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Instant Pot Sous Vide Fail!

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  • Pequod
    Club Member
    • Apr 2016
    • 480
    • Crozet, VA
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    Instant Pot Sous Vide Fail!

    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 preheat phase I Thermapenned it at only 122F. Hmmm. Let it run another 30 minutes and temped it again. Still about 4 degrees low. I rate this a fail and potentially downright dangerous. I’ll be sticking with my stick.

    Click image for larger version

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  • fzxdoc
    Founding Member
    • Jul 2014
    • 5070
    • My toys:
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      Pit Barrel Cooker (which rocks)
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      Camp Chef Somerset IV 4-burner outdoor gas range


      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
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      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
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      Fireboard Extreme BBQ Thermometer Package
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      Shun Classic 3 1/2 inch Paring Knife

    #2
    Wow, that's pretty scary. Does the lid have to be on for the sous vide function to get to the correct temperature, perhaps?

    Kathryn

    Comment


    • Pequod
      Pequod commented
      Editing a comment
      Lid was on. Per directions, doesn’t matter whether setting the vent open or closed. Thanks for catching that. Should have mentioned above.
  • tbob4
    Charter Member
    • Nov 2014
    • 2289
    • Chico, CA
    • BBQ's
      _____________________
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    #3
    Thanks for the post. I am now going to check my Anova as well as my Thermapen for accuracy.

    Comment

    • fracmeister
      Founding Member
      • Jul 2014
      • 1238
      • Sprang, TX
      • Dances with lemmings

        (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

      #4
      Mine is spot on. At least at 129F, my preferred temp for ribeyes

      Comment

      • Skip
        Founding Member
        • Jul 2014
        • 3289
        • Blue Earth, Minnesota
        • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

        #5
        Thanks for the post. I will trust my Anova and Thermapen and use the Instant Pot for Cooking only.

        Comment


        • fzxdoc
          fzxdoc commented
          Editing a comment
          Ditto for me: Joule for Sous Vide, Instant Pot for pressure cooking and slow cooking.

          K.

        • MBMorgan
          MBMorgan commented
          Editing a comment
          Yep +1

        • Bkhuna
          Bkhuna commented
          Editing a comment
          What he said.
      • JCGrill
        Club Member
        • Mar 2017
        • 1728
        • Minneapolis / St Paul burbs
        • Charcoal - 22" Weber Kettle
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        #6
        Ditto, but the Mealthy air fryer lid works great.

        Comment


        • Pequod
          Pequod commented
          Editing a comment
          Looked that up. Interesting accessory.

        • JGo37
          JGo37 commented
          Editing a comment
          I was going to say this - good addition.
      • rickgregory
        Founding Member
        • Aug 2014
        • 678
        • Seattle, WA

        #7
        While I get the point of people like Alton Brown about unitaskers, I really do like purpose built tools for some things and sous vide is one. It might just be by contrary nature, too, but the Instant Pot mania sets my teeth on edge. As a pressure cooker? Awesome. All of the other buttons? I have a stove, an oven and pots, pans and knives.

        Comment


        • johnec00
          johnec00 commented
          Editing a comment
          +1 on your post, The instant pot seems that it may be one of those multi-purpose things that does a little bit of everything and nothing really well.

        • surfdog
          surfdog commented
          Editing a comment
          Yep...my Instant Pot is used for pressure cooking. Full stop.
          Having the same model as Pequod I’ve yet to use the sous vide function. I like the circulation that my Anova provides...and haven’t felt the need to try the IP for that.

          Some unitaskers really are up to their primary task...

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Sous Vide sticks have a lot of different applications, though. More like ovens or stove tops, so not unitaskers. Ditto, a pressure cooker. I use my Fast/Slow for pressure cooking only, but I do all sorts of things in it.
      • Pequod
        Club Member
        • Apr 2016
        • 480
        • Crozet, VA
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        #8
        By way of comparison, here is my trusty Anova doing what it does best. Spot on.

        Click image for larger version  Name:	62168DC4-ECBE-44B2-B8A9-8C650FF61F62.jpeg Views:	0 Size:	3.84 MB ID:	798482

        Agree with others: Instant Pot for pressure, slow cook, even a bit of sauté when done as part of a pressure or slow cook recipe. I have other, better ways for baking (hello Komodo Kamado!), steaming, cooking rice, making yogurt, etc.
        Last edited by Pequod; February 1, 2020, 01:48 PM.

        Comment

        • Polarbear777
          Club Member
          • Sep 2016
          • 1681

          #9
          For long cooks (2+ hrs), a few degrees low can mean having to throw it out as unsafe.

          For any SV cook, a few degrees high ruins the meal.

