How to do Instant Pot Sous Vide - Beginner's Manual and User Guide

[@noahsark5279]

You are the perfect public speaker. Diction was spot on and pace was great. No ums and ahs. So easy and pleasant to watch your video. Love the displacement method you showed (twice) along with descriptions. Anxious to try this method with my Insta Pot. Thanks for creating this "how to."

[@PainttheKitchenRed]

Wow, thank you - that's so kind! I hope you like using sous vide. I don't do it a lot, but when I do I'm always pleased.

[@dsandles]

I agree. Great demo!

[@rlgibso6969]

I'm 3 years late but I still want to say thank you for this youtube. I just bout an instant pot with sous vide function (my old without sous vide died) and this is perfect. Thank you.

[@PainttheKitchenRed]

I hope you like your new Instant Pot, thanks for commenting!

[@Sgettieddi]

Great video! Originally I purchased an Instant Pot Duo 6 to replace a rice cooker with a Teflon coated aluminum pot. I do have one of the discontinued Instant Pot Sous Vide Units and love it. Now I am looking into getting larger Instant Pot Pressure Cooker Pro unit and to get away from using plastic bags because of micro plastics. I plan on using some of the new silicone bags instead of the plastic. If it really has to be sealed, I put the food into the silicone bag and then in to the plastic bag and vacuum seal it. Now I can Sous Vide two items at a time.

[@PainttheKitchenRed]

Great idea, thanks for commenting!

[@gladysma308]

7:59 IP Gourmet sous vide 13:23 temp chart Thank you.

[@sage7x7]

You are so smart and thorough! Thank you so much for this valuable information.

[@PainttheKitchenRed]

Glad it was helpful and thank you for the kind words!

[@MaryHamerMusic]

Thank you so much!! I just upgraded my Instant Pot to the Pro (mostly for the sous vide function). I originally got an Anova, but apparently they have a high pitch sound and I have sensory issues so I sent it back unopened and got an IP Pro instead! Very happy. Thank you for your video!! Very helpful! You’ve made a new subscriber out of me! ❤

[@PainttheKitchenRed]

Glad I could help! Welcome!

[@MaryHamerMusic]

@@PainttheKitchenRed Update: The other day I made my first chicken thighs (bone-in skin on) in the instant pot pro using sous vide!! Ice bath to cool, and and then seared them to make them yummier! OMG!! They're literally the best chicken I've EVER made!! =D Thanks again!

[@ghs3441]

I wonder why you have no more views on this. It's a great and straight to points how to.

[@PainttheKitchenRed]

Thank you for your kind words - I'm happy to hear you found it useful!

[@loraleewellington9064]

I imagine that the general population does not use the sous vide feature. Most people don't even know what it is, so they would pass by a video about it...

[@sunshinevalley0]

This is the very beginner video I was looking for

[@PainttheKitchenRed]

I'm glad to hear it!

[@wettwett757]

Wonderful and informative video. Well written as well. Thank you for sharing!!

[@PainttheKitchenRed]

Glad you enjoyed it!

[@FLOODOFSINS]

Giving the time/temp chart at the end of the video was very helpful and deserves a subscribe. Now if I can just find a lid with a hole in it for the instant pot that I have that would fit the anova I was thinking about getting.

[@PainttheKitchenRed]

Thanks for the feedback!

[@WILRARN]

Love your channel! Very classy to the point and fun! Thank you

[@PainttheKitchenRed]

Thank you so much, that's very kind of you!

[@taylorqobrien]

Neena, this was very helpful. Thank you so much for this video! I've liked and subscribed!

[@PainttheKitchenRed]

Glad it was helpful! Thank you!

[@patriciageorge9648]

Thank you for your very informative video!

[@PainttheKitchenRed]

You're so welcome, and thank you for watching!

[@gladysma308]

13:20 sous vide temperature chart.

[@PJean3]

So glad to have found you!!!!

[@PainttheKitchenRed]

Thank you!

[@blue5emerald]

I just learned of this method of cooking. Is there any concern for cooking with plastic (chemicals)?

