Instant Pot PRO CRISP SOUS VIDE TEST Side by Side versus DUO CRISP | Ribeye Steaks 2020 vs 2019 

A "well done" for the video, the perfect steak and many thanks for sharing the information you cannot find on any other channel. I bought a pro crisp recently, wanted to cook sous vide and wondered how long it takes, to get on temperature. I thought my instant pot is broken 😂 I leave a big like and a subscription 👍

John, I think you misunderstand the concept behind a water circulator. Most people that are cooking with sousvide are not cooking the steak in these set ups, they're getting a pot, or one if those clear stations where the water is only being heated from one side. The instant pots are not circulating the water because it is constantly being heated and it is insulated, which means you don't have to worry about the temperature of the water being off at one end.

I'm happy to have found your channel, John. I can't find many channels that have much more than how to make toast in the Foodi. I could figure that much out on my own. Glad glad to have you in my arsenal!

Your videos are quite informative and honestly pretty relaxing as well. Keep up the great work and I appreciate you!

Another fantastic video, keep'em coming!!! Your the best!! I really like the dark color of the duo crisp pro!! If I ever get employed again (18 months without a job) I'll pick me up the duo crisp pro!! Your videos are the best!! Merry Christmas!!

Hi John, I have been wanting to try sous vide, especially on steak and rib eye is my favorite cut, so I really loved this video! I’ve been nervous about trying it, but after watching this I feel more confident! Thanks for this and all your videos!

I love your videos... you are very thorough, honest and easy to follow/replicate. I love that you admit when you make mistakes. I have used your methods for many items. I bought the instant pot pro crisp as a Christmas present to myself. I cant wait to try the sous vide feature you just demonstrated. Thanks again, and keep those videos coming.

I just subscribed to you today. I LOVE your personality and your accent. Your channel is going to continue to grow. Thank you for your videos!

This was great! Thank you!! I have the 2019 duo crisp but just got the instant pot ‘accu slim’ immersion circulator as a gift. Not sure if I need both but I’ll give it a try tonight. Great video🥰

As always, a very informative video!

Thanks so much! I always learn so much from you and it is always fun:-)

The reason the top has to be on is so the sides of the pot don't act as a heat sink pulling the temps down. I just did a temp test and ours dropped to 125 without the lid. I use a wireless grill probe that graphs temps and it stays within 2 degrees of the set point with the lid on. Keep in mind most digital probes have a tolerance percentage meaning they will be off .5 to 2 degrees at least. That includes the one built-in the Instant pot and Ninja Foodi. Thanks for the awesome videos, love your channel.

Both steaks turned out great. The sous vide function is not bad in the Instant Pot, but a true sous vide holds the temperature more consistently. Great video, and I love the look of the Pro Crisp.❤️❤️

I just exchanged my instant pot for the Ninja Foodi pro 11 in 1 pressure cooker 2 days ago because of your reviews! You’re so informative and helpful. I need a cookbook for it now. Thank you!

Thanks for the vid! Can't wait to try it out on my pro. And I think it's worth mentioning that while it did take 3 hours, much of that is down time in the IP. Aside from the flipping. So not that bad if you're just around the house.

I always use a glass lid, my duo crisp heats 3 to 4 degrees F lower than set temp. I never use a trivet or flip the steaks. Sous vide function was the reason I bought Instant Pot over Ninja. Works fantastic. Thanks John

Didn’t really understand sous vide until I watched ur videos. I did chicken and it was the best. Thanks

Just got an instant pro crisp myself! Hope you do more videos with it :)

A few Tips on steak for the perfectionists out there. Refined Avocado Oil has one of the highest smoke points at 520ºF, Making it the best option for indoor searing. Beef fat smokes at 420ºF and that's what we are seeing here. Also. Highly recommend NOT EVER taking a steak past 125ºF/126ºF sous vid and then searing as carryover cooking from the sear will way over shoot your Med Rare target if your int temp is 130ºF when pulled. When just Grilling taking off a 126ºF carryover cooks to 130ºF/131ºF while resting as well. Either way, dont ever aim for 130ºF if your looking for the perfect med Rare because 136ºF is Medium. This is one of the differences between a 5 star steak and say,,, your favorite chain steak place. Great Video BTW, answered all my questions.

Thank you for the time and expertise you put into these excellent videos! Would you say, in this experiment, that you saw an advantage to using the sear function over finishing steaks with the air fryer lid?

Great to see the PRO and DUO side by side. I purchased the Duo Crisp thanks to your terrific reviews, the PRO is a looker, but I'm good for now. Next up, food sealer.....

Just came across your stuff. All I can say is thx. The work u put into your videos is fantasic. Keep it going, Id vote for u as president but im English so ............

