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

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    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?

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

    Comment


      #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.

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        #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


          #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.

          We upgraded our Instant Pot to one of the newer, fancier models which also happens to have a sous vide function. It is the 6 quart Duo Evo Plus. Decided to run a test to see if this function is useful, wondering if it might even replace my Anova stick. ​​​​ I set the temp to 130F and let it preheat. At the end of the


          Kathryn

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          • 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*

          #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.

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            #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


              #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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