SOUS VIDE THAT REALLY WORKS!!! in the DUO EVO PLUS | SIDE BY SIDE COMPARISON with ANOVA SOUS VIDE STICK DEVICE...I WAS SURPRISED AND I THINK YOU WILL BE TOO!!! #jelly007 #instantpot #sousvide
I bought my duo evo plus over a year ago and have been too intimidated to use it for anything other than slow and pressure cooking. I've wanted to try the sous vide function for some time now and i'm so glad I came across your video. Thank you for being so thorough and showing it all step-by step. Amazing, I'm going to try it this weekend!!
Glad I helped... this device does a really good job at sous vide in my opinion...I think you will be very impressed with the results and what this does to a steak!!! Thanks for watching!!!
Same here too! Thank you, John, for this video! I've wanted to try sous vide, but have been hesitant to purchase a sous vide stick because of how much the name-brand devices cost, along with the extra accessories. I completely forgot my instant pot had a sous vide function! This technique is going to let me "dip my toe in the water" to see if I like sous vide or not without "going underwater" with the upfront cost! 😀👍
OMG!!! I cant believe to how much information this video gave me! Just right from the start, with the zip lock and water trick. I would have never thought of that. This was one of the most enjoyable insta pot videos ever !! Thank you for uploading!!!
I can appreciate that he can take criticism, re-test and then admit he changed his opinion and say something he said as not fully accurate. Now im sure he didnt say nothing wrong or etc but he came away after reading information and adjusted his test. I 100% appreciate that mind set and this video. Well Done Sir.
sous vide my first sirloin steak for 4 hours and it was absolutely fabulous. It was tender and flavorful. I am glad your showing ho to sous vide in the instant pot.
And I'm glad you are trying it...I think it is a wonderful way to cook a high end restaurant quality steak...at home...for a fraction of the cost...thanks for watching!
Kathy Murach I do an hour and 30 minutes (every steak for the last two years), bec thats all one needs, it would take many more than four hours to soften the meat, but then it would be like stew meat, not steak. Dry it off, then sear 45-60 seconds each side.
Just tried out my new IP Pro yesterday and fixed the best fall-apart country ribs I've ever eaten. I'm talkin what I didn't grab with the tongs, stayed in the pot tender. I was looking for a sous vide recipe for it and came across your video. Thank you so much for all the info. on how to do it. Very informative and precise directions, much appreciated. Can't wait to try other new things with it, as well. Thanks again.
@@JohnSanders thank you so much,I got mine for Christmas and I've uses it almost every week when I can.I have a really small kitchen and it helps out a lot..
I use an old crockpot with a DIY temperature controller. I fill the crockpot with 125 degree tap water and set the crockpot on low. The temperature controller cycles the crockpot at 137 degrees for two hours. It's a perfect medium steak every time.
Your videos are the best …I have been very intimidated by my instant pot/air fryer. Your videos are detailed and accurate. I have downloaded everything from you just because you proved to me that I can trust your input completely. Hopefully 🙏 I will get confidence after watching more of your videos about my instant pot duo crisp fryer 😂😂🎉🎉🎉
I am IMPRESSED!!! I just joined you this morning and have never used my Insta pot duo yet but you've given me the courage to try it. Lol! I have NO idea why it's so intimidating to me but is! I'm the one who grills and uses my smoker here at home and that's ALL I do ALL summer long....I LOVE it so this will be a fun way to try steaks! ;)
Thank you so much for this video. Saw this unit black Friday browsing and was real skeptical about it getting to the right temp without the probe another device had, the instant pot wizards look to have worked their magic again. Really appreciate the thorough, side by side, apples to apples comparison, so many other reviewers miss those details and this was fantastic. At $101 today this is a no brainer to retire my original Duo. Can't wait to start my sous vide journey. Saw this video first but checked a few others, loving those too, new subscriber for sure.
Very glad to hear that... love the idea that people all over the world are actually watching me...I hope to visit all these places one day!!! thank you for watching!!!
