'A pressure cooker can create a Maillard reaction, even without the sauté function. This blew my mind.'
—which is a web of chemical reactions that happen between amino acids and carbohydrates when food is cooked, making it smell and taste great—is often conflated with sautéing, or that"brown crust" we all love on steak.“I think when many bloggers jumped on the Instant Pot bandwagon in the beginning, some didn't understand the way a pressure cooker worked and just changed the cooking vessel.
"In a pressure cooker, the boiling point of water is increased as the pressure rises," Pitre explains."So a pressure cooker can get to about 230°F, and that’s definitely high enough for Maillard. What this means is that when you put your food in a pressure cooker, essentially that super-heated water starts to create the Maillard reaction even though the environment is moist. It's not an all-or-nothing reaction.
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