Anyone here use an “Instant Pot” for Sous Vide?

Botch · December 22

My 15-yr-old Aroma rice cooker gave up the ghost. It’s still available for $34, but I checked out some of the “Instant Pot” offerings; right now their smaller 6-qt model is on sale for $99 ($69 off) but it has three times the capacity/size of my Aroma, and only offers two additional functions that I don’t have: yogurt-making (which I may/may not ever dabble in) and Sous Vide, which I’ve been interested in (but I don’t have any vacuum sealer).
Can you just dump a chunk of protein into an Instant Pot, sans vacuum-sealing, and it’ll bring that food up to proper temp/humidity and keep it there (due to its pressure-cooker sealing)? Does it work as well as traditional vacuum-sealed Sous vide?
I’d used my rice cooker about twice weekly since I got it; I also checked the Zojirushi cookers but they’re stupid-expensive. I could also just learn to cook rice on the gas stove (I’m retired) and not buy anything else.
Anyone here use their Instant Pot for Sous-vide? TIA.

GrateEggspectations · December 22

Never tried my Instant Pot for sous vide, so can’t comment there.

You don’t inherently need a vacuum sealer to sous vide. Regular ziplocks (and other food safe bags) work just fine, provided you purge the air and ensure they’re sealed prior to the bath. You wouldn’t want to put protein into sous vide without a bag, as the juices and fats would end up leaching out into the water.

Stove top rice is an absolute cinch to pull off. Was gifted a rice cooker years ago, but stove top making is so easy and effective, I never even tried the rice cooker. We make stove top rice often and it is dead easy! Lots of tutorials online, including a very short (I’m tempted to say about 60 second) one from Gordon Ramsay. It’s really that simple. I’ve said it before, but my secret ingredient for rice is using Better Than Bouillon in the water. It garners me compliments on my rice from guests all the time.

If you do buy an Instant Pot, be sure to get this book. Fantastic, extremely flavourful and simple recipes. https://www.amazon.com/Indian-Instant-Pot%C2%AE-Cookbook-Traditional/dp/1939754542/ref=mp_s_a_1_1?crid=IYX92981K6GW&dib=eyJ2IjoiMSJ9.EBng5L4_7hKpSb7AlAJYQq4G7Cz6gzYIvqhzaBG_NQcF2fBFUKyt9LY8MyGHmmI6Ui9kJzP0exq0ku-EWw383fbYgQCIYSZbl4-BsUQjm5U-OaCz37BWlEJISFAh7X4ThTf_geqMQ3FFRmTjJhvoz18BIEMbR0UH11kng7bChpVSpx-Y7gkJoBt816VC4DGsMPpP3jkppAYfPUYaJ67C0w.TRYadOTBiGhiBh94mAv3Gz7bu_G0ZDTO7RxbJbONgDE&dib_tag=se&keywords=instant+pot+indian+cookbook&qid=1766369639&sprefix=instant+pot+indi%2Caps%2C128&sr=8-1

(Edit: While the above is written with instructions for use in the Instant Pot, it’s very easy to instead use traditional appliances. The flavours are on point.)

JohnInCarolina · December 22

No, but I understand you can finish a brisket in one.

Canugghead · December 22

Can't help with sv in IP. Just want to say IP yogurt is a game changer for us. Streamlined sterilisation, incubating and storage all in he same pot, we have extra pots. We make a large amount about three times every two weeks. One is incubating right now!

Image: https://us.v-cdn.net/5017260/uploads/editor/fe/0jt81h265kgv.jpg

1voyager · December 22

Don't waste your money on a vacuum sealer.

I use a 1 gallon Ziploc bag for sous vide in the IP. Plenty of room for a large trip-tip.

Do yourself a favor and get the 8 Qt. Duo Plus instead of the 6 Qt.

Ozzie_Isaac · December 22

1voyager said:

Don't waste your money on a vacuum sealer.

I use a 1 gallon Ziploc bag for sous vide in the IP. Plenty of room for a large trip-tip.

Do yourself a favor and get the 8 Qt. Duo Plus instead of the 6 Qt.

Depending on how much vacuum sealing you do, the Anova Chamber sealer for $280 is so convenient and you can also get 250 precut 11”x10” vacuum bags for $30. That is about half the price of ziplock bags.

I use it for so much more than just sous vide. I buy cheese at Costco and cut the giant blocks into proper serving sizes and freeze them individually. Same with chicken, bacon, etc, etc. so convenient and drops price way down.

Botch · December 22

1voyager said:

Don't waste your money on a vacuum sealer.

I use a 1 gallon Ziploc bag for sous vide in the IP. Plenty of room for a large trip-tip.

Do yourself a favor and get the 8 Qt. Duo Plus instead of the 6 Qt.

Excellent idea, thanks. I barely have room for the 6-qrt IP, will have to forego anything larger (I have a small house).

MaskedMarvel · December 22

Ozzie_Isaac said:

1voyager said:

Don't waste your money on a vacuum sealer.

I use a 1 gallon Ziploc bag for sous vide in the IP. Plenty of room for a large trip-tip.

Do yourself a favor and get the 8 Qt. Duo Plus instead of the 6 Qt.

Depending on how much vacuum sealing you do, the Anova Chamber sealer for $280 is so convenient and you can also get 250 precut 11”x10” vacuum bags for $30. That is about half the price of ziplock bags.

I use it for so much more than just sous vide. I buy cheese at Costco and cut the giant blocks into proper serving sizes and freeze them individually. Same with chicken, bacon, etc, etc. so convenient and drops price way down.

I just had 1000 3 mm 8x10 with tear notch shipped for $64

Canugghead · December 22

Image: https://us.v-cdn.net/5017260/uploads/editor/n7/t17qdswpjcot.png

GrateEggspectations · December 22

As others have pointed out, vac seal bags are cheaper than ziplocks. And besides sous viding, vac sealed items last WAY better in the freezer than using simple ziplocks.

With respect to the 6 vs 8qt debate, I ultimately chose the 6 because it was on sale at the time. Pros of the 8 are of course that it has greater capacity (by a pretty slim margin only). Cons are that it achieves pressure more slowly and, as noted by Botch, it takes up more room on your counter or in your pantry. Were I shopping today, I’d be curious to see which size has more available accessories.

For the record, we are a family of four; host a lot - and often big groups - and I’m not sure I’ve ever encountered a scenario in which the smaller size has been a real obstacle to date. If it was, I’d probably just pivot to the stovetop, oven, or an Egg for the subject cook.

Gulfcoastguy · December 23

I bought an InstantPot 3 or 4 years ago and it’s still in an unopened box. I got it at a store closing. My freezer space for stock is limited but I might consider it. I do have a Foodsaver . But with family medical issues the last few years, especially last year, I haven’t done a lot of experimenting. The stock could make some great ramen, chicken verde chili, or lentil soup.

1voyager · December 23

I agree that vacuum bags are much less expensive than 1 gallon Ziploc bags, but the cost of the sealer needs to be included in the comparison. (Using the $280.00 mentioned earlier.)

alaskanassasin · December 23

1voyager said:

I agree that vacuum bags are much less expensive than 1 gallon Ziploc bags, but the cost of the sealer needs to be included in the comparison. (Using the $280.00 mentioned earlier.)

Not really a fair comparison of ziplock food storage vs the far superior vacuum sealed bag. You don’t just have to use it for sous vide, I probably use my chamber sealer four or five times a week for preservation.

Canugghead · December 23

don't get me started on my most used kitchen tool 😂

Anyone here use an “Instant Pot” for Sous Vide?

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