Sous vide and Instant Pot

[normanaj]

Been thinking about sous vide cooking lately and with that time of year lots of gadgets go on sale but then I started thinking about the sous vide setting on my Instant Pot.

Any of you folks who have Instant Pots ever use the sous vide setting?One thing I discovered right off that bat is that it isn't very good as a slow cooker and was wondering if the same was true for sous vide.

 

[Brokenhandle]

That's a good question... I'll tag along to see some responses.

Ryan

 

[dr k]

Been thinking about sous vide cooking lately and with that time of year lots of gadgets go on sale but then I started thinking about the sous vide setting on my Instant Pot.

Any of you folks who have Instant Pots ever use the sous vide setting?One thing I discovered right off that bat is that it isn't very good as a slow cooker and was wondering if the same was true for sous vide.

I don't cook in crockpots other than soups and chili and only use them as a holding vessel to keep warm. USDA mentioned canning at 15 psi to get to 250F in an Insta Pot has been sub par to kill Clostridrium Botulinum, Clostridium Perfringens and Bacillus Cereius spores to be a sterilized canning. Opening the lid and checking the temp with a calibrated digital therm would be the best move but not knowing if there are peaks and valleys to average the temp vs holding to within a degree of a stick circulator PID maybe an issue with an Insta Pot vs a stick circulator SV since you can test anytime with an instant read digital therm. IDK. I can only repeat what I've heard.

 

[jaxgatorz]

I use my IP SV for reheating frozen PP and other things. Works just fine.

 

[mr_whipple]

My IP doesn't have a SV setting, unless it's labeled as something else?

 

[voyager 663rd]

I do steaks from frozen that way.

I do thawed ribs that way (during the winter).

I cook squash that way.

Love it !

Sous Vide Babyback Ribs?

Want to experiment with Sous Vide prior to getting them up to temp on a grill with some smoke. Anyone tried this? I saw some online that called for 30plus hours. I'm looking for a much shorter sous vide time at a higher temp. Thanks.

www.smokingmeatforums.com

 

[sandyut]

We toyed with getting an IP. But we have a slow cooker, SV, and a rice cooker. So didnt see the need.

 

[zwiller]

I think the SV function works fine but seems much slower to reach target temp than my dedicated SV. Capacity is much smaller. One cool thing I do is "naked SV". Throw in frozen chk breast into seasoned water and it brines while it cooks. IP are dirt cheap on Marketplace. I think people get them as gifts but don't want them. IP is worth it for making hard boiled eggs ALONE. It's a stock/soup making beast.

 

[SmokinEdge]

My IP doesn't have a SV setting, unless it's labeled as something else?

Mine has a “custom” setting and there you can set whatever specific temp you want. That’s SV, however the water does not circulate so even though the temperature is set it’s not exactly true SV.

 

[voyager 663rd]

I think the SV function works fine but seems much slower to reach target temp than my dedicated SV. Capacity is much smaller. One cool thing I do is "naked SV". Throw in frozen chk breast into seasoned water and it brines while it cooks. IP are dirt cheap on Marketplace. I think people get them as gifts but don't want them. IP is worth it for making hard boiled eggs ALONE. It's a stock/soup making beast.

Fill it hot straight from the tap. In all likelyhood, that will be less than your preferred 'SV cooking" temps. It'll be 90% there.