[@PainttheKitchenRed]

Some people are concerned about heating plastics, see this article: www.bonappetit.com/story/plastic-bag-safety-sous-vide Try using silicone bags (reusable) if you're concerned.

[@Pennyspain22]

I do this method in my slow cooker all day in a water bath. I also love chicken done in the air fryer on a 180 degs it never dries out.

[@PainttheKitchenRed]

Thanks for sharing!

[@KathleenChandler-r5y]

Thank you!

[@PainttheKitchenRed]

You're welcome!

[@suziecue]

can you use the sous vide feature to make yogurt? I have the duo crisp air fryer 8 quart and would love to know how to make yogurt. I have seen some videos but you explain much better. Other videos seem so picky and appears complicated.

[@PainttheKitchenRed]

Yes, you can set the sous vide temperature to 110 degrees F and make yogurt.

[@jeankipper6954]

I want to culture milk with a higher temp culture, 122 degrees for 36 hours. It is b. Coagulan specifically. Can I put it in the installed sleeve directly? Does it have to be in a plastic bag?

[@jeankipper6954]

In the InstaPot stainless steel sleeve

[@PainttheKitchenRed]

@@jeankipper6954 yes you can put it in the stainless steel liner (inner pot) directly without using a bag. You can use the sous vide setting to make yogurt in the same way.

[@dannydoc1969]

Question: when does the timer start counting down? Once it reaches the selected temp or when you put the lid back on?

[@PainttheKitchenRed]

Good question.The timer starts counting down when the temp has been reached. So what I do is, if there's a delay in putting the food in, I add a few minutes to the sous vide cook time.

[@Wildchilddesigns2024]

Thank you, so the ip doesn't go under pressure. Can you use a glass lid like you do for yogurt?

[@PainttheKitchenRed]

You can, but I tend to use the pressure cooking lid to prevent heat loss.

[@ShiniestJ]

Thank you for this! I've used the sous vide equipment that you referred to but I was hesitant to try in it with my new Instant Pot. You use imperial measurements - might I request that you give the metric as well (even if it's in the subtitles!)? Subscribed! :)

[@PainttheKitchenRed]

Glad it was helpful! And thank you for the suggestion. It's something I need to work on!

[@suegring5405]

Newbie here. Does the weight of the meat vary the cooking time? More weight = more time? How do you know cook times?

[@PainttheKitchenRed]

Hi Sue, it's not so much the weight that I go by, but the thickness. The thicker the meat, the longer you would cook it. In general, the cook times are for about a 3/4 to 1 inch thick piece of meat.

[@kennethkyser1099]

Thanks for demo the Ultra IP. Can I do more than two chicken breasts if I use say, an egg wire rack between the packs? If so, what would be the limit amount w/racks? I'm a new subscriber!

[@PainttheKitchenRed]

Hi Kenneth, yes you can. The limit is however many you can fit with room for water to circulate all around the chicken breasts. I've only done two bags of two breast each. I'm thinking you might be able to fit 6 maybe? Hope that helps.

[@PaisleyPlayfully]

Question: Is it possible to use the IP with the lid off? I want to water bath a pint of milk using the sous vide function but I need to be stirring it occasionally over several hours. Thanks

[@PainttheKitchenRed]

Yes you can. The temperature might fall, so use a thermometer to measure and increase the temp as needed.

[@mikapooh3329]

Thanks for letting us know that the Ultra allows us to customize our own Sous Vide function! 😃

[@PainttheKitchenRed]

Happy to help!

[@derekjp6043]

Wonderful, I'll sous vide some venison before turning it into jerky. ;)

[@PainttheKitchenRed]

I hope it works out great!

[@geeva655]

Awesome technique about sealing

[@PainttheKitchenRed]

Glad you liked it!

[@MarkKnightasElvis]

Have you ever sous vide a steak, then use the airfryer part to sear it? Is this possible? And if so, would it cut down on smells

[@PainttheKitchenRed]

I haven't used the air fryer but I think it would work.

[@kimberlyschwed622]

Thanks!

[@PainttheKitchenRed]

You're welcome!

