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InstantPot Duo SV Manual

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47
Using Non-Pressure Cooking Smart Programs
Sous Vide
Sous Vide cooking brings vacuum-sealed food to a very accurate temperature
and maintains that temperature for a period of time to achieve high quality,
consistently delicious results.
Set the cooking temperature from a range of 25°C–90°C / 77°F–194°F.
You’ll need:
• Tongs
• Thermometer
• Airtight or Vacuum Sealed Food Pouches
• Optional: Vacuum sealer
1. Fill the inner pot with warm water up to — 1/2 line, as indicated on the inner pot.
2. Insert the inner pot into the cooker base.
3. Secure the power cord to the base power socket at the back of the cooker
base. Ensure the connection is tight.
Connect the power cord to a 120 V power source. The cooker goes to Standby
mode and the display indicates OFF.
4. Place and close the lid as described in Pressure Control Features – Pressure
Locking Lid.
Note: For optimal temperature control, the pressure cooking lid must be fully closed
or completely removed when cooking sous vide. Resting the lid on the cooker base,
or using a glass lid, may cause the internal temperature to rise higher than desired.
5. Press Sous Vide to select the Sous Vide Smart Program.
6. Use the − / + buttons to adjust the temperature in increments of 1°C / 1°F.
7. Press Sous Vide again to toggle to cook time setting.
8. Use the − / + buttons to adjust the cook time.
Note: Cooking time and temperature adjustments are saved to the Smart Program
when cooking begins.
9. After 10 seconds, the display shows On to indicate that it has begun heating.
10. While the cooker heats, season food as desired. Refer to Ingredients and
Seasonings.
Separate single servings of food within individual pouches.
Remove air and seal tightly.
11. 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. Add heated water as needed.
… 47 …


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