Aura Pro

The Aura Pro is currently available in an 8 Quart (7.6 Litre) size.

1500W

120V ~ 60 Hz

The Aura Pro is available in Stainless Steel & Black.

Product Dimensions (L x W x H)

8 Quart

cm: 42.6 x 29.5 x 28.7

in: 16.7 x 11.6 x 11.3

The Aura Pro weighs 5.8 kg, or 12.8 lbs.

The cooking pot is comprised of a bi-ply food grade 304 (18/8) stainless steel interior and aluminum exterior for optimal heating.

The Aura Pro comes with the following accessories:

• Steam/Roast & Sous Vide Rack
• 250mL Measuring Cup

The steam/roast & sous vide rack it is made from food grade 304 (18/8) stainless steel, compliant to FDA food safety standards.

The Aura Pro will start 10 seconds after making your selections.

Delay Start offers the option to postpone the cooking start time for up to 24:00 hours.

The Instant Pot® is developed with an embedded microprocessor.  The microprocessor carefully runs lab-tested algorithms to control the time and temperature to ensure consistent cooking results. Since users can customize the Smart Programs to achieve their preferred cooking results, over time the Aura Pro will become their own one-touch personal chef.

Press Cancel. When plugged in but not in operation, the multicooker will remain in Standby mode and the display will show OFF.

To disconnect, press Cancel, then remove plug from power source.

To an individual Smart Program back to its factory settings, press Cancel, then press and hold the Smart Program key for 5 seconds, until the multicooker beeps.

To reset ALL the cooking programs back to factory default mode, press Cancel, then press and hold Cancel for 5 seconds, until the multicooker beeps.

The Aura Pro Slow Cooker allows you to easily adjust settings even after the cooking is in progress. Use the + and – keys between Time and Temp to adjust the Cook Time and Temperature.

The Cancel key ends a Smart Program at any time and returns the slow cooker to Standby mode, displaying “OFF”.

It can also be used to reset the slow cooker to factory default settings.

To reset ALL the cooking programs back to factory default mode, press Cancel, then press and hold Cancel for 5 seconds, until the cooker beeps.

To avoid spill or spatter, do not fill the cooking pot more than 3/4 full.

Please verify the online Manual, or the Manual provided with the Aura Pro.

If working with an Instant Pot® recipe please follow the instructions indicated.

The Steam/Roast & Sous Vide Rack is collapsible for multi-function use.

When the wires are folded down, the rack may be placed on the bottom of the cooking pot for steaming vegetables or to elevate dishes from the liquid in the cooking pot.

When cooking sous vide, the rack may be placed on the bottom of the cooking pot with the wires raised. Use the wires to separate sealed, airtight pouches of food.

The term ‘sous vide’ is synonymous with superior taste and gourmet quality. French for ‘under vacuum’, cooking sous vide refers to the process of vacuum sealing food, submerging it in a precisely controlled water bath, and holding the temperature for a period of time to achieve delicious, restaurant quality results every time.

Sealing food in pouches permits it to cook in its own juices, retaining vitamins and minerals from within the food. Not only is food healthier, more tender, juicier and tastier, natural flavors are intensified so a little goes a long way.

There must be sufficient want to cover the food in the pouches.

Getting started is easy! Most materials are available in your home: BPA-free freezer bags, sealing machine (optional) and tongs to pull the food pouches from the hot water.

Bags made of polyethylene and polypropylene that are labeled BPA-free are perfectly safe for Sous Vide cooking. Always avoid bags that do not indicate BPA-free. Most brand-name air-tight bags should indicate on the package BPA-free or indicate their composition on the box.

Note: Eggs are on one of the few foods you do not have to vacuum before cooking Sous Vide as they are in their own watertight shell. For scrambled eggs, they will need to be sealed in a vacuum pouch.

Purchase these food-safe pouches from any grocery store.

It is recommended to cover the cooking pot to maintain the water temperature.

No, once in progress you can forget about it until the Cook cycle has completed and you are ready for the final stage, a quick sear to complete the dish. Check periodically that the water level is still above the food level in the pouches.

Reducing the risk of food-borne illness by cooking food is dependent not only on the temperature but also on the time. The lower the temperature, the longer the cooking time. Almost all potentially harmful organisms will be eliminated at 130F/54.5C. Cooking sous vide between 130F/54.5C and 195F/95C will result in food that is safe to consume.

The options are endless! Meat (beef, lamb, pork), poultry (chicken, turkey, duck), seafood (fish, lobster tails, scallops), eggs, root vegetables (potatoes, carrots, parsnips, beets, turnips) tender vegetables (peas, asparagus, corn, broccoli, cauliflower, eggplant, onions, squash), and fruits (apples, pears, mangoes, plums, apricots, peaches, nectarines, papayas, strawberries).

Sous Vide cooking seals in a food’s natural flavors, so seasoning can be lighter than traditional methods.

Note:     Certain raw seasonings may not develop flavors in the same way as they do at higher temperatures. For instance, garlic will remain raw at temperatures used to cook steak, lamb, pork game, fish, shellfish, or chicken. When added to the sous vide cooking pouch, garlic works better as a powdered spice or already sautéed or roasted.

Here we have provided you with some seasoning guidelines:

Beef: (approximately 500g or 1 lb.)

