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Discussion Starter · #1 ·
In hopes of spending less money on food each month from going to restaurants, my family and I are trying to cook at home more often. Since I do not enjoy cooking because it requires more time than I have, I purchased an instant pot so I could multi-task while the pot was building pressure, cooking, and releasing. This has worked out wonderful for me. I've now found a recipe that is easy for me to make but also delicious.

Right now, I have been sticking with the dump and start recipes so I don't become overwhelmed. But, during my search, I've noticed many recipes requiring you to use the saute option first. I gave it try once and things didn't turn out so well because I have no idea where to start, what to do, what not to do, etc... The one thing I know is to not use the lid during the saute process :)

I have a few questions:

1) If the recipe calls for oil to be added, should I add that before or after the pot is hot?
2) What do I do if oil starts to splatter?
3) How do I know how long to saute an ingredient for? I had to saute garlic and I think I burnt it :(
4) After the saute process, do I have to deglaze before cooking, even if the recipes doesn't tell you to deglaze?
5) Do I leave the oil in the pot after sauteing or keep it in the pot if the recipe calls for sauteing first?

If you have any other tips, I would greatly appreciate it!
I've been avoiding generally easy recipes that require sauteing first because I feel intimidated by the process.
 

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Discussion Starter · #3 ·
5. I don't understand the question. If you saute in the pot, how would you remove the oil? If you saute in a pan, which I think you'll find easier, then if there's excess fat, certainly try to pour it off, as it'll just make the dish fattier. But I feel like I'm not grasping quite what you're asking.
Oh, I just realized I didn't word that question correctly!
Do I keep the oil in the pan/pot or do I have to drain the oil after sauteing but before putting the rest of the ingredients into the pot?

Thank you so much! I like I actually like the idea of using a pot to saute, since my biggest concern is making sure I don't end up with a "burn" error message on the IP.

1. Normally you heat the pan, add oil, then add ingredients. It's quicker, and if there is any trace liquid in the pan, the oil won't spit.
What are trace liquids? Should I be adding any with the oil or is that not necessary?
 
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