We have an IP-LUX60 V3 InstantPot, which is a very functional, high quality InstantPot, but not one of their more expensive ones.
This InstantPot has 2 functions for open-Water, unpressurized Cooking. The first is Slow Cook, and the Second is Soup.
For Sous Vide, set the InstantPot to Slow Cook, then hit the “Adjust” Button until you get to “Normal” or “More”
Sous Vide Vegetables do well around 180F, which is far higher than animal Sous Vide, but I’m Vegan now and dgaf about that anymore, but you will need an InstantPot with a Sous Vide Function where you can control the Specific Water Temperature anywhere from the 115 – 165 for meats, and up to 180 for most any vegetable.
So if you are doing Sous Vide Vegetables, such as Potato, Sweet Potato, Brussels Sprouts, Leafy Greens, Green Beans, Carrots, Turnips, Rutabaga, Parsnip, Taro, etc, these regular InstantPots are Perfect.
I recommend setting a digital thermometer up to check your temperatures in the water at Slow Cook Less, Normal & More settings, and writing them down. You can also get a 2-part remote thermometer so you can just monitor water temperature from another room.
I would imagine each InstantPot is somewhat different in temperature. I know mine varied from what the manual said.
My Manual Said the following of the temps:
- Slow Cook Less: 180-190°F
- Slow Cook Normal: 190-200°F
- Slow Cook More: 200-210°F
However, with just water in the pot, mine came in at:
- Slow Cook Less: 173°F
- Slow Cook Normal: 180°F
- Slow Cook More: I was too impatient to wait around for, it seems it might just be a more rapid way to get to 180, I’m not sure, need to do more testing when I get a chance. I imagine it might be closer to 190, but the range between 180-200 isn’t very useful for much anyway. 180°F is our ideal Sous Vide Temp.
Which is all great, because the “Soup” function on ours goes to steady 205°F, and that’s the perfect temperature for a whole bunch of other cool stuff I’ll write about in a later blog.
Keep in mind that the InstantPot purposefully heats up gradually for Slow Cook, so set your Delay Timer to start heating up the water about 45 minutes to an hour before you want to start cooking. This can be done in the morning before work, to turn on on your way home, and be ready to drop in some Sous Vide when you walk through the door.
Bad points of Sous Vide are the use of plastic in contact with your food, as well as plastic waste. But you can use the heavy kind of reusable BPA-Free Ziplock Bags, or just reuse your own regular ones, since they are only vegetables and are easily cleaned & reused.