Instant Pot Accu Slim Sous Vide 800W Precision Cooker,Immersion Circulator,Ultra-Quiet Fast-Heating with Big Touchscreen Accurate Temperature and Time Control,Waterproof

Pros:- Good price point- Built solid, did not feel flimsy or cheap- User friendly, simple interface. (started cooking with it right away without having to consult the manual)- Simplicity (no need to struggle with wifi or download an app)- Quiet. It had a hum but it was not loud, a couple feet away it was drown out by the vent hood- Kept the water bath the right temperature, I double checked it using a thermometer I know to be accurate- If you have an Instant Pot you can use the cooker and inner pot to do sous vide. It is designed in such a way you can clip it on the lip the lid locks into easily.Cons:- No app ** ( I actually consider this a pro personally, I can set a timer to check on the this thing and not have yet another device connected to my crowded home network)Since I have just starting using this unit no negatives stand out to me as of yet. I have not cooked a large batch, tried it in a large bath and it is still new so cannot judge the wear and tear.I will update this review over time.About me:I work in IT so I am tech savvy, and as such, I prefer things that have a job to do, do it well and don’t over complicate things.

I spent a LOT of time researching sous vide cookers before buying this one. There are a ton of choices ranging from cheap and iffy, to overpriced and not worth it. The Instant Pot-company model is the one I chose and I am confident that it was the right decision.Disclosure: I do not do plastic bag-based sous vide cooking. I am fairly sure that in years to come we will realize that cooking things tightly wrapped in plastic is just not healthy. I use this cooker only with glass containers, which I am sure limits the performance a bit. But if you are fine with using non-BPA cooking bags, my findings will be relevant to you too.In my experience the four things you should judge a sous vide cooker for are (1) ease of use, (2) accuracy of temperature and timing settings, (3) noise level, and (4) durability. I haven’t had this cooker long enough to answer #4, but as for #1 the operation of this cooker was so intuitive and easy to figure out I didn’t even have to read the manual. Re: #2: - I have tested the water temperatures with a top-of-the-line Thermapen instant-read thermometer, and at multiple settings the readings were never more than 1 degree off. This is excellent compared to what you seem to get with some of the cheaper competitors - and super-important if for example you want to use your cooker to make yoghurt. Re: #3 - this cooker is really quiet, you hear only a faint whir from across the kitchen, and nothing at all from the next room. (Excessive noise is a big criticism of many competing models.)The one “drawback” of this model is that it’s not designed to be controllable via a smartphone app. But honestly, for me this is a positive. I have enough Bluetooth and Wifi radiation in my life already, and using a phone to control a kitchen applicance that’s ten feet away just seems brainless to me. If you think that one day you will want to adjust your cooking temperature after 2 hours by three degrees - while playing golf - maybe consider another model that costs twice to three times as much (yes Breville, I’m talking about you). But for most actual cooks, basing your sous vide cooker choice on smart-phone compatibility is just idiocy.

Sous vide cooking takes longer than what people are used to, but the flavor is amazing. This circulator keeps a steady temp and works very well. Just have to remember that you need to set it for your desired temp and give it time to heat the water. I have learned that using water that is already at least partly warm (not boiling) will speed up the preheat time. If you are looking into this method of cooking, can't go wrong with this. Digital display with temp and time settings, that will let you know when the time has hit. However, it will keep running after the time. This is not a bad thing in sous vide, as you really can't overcook something. 2 hours or 6, once the food has reached its internal temp, it doesn't go up or down because the water temp it set at a constant. Misconceptions of sous vide is that you are cooking the food in boiling water, when I haven't used it over 137-140°F for cooking steaks to med-rare.

