Instant Pot Accu SV800 Sous Vide, 1.74 pounds
Capacity | 1.74 Pounds |
Wattage | 800 watts |
Voltage | 120 Volts |
Item Weight | 1.74 Pounds |
Brand | Instant Pot |
About this item
- Accu SV800 Immersion Circulator Sous Vide prepares high-end restaurant quality dishes at home, turning home cooks into gourmet chefs. Food is cooked evenly edge to edge with no risk of overcooking, natural flavors are intensified, food is healthier, more tender, juicy and tastier
- Instant Pot Accu Immersion Circulator creates and maintain an even and accurately controlled cooking water-bath for perfect cooking results each and every time. Can be used on meat, poultry, seafood, eggs, vegetables, fruits, and desserts
- Sous vide cooks easily and with absolute accuracy for up to 72 hours to +/- 1°F between 104-194°F or 40-90°C in near silence
- Easy-to-Use, touch-screen digital controls, lightweight stainless steel with a rubber coating on the handle
- Clamps securely to the 6 and 8 Quart inner pot either in or out of the Instant Pot, and can be used with or without an Instant Pot. The adjustable stainless steel clamp has a maximum clamp height of approximately 8”
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Price | Currently unavailable. | -15% $84.99$84.99 Typical: $99.99 | -29% $49.76$49.76 List: $69.77 | $59.98$59.98 | $89.99$89.99 | $62.99$62.99 |
Delivery | — | Get it as soon as Tuesday, Mar 26 | Get it as soon as Monday, Mar 25 | Get it as soon as Monday, Mar 25 | Get it as soon as Monday, Mar 25 | Get it as soon as Monday, Mar 25 |
Customer Ratings | ||||||
Easy to use | 4.3 | 4.6 | 4.5 | 4.1 | 4.4 | — |
Temperature Control | 4.3 | 4.6 | 4.2 | — | 5.0 | — |
Accuracy | — | 4.6 | 4.2 | 4.1 | 4.4 | — |
Value for money | — | — | 4.6 | 3.7 | 4.1 | — |
Sold By | — | xcel distribution | ZHANGLINCHENGNIU | Fudelong US | Rocyis | workhard55 |
material | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel |
control method | touch | touch | touch | touch | touch | touch |
voltage | 120 volts | — | 120 volts | — | — | 110 volts |
wattage | 800 watts | 800 watts | 1000 watts | 1100 watts | 1000 watts | 1100 watts |
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From the manufacturer
Accu SV800 Sous Vide Immersion Circulator (120V, 800W)
Sous Vide Cooking
Sous vide is a French term which means 'under vacuum' and is used to describe the process of packaging food in vacuum-sealed pouches and then cooking it in a water bath. Food slowly cooks at precise low temperatures over a long period of time to achieve succulent, delicious meals. Sealing food inside pouches allows it to cook in its own juices; you can also add any marinades or seasonings you like. Vitamins, minerals and juices are retained within the food and natural flavors are intensified. This allows the food to be healthier, more tender and tasty.
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Professional Grade PerformanceDesigned for the gourmet looking to create ‘restaurant quality dishes’ in the comfort of their own home. |
LED Screen DisplayShows temperature settings in a clear, easy-to-read display. |
Unique SafetyMotor stops when it comes out of the water. |
Active pump systemCirculates water without relying on convection currents, resulting in uniformly heated water bath free of hot or cool spots. |
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Greater degree of Control and PrecisionTemperature control accuracy between 0.4°F/0.2°C. |
Professional QualityIncludes a 12V DC motor that works extremely quietly and has enhanced durability in comparison to standard AC motors used. |
Versatile SettingsCooking times range from 10 minutes to 72 hours and temperatures range from 104°F to 195°F (40°C to 90°C). |
Gourmet TastesAchieve succulent, nutritious and delicious meals. |
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Product information
Capacity | 1.74 Pounds |
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Wattage | 800 watts |
Voltage | 120 Volts |
Item Weight | 1.74 Pounds |
Brand | Instant Pot |
Material | Stainless Steel |
Control Method | Touch |
Lower Temperature Rating | 104 Degrees Fahrenheit |
Product Dimensions | 3.5 x 3.5 x 14.96 inches |
Item Weight | 1.74 pounds |
Manufacturer | Instant Pot |
ASIN | B01JNKEMH4 |
Item model number | Accu SV800 |
Customer Reviews |
4.0 out of 5 stars |
Best Sellers Rank | #515,379 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #281 in Sous Vide Machines |
Is Discontinued By Manufacturer | No |
Date First Available | August 5, 2016 |
Warranty & Support
Feedback
Product Description
Ace SV800 Immersion Circulator Sous Vide by Instant Pot is designed for the gourmet who strives to create ‘restaurant quality dishes’ in the comfort of their home. The Ace cooks food at very precise temperatures (104°F to 195°F / 40°C to 90°C) for a period of time (up to 72 hours) to achieve succulent, nutritious and delicious meals. The circulator creates and maintains an even and accurately controlled cooking water-bath for perfect cooking results, retaining the vitamins and minerals from within the food, natural flavors are intensified, food is healthier, more tender, juicy, and tastier. The Ace SV80 works professionally, is versatile, easy-to-use, easy-to-clean kitchen appliance with an ultra quiet motor and temperature accuracy of 0.4°F/ 0.2°C. The circulator is ideal to use on meat, poultry, seafood, eggs, vegetables, and fruits.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the performance, quality, ease of use, accuracy, and durability of the sous vide machine. For example, they mention it works well, produces great results, and is easy to set up and use. Some appreciate the value and tenderness of the meat. That said, they say it's quiet and runs efficiently.