[@deborahclayton3101]

Thank you for a demo in my Gourmet Duo as well. I followed along as I put my first sous vide steak into the pot. It’s doing it’s thing now, so I’m curious to see how tonight’s dinner turns out. Lol

[@PainttheKitchenRed]

Hope it went well! You'll get better every time you do it.

[@norisb_curls]

Thank you so much!!!

[@PainttheKitchenRed]

You're welcome!

[@tnt55super]

Hi there. New to the instant pot Duo I have,but this did help, but I am still a bit confused. You said you went to American Test Kitchen to help you get right temp and how long for meats I take it?? A bit confused.Thank You. Bonnie in Michigan I am very new, but still have not even done my water test yet..very new, but i will be doing it soon. I am 70yrs old, so this is surely different then my crock pot. 🤣🤣 lol. Have a great day.

[@PainttheKitchenRed]

Bonnie, I use ATK as a guide for the cook time and temperature. But you can also use the Instant Pot manual which has times or check out the table on my blog. Click on "Instant Pot Sous Vide Cook Times" in the table of contests on this blog post: www.paintthekitchenred.com/how-to-use-the-instant-pot-sous-vide-smart-program/

[@tnt55super]

@@PainttheKitchenRed Hello. This I'd pesty Bonnie H from Michigan..the one about the pressure relesse. I just wanted you to know I made my 1st thing in my IP. I made a Pork Tenderloin a few days ago. I went ny a recipe and it had a rub on it which I have never done. Well it turned out do tender and good. Only thing is I tried to make a heavey from the juice and I had the saute mode on high and I had scraped my pot before adding the cornstarch mix but I did get s burn notice. So turned it off but it was really burnt on. So it was ok but very dark. My 1st time. I also had put a pan with cut up potatoes in it on top of meat on top to rivet, but the did not get done all the way thru. I just put them in yhe microwave to finishing cooking. But all and all it turned out so good the meat. Now I am having trouble with setting the time for like 7min on the time on the IP I feel like if I set it like 7:00 that is 7 hours not 7 minutes. I know..one confused gal. I am 70yrs old. Again thanks for your help on the natural release and quick release problem I was having. My daughter has a pot and she had told me to do the pot thing for the potatoes on top of meat. I set it for 7 min I thought but that is confusing me now. Hope to cook some rice next. Was thinking I could fix Spanish Rice in the IP. Time will tell. Thanks agsin..Bonnie H in Michigan. 🙂👍🙂

[@juliequates9529]

@@tnt55super way to go Bonnie!

[@terryreilley]

If you freeze your meats in vacuum sealed bags, can you use those (after thawing) for sous vide style cooking?

[@PainttheKitchenRed]

Terry, yes you can do that. You can even sous vide still-frozen vacuum-sealed meats, but you have to add more time to the sous vide cooking time, anywhere from 30 minutes to 1 hour.

[@terryreilley]

@@PainttheKitchenRed - Awesome, thank you!!!

[@sddd810]

You did not mention whether I should use the vent or seal option

[@PainttheKitchenRed]

In theory, it should not matter whether it's on vent or seal because it shouldn't come to pressure. But to be safe, just leave it on vent.

[@tstodolskaya]

Thank you very much for your help! What is the temperature and time to cook a beef with a sous vide?

[@PainttheKitchenRed]

Tamara, you can sous vide steak at 130 to 140 degrees F for about 2 hours. Temperature is dependent upon how well done you want your steak.

[@lauran3244]

This is a very thoughtful video. Thanks.

[@PainttheKitchenRed]

Glad it was helpful! Thanks for letting me know.

[@jimmievetor5008]

I watched a fellow cook a chuck roast in a Sous vide @ 136 degree for 24 hours. I seen on instantpot they call for 4 hours. Is this going to be as tender as his at 24 hours?

[@PainttheKitchenRed]

I haven't tried it for that long, so I'm not sure :)

[@m.h.7153]

When you close the IP lid does it ever come to pressure with the sous vide function? I've noticed my pot will build pressure when using steam function so it needs to be released. I figure any built pressure will interfere with the sous vide method.

[@PainttheKitchenRed]

Michelle, the steam function is a pressure function so that it normal. To steam without pressure you need to put the steam release handle in 'venting'. Steam and pressure cook are similar except Steam heats up faster. Sous vide should not build pressure, but if you wanted to be extra sure you can put the steam release in 'venting' position. I hope that helps...