The trivet is a great idea. keeps the water on all sides.

Your videos have helped me become a better cook, this year for the very first time of using my Instant Pot Duo, never used it before, I got up on Thanksgiving Day and made everything in my Instant Pot Duo, I did use my stovetop for Mac and Cheese and warmed the rolls in the oven, but everything else was made in my InstaPot, she’s a hard worker and trustworthy so she is now known as “Berta”, she’s a bad b!$@#, lol, but seriously I want to thank you for helping me get to know about my girl Berta and gaining the confidence to break her out, she was very intimidating looking at first and I had never used a pressure cooker before, I have to admit she scared me but not anymore, she is quickly becoming a treasured friend. Thank you, thank you and Happy Holidays to you and your family.

I cooked a whole chicken and it was delicious, then after eating threw the whole carcass into the instant pot and pressure cooked it into soup whicb was incredible, bones and all. Pressure cooking remders the bones into edible chunks which are very good for you and a nice texture. Who knew?

I purchased the Pro Crisp three days ago via Amazon. A day later, they ran out. Still awaiting its arrival!

Just got the duo for Christmas and I haven’t used it yet so I wanted to ask you if either one of your pots will tenderize tough steaks or roasts ?

I have the duo evo plus and I do not vent when I use the sous vide function.

Thank you for doing the video! Do you plan on making more in the pro duo crisp? I wondered because I would be interested since I just bought the pro duo crisp! It joined the family along side my 6 quart with the air fryer lid.

Not really sold on the sous vide feature of this instant pot. I use a 12L pot with a lid and a KitchenBoss Sous Vide circulator. I choose 132º and the water is exactly that temp. I take it out of my foodsaver bag and measured it the first few times and it was exactly the temperature I chose. You didn't check the protein with a thermometer to verify the internal. I always season the protein and throw in a slab of butter in my vacuum bag and you really only need 30 seconds on the cooktop. I mainly want this because of the air-fryer option.

Great again John, thank you for your time on this. Just one thought I have in adding to Pickle Rick's comment a little further down, unless I'm mistaken, I don't think there is a need to specifically switch the vent to venting with the IP. I hear what you said about that in the video at 13.06 but I watched another video somewhere using the IP Ultra where sous vide is just a manual setting using the ultra button. It gave manual options for everything, Temp, Time & also pressure options of high, low and none. The user obviously set it to none but then I got to thinking, steam is only going to be created to any significant degree at close to 212f (100c). As the water is specifically held way, way below this, surely, no steam will ever get to the point where the valve would ever pop up !! That space is literally just acting like a chimney! Until the valve pops up, it's not sealed anyway! I have the Duo Evo Plus, which, as you know with this model, turns to locked automatically when you put the lid on so just leaving it like this saves having to keep flipping the button or remembering to vent it every time you take the lid off. I guess the other option (I just thought of) is just take the gasket out and use the lid just as a lid! The important thing I guess is that it's best that the air above the water will stay warm/constant as far as possible to help maintain the temperature (as Pickle Rick's comments) with the least amount of energy as possible as the IP won't have to keep coming on to "up" the temp as often. So on that basis, I'm going to try my next SV steak with the gasket in but will just leave the vent as the IP sets it. The other test that would be good really cool to do is take one IP, and do 4 tests. Measure temp changes as accurately as possible with a normal full pot of water (no food) at perhaps 15 minute intervals over a couple of hours. 1. Lid on - Seal ring in - vent closed 2. Lid on - Seal ring out - vent closed 3. Lid on - Seal ring in - Vent open 4. Lid on - Seal ring out - vent open. Best option for consistency wins :-) Perhaps even one last test with the lid off to see if the IP struggle to get to / keep a consistent temp. Either way I've become an instant convert to using this function with my IP and I've only done it once so far! Using the natural / inherent design and functions of the IP with bottom up heating and heating a fairly insulated vessel like the IP is genius! and as Pickle Rick says, no need to circulate the water, it's not the circulating water that's cooking the food, it's the constant temperature of the water that's doing that. The more accurately that happens, the more consistent the result will be ! The circulator is just sucking in and "re-heating" the constantly cooling water so it doesn't just sit there being hotter in one spot while the other side of the vessel gets decidedly cold! The other cool thing is I get to do a boat load of other things with my IP :-) Win Win Win!!!! EDIT: Just did a quick set up on my IP Duo Evo Plus and filled it to 4 litres (just over 4 quarts) Ran water from my hot top ( but didn't bother to let it run hot first) ended up with a water temperature of 106f Then set IP to 140f stuck the lid on and let it pre-heat. Tested every 60 seconds and it looks like mine adds about 1 degree per minute (there or thereabouts over the course of the next 6 minutes) - Only for my own entertainment you understand :-) So anyway, at my altitude at least, I reckon I can work out roughly how long it would take to get to temp depending on what my water starts at. Pretty simple I guess, just start with your water as close to your working temperature as possible and you'll have next to no waiting time before you start cooking.

