Can I sauté in my pressure cooker?

The Taste of France defines sauté as literally "jumped" or "tossed" from the French, sauter, to jump. Lightly frying or browning seals natural juices, and the naturally sealed-in moisture will produce tender results every time. It is a good idea to brown beef prior to cooking in the pressure cooker, although not essential. Chicken and pork can also be sautéed, but it is not necessary if you are counting calories. The Pressure Frypan is the perfect tool for sautéing or browning because of its waffle-textured bottom, but browning can be done in the other size pressure cookers with some care.

When browning, start with one to two tablespoons of hot oil. Be sure to brown all sides thoroughly, and do not overcrowd the pan if browning small pieces. The meat can be dredged in flour before browning if desired. This will always give a richer, more robust flavor.