[@telthatruth7533]

What is the temperature range of sous vide insta pot? Lowest to highest setting? What is the time range from lowest to highest?

[@PainttheKitchenRed]

Temp: 77 F to 203 F Time: 00:30 to 99:30 Hope that helps!

[@colleenschaefer5333]

Displacement method is very clever! Who needs a food sealer! Not me anymore!Thank you!

[@PainttheKitchenRed]

You are so welcome! Hope you make something delicious with sous vide!

[@Carnivorefitness2024]

So if you were going to eat the chicken without searing it, you dont have to bring it to 165 like normal?

[@PainttheKitchenRed]

The searing is extra. You can use the chicken as is. If not eating right away, refrigerate immediately.

[@11111Rich]

When cooking chicken in oven or grill it has to get to 165 degrees to kill potential bacteria on surface. No prolonged exposure to heat is needed, just get to 165 and done. Another way to provide bacteria killing at a lower temperature is to expose the bacteria to this lower heat for a LONGER time period. The searing purpose is not kill bacteria but to cause a maillard reaction for flavor (I'll leave it to you to read on maillard reaction).

[@OMGWTFLOLSMH]

Thank you. No razzle dazzle, hokey jokes, annoying music. Just what the doctor ordered.

[@PainttheKitchenRed]

Thank you - so happy to help!

[@jimmievetor5008]

I agree a very good clean video. Thank you.

[@Gracie92323]

Quick question, can I use a regular food saver bag? Thanks in advance, enjoyed the video.

[@PainttheKitchenRed]

Thanks for your question, Cheryl. I assume you're talking about vacuum sealed bags. Although I don't own a vacuum sealer I'm pretty sure they are safe for sous vide.

[@Gracie92323]

@@PainttheKitchenRed Thank you, yes referring to vacuum sealed bags..the type that come with vacuum sealer.

[@Sailaway1030]

Back in the day they made daisy seal a meal bag sealers those bags were made to be immersed in boiling water The food saver bags are made of the same material I have both the original seal a meal it doesn’t vacuum seal and I’m on my third foodsaver so yes the foodsaver bags will work for sous vide cooking Hope this helps

[@PainttheKitchenRed]

@@Sailaway1030 thanks for chiming in - glad to have you confirm.

[@dig1035]

Thumbs up and subscribed!

[@PainttheKitchenRed]

Awesome thank you!

[@bigboldbicycle]

What's the highest temperature you can set the sous vide function to? Thanks.

[@PainttheKitchenRed]

I believe it 194 degrees F for most models.

[@maricarmenrodriguez1403]

Se ve bien aunque mi esposa no la usa

[@scasey1960]

Is there no delay for the sous vide setting on the duo evo??

[@PainttheKitchenRed]

Sous vide, Saute and Slow Cook don't have delay start as an option.

[@Pbos209]

Do I understand correctly that you set the time “before” you put the chicken in?

[@PainttheKitchenRed]

Patricia, yes because it doesn't start counting down until the temperature is reached, at which point you'll put the chicken in.

[@ph11p3540]

For those who own an Instant Pot MAX that was made for the Canadian market, the sous vide function is exactly the same.

[@khaledtribes]

Real heroes don't wear capes

[@ph11p3540]

@@khaledtribes They wear military and emergency services uniforms

[@burghardvonkarger5718]

Can you set the sous vide time to 99 hours or is there some lower limit? My current device has a 24h max which is very annoying.

[@PainttheKitchenRed]

Burghard, I've never had a need to go that high so I tried it out on two of my Instant Pots and they both went up to 99:30. So I would assume that all the models would have that max limit. Hope that helps.

[@blastradius7193]

I have no sous vide button! What to do?

[@PainttheKitchenRed]

If you have a model that has the ability to set a custom temperature (the Ultra model, e.g.) you can use that.

[@whathitwonder4037]

Huh. This was very thorough.

[@PainttheKitchenRed]

Glad to help :)

[@lucioluciolucio]

I had no idea you could do sous vide on an instant pot that way

[@PainttheKitchenRed]

Most models have this capability but some do not.