Thanks for doing the sous vide comparison, John. Both steaks look great. I won’t have to buy a dedicated sous vide unit, and that makes me happy. I really appreciate your videos and am learning a lot. Since I now have the Foodi Deluxe, I am looking forward to watching your videos with the Foodi.❤️❤️
Inspired by your video, I made two sous vide steaks in my duo crisp last night. I had trouble getting it to count down at first (even though the water was at temperature within 5 minutes as measured by me...10 min in and it still wasnt counting), but I turned it off and back on and it worked fine and started counting down after about a minute. An hour and 45 min and they were a perfect medium rare. Thanks for the video! I've never cooked a steak that way, and I never would've tried in my instant pot.
I haven't tried it on the duo crisp yet...the evo worked surprisingly well...thanks for sharing your experience in the duo crisp and thanks for watching!
I purchased the Anova when it first became available for purchase and have used it a lot. We never use it for beef steak as we prefer ours "charred rare" and using the sous vide method is just a wasted step. However, we love big 1-1/2" to 2" thick pork chops in the sous vide set at 140 degrees f. and cooked for one hour prior to reverse searing. All of the resources I've read state that it doesn't matter how long you bathe it for after reaching temp. but in our experience, the meat is always more tender the sooner you take it out after reaching the desired internal temp. An hour and a half for medium rare steak seems like a long bath to me. Also, I know that the Anova's thermometer is very accurate but I wish you would have checked the temp. with your digital just to confirm the accuracy of that product. Other than that I enjoyed your video. Good job!
Love the "Good as any Steakhouse" comment. It's true, because most steakhouses sous-vide the steaks ahead of time. You can keep a lot on hand with commercial sous-vide bath. Awsome video..
Glad I came across this video. I remember your other video about the Sous vide Based on this review I’ll get an insta pot. I sous vide with joul for the last 3 yrs.
Thank you for the informative video. I have used the sous vide setting to cook 2 ribeye steaks and 2 dozen eggs-in-shell in my 2-day old Instant Pot Duo Evo Plus. I experienced about 3 degrees lower actual versus programmed temperature when measured with a Thermapen Probe. My solution is to set the programmed temperature 3 degrees higher than desired, which works well. I will continue to monitor temperatures until I feel confident of the Instant Pot's behavior. I noticed that you did not use the most convenient way to handle the Instant Pot cover. Just in case you were not aware, the pot has two slots where you can set the cover. There is one slot to set it with the left hand and one for the right hand. I did not know that at first so the cover seemed to be in the way whenever I removed it from the pot. Please keep up the good work and keep talking however you feel comfortable.
Thanks...I was very impressed with the duo evo's ability to maintain temps... especially compared to a circulator machine... the 3 degree idea is spot on... thanks for watching!!!
Thanks for a great demonstration! Brought up some good points for the instant pot, which I will keep in mind next time I try sous vide! I think I’ll try 131° to keep it at 130°. Those steaks look done perfectly to me!
The Instata-pot with the air fryer will become the best kitchen tool for all the people who are off grid camping or boating. Due to the time line and being contained make's it on another level.
I just ordered this model and didn't know it had a sous vide function. Well that just saved me as much as I paid for the Insta Pot since I was going to look into a circulation style one.
I am so grateful that you did this video. I couldn't find the information on my duocrisp manual regarding it and what else I needed to do it. The website wasn't even helpful. I'm looking forward to trying this out now that I have the answers.
Not to be discouraging but I didn't have good luck doing sous vide in the Duo Crisp... however if you have this model... the Duo Evo Plus... it does a very good job... hope this helps and thanks for watching!!!
I was on the fence on whether or not to buy this Instant pot model. I’ve had my eye on it for sometime but was concerned that it may not sous vide food properly. I’m glad you put this video out to show it can in fact do what it says. Thanks.
