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InstantPot Duo Plus - 2019 Manual

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Using Non-Pressure Cooking Smart Programs
13. The cooker beeps once the water temperature is reached.
Remove the lid and immerse the sealed pouches’ in the warm water. The
pouches contents should be submerged, but the seal should remain above
the water line.
14. Place and close the lid as described in Pressure Control Features—Pressure
Locking Lid.
15. For cooking times over 4 hours, check the water level periodically to ensure
pouch contents remain submerged. If required, add heated water to the inner
pot.
16. Once complete, the display indicates End. Open cooker and carefully remove
the pouches from water.
17. Remove contents from pouches and use a thermometer to check for
doneness. Follow a recipe or refer to the Sous Vide Cooking Guidelines.
Reverse Searing
Searing your meat after cooking, rather than before, is a great way to boost avors.
After sous vide cooking, remove the meat from the cooking pouch and gently pat
it dry. Then, sear it lightly in the inner pot with the Sauté Smart Program, or use a
pan, browning torch, or grill.
Ingredients and Seasonings
• Use high quality, fresh ingredients when cooking sous vide to
ensure the best possible avor.
• When seasoning with salt, it is better to use less than you might
add normally, especially with meats, poultry, and sh. Instead, salt
to taste after cooking.
• Use garlic powder rather than raw garlic. Raw garlic can become
bitter and overpowering when cooked sous vide. Pure and
high-quality garlic powder provides the best results.
Note: Do not use garlic salt in place of garlic powder!
Storing Cooked Food
If your dish is not going to be consumed immediately, plunge pouches into ice
water to reduce temperature quickly, then keep refrigerated.
CAUTION Do not overll the inner pot. Ensure that total contents (water and food pouches)
leave at least 2 inches of space between the brim of the inner pot and the water line.
… 49 …


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