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Other cooking styles
CAUTION
Do not overll the inner pot to avoid property damage. Total contents (water and
food pouches) should leave at least 5 cm (2”) of headspace between the water line
and the brim of the inner pot.
Sous Vide
Sous Vide cooking involves cooking food underwater in an air-tight, food-safe bag,
for a long period of time. Food cooks in its own juices and comes out delicious and
unbelievably tender.
Default time Time range Default
temperature
Temperature
range Notes
3 hours
(03:00)
30 minutes to
99 hours and 30 minutes
(00:30 to 99:30)
56°C / 133°F 25 to 90C°
77 to 194F°
Ensure the
food in
the bag is
completely
submerged.
You’ll need:
Tongs
Thermometer
Food safe, airtight, re-sealable food pouches, or,
Vacuum sealer and food-safe vacuum bags
Find full instructions for use online at instanthome.com.
For sous vide cooking guidelines, check out the Cooking Time Tables under the Recipes
tab at instanthome.com.
CAUTION
When cooking meat, always use a meat thermometer to ensure the internal
temperature reaches a safe minimum temperature. Refer to the USDA’s Safe
Minimum Internal Temperature Chart at fsis.usda.gov/safetempchart or Health
Canada's Cooking Temperatures Chart at canada.ca/foodsafety for more
information.
Instant_Pot_6qt-RedSS60-EN_US_GSG-2021-05-29.indd 29Instant_Pot_6qt-RedSS60-EN_US_GSG-2021-05-29.indd 29 5/31/21 4:11 PM5/31/21 4:11 PM
29


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