What types of cooking methods can the multi-functional cooking pot support?

Pressure cooking is one of the most notable features of a multi-functional cooking pot. This method involves cooking food under high pressure, which raises the boiling point of water and cooks food faster than conventional methods. The sealed environment within the pot traps steam, cooking food at high temperatures without losing moisture. This makes it ideal for cooking tough cuts of meat, beans, stews, and stocks in a fraction of the time it would take with traditional methods. The pressure cooking function is especially beneficial for those looking to save time in the kitchen while still achieving tender, flavorful dishes.

Slow cooking is perfect for creating dishes that require long, gentle cooking times to develop rich flavors and tender textures. The multi-functional cooking pot’s slow-cooking function allows for low and steady heat over several hours, ideal for making soups, stews, braised meats, and tenderized vegetables. The low temperature ensures that ingredients retain their moisture, creating a dish with deep flavors. This method also helps preserve nutrients that may otherwise be lost with high-heat cooking techniques.

The saute function is one of the quickest and most effective ways to cook ingredients at high temperatures, using minimal oil. It is commonly used for browning meats, sauteing onions, garlic, or vegetables, and for creating the base of many recipes before adding liquid. The multi-functional cooking pot’s saute mode ensures even heat distribution, allowing for precise temperature control to avoid burning or uneven cooking. This function is especially useful for dishes that require a quick sear or initial cooking step before simmering or slow cooking.

Steaming is a gentle cooking method that preserves the natural flavor, texture, and nutrients of the ingredients. Multi-functional cooking pots equipped with a steaming function or a separate steaming tray provide an efficient way to cook vegetables, fish, dumplings, or even desserts like puddings. Steaming is a preferred method for foods that need to retain their shape and moisture while cooking. The steaming process also ensures that the food remains healthy, as it doesn’t require added fats or oils. Many models allow users to steam food while simultaneously cooking other items in the pot, maximizing efficiency.

The specialized rice cooking function is often included in multi-functional cooking pots, allowing users to prepare rice and other grains such as quinoa, barley, and oats to perfect texture without the need for constant monitoring. This function uses precise temperature control and automatic timing to ensure that rice is cooked to the right consistency—fluffy, tender, and not overcooked or undercooked. For more advanced models, the rice cooking function may include settings for different types of rice, such as white, brown, jasmine, or sushi rice, catering to a wide range of culinary preferences.

Some multi-functional cooking pots offer a yogurt-making function, which creates the optimal environment for fermenting milk into yogurt. This function controls the temperature and timing, allowing for consistent, controlled fermentation. The yogurt-making process involves keeping the milk at a steady, warm temperature for several hours, which is crucial for producing a smooth and creamy texture. Users can also adjust the tanginess and consistency of the yogurt to suit their taste preferences. This is particularly convenient for individuals looking to make homemade yogurt without specialized equipment.

Braising combines both dry and moist heat to cook food slowly, typically over a long period, allowing flavors to meld and tougher cuts of meat to become tender. The multi-functional cooking pot’s braising function enables this cooking method with ease, whether using the slow-cooking function or the pressure cooking setting for faster results. The controlled low heat and liquid used in braising help infuse the ingredients with rich flavors, making it ideal for dishes like pot roast, short ribs, or braised vegetables.