AI-generated from the text of customer reviews
Customers like the performance of the sous vide machine. For example, they mention it works well, produces great results, and is easy to set up and adjust time. Some say the results are worth it, and the product is effective and simple to use. That said, most are pleased with the results for fish, steak, pork, and chicken.
"...IP delivers very well. Now I can buy less expensive Select grade meat and have $35 steakhouse tenderness. If you have any questions, message me." Read more
"...It worked perfectly!" Read more
"...price is about the same or they are on sale or something, but this one works fine, is very easy to use, and their customer service is fantastic...." Read more
"...We clamp it to our Instant Pot pressure cooker liner, and it works perfectly, though it does get a little cramped when cooking four portions, so you..." Read more
Customers like the quality of the sous vide machine. They say it produces tender, perfectly cooked meat that is juicy and delicious. Customers also say that it makes any steak tender like a filet mignon. They also say it makes all meat and veggies perfectly, and produces wonderful sauces. Customers mention that the product tastes very good, better than most steaks from an average steak joint.
"...The steak was uniform pink all the way through but not bloody. It tasted very good, better than most steaks from an average steak joint...." Read more
"...skinless so no good way to add a sear, but they were tender and cooked perfectly.We also tried carrots on a recommendation from a friend...." Read more
"...Takes a while for the water to heat up and the clamp is flimsy, hence the 4 stars." Read more
"...2. Circulates well, good cooking results.3. Cheap.Cons:1...." Read more
Customers find the sous vide machine incredibly simple to use. They say it's easy to set up and use, and can figure out the buttons without looking. Customers also appreciate the manual that shows cooking times for different foods.
"...This product easily meet my high expectations. It is very easy to use and for the price was an awesome bargain...." Read more
"...or they are on sale or something, but this one works fine, is very easy to use, and their customer service is fantastic...." Read more
"...It's also incredibly simple to use! We downloaded the "Joule" app which gives recommendations on cooking time and temperature...." Read more
"...Pros:1. Simple to operate, can only be set manually for temp and time, easy for beginners or those without a smart phone...." Read more
Customers like the accuracy of the sous vide machine. They mention that the temps are spot on, the PID control maintains the temperature well, and it holds the temperature great. It heats quickly and is simple to operate.
"...Pros:1. Simple to operate, can only be set manually for temp and time, easy for beginners or those without a smart phone...." Read more
"...The temperature is accurate and the PID control maintains the temperature well...." Read more
"...bigger than I expected, but it runs whisper quiet and heats up the water quite quickly in a large pot...." Read more
"...I checked the water temp with an instant read thermometer and the temps are spot on...." Read more
Customers like the durability of the sous vide machine. They say it runs quietly and efficiently.
"...Sous-Vide started.It ran practically silently for a few hours, and just before bed, I popped the chicken into a small pan and broiled..." Read more
"...The Accu SV800 has functioned exactly as documented, and has done so quietly...." Read more
"...Not much to say, other than this works perfectly as intended, is basically silent and of course, since it's just circulating water, there's nothing..." Read more
"...One issue, it rattled right out of the box, made almost a grinding noise. I sent instant pot an email through their web site...." Read more
Customers are satisfied with the value of the sous vide machine. They mention that it is an inexpensive immersion tool.
