant Pot when you could just use a skillet or pan on the stovetop instead? Here are some benefits to searing right in the multi-cooker:
– Saves dirtying extra dishes – you can sear and then pressure cook all in one pot.
– Locks in flavor as fond develops on the pot bottom. This gets incorporated into the sauce.
– Heats food more evenly than a skillet since the pot surrounds the food.
– Lets you brown foods directly in the liquid they’ll cook in, enhancing flavor.
– Is more hands-off. Set the timer and walk away while it sears.
– Doesn’t heat up the kitchen like using the stove or broiler.
– Simplifies the cooking process into just two steps.
For convenience and flavor, searing in the Instant Pot is the way to go. Just be sure to follow the tips above for best results.
Common Foods to Sear in the Instant Pot
Almost all savory foods will benefit from searing before pressure cooking. Here are some of the most popular:
– Boneless chicken breasts or thighs
– Chicken drumsticks or wings
– Beef steaks, roasts or stew meat
– Pork chops, tenderloin or shoulder
– Lamb shoulder or leg of lamb
– Fish fillets or steaks
– Shrimp, scallops, or calamari
– Firm tofu or seitan
– Vegetables like onions, bell peppers, mushrooms, etc.
Searing adds delicious caramelized flavor and color to these foods. It also kills any surface bacteria on meats and denatures proteins in vegetables. This step is highly recommended when pressure cooking.
Can You Sear Frozen Meat in the Instant Pot?
It is not recommended to sear frozen foods in the Instant Pot. Meats should always be thawed before searing for food safety reasons.
Searing frozen meats can result in uneven cooking, with the outer surface overcooking while the interior remains underdone. The steaming effect caused by frozen moisture escaping can prevent browning.
For best results, thaw meats overnight in the fridge or use the “cold water method” of submerging sealed bags of meat in cold water. Change the water every 30 mins until thawed.
Dry thawed meats very well and sear in small batches in the hot Instant Pot. This will provide the proper level of browning and caramelization. Skipping straight to pressure cooking with frozen meat is not advised.
Step-by-Step Guide to Searing
Here is a simple step-by-step guide to searing foods in the Instant Pot before pressure cooking:
1. Prepare ingredients and pat dry – Dry off meats, fish, and vegetables with paper towels. Season as desired. Have liquids ready for deglazing.
2. Press “Saute” and preheat pot – Add oil to pot and press Saute, adjusting to More heat if possible. Wait 5-10 mins.
3. Brown in batches without overcrowding – Add food in batches, leaving space around pieces. Don’t move too soon – let sear!
4. Flip and sear all sides – Use tongs to carefully flip and turn food only when nicely browned. Work in more batches.
5. Deglaze pot – Pour in wine, broth, vinegar, or water. Scrape up any browned bits.
6. Press “Cancel” – Press Cancel to turn off saute when done searing last batch.
7. Pressure cook – Add remaining ingredients, liquid, seasoning to pot. Pressure cook according to recipe.
Following these steps will result in gorgeously seared food that takes your Instant Pot meals to the next level!
Tips for Cleaning the Instant Pot After Searing
The high heat of searing leaves behind residue on the Instant Pot inner pot. Here are some cleaning tips:
– Deglaze the pot – Add broth or liquid to dissolve browned food bits after cooking.
– Let pressure release naturally – This helps loosen any stuck-on bits. Avoid quick-releasing.
– Soak in hot water if needed – For stubborn residue, let pot soak 30 mins in hot water before scrubbing.
– Use a soft sponge or brush – Avoid abrasive scouring pads that can scratch the stainless steel.
– Try Bar Keepers Friend – This cleaner is safe for stainless steel and cuts through searing stains.
– Line the pot – Using an oven-safe liner or foil sling prevents staining in the first place.
– Cook a water test run – Boil water with a bit of vinegar to clean after searing.
With just a little extra cleaning effort, the Instant Pot pot will look good as new after sauteing. Take care not to damage the nonstick coating.
Best Practices for Getting a Good Sear
Follow these best practices whenever searing in the Instant Pot for excellent results:
– Pat all foods dry before searing to prevent steaming
– Use heavy cookware like cast iron or stainless steel for better heat retention
– Preheat for 10 minutes with the lid off before adding food
– Don’t overcrowd the pot – cook in batches
– Achieve a browned crust before flipping or moving food
– Use high heat settings like “More” and extend time in 30 sec increments
– Allow steam to dissipate between batches for higher heat
– Brush oil onto pot between batches if food is sticking
– Deglaze with broth or wine to get up browned bits after cooking
– Let pressure release naturally before opening lid to loosen residue
– Soak pot to loosen any stuck-on bits after cooking if needed
With a few sear-specific adjustments, your Instant Pot can rival a hot skillet or grill! Master these techniques for picture-perfect seared dishes.
Best Instant Pot Models for Searing
While most Instant Pots can sear, some models perform better than others. Here are are the top models for searing:
– Instant Pot Duo Crisp – Has an air fryer lid that sears at 400°F. The best for searing.
– Instant Pot Duo Evo Plus – Heats quickly and has a wide temp range. Great for sear-heavy recipes.
– Instant Pot Ultra – Ultra has altitude adjustment options for improved searing at higher elevations.
– Instant Pot Pro Plus – Pro Plus gets very hot and has a thick, heavy-duty inner pot for even heating.
– Instant Pot Max – Max boasts a thick stainless steel inner pot and adjustable pressure levels.
Models with large, thick pots made from conductive metals like stainless steel will sear the best. Avoid non-stick ceramic coatings. Look for higher temperature ranges and adjustable heat levels too.
Common Searing Mistakes
It takes practice to master searing in the Instant Pot. Avoid these common mistakes:
– Not drying food – Moist foods steam instead of browning. Pat very dry.
– Overcrowding – Too much food lowers temperature and prevents searing. Brown in batches.
– Insufficient preheating – It takes 10+ minutes for the pot to fully heat up and be ready for searing.
– Moving food too early – Let foods sear undisturbed first before attempting to flip or stir.
– Skipping deglazing – Don’t forget to deglaze the pot with broth or wine to get up flavorful browned bits.
– Quick pressure release – Letting pressure release naturally helps loosen stuck-on residue after searing.
– Using harsh scrubbers – Avoid abrasive pads or brushes that can damage the pot’s finish.
With good technique, you’ll be searing like a pro with your Instant Pot. Just remember to be patient, work in batches, let pots preheat, and deglaze.
Conclusion
The ability to sear right in the multi-cooker makes the Instant Pot an incredibly versatile kitchen tool. Browning meats, vegetables, and more before pressure cooking boosts flavor and color. For best results, pat foods dry, preheat the pot sufficiently, cook in batches, and properly deglaze after cooking. With a little practice, you can achieve excellent sear results. So go ahead, get searing!