This unit does it well...i have recently released another video showing it again ...linked below... I'm glad i helped and thanks for watching!!! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-akd5yCOq9T4.html
John, Many thanks for a fantastic real world example of this way of cooking. As per the last comment, have only recently got a pressure cooker (of any kind in fact) and it happened to be the same model. Having recently gone keto (and now finding myself drifting ever closer to carnivore as much as possible) the ribeye has become a staple for us. (Thank you costco for the amazing produce in that department!!). I’ve been happy with the results from pan frying with copious amounts of butter but this whole “reverse sear” thing is something I’ve wanted to try. My wife likes hers done a little more than me but I prefer a little more rare. The sous vide method looks perfect for this. Gentle but consistent, your video is proof enough it is COMPLETELY controllable. And only one pot to wash up! Gonna subscribe once I’m done posting this. But thank you so much from an instant pot (semi) newbie looking to broaden his horizon’s. You’re a gentleman :-:
Great vid! Like you we have both, and while I can’t see myself going to the Instant Pot first when I need to sous vide, what you have done is doubled my sous viding capacity! Now I can cook two items at two different temps at the same time, which could be super-handy. Thank you, Scott
Great video! Your accent reminds me of home (East Tennessee) and you did a great job of comparing the results. I just bought that same model Instant Pot and I'm loving the results I'm getting so far with a variety of recipes from roast to ribs to soups. You just got another subscriber!
I have sous vide stick and think the about $100 I paid for it is money well spent and I do not even try to use IP for sous vide steaks. Steaks are expensive and with the money you spend for a few good quality steaks you must be able to invest in sous vide stick. I use IP for roast beef and any kind of meat stews but I have compared IP soup and also the same recipe on my induction cooktop and induction is just as fast. Also, have compared to boil water for a couple of cups of fast coffee and found out the induction cooktop heats up the water faster than my microwave. The coffee makers that I actually have 3 different ones require to wash the filter, the holder and the glass pitcher to have fresh-tasting coffee - makes too many dishes to wash just for 2 cups of water. IP is a little overrated and if you use it or watch videos, most of the foods look mushy, something no restaurant or chef would serve. Busy households with children can benefit from using it to get fairly fast mush to feed for kids in between the activities and rides to them but adults wanting to eat well-made food IP just does not cut it.
Thank you! I’ve been wanting to the sous vide function it but wasn’t confident enough yet. Was looking at the Stasher bags and wondered if they were worth it. Helpful video.
You are by far the most detailed RU-vid chef that I've seen so far! Your instructions are so detailed and are very clear to understand. Because of how easy you make it look, it is inspiring confidence in myself and now I want to try these recipes. Thank you so much for sharing your knowledge!!!
It works and it was very impressive...I did not expect the results I have gotten from this unit...I think you will be pleased with it also... nothing better than sous vide steak or chicken breast... thank you for watching!!! Here's the chicken breast video if your interested... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cvCgdCNHG-8.html
I just got my duo evo plus today. I have used a pressure cooker for 10 years or so, but first time using an Insta pot. Looks really good. My son loves eggs done that way.
Thank you for sharing this! I will be making ribeye steaks for Father's Day tomorrow and wanted to give this a try hoping that being able to cook them so I might be able to have a bit of it along with my Husband and daughter tomorrow. I have both jaw joints replaced so I am hoping there will not be any tougher spots because I am rarely able to eat steak and it's Hubby's favorite!!!
I was trying to decide whether or not to get the Anova AND an Instant Pot but now.....Instant pot with Sous Vide it is! Thanks for saving me some dollars!
Great video. I have a Ninja Foodi but tonight I got to unpack and use my ex's Instant Pot and noticed the sous vide function. Instant jealousy hit me, I had no idea some had the function! I've been watching videos for the past couple hours, with yours being the most informative. I thank you for deciding the selling of my Foodi and purchase of an Instant Pot. Great video. Edit: I guess the Foodi Deluxe also does but I really hate the attached fryer lid.
They were very similar and almost...if not identical...sorry for mixing them up but there was virtually no difference in them...Thank you and thanks for watching!!!
One of the big reasons I bought the Duo Crisp was because of all the different functions from one great device but wasn't sure about it since it doesn't circulate the water but I guess since it did a great job at holding a consistent temperature it should give great results anyway. Now I am thinking about all the other recipes I can try!!! Thanks again for demoing this you did a great job with it.
Pleasantly surprised. Ive been wanting to try sous vide for a while. Got the duo crisp and had no idea it could sous vide. Crossed 3 whole appliances off my list.
I love a steak done that way...I will say I had a little trouble using sous vide on the DUO crisp... but please let me know how yours does and thank you for watching!!!