• 50 g / 2 oz. butter, 2 cloves crushed garlic (roasted or sautéed), 2 sprigs fresh thyme
• 50 g / 2 oz. butter, 2 cloves crushed garlic (roasted or sautéed), 2 sprigs fresh parsley
• 50 g / 2 oz. butter, 2 tablespoons fresh chives, 1 tablespoon grainy mustard
• 1 tablespoon olive oil, 2 sprigs fresh thyme, 50 g / 2 oz. cooked bacon

Lamb: (approximately 500g or 1 lb.)

• 2 sprigs fresh rosemary and 1 teaspoon garlic powder
• 2 sprigs fresh mint
• 2 sprigs fresh thyme
• 3 anchovies, finely chopped
• 1 teaspoon ground coriander and 1 teaspoon ground cumin
• 1 tablespoon Moroccan spice rub
• 2 tablespoons olive oil, 1 tablespoon of lemon zest and 1 teaspoon garlic powder

Salmon: (approximately 500g or 1 lb.)

• 1 tablespoon soy sauce, 1 tablespoon honey and 1 teaspoon grated ginger
• 2 tablespoons maple syrup, 1 tablespoon soy sauce, and 1 teaspoon garlic powder
• 2 tablespoons teriyaki sauce, 1 teaspoon grated ginger, 1 teaspoon garlic powder, and 1 teaspoon chilli flakes

White Fish: (approximately 500g or 1 lb.)

• 2 slices lemon, 2 sprigs fresh dill
• 1 stalk lemon grass, 1⁄4 cup fresh basil, 2 slices lime
• 1 tablespoon soy sauce, 1 teaspoon sesame oil and 2 sprigs fresh coriander
• 1 tablespoon fresh dill, 1 teaspoon smoked paprika, 1 teaspoon
• Lemon rind, 1/2 teaspoon cayenne

Chicken: (approximately 500g or 1 lb.)

• 2 slices lemon, 2 sprigs fresh thyme
• 50 g / 2 oz. browned butter, 4 fresh sage leaves, salt and black pepper
• 20 g / 1 oz. butter, 2 sprigs fresh flat-leaf parsley, 2 tablespoons capers
• 1 onion, 1 clove garlic (roasted or sautéed), 1/2 cup chopped tomatoes, 1/4 cup fresh basil
• Mix 1 tablespoon ricotta with 1 tablespoon lemon zest and stuff mixture into the chicken breasts
• Pork: (approximately 500g)
• 1 tablespoon fennel seeds, 1 teaspoon sea salt, 1 teaspoon black pepper
• 1/4 cup apple sauce, 1 teaspoon sea salt, 1 teaspoon black pepper
• 1 tablespoon lemon zest, 1 tablespoon fresh thyme, 1 tablespoon fresh sage,
• 1 teaspoon sea salt, 1 teaspoon black pepper
• 1 tablespoon ground cumin, 1 tablespoon ground coriander,
• 1 teaspoon cinnamon, 1 teaspoon brown sugar, 1 teaspoon chilli flakes

The alcohol often used in marinades such as wine, beer, liqueurs, and spirits will not evaporate in sous vide cooking as it does in traditional cooking methods. If you wish to use alcohol-based liquids to flavour food to be cooked sous vide, heat the wine or spirits prior to cooking to evaporate the alcohol, use it to marinate the food, pat the food dry, and vacuum seal prior to cooking. Do not include the marinade in the pouch.

Yes, as long as the food types are all to be cooked at the same temperature and are each sealed in vacuum pouches.  As well, there must be enough room in the inner pot for water to circulate freely. Flavors and aromas will not transfer between pouches.

Yes, to speed up the cooking process, heat the water on the stovetop in a pot or a kettle, then pour the water into the inner pot once it has heated.

No, it is not necessary to flavor the cooking bath water as the liquid does not penetrate the bag during the Cook cycle. To add spices or marinades, place the contents with the food inside the bag.

We recommend not skipping this step; searing on a cast iron pan or barbeque is the extra step required to achieve gourmet quality results.

There may be air or gas trapped in the pouch and air is lighter than water.

Yes. Air or gas trapped in the pouch can lead to uneven cooking. If this occurs, carefully remove the floating pouch, open it and remove the air, dry the edges, reseal, and re-submerge.

Pull the freezer bag out of the water to verify that no water has entered the bag. If water has entered, remove it. Adjust seasoning as required, dry the edges of the bag, and reseal it. Submerge the bag back into the water and continue the Cook cycle.

One can discover plenty of excellent recipes to try online. In addition, we are currently developing recipes for our customers to access through our web site www.InstantPot.com.

No. Do not place the cooker on or near a hot gas or electric burner, or in a heated-oven, as this will damage the cooker.

Note: Intended for countertop use only.

Yes, the Aura Pro’s cooking pot is safe to use on an electric or gas range, as well as in a heated oven.

CAUTION: The cooking pot and non-slip silicone grip handles will be hot during and after cooking. To avoid injury, always use a pair of Instant Pot® mini mitts or other heat-resistant gloves/mitts when handling a hot cooking pot.

No. Do not use this appliance for deep frying or broasting with oil.

Start by referring to our Troubleshooting webpage, or to the Troubleshooting page in the User Manual provided with the Aura Pro.

If you are unable to find your answer in Troubleshooting contact the Customer Care Team by:

• Opening a Support Ticket
• Emailing support@instantpot.com
• Connecting with an agent over Live Chat
• Calling 1.800.828.7280