OMG I just buyed the "old" model! I think I will be happy.

Hi John, I have been watching some of your videos and found this one again yesterday. I have been intrigued by this instant pot for some time and now it seems like I can atleast by the Duo Crisp from Sweden at last. The Sous Vide options seems nice, and this video showed that the Duo Crisp really managed to make a good steak that way. So my conclusion is that you have changed your mind concidering the Sous Vide option from your video november 2019 when you compared the Duo Crisp with the Ninja Foodi and said you didn't recommend the Sous Vide option on the Duo Crisp?

nice job pal

I'm still trying to figure out what to get, this out the last ninja foodi, Wich one do you recommend. Thinking about the space on the inner pot, Temp retention when using sous vide function, ease of use with the control panel, and quality of the apparatus in general (like the inner pot and the accessories)

Got me hungry at the end. 😂

I haven't tried sous vide yet, I did try your peach cobbler with the fruit cobbler mix and it was great and so easy to make. When you get time, check out Tommy at Gallery Backyard BBQ. He is the real deal on smoking and grilling. Thanks John.

My first unit had a problem and they shipped me the next upgrade which was the more expensive one. I don't even use the air fryer as it weighs a ton. I would if I had a really large batch to do but it's only me so a small 2.6 qt air fryer is all I need. The new pot has no issues and has run wonderfully for a year now. I do mostly sous vide in it which I'm in love with. I have to laugh I still have the 1st pot so I can do two sous vide pots at once if I want to. LOL again I love your videos. What happened to InstantPot you only do Ninja now? I assume it's your preferred go to? Take care you're an awesome cook and resource of knowledge for all these. Your recipes are over the top awesome!!

Hi. I am curious what the result would be to use the Air Fryer component to finish up the steak rather than searing them on the Sauté function? Maybe might over cook them?

Ok Don’t forget to season them like you would cooking them any other method. Because that’s important.

Nice

Great video! I have a pro crisp on the way. Question: have you checked the accuracy of your thermometer to see how much error it has? I'm sure the IP has error but the thermometer might too. Would be nice to know how much error there is and adjust your IP settings accordingly like add a couple degrees to the setting.

Hi John, what kind of knife are you using? It looks like it cuts that steak like butter. Thanks.

Beautiful..

Am I missing something? Where is the water calculator device? BTW the 'Function' buttons just automatically set time and temperature. You can set those manually.

Do you think you will be getting the Anova precision oven in the future?

Hi John Great video and demonstration!!!! I agree completely that the sous vide steak is the way to go! Would you mind sharing the name of the iPad stand? Thanks so much! Katy

how easy is it to adjust the temperature during the cooking cycle?

Can you please make some more videos showing some of your recipes in the BRAND NEW instant Pot PRO CRISP and AIR FRYER

I wish you would have temp probed after the sear when they landed on breadboard. Do over! Lol

I'm confused about the heating up time. In your Anova side by side review, the Duo only took 5 minutes to come to temperature. It cannot take 33 minutes this time round. What's changed?

Newby here.... I like air fryer, the wife wants a Instapot or pressure cook. I can get the Duo Crisp for $135 total..... is the Crisp Pro really worth the extra $229 plus shipping? Any insight would be appreciated.

I heated my water in the pot on the stove and then put the pot in the instant pot and turned it on. It took a long time to finally "get to temp" and turn on. So I figure because it is not measuring the water temp directly it takes a while for the machine to "catch up " to the real temp of the water. I would heat the water to temp on a stove. Maybe even put in the meat since that will drop the temp. Put it in the instant pot. Turn it on Put in your settings. Pay attention to how long it takes for the machine to start. Then decrease your time by how long it took for the machine to actually start.

Hey my friend. I love my duo crisp but it seems like a mystery as to whether it will ever get to temperature or not. As you say it doesn't actually take 30 mins to come up to temp. There is something else going on. I was wondering if mine was defective but after yours taking over 30 minutes I see its par for the device, even the new one. Here's my theory in how to deal with long wait. If you put the meat in hot water almost at temp, it's not going to hurt anything so just put the meat in and set the timer and you are basically getting 30 extra minutes of cook time rather than wait time, albeit possibly at a slightly lower temp than programmed. Just set a manual timer so you know how long it's been in and that way, whether the machine ever gets ready or not, your meat is cooked. What the duo crisp needs is real time temp reading so you know where its at rather than just 'on' or 'cooking'. Another issue is it only announces it has begun the cooking cycle with a short easy-to-miss beep. I believe (contrary to instructions) the unit is designed for the meat to be placed in the unit and then turned on. That way when it reaches temp and starts timer, it gets the full cook time without having to hover over the machine and readjust the timer if you miss the little beep. I put my meat in early yesterday and it worked just fine.