"...It is very easy to use and for the price was an awesome bargain...." Read more
"...This product is worth its value just for the peace of mind from having your meat cooked to the perfect temperature and the retention of juices, but..." Read more
"...2. Circulates well, good cooking results.3. Cheap.Cons:1...." Read more
"Good product, easy to use, cheaper than most order brand...." Read more
Customers are pleased with the tenderness of their meats cooked with the sous vide method. They mention that it's wonderful for moist tender chicken breast and pork loin. Some customers also mention that the meat is melt-in-your-mouth tender with just the right amount of smoke flavor.
"...They may have been the best steaks I have ever eaten. Tender, juicy, crusty from the sear. Awesome...." Read more
"...It was melt in your mouth tender with just the right amount of smoke flavor...." Read more
"I have been using this for a couple of months. Wonderful for moist tender chicken breast and pork loin. Prime rib was a hit. Veggies like asparagus...." Read more
"...Makes chicken breast so moist and juicy! Makes all meat and veggies perfectly! Just put a seer on each side of the meat after taken out of the pot...." Read more
Customers find the cleaning process of the sous vide machine to be easy. They mention that it is quiet when in use and that the vacuum seal makes cleaning the cooking area easy.
"...using it, and we are very impressed with the ease of use, cleanliness of the cooking area, and the way that the vacuum sealed food can be cooked..." Read more
"...I use it in a 24 quart stock pot and it holds the temp great. Very easy to clean as well. Love it!" Read more
"...Actually there is less cleanup to deal with." Read more
"...Extremely quiet when in use.Easy clean up.What is not to like." Read more
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The Sous Vide method changes all that. The steak is cooked in two stages. In first stage the steak is sealed in vacuum and placed in a precisely temperature controlled water bath. By precisely controlled, we mean to within less than one degree tolerance. In the past, this meant very expensive almost scientific grade professional cooking devices that places Sous Vide out of reach for the average home steak eater.
Now, the market has changed and there are several units available to do Sous Vide. I purchased this one and have been delighted.
First, I set up a 12 qt. container three quarters full with water. I wanted to test the device. I turned it on and set to 133F. Within a few minutes the device indicated it was up to temperature. Over the next two hours I used my digital thermometer to test temperature in all areas of the water bath container. It was within one tenth of one degree difference. Water was circulating freely.
Now to test some meat. My goal in this was to be able to buy more affordable Select grade beef and have it high end steakhouse tender and flavorful. I had two steaks. Each were cut to a very thick 1 3/4". My target was medium rare and I set the device to 130F. The two steaks were sealed in a FoodSaver bag with all air removed. When the device indicated the water was up to 130F. I dropped the two steaks into the bath. They sank to the bottom.
Two and a half hours later. I removed one steak. I had on my stove a cast iron skillet that I had heated smoking hot. I dried off any moisture from the steak and coated it with olive oil then salt and pepper. With my stove vent running I dropped the steak on the smoking hot skillet for 30 seconds, then flipped it. In the last 10 seconds, I hit the pan with a gob of fresh butter.
I removed the steak and placed it on my cutting board. I had a few judges ready and we sliced the steak into bite size pieces. The steak was uniform pink all the way through but not bloody. It tasted very good, better than most steaks from an average steak joint. Not chewy but firm.
Now to the second steak. I let it go to 4 hours at the 130F temp. I removed the steak and heated the cast Iron up again. Same searing procedure. Then on to the cutting board and call in the judges. We sliced the steak into bite size pieces. The color was the same. Slightly reddish pink uniformly all the way through. But the taste was AWESOME.. !! Almost buttery tender and melt in your mouth. This was a clear winner.
Upon reflection, I believe my next Sous Vide steak will be at 129. I like my meat bright pink and tender.
The IP device was flawless. I highly recommend it. This is all you need. It is more than powerful enough to circulate water in the 12 quart commercial polycarbonate container. Greater circulation is not needed and may create turbulence. the IP temp control was to within one tenth of one degree in all corners and center of the water box. I know others advertise Wifi and Bluetooth. But at a higher price point. This type of cooking is not something that needs "controlling" you want simple easy to use stability. IP delivers very well. Now I can buy less expensive Select grade meat and have $35 steakhouse tenderness. If you have any questions, message me.
For anyone who may want to know you do not have to use this with an instant pot you can use any suitable container. I actually have a very large crock pot liner that the crock pot quit working years ago that I used today to make the tri tip roast because it was oval shaped and better suited to the size and shape roast. It worked perfectly!
Being new to sous vide this seemed like a decent deal. I kind of wish I had spent a few more dollars on the anova after reading more reviews, but so far we love the instant pot immersion circulator.