          Comment

          • fzxdoc
            Founding Member
            • Jul 2014
            • 5070
            • My toys:
              Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
              Pit Barrel Cooker (which rocks)
              Weber Summit S650 Gas Grill
              Weber Kettle Premium 22"
              Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
              Camp Chef Somerset IV 4-burner outdoor gas range


              Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
              Adrenaline BBQ Company's Elevated SS Rack for WSCGC
              Adrenaline BBQ Company's SS Rack for DnG
              Grill Grate for SnS
              Grill Grates: five 17.375 sections (retired to storage)
              Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
              2 Grill Grate Griddles
              Steelmade Griddle for Summit gas grill

              Fireboard Extreme BBQ Thermometer Package
              Fireboard control unit in addition to that in the Extreme BBQ Package
              Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
              2 Fireboard Driver Cables
              Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
              Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
              Thermoworks Thermapen MK5 (pink)
              Thermoworks Thermapen MK4 (pink too)
              Thermoworks Temp Test 2 Smart Thermometer
              Thermoworks Extra Big and Loud Timer
              Thermoworks Timestick Trio
              Maverick ET 73 a little workhorse with limited range
              Maverick ET 733
              Maverick (Ivation) ET 732

              Grill Pinz
              Vortex (two of them)

              Two Joule Sous Vide devices
              VacMaster Pro 350 Vacuum Sealer
              Instant Pot 6 Quart Electric Pressure Cooker
              Instant Pot 10 Quart Electric Pressure Cooker
              Charcoal Companion TurboQue
              A-Maze-N tube 12 inch tube smoker accessory for use with pellets

              BBQ Dragon and Dragon Chimney

              Shun Classic 8" Chef's Knife
              Shun Classic 6" Chef's Knife
              Shun Classic Gokujo Boning and Fillet Knife
              Shun Classic 3 1/2 inch Paring Knife

            #10
            Originally posted by Polarbear777 View Post
            For long cooks (2+ hrs), a few degrees low can mean having to throw it out as unsafe.

            For any SV cook, a few degrees high ruins the meal.
            Makes you wonder how many people fire up sous vide units, not just the Instant Pot with Sous Vide capability, without checking the accuracy of the set temperature before first use.

            Kathryn

            Comment


            • johnec00
              johnec00 commented
              Editing a comment
              I check it every time . . . takes about 15 seconds!
          • Bkhuna
            Club Member
            • Apr 2019
            • 485
            • Merritt Island Florida

            #11
            Originally posted by rickgregory View Post
            . As a pressure cooker? Awesome. All of the other buttons? I have a stove, an oven and pots, pans and knives.
            The instant pot is a flop as a slow cooker. the high isn't high temp setting is too low. The low temp setting is only good for keeping things hot.

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 5070
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles
                Steelmade Griddle for Summit gas grill

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Fireboard Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #12
              I've had some pretty good success using my 6qt. Instant Pot as a slow cooker. It heats up faster than my large Crock Pot and actually is a bit hotter than it on both the high and low settings. I wonder if I just got lucky with that feature. K.

              Comment

              • Pequod
                Club Member
                • Apr 2016
                • 480
                • Crozet, VA
                • Gear
                  • Komodo Kamado 23" Ultimate
                  • Komodo Kamado 32" Big Bad
                  • Medium Konro

                #13
                It’s worked well for us as a slow cooker. We’re big fans of Milk Street and are looking forward to their upcoming “Fast & Slow” cookbook which features Instant Pot recipes which can be made either Fast with pressure or Slow using the slow cook function.

                Comment

                • surfdog
                  Club Member
                  • Mar 2016
                  • 1085
                  • Sunny SoCal
                  • Cooking gadgets
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                    Weber Summit Platinum D6
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                    Anova WiFi

                    Thermometers
                    Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

                    Other useful bits...
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                    A Black & Decker food processor that I can't seem to murder
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                    Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
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                    Weber GBS griddle, pizza stone, and wok
                    Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

                  #14
                  Same...as a slow cooker it seems up to the task...though I’ve honestly never felt the need for a slow cooker. Other than the Duo Evo Plus, I’ve never even owned a slow cooker.
                  I got it for its fast pressure cooking abilities...for slow I simply use a Dutch Oven.

                  Comment

                  • dubob
                    Club Member
                    • Mar 2019
                    • 129
                    • Mormon Mecca
                    • Bob Hicks, from Mormon Mecca
                      Camp Chef Woodwind SG w/Sear Box
                      I’m 78 years young and going as hard as I can for as long as I can.
                      “Free men don't ask permission to bear arms.”
                      “Be who you are and say what you feel, because those who mind don't matter, and those who matter don’t mind.”

                    #15
                    I am certainly not an expert on this subject, but with sous vide cooking food is brought to a certain temperature and held at that temperature for a period of time. In stove top cooking, the goal is to reach a temperature that will guaranty that bacteria are dead and of no threat to the consumer. Like cooking chicken until it reaches 165*F. What is mostly neglected or possibly ignored is that bacteria can/will be dead at a lower temperature if the lower temperature is reached and held for a prescribed period of time. This process is called pasteurization.

                    Different meats in different conditions require different times - e.g., ground beef vs whole chicken. The times at any specified temperature will vary based on the type and condition of the meat. I AM NOT recommending that anybody do what I do, but from my research on the subject and looking at the FDA pasteurization charts detailing with temperature vs time, I'm absolutely comfortable with eating sous vide chicken held at 145*F for at least 90 minutes. It is very moist and fork cutting tender. I also do pork steaks at 145*F for 18 to 24 hours and quick sear them in butter after the sous vide cook is done. The meat just falls off the bone like perfect pork ribs and is always moist and Mother love tender.

                    Here is a link to some discussion of doing chicken sous vide at well under 165*F:
                    Serious Eats
                    Last edited by dubob; February 3, 2020, 10:58 AM.

                    Comment

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