Pequod Posted February 1, 2020 Report Share Posted February 1, 2020 We recently upgraded our Instant Pot to one of the newer, fancier models with a sous vide function. Decided to run a little test to see if this thing could potentially replace my Anova circulator. I set the temp to 130F and let it preheat. At the end of the preheat cycle I took the water temp and it read only 122. Decided to let it run for another 30 minutes and take the temp again. It’s a bit better, but not sufficient. Time and temp have a big impact on sous vide cooking, and undershooting can be downright dangerous due to bacteria. I rate this a fail. Will stick with my Anova stick. 4 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 1, 2020 Report Share Posted February 1, 2020 So, the InstaPot isn't "magic" after all! 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 1, 2020 Author Report Share Posted February 1, 2020 I’d say it’s good for what it’s good for, but higher end functions like sous vide are probably best left to devices that do them very well. Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 1, 2020 Author Report Share Posted February 1, 2020 By way of comparison, I give you my trusty Anova stick: 3 Quote Link to comment Share on other sites More sharing options...
Herbie J - Alabama Posted February 3, 2020 Report Share Posted February 3, 2020 Good information. Thanks for sharing. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 3, 2020 Report Share Posted February 3, 2020 Makes you wonder though, if it can't hold temperature stable and on setpoint for sous vide, how well a job does it do on it's other "regular" functions?? Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 3, 2020 Author Report Share Posted February 3, 2020 True, but probably not as critical for the other functions, just like a +/- 25 degree swing for BBQ doesn't usually matter. BUT, for sous vide, there's a huge difference between dialing in a 131F medium rare steak and getting a +/- 8 degree swing. Difference between rare and medium. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 4, 2020 Report Share Posted February 4, 2020 The last thing you want for sous vide is temperature swings like those you experienced. That is terrible. Fail is right! 1 Quote Link to comment Share on other sites More sharing options...