Great video I came across researching Sous Vide on instant Pots. 1 comment would be that you should have also used the same temp probe in both b/c you are trusting the probe on one device but not the other.
I bought the 8qt pro today. After doing the setup I set out to sous vide a couple of ribeye. It was taking 4Ever to get past the "pre heat" phase. I realized that the hot water from the tap was 30° hotter than the 140° I set lol. Looking forward to seeing how well this does.
That is really nice to hear!! Never thought of people from all around the world hearing my country way of talking...lol... thank you very much... and thanks for watching!!!
@@JohnSanders When the world is back to normal, in the hopefully not too distant future, I hope you’ll be able to visit Norway. It’s a great place to live in most regards. (Not too big a fan of winter, myself, but all in all I love living here.)
Did a little testing and I have an update to speed things up a bit. It turns out that whether you put the meat in after the machine reaches the specified temperature or you put it in at the beginning it doesn't matter. It takes the same amount of time to reach temperature which always seems to be approximately 30 minutes, which is crazy since I usually put water in that's already 125 degrees. So save yourself a half hour of cooking time and put the meat in the pot the same time you set it. I think this is actually how it is designed to work because the temperature ready signal is so brief and quiet it's really easy to miss it and who has 30 minutes to sit around waiting for it to reach temperature. I think all of the circulating sous vide machines allow you to put the meat in at the beginning so it makes sense this one would too despite the fact the instructions are to the contrary.
Really helpful. Thanks. Any idea how to check what temperature you set? I can't seem to check what temperature was set when I'm partway through the cooking. I just see the timer.
Also, does the Instant Pot have a temperature sensor? I'm pretty sure it doesn't know the temperature of the water. So the 30 minutes might be to get to a stabilized temperature almost regardless of whether you put in 80deg water or 125deg water. Just an idea.
@@tponce no water sensor so probably measures pot temperature. Does a solid job with sous vide regardless. I wish I had two because I use it for so many things!
@@tponce I believe if you use the temperature up/down buttons it will reveal the set temperature but you can't change it like you can the cooking time. To change temp, you have to cancel and start over...I think 🤔
I had a Joule it broke. It was costly. I never heard from support. I bought an Instant pot pro. I love it. The sous vide function works great. One hundred thirty degrees is one hundred thirty degrees. The Instant Pot is a time and space saver. Here's a hint keep the lid on when heating the water. If the lid is open, it will take longer to bring to temperature. The same is true with the sous vide circulator.
When on the Sous Vide, Sauté, or yogurt mode, it is not necessary to have the pressure lid on, it will work with any type of lid, I use a clear glass lid. I couldn't be more happy with my Duo Evo Plus, it does everything I want it to do and more.
Just curious, still enjoying the evo plus? Thinking of buying one for myself and one as a gift but worried about some of the reviews I've been seening saying to just get the regular duo
@@Rockcityballs I'm still just as happy with it, I use it a couple times a week, last night made a rump roast with it. I got one for my daughter and tell people about it all the time. What negatives have been said about it? It is even accurate to a couple degrees when dialing in on a particular temperature. Hope this helps...
Awesome! Thank you very much! Just have seen some reviews of this particular model throwing a lot of the c# error codes, c7,c8 etc for over heating during the saute function and other weird things. I was thinking maybe they tried to put too much technology into this one but as I research more it seems like that can all be chocked up to user error/intelligence level haha. I'm going to run to williams & sonoma and grab 2 of these now I think. Thanks again for the quick response!
If you or your friend are considering sous vide i definitely recommend this unit... but I honestly think this is the best pressure cooker that doesn't air fry on the market...I really like the pot design... hope this helps and thanks for watching!!!
If you don't want to risk contamination from plastic or silicone, the steak can be submersed directly within the pot in butter, ghee, or your preferred oil.
That's an interesting idea since there's no exposed cooking element with the instant pot (no circulator) and the pot is a cooking pot (unlike many plastic sous vide containers). Great idea
Thank you Thank you😊 I’m waiting for you to get the Char Grill oil less Turkey Fryer. It seems you can do other things too. I know you will give us the best directions and uses for this.