[@StevieWonders2020]

WHY did you not check the chicken's internal temp before removing from the water????????

[@PainttheKitchenRed]

I may not have shown it on the video, but it is important to check the temperature of the chicken to make sure it has cooked thoroughly.

[@charlesdevous1001]

Better question, qhy are you watching this video if you clearly already have all the answers?????????? Youll hqve to wxcise me, i was trying to exceed your number of question mqrks. Get a life.

[@pamalahmacneily5916]

I am concerned about using plastic bags in my cooking. We don't want microplastics transfering to the food.

[@PainttheKitchenRed]

You can try and use a glass jar. If you're not opposed to silicone, silicone bags are an alternative.

[@charlesdevous1001]

Then dont......wasnt that easy???

[@cherylreiter2107]

Do you wear makeup, lipstick, sunscreen?

[@chefjasonperu]

Then you shouldn't sit on anything plastic or use anything with plastic .. even your toilet seat.

[@drawitout]

Great video. Subscribed! ❤️

[@PainttheKitchenRed]

Yay! Thank you!

[@dvdmementos]

I tried this with a steak in my duo crisp + Air fryer. The water was 127 F when i put it in and I set the temp to 130. The timer never started even though water inside temped at 130. After about 45 minutes, i just put my steak in and used my oven timer. It came out great but I never figured out why the IP timer didnt start until it had about 20 minutes left out of 1 hr and 30 minutes on oven timer. Any thoughts? I put the lid on in the venting position. My understanding is that sous vide is not under pressure so that should have been fine. I want to try another sous vide recipe but i want to be sure the timer will start when it gets to temp.

[@PainttheKitchenRed]

That's odd. Try a test: maybe at a higher temperature like 140. Make sure the water temperature is well below your desired temperature and if you have the same experience you might need to submit a ticket. Good luck.

[@johnwaddell8683]

It may be because your water temperature was too close to the set temperature. Try 100

[@jackcooper5113]

Have you tried using the sous vide setting to confit?

[@PainttheKitchenRed]

Jack, sorry but I have not.

[@luvs2spooge00]

I mean that water bag trick is fucking amazing

[@PainttheKitchenRed]

Haha, yes it is cool!

[@jeffpowers6836]

You failed to mention the temperature ranges for the pots in the sous vide mode. That is the information I was looking for.

[@PainttheKitchenRed]

You can set the temperature as low as 77 degrees and as high as 194 degrees Fahrenheit (25 to 95 degrees Celsius). On some models, you can go as high as 204 degrees Fahrenheit.

[@theropesofrenovation]

I must have the original instant pot. lol

[@PainttheKitchenRed]

Many of the newer models have sous vide - maybe if you upgrade someday :)

[@theropesofrenovation]

@@PainttheKitchenRed Looks like I need to !!

[@picklerick9578]

I'm sorry, but there is no way that is as good as a vacuum seal

[@PainttheKitchenRed]

Vacuum sealer is always best, but the ziploc works pretty well too.

[@daharvey1]

You have a pressure cooker. why in the world would you want to cook something for 2 hrs.

[@PainttheKitchenRed]

It's not only a pressure cooker, you can choose how to use it! It's a multi cooker with features such as slow cook, sous vide, rice cooker. Some even have air frying capabilities.

[@ShazWag]

Cooking food in warm temperatures in those plastic bags will encourage harmful hormone disrupting chemicals to leach into the food. It only takes very small amounts to do this. Just saying

[@PainttheKitchenRed]

You could try and use glass jars (if the food fits).

[@jimmyc451]

we're having a coin shortage because people are sous viding them all :-)

[@PainttheKitchenRed]

Thank for making me laugh out loud :)

[@Waheeda907]

I wish you had cut into the chicken to show us novices that the meat really is cooked through. Otherwise very informative 👍

[@PainttheKitchenRed]

Sorry about that! I wish there was a way to update the video. Give it a try, and you'll find the chicken to be tender and perfectly cooked :)

[@reginabradshaw2050]

You lost me at Plastic + cooking. NOPE JUST ME... THANK YOU ANYWAY