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20 | 8-Quart Digital Pressure Cooker | Model MCPR120A
HOW TO SAUTÉ WITH YOUR PRESSURE COOKER
COOKING FROZEN FOODS
Before pressure cooking, most recipes will benet from the golden color, richer avors and
moist results gained from Browning/Sautéing.
To sauté your meats or vegetables prior to pressure cooking:
1. Remove the lid and plug in the pressure cooker.
2. Press the “SAUTÉ” button.
3. Press the ADJUST button to choose between LIGHT, STANDARD or STRONG. LIGHT is ideal
for simmering, reducing juices or thickening sauces, STANDARD will allow for regular
sautéing and browning of your foods, and STRONG is for stir-frying and blackening.
4. Press the “+” or “-” buttons to adjust the timer.
5. Add oil or butter as directed in your recipe and then place food into the inner pot.
6. Stir or turn food as needed until desired color and consistency is reached.
7. Press the “KEEP WARM/CANCEL” button if you want to cancel the SAUTÉ function before
the timer nishes counting down.
8. If you would like to pressure cook the sautéed food, add the desired amount of liquid,
place and close the lid before selecting desired program/cook time.
Cooking frozen food inside a pressure cooker is quick and easy, but has certain restrictions.
Only cook individual cuts of frozen meats that are up to 1 inch thick, the cooking time does
not need to be altered.
* Please note that the pressure point may take longer to be reached when cooking frozen
foods
It is not recommended to pressure cook larger cuts of frozen meats such as a whole roast, a
block of frozen ground meat or a whole chicken. Larger cuts will require increased cooking
times of up to one third more, and the results may vary from meats that were completely or
partially thawed and browned before cooking.
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