I have one of the older instant pot models which I love and I was considering getting one of these newer ones specifically for the sous vide function but it seems like a lot of time and work then you still have to fry the meat. I still may buy one but I need to know exactly what is the difference between a grilled steak and a sous vide one, what is the point?

Did you try ceramic pot accessory Try RU-vid chapters please So we can share each chapter

I don't have an InstantPot but am thinking of getting one someday. The fact that you can cook things sous vide is a big bonus. Thanks for demonstrating that. I was wondering about setting the lid down though. I have heard that you can hang it off the side when you have it open, but I noticed you put it on the counter. Does hanging on the side work well?

I'm a little unclear what would be the advantage of using the instant pot for sour vide vs just a pot on the stove. Neither one has a circulator but at least you have the option of buying one for your stove pot.

I would have liked to know the internal temp of the cooked steak and not the water

What brand is the knife you cut the steaks 🥩?

Good morning, in reference to my comment from yesterday these are the two machines I’m indecisive about. I don’t mind spending extra I just can’t wrap my mind around the idea if the Pro is marketed as the “latest & greatest) then why is it primarily only sold at William Sonoma 🧐. Most people I see have a Duo and I just can’t decide between the two. I’d love to hear your feedback on what you recommend? Thank you for taking the time to respond, it’s greatly appreciated! 😄

Sous Vide requires accuracy. 3-4 degrees off on a 130 degree steak is a huge and unacceptable difference. Sous Vide shouldn't be going more than 1 degree F above set temp.

Is it possible to cook 2 steaks in one pot?

Hi, I don't understand. People say these are "fast cookers". It took them 33 minutes just to raise the water temp 6 degrees from 124 tap water to 130 for cooking? I'm confused???

What knife are you using please

Sadly, we don't have the Instant Pot PRO CRISP in the UK

Update for the meat temp card: 155 - Up: Try chicken instead

Hi I'm thinking of getting. The pro one... Can you please tell me if its worth getting it ..or is the duo better. Thank you so very much. ...

I use a glass lid and I'm pretty sure I get similar results so who knows 🤔

Wow, the size of those "steaks" look like a roast to me. LOL

Jelly 007 please, tell us which one you like better. Is it your Pro crisp or your Ninja Foodie?

Pot pro VS Ninja?

Are they 6qt?

Not that we eat meat, but how healthy (or unhealthy) is it to cook meat in plastic ?

Husband was interested in the watch you wear. Can you tell me the name. His birthday is coming up.

I sous vide my steaks to 115 and then finish it off in the Foodie with the broil/bake function

BBQ WAY FASTER OR A TOASTER OVER WITH CONVECTION 22 MIN THIS IS SILLY

Hi John Did you get this from Walmart or Amazon.This Duo Crisp IP is Very Poorly Made My friend was putting on their coat and bumped the pot that was sitting on my counter the cover was not on it at the time.The pot fell apart noticed the Plastic is so Darn Thin where it attaches with screws and washers it is a DESIGN FLAW!!! or is absolutely designed to Break!!!

I've never seen anyone take 3 hours to cook a ribeye. Those steaks could have been cooked to perfection in a cast iron skillet 2 1/2hours ago.

I was told the water must surround the food item

There is no reason to press the lid down when closing it when your pot is new just align the arrows and it slides like butter into the closing position. The reason you're struggling to close it is because you bend the pots metal screw threads 😂

Do yogurt in the sous vide some time.

Do you think this was a little time consuming? 🤣

wHO THE HELL WANTS TO WAIT 3 HOURS FOR A STEAK ?

cooking in a plastic. wonderful

Information good, however painful to watch.

Wtf is sous vide?? Im starving for steak now..

he is so sweet

120-130 is not rare, 125-130 is a perfect medium rare, 120 is more like rare-medium rare. I’ve been cooking perfect steaks for 25 years.

I can cook a steak in half that time on my smoker with a reverse sear and a great crust that would be 10x better. Will this suffice? Yes. Is it the best steak you can cook at home? Absolutely not.

Blah blah blah

Video is a terrible waste of time. You spent 3+ hours doing what you could have done on a grill or a cast iron skillet in less than an hour. Hope the steaks were worth it.