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36 | support@instantpot.com.au | 1800 251 643
Other cooking Smart Programmes
CAUTION
Do not overll the inner pot to avoid property damage. Total contents (water and
food pouches) should leave at least 5 cm of headspace between the water line and
the brim of the inner pot.
Reverse searing
Searing your meat after low and slow cooking is the easiest way to boost those already-
delicious flavours through the roof without overcooking. Try reverse searing for tender,
juicy meat with a beautiful burnished crust.
01 After Sous Vide cooking, remove the meat from the cooking pouch and gently pat it
dry to remove as much moisture as you can from the exterior of the meat.
It may seem crazy to remove juices, but don’t skip this step — you’ll end up with more
flavour and a great looking finish!
02 Use the Sauté Smart Programme to give it a good sear, or, use a cast iron pan,
browning torch, or a grill — anything hot to lock in that moisture!
03 In general, after sautéing, steaks need to rest to allow the internal temperature to even out.
However, with sous vide cooking, the internal temperature is already consistent. So there’s
no need to rest—you can serve your steak immediately.
Ingredients and seasonings
• Salt goes a long way when it has nowhere to go, so it’s better to use a little less than
you normally would, especially with meats, poultry and fish. If you find it needs more
after cooking, salt to taste!
• Use high quality, fresh ingredients when cooking sous vide to ensure the best possible
flavour.
• Use fresh garlic rather than garlic powder. Garlic powder can become overpowering
when cooked sous vide.
Storing cooked food
If you're not going to eat right away, plunge the unopened pouches into ice water
to reduce the temperature quickly, then keep them refrigerated until you're ready.
Check out the sous vide cooking times online!
CAUTION
When cooking meat, always use a meat thermometer to ensure the internal
temperature reaches a safe minimum temperature.
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