21+ Mouthwatering Instant Pot Sous Vide Recipes (2024)

FAQs

What is the difference between Instant Pot and sous vide? ›

Sous Vide: Primarily used for precision cooking, limited in terms of versatility. Instant Pot: Highly versatile with various cooking functions, making it a jack-of-all-trades appliance.

Add garlic, parsley, rosemary, thyme, olive oil, and orange slices and give it a shake to mix all the ingredients. Fill inner pot halfway with water. Select SOUS VIDE , set temperature at 140°F and set time for 2 hours.

This low-temperature, long-time cooking method produces results that are impossible to achieve through any other cooking method. Once limited to the pros, sous vide (pronounced sue-veed) delivers restaurant-quality results in your home kitchen.

At its most fundamental level, sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water. In French, the term translates to "under vacuum," which makes sense.

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

There are lots of accepted sous vide scenarios that don't involve a bag at all. A favorite technique among sous vide enthusiasts is to cook whole eggs right in their shell, where nature has done the packaging for us.

This method of cooking is ideal for all sorts of applications. For proteins like beef and lamb, sous vide cooking can get your meat to its ideal temperature, and then hold it there for