Deglazing is an important technique in cooking that helps release the flavorful browned bits stuck to the bottom of your pot or pan. It involves pouring liquid into the hot pan and scraping up those flavorful browned bits (also known as fond). This helps create a flavorful sauce or gravy out of what would otherwise go to waste. Deglazing can be easily done in an instant pot to maximize flavor.
What is deglazing?
Deglazing refers to the process of loosening and dissolving browned food residues from cooking surfaces like pans and pots. It involves:
- Cooking food in a pan or pot to brown it
- Removing the food from the pan/pot
- Adding a liquid like wine, broth, or water to the hot pan/pot
- Scraping the pan/pot bottom to loosen the flavorful browned bits
- Incorporating the resulting sauce into the dish
As food cooks in a pan or pot, juices are released and evaporate, leaving behind concentrated brown deposits that stick to the cooking surface. These browned bits contain a ton of concentrated flavor. Deglazing helps capture these rich flavors rather than losing them by cleaning out the pan.
Why deglaze?
Here are some of the benefits of deglazing:
- Extracts maximum flavor – Deglazing helps extract caramelized flavors from fond for fuller taste
- Makes tasty sauces and gravies – The flavorful deglazing liquid forms the base for delicious pan sauces, gravies, and more
- Saves time – Deglazing allows utilizing fond already created rather than browning from scratch for flavor
- Prevents burning – Deglazing helps dissolve fond residues before they burn and become bitter
- Easier cleanup – Deglazing loosens stubborn baked-on food bits, making cleaning easier
How to deglaze
Follow these simple steps to deglaze your instant pot:
- Cook food in instant pot to brown and create fond – Sauté meats, veggies, etc. on sauté mode until well browned.
- Transfer cooked food to a plate and remove excess oil/grease from pot.
- Add liquid to hot pot – Pour in 1⁄2 to 1 cup of wine, broth, juice, vinegar or water.
- Scrape bottom and sides with a wooden spoon – This releases all the flavorful fond into the liquid.
- Simmer deglazing liquid – Let it simmer while scraping for a few minutes until fond is dissolved.
- Add food back and finish dish – Return meat and veggies to pot and create a sauce or gravy.
The key is to work quickly and keep the pot hot when adding the deglazing liquid. This helps the liquid dissolve and incorporate the fond efficiently. Stir and scrape continuously with a wooden spoon.
Choosing a deglazing liquid
The deglazing liquid adds savory depth along with fond flavor. Common choices include:
- Wine – White or red wine complementing the dish flavor
- Broth/Stock – Chicken, beef or vegetable broth
- Vinegar – Balsamic, red wine, white wine or rice vinegar
- Fruit juice – Orange, apple, pineapple juice
- Water – For milder flavor
Pick a liquid that adds acidity and enhances the dish flavors. The portion depends on the amount of fond – usually 1⁄2 to 1 cup.
Deglazing tips
Follow these tips for flawless deglazing:
- Use a good cooking fat like oil or butter to brown food well and create fond.
- Ensure pot is very hot before adding deglazing liquid for quick steam release.
- Opt for liquids that complement the core ingredients like wine or juice.
- Use wooden spoons to scrape so deglazing liquid absorbs fond flavors.
- Reduce deglazing liquid to concentrate flavors if needed.
- Whisk in butter at the end for glossy, luxurious pan sauces.
Deglazing mistakes to avoid
Steer clear of these common deglazing pitfalls:
- Not heating the empty pot enough before adding liquid
- Using too much or too little deglazing liquid
- Not scraping the pot well to dissolve all fond
- Using oils or cream instead of broth, wine or juice to deglaze
- Allowing deglazing liquid to over-reduce into a sticky glaze
Deglazing FAQs
Should deglazing liquid cover the bottom of the pan?
The deglazing liquid need not cover the entire pan bottom but just enough to dissolve most of the fond. Typically 1⁄2 to 1 cup liquid is enough for deglazing a standard instant pot thoroughly.
Does deglazing get the brown stuff off the bottom?
Yes, deglazing helps dissolve and loosen all the browned residue or fond stuck to the bottom and sides of the pot, allowing you to capture all that concentrated flavor.
Can you use milk to deglaze?
It’s best to avoid using milk or cream to deglaze as they can curdle when added to a hot pan. Acidic liquids like wine, broth or juice are ideal. Buttery cream can be whisked in after deglazing for a creamy sauce.
What is the white wine used for deglazing?
Dry white wines like Sauvignon Blanc, Chardonnay, Pinot Grigio work well for deglazing. They have crisp acidity to cut through fat and fon and complement most dishes. Avoid oaky or sweet white wine.
Can I use vodka to deglaze?
Yes, vodka’s neutral flavor makes it a good deglazing option. Since it doesn’t add its own flavor, vodka takes on the fond flavors. Use for savory dishes and reduce vodka further to cook off alcohol.
Is deglazing necessary?
While not necessary, deglazing is highly recommended as it elevates the dish flavor considerably by extracting fond. Skipping deglazing means missing out on all the concentrated flavors in browned bits stuck to the pan.
Recipes using deglazing
Here are some tasty instant pot recipes that use the deglazing technique:
Instant Pot Balsamic Beef Pot Roast
This falling-apart tender beef pot roast is deglazed with balsamic vinegar for flavor.
Instant Pot Red Wine Braised Short Ribs
Beef short ribs braised in red wine with carrots and onions make for the perfect weeknight dinner.
Instant Pot Coq Au Vin
A classic French bistro staple, this chicken stew is deglazed with bold red wine.
Instant Pot Pork Chops in Mushroom Sauce
Juicy pork chops are cooked until browned then deglazed with broth for a creamy mushroom sauce.
Instant Pot Chicken Fajitas
Spicy chicken fajita meat is cooked with onions and peppers then deglazed with orange juice.
Conclusion
Deglazing is a simple but powerful technique that can take your instant pot dishes to new heights of flavor. By capturing the concentrated flavors in the fond, you can transform a plain instant pot meal into a restaurant-worthy dish. Follow the deglazing steps and incorporate it into your favorite instant pot recipes tonight for maximum flavor!