During Covid, I became a pressure cooker convert, using my Instant Pot 2-3 times a week to cook eggs, meat, and mostly soups. But having watched a lot of Gordon Ramsey's shows where chefs compete for a job in his restaurants, I saw several of them using sous vide devices, and having seen some YouTube videos claiming that cheap cuts of beef could be made to taste like expensive ones, I decided to give sous vide a try.Now, a couple months later, I cook more with this sous vide than the Instant Pot, the oven, the stove, the toaster, or even the microwave. This thing is awesome. I can make a chuck roast taste like prime rib. I can cook fish perfectly every time, for the first time ever. I used to be truly awful at cooking fish, overcooking it almost every time, but now the sous vide makes me feel like a genius. My favorite thing is to take a frozen turkey breast, Corned beef, roast, or ribs, throw them in the sous vide, and have them come out better than I've ever tasted from oven cooking with a lot less hassle and no thawing. I wish I'd bought one of these 30 years ago. I can't even believe how much better I can do turkey breast in the sous vide. I was known in my family as one who does a great Thanksgiving dinner, but the sous vide does such a great job with turkey, beef roasts, corned beef, etc. that once I tasted the difference, I told my wife I will never buy sliced sandwich meat from a deli again. There's no reason to -- this is so dang easy to get right, and is so much cheaper! I can do chuck steaks so they taste almost as good as ribeye. And I don't bother with a special sous vide container -- I just use a cooking pot for the bath, checking every four hours to see if I need to add some water.

So easy to use and space saving in comparison to buying the whole set up! It's almost accurate in temperature, however, my laser thermometer reads a degree or two higher than the set amount. So, I've learned to reduce the set temp by a degree. Not a harmful thing, but some people really want that precision in this kind of thing. I've used it mostly to pasteurize eggs for my "tiramisu" cakes, but I also used it as a cheat to speed up the cooking process of brisket and it was darn good! 2.5 hours in the sous vide, one hour baking in the oven, and then another hour covered in foil. I've also put lamb steaks from Aldi in there and the result is very tender.

Really good product. I put a calibrated thermometer in the water to make sure the temp was right. It was 1 degree Fahrenheit off. That’s not bad at all. First item I used it with was a pork loin. It was probably one of the best, if not the best I’ve had. Seasoning is really infused well into the meat and he. Using this method of cooking. Easy to use, just set it and forget it. Plastic ziplocks work well with it but I’d suggest using a vacuum sealer. I love it!

Has worked great on everything we have tried.

I admit, I wanted a regular yogurt maker but could not find an adjustable temperature control for delicate strains (mine cooks at 112 degrees but I needed 106 degrees). So I purchased this device and attached it to my InstaPot with surprising ease. I am using yogurt recipes from "Super Gut" by Dr. William Davis successfully.Ended up loving the sous vide! It is a small profile, takes up very little counter space, clamps nicely to the different pots I've applied it to, has a quiet, pleasant motor, and has totally changed how I make yogurt as well as view "another kitchen appliance" (I have a really small kitchen so am very selective on what I bring home). I haven't had the opportunity to use it for regular sous vide cooking but I'm sure it will work beautifully based on the ease and convenience I've already experienced.Yogurt making: I ended up purchasing a pot from the thrift store and prefer quart sized mason jars but any glass container works well. The sous vide takes up very little space in the pot (about 2-2.5 inches). I've never had to add water to the pot for the 36 hour cook time. The sous vide does not melt Glad Press-n-Seal food wrap so I use this to cover the pot.

Very poor. Ordered this as my mother has difficulty eating many foods and this was suggested as a possible way to cook things she could eat. Had to use an adapter as it has a non-UK plug. Upon turning it on at the wall, immediately shorted and blew the fuse in the adapter.

Muy amigable. Facil de usar. Lo único malo es que la pausa no funciona. Le pones pausa y se le borra la programación que ya tenía y la tienes que volver a poner. Pero funciona muy bien.

Ridiculous, there is no indication on the specification of this item that it is 120V.This should not be sold on UK amazon without this beaing clearly marked.

Seller sells it in the UK but this is rated for 120V with a US plug. So it's completely unusable in the UK.