One issue, it rattled right out of the box, made almost a grinding noise. I sent instant pot an email through their web site. After about a week they responded, and asked for more information and a recording of the noise. I sent them a video and within a week or so they sent me a BRAND NEW UNIT no questions asked. Their customer service seems to be very solid.
So how does it cook? I use a large stainless steel pot we have for stews and such as it holds a decent amount of water. The first thing we cooked was rib-eye steaks. I put them on my grill first when they were cold to get some smoke flavoring in them and warm them up just a bit, then into a zipper baggie with a clove of crushed garlic and a pat of butter, and some seasoning. I let them sit at 131 for an hour or so. That is the cool thing, no real need to watch the time other than to make sure they are in long enough. An hour seems to almost always be long enough. Took them out and seared them on a rocket-hot charcoal grill. They may have been the best steaks I have ever eaten. Tender, juicy, crusty from the sear. Awesome.
Then we tried chicken thighs. We had them in the freezer so why not? Marinated them for a bit then into the sous vide. These were in for an hour and a half. Turned out nice. They were skinless so no good way to add a sear, but they were tender and cooked perfectly.
We also tried carrots on a recommendation from a friend. Not everything is meant to sous vide, but these turned out very nice.
Lastly we have tried beef tri-tip roast, one of my favorites to cook on the grill. I had 2 of them, about identical in size, so I did one sous vide and one on the grill the way I normally do. I must say, the grilled one had better flavor and a better crusty texture, but after searing the sous vide one was more tender and juicier.
So I really have no complaints about the instant pot immersion circulator. I think the anova sounds like it has some better features, and maybe if we seriously cooked this way regularly it would be worth it, or if they price is about the same or they are on sale or something, but this one works fine, is very easy to use, and their customer service is fantastic. I can recommend it without reservation.
Top reviews from other countries
My next session will be a round roast! The roast is already marinading in the frig and I'll be making it on Saturday or Sunday. This should be good! :D
UPDATE: the roast came out beautifully tender and delicious. It was a smallish round roast (enough for 6 hungry people), mechanically tenderized and seasoned, then marinaded (with soy sauce) overnight. I bagged it (ziplock freezer bag - large) with some leftover teriyaki sauce (soy sauce, ginger, garlic, sugar, and chicken broth) and placed in the Sous Vide pot with COLD water to near maximum level (on the immersion circulator), then set it for 140F for 13 hours. Then I clipped the bag's top to the pot side, covered the pot with aluminum foil and draped a kitchen towel over it, but NOT OVER the immersion device. I used my "old school" food thermometer to ensure the temperature stayed at least at the minimum required for slow cooking (122F) and left it to take care of itself. I did not need to add any extra water, as the foil cover kept it from evaporating away and the towel help insulate everything. When the timer beeped at the end of the cycle, I plunged the bagged roast into ice water and let it chill down to storage temperature (it was finished at midnight), as we wouldn't be eating it until later. When I sliced it the next day, just before dinner, it was perfection. Nice and pink from edge to edge, with a dark brown outside (from the marinade) and fork tender. Since I was serving it as Beef teriyaki, I cut the slices into bite-sized strips and warmed them in the microwave at 30% power for 3 minutes, poured the reheated marinade over them and served with rice and a salad. It was a BIG hit. :)
BTW: this is NOT noisy at all - whisper quiet in fact. My kitchen exhaust fan is MUCH noisier. :)
The following rant has NOTHING to do with Instant Pot or Amazon but rather Canada Post. I live in a 7 storey Apt building and more often than not, the delivery person leaves a note saying I wasn't home, which is total nonsense. I've spoken to CP supervisors several times but nothing changes. I've spoken to others in other multilevel buildings as well as clerks where I have to go to retrieve my parcels and it is a common complaint. Letter delivery is declining so I would think that parcel delivery is going to be one of their main sources of revenue. This is not a good way to run a service business. I don't know if it's possible, but maybe; just maybe if Amazon stopped using Canada Post, they'd wake up, stop lying to the customer and start doing their job.
I noticed this model since my Instant Pot pot is darn good, thought their take of a sous vide would be worth it.
I would say it is bulkier than most sous vides out there. It's quiet heavy and so tall and wide it might not really give much room to work with in a normal sized pot. It needs a depth of about 10cms of water to function. I've taken to using my sink. The clamp that comes with it seems to be designed for a vessel with a 5cm wall.
It's simple and doesn't over promise, it comes apart to cleans simply. The real criticism is that is does not achieve higher temperatures. Anything you could be cooking above ~165F is a challenge. It doesn't seem to be able to get there. I cover the pot to keep heat in, and pour boiling water in and it will eventually get close, after an hour or so.