@craigthom I bought this last time meh sold it. I like it. Sous vide ribeye came out perfectly. Temperature was initially about 5 degrees off during first 1 hr or so (it read higher than what my external thermometer read) but eventually corrected itself.
Main nit picks are:
lack of circulation (but you know that when you’re buying it) and
the pot is kind of small. It can really only fit two big steaks at a time. Maybe 4 small (1/2 lb) steaks, depending upon how they’re cut. The rack that sits inside is largely useless.
Ya know, I want to point something out. It used to be that the Meh “VMP Last Call” feature seemed like a perk. Something helping one kiss goodbye to that five bucks a month. Lately, though, it’s a curse. Who on earth wants to wake up at 4 a.m. and get a cursed bundle while there’s still time left? Are you thinking that maybe we’ll start to pay extra if we don’t have to put up with this crap? Hmmm? Again, I’m asking for a friend.
@thismyusername We have two, a small fixed-crock crock pot and a large one, and no more shelf space. The Instant pot will replace the large one (its an 8qt model), we use the small one for mulled cider and the like.
The only thing we’ll lose with the big one is that I don’t think we’ll be able to do the baby back ribs in the IP the way we did them in the big oval slow cooker (recipe from the PBS America’s Test Kitchen slow cooker cookbook).
@duodec I’ve had good results with rice in the IP.
Lately I’ve been doing rice more in the stovetop pressure cooker but that’s just because it seems faster to heat up over the gas burner.
I loaned a buddy of mine a SV circulator to play with and he texted me a photo the other day of a large styrofoam ice chest with perfect cutouts he made for the circulator and clamp. It has to hold at least 8 gallons, maybe 10. He says he fills it with hot water to start and it holds perfectly. I was kind of jealous but I don’t have that kind of space.
@duodec If you have room in your basement keep the slow cooker. I like my crock pot slow cooker better then the IP as a slow cooker. I’d also rather get one of the circulators that takes up less room then this for SV.
@djslack We use a pair of nested buckets. That gives some air-gap insulation on the sides. I have one of the light-duty snap on lids with a hole cut out for the circulator; I originally tried a styrofoam disk with cutout (just floated on the water); it probably was better insulation but it was messy to deal with
@duodec@thismyusername Ribs in the IP work very well, ~40 mins of pressure and release time, with another 5-10 mins broiling to carmelize the bbq sauce. Next to smoked it’s my favorite rib method, and much more portable. My wife and I used the IP on our anniversary in a cabin.
@thismyusername@tightwad I’m sure we will be trying that. The slow cooked ribs we did before (with followup under the broiler) turned out spectacularly well. The big oval slow cooker easily did two racks of ribs. I’m not sure the instant pot will do the same if they need to be wrapped around the inside (its taller but smaller internal circumference)