Can I use any type of oil for sautéing?

You can use most cooking oils, but some are better than others. Olive oil, avocado oil, and butter work well. Avoid oils with very low smoke points.

How do I prevent food from sticking to the inner pot?

Make sure your pot is hot before adding oil. Use enough oil to coat the bottom. Don't overcrowd the pot, cook in batches if needed. A little sticking is normal.

My Instant Pot says "Burn" while sautéing. What do I do?

Turn it off right away. Remove the inner pot, check for burnt food, and clean it off. Add more liquid, and try again. You may need to lower the heat.

Can I sauté frozen food in my Instant Pot?

It's not ideal, but you can. It'll take longer, and you'll get more liquid. For best results, thaw your food first.

Is it safe to use metal utensils in the inner pot?

It's better to use wooden or silicone utensils. Metal can scratch the stainless steel.

How long does it take to sauté in an Instant Pot?

It depends on what you're cooking. Veggies might take 5-7 minutes. Meat can take 10-15 minutes, or longer if you're searing.

Can I brown meat in my Instant Pot like I do on the stovetop?

Yes, you can get a good sear on meat using the "More" or high setting on the sauté function. Make sure your pot is hot, and don't overcrowd it.

How To Sauté In An Instant Pot Like A Pro And Unlock Flavor!

Description

A simple, healthy, and delicious recipe for sautéing vegetables in your Instant Pot. This recipe is easy to customize and perfect for a quick weeknight side dish or a base for a complete meal.

Equipment:

Ingredients

Units Scale

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper (any color), sliced
1 zucchini, diced
1 cup broccoli florets
Salt and pepper to taste
1/4 cup vegetable broth (for deglazing)

Cook Mode Prevent your screen from going dark

Instructions

Turn on your Instant Pot and press the “Sauté” button. Wait until the display reads “Hot.” We like it hot.
Add the olive oil to the inner pot. Let it heat up. It will shimmer.
Toss in the chopped onion. Cook until it’s soft and translucent, about 3 minutes. Stir it up often.
Add the minced garlic. Sauté for another minute until fragrant. Don’t let it burn. Garlic burns fast.
Add the bell pepper, zucchini, and broccoli florets. Stir well to combine. Season with salt and pepper. Keep it all moving.
Pour in the vegetable broth to deglaze the pot. Scrape the bottom with a wooden spoon to loosen any browned bits. This adds flavor.
Continue to sauté for 5-7 minutes, or until the vegetables are tender-crisp. Adjust the time based on how soft you like your veggies.
Turn off the “Sauté” function. Serve immediately. Enjoy your delicious, healthy sautéed vegetables.

Notes

You can serve these veggies as a side dish. Or, add some cooked chicken or tofu for a complete meal. They’re also great in a wrap or on top of rice.

Feel free to substitute your favorite vegetables in this recipe.
For a spicier dish, add a pinch of red pepper flakes.
If you don’t have vegetable broth, you can use water instead.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is a great base for a complete meal. Add cooked chicken, tofu, or beans for extra protein.

Nutrition

Serving Size: 1 Serving
Calories: ~100
Fat: ~7g
Carbohydrates: ~8g
Protein: ~3g