I do a lot of fried turkeys, I mean I've done hundreds, we love them and eat them year round...however...it is somewhat dangerous and I decided not to post a video of that but I have eaten a turkey from the oil less fryer...which may not be technically fried...but was good and no where near as dangerous so I might look into that but I'll have to see...thanks and thanks for watching!!!
Sous-vide is the same method no matter what devices you use. It's a slow-cooked piece of meat inside of a vacuum sealed bag and that's pretty much it. Doesn't matter if you use a stick Sous-vide which I have or the instapot duo crisp which I also have. Try to Sous-vide the meat for like 12 hours set it and forget it and after you put a nice sear on those steaks save the juice because you can render it down with a little red wine and use it for like an onion, garlic, mushroom chutney. Make sure your pan is super hot when you go to sear it. You can actually overcook the steak if you have it in that pan for too long! You want to sear it for 30 seconds on each side and you're done. It will blow your mind how good the steak will be. The biggest trick is trying to get that caramelized edge very fast! That's why you need a super hot non-stick pan little bit of olive oil.
it is possible the Instant Pot temperature is more accurate than a handheld thermometer. You could measure the other pot to compare but close enough. Glad they added the Sous Vide feature I've been waiting for.
It could be but the thermapen is the industry standard but I agree with you on the sous vide functioning properly...they got this one right!!! Thanks for watching!
how did you go cleaning after the sear in the instapot? I've got one but I"m hesitant to use it for the sear, I have access to a pan on my butane stove which I think I would prefer.
john I admire you and anyone who goes thru this process for a steak but I can't wait 1:30 for my steak I'll stick to a cask Iron skillet, it was a great video
I have a Duo SV with the built in sous vide function. As with many other online commentators, the sous vide function on MY unit is subject to frequent inaccurate temperatures that can be off by a significant amount. The other features are great and the sous vide function is good as an introduction or use where accurate temps are not important.
I have not used that model...I assume they have upgraded the sous vide controls on this model because it worked flawlessly in my opinion...but that is good info and thanks for watching and for sharing that!!
Are you using the pressure cooking lid? IP added a note on their Duo SV page saying to use pressure cooking lid locked on, or no lid at all. And do not use the glass lid because it may cause the machine to overheat beyond the sous vide setpoint. (The manual for this new Duo Evo Plus says it makes no difference whether you have the steam release open or closed.) I have the new 2019 Duo Plus 6qt. that QVC sells. I tested some sous vide temperatures over a 2 hour timeframe, with pressure lid on. Temp overshot 5F degrees initially at the beep that indicates temperature is reached. But it soon dropped to only 1F higher than setpoint and appears to steadiy maintain that temperature over 2 hours. I measured temperature at random intervals. I have access to an Ultra 8qt and 6qt. I'll do the same test on them when I get time.
My Ninja Foodi doesn't have the sous vide function so I use the saute setting on low. Low keeps a steady temperature of +/- 130 degrees for as long as needed. 90 minutes is ideal for a little bit less than a medium-rare done steak. A medium-low setting will increase the temperature to about +/- 155 degrees if that's more to your liking. I cook potatoes on the medium setting for a couple of hours as well. Unfortunately, there is no timer function using the saute setting so I have to use a stand-alone timer (my phone). I have an Anova circulator to use in my Ninja when I cook larger or more items at the same time which requires 5 or 6 quarts of water to avoid the dreaded 'low water level error.' Otherwise, I avoid the circulator and just use a quart of water to sous vide a few steaks or chicken breasts.
Great video! Can you sous vide your steak ahead of time and the refrigerate till ready to eat. Also what else do you sous vide. I have an instant pot with this function i want to try. Thanks
I'm waiting for my duo evo to arrive and binge watching recipes! Can't wait to try this, but quick question, do you need to season or marinate or anything before you put it in the bag?
I have a 30 second rule with each side for searing, anything more you are cooking the steak over done in that infamous GREY banding you will have with a 2 minute sear. Can't beat the torch or a 500 degree iron skillet. Love my Instantpot but for searing it's a no-go.
Thanks... and I agree that the sear function on the instant pot is not the best method but it will do in a pinch... however...a hot cast iron skillet and a torch has been my go to method for years... just got a Searzall for Christmas and looking forward to using it soon... thanks for watching!!!
