Any other Instant Pot Users here? I just upgraded to the Blue tooth

[The empressof all]

I have been using one of the first generation models for years but have been wanting the new one for a while now. I have yogurt going as my first adventure. I usually make yogurt in a salton maker but the IP will let me make twice as much at a time now. I got a little annoyed with the blue tooth set up but think I have it linked now. Tomorrow I will try to write some scripts. Have you tried to sous vide? I understand that it can be tricky and wondered if any of you have had any luck with it....

So here's the irony with this for me...It's a tool that will help you cook more efficiently and often at a greater speed but I'm afraid my toy will just have me cooking double the amount of food because I have so much more time and now two instant pots.

Don't even get me started with cheesecake....

[Major Nikon]

1. I have a homemade setup that will do many of the same things

I have a sous vide temperature controller that I connect to my large crock pot. Naturally it won't do pressure cooking, but I use it for a few things that require precise temperature control.

I use it for yogurt. I also like making beans in it because it allows me to cook beans for several hours just below boiling. This allows the beans to cook throughout without falling apart, so the texture and flavor is much better.

One of my favorite things to do with it is make eggs. I cook a dozen eggs in the shell in a water bath at 148F for 90 minutes, then put them back in the refrigerator. The result is egg yolks that are just barely firm and custard like with the whites still a bit runny. In the morning I crack two of them in a small bowl with a little salt and pepper, then microwave it till they are warmed throughout. This finishes cooking the whites. I like to eat them just like that or sometimes I will put them on top of some toasted rye sourdough.

Sous vide isn't tricky. You'll need a decent vacuum sealer. Meats come out cooked perfectly throughout, although naturally it doesn't brown so you need another method for that if you want. A cheap cut like bottom round cut into a steak comes out as tender as filet mignon, with more flavor. The only trick is to make sure there is space between if you use multiple bags, and if you cook at higher water temps, say around 170F or so, whatever air is left in the bag will expand and the bags will try to float, so you need some way to keep them submerged. I use a taco rack in the bottom, with a couple of metal skewers bent to conform to the shape of my crock pot poked through the unsealed portion of the bags.