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Planning to try sous vide chicken in Instant Pot ... tips?

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  • Dalmore
    Club Member
    • Sep 2015
    • 52

    Planning to try sous vide chicken in Instant Pot ... tips?

    Sunday's cook plan is https://amazingribs.com/tested-recip...hicken-recipe/

    I plan to do the low and slow portion using my new smoker tube and don't know how smoky the chicken will be. Since my wife doesn't like a lot of smoke, I plan to sous vide a backup piece and finish them all on the grill per the recipe.

    Any experience with sous vide in the instant pot?
  • bbqLuv
    Club Member
    • Jan 2020
    • 1848
    • Milwaukie, OR

    #2
    I've been toying with the idea of using our insta pot for sous vide.
    Let us know how it goes. thanks

    Comment

    • saneric38
      Club Member
      • Mar 2021
      • 30
      • Biloxi, MS
      • Pit Barrel Junior
        Pit Boss Pro Series 4v1 Vertical

      #3
      I found many videos on the topic, but they all use the pots that have the Sous Vide button. Unfortunately, I have the Instant Pot Smart Wifi edition that does not have the Sous Vide button. Was unaware of Sous Vide when I originally got the thing. The warm setting is supposed to range from 145 - 172. May test it out when I get home.
      Last edited by saneric38; April 29, 2021, 09:22 AM.

      Comment

      • UncleSpike
        Club Member
        • Nov 2019
        • 83
        • Alberta, Canada

        #4
        I use my instant pot for sous vide. Works well, except there's no circulation of the water, so the top tends to be cooler. I lay the lid on loosely (cuz it won't let you seal it) and that seems to work pretty good.

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5457
          • My toys:
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          #5
          You may want to read this topic. The original poster found his Instant Pot Sous Vide feature to be unsafe because the actual temperature for a safe lower limit of 130° was actually 122°--highly dangerous from a food safety standpoint.

          https://pitmaster.amazingribs.com/fo...sous-vide-fail

          Kathryn

          Comment


          • UncleSpike
            UncleSpike commented
            Editing a comment
            Valid point. I check the temp with my thermopen, and (I forgot to mention) I set the temp to 134* to keep the actual temp at 130*
        • rickgregory
          Founding Member
          • Aug 2014
          • 1236
          • Seattle, WA

          #6
          Yeah, Kathryn beat me to it. If you want to do SV, get a real SV circulator so you can control the temps.

          THAT SAID... no one wants to eat 130F chicken. I like it at 155F or so. Given that it's not a real SV device, I'd use a thermometer in the water to monitor things.
          Last edited by rickgregory; April 29, 2021, 02:18 PM.

          Comment

          • Dalmore
            Club Member
            • Sep 2015
            • 52

            #7
            Thanks the heads up on the temp! I'll have to keep an eye on that.

            I plan to sous vide at 150. And finish on the grill per the recipe with the other pieces when they reach 150. If I can't get the water to hold at 150, I'll punt to the oven or air fryer.

            Thanks!

            Comment

            • dubob
              Club Member
              • Mar 2019
              • 151
              • Mormon Mecca
              • Bob Hicks, from Mormon Mecca
                I’m 79 years young and going as hard as I can for as long as I can.
                “Be who you are and say what you feel, because those who mind don't matter, and those who matter don’t mind.”

                Retired

              #8
              Here is a good article on time and temp for cooking Sous Vide Chicken. I generally do 145*F for 3 hours on both chicken and pork and it ALWAYS turns out as tender as a Mother's love and so juicy it is recommended to wear a bib.

              Comment


              • Dalmore
                Dalmore commented
                Editing a comment
                I haven't tasted the sous vide I did yesterday. It was a back up piece in case the grilled piece was too smokey for my wife. But it was not so the Sous Vide piece is regulated to leftovers.

              • Dalmore
                Dalmore commented
                Editing a comment
                Wow that is a good article! Thanks!

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