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

[Dalmore]

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]

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

[saneric38]

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.

[UncleSpike]

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.

[fzxdoc]

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/forum/accessorize-your-pit/sous-vide-circulators/798423-instant-pot-sous-vide-fail

Kathryn

[UncleSpike]

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]

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.

[Dalmore]

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!

[dubob]

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.

[Dalmore]

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]

Wow that is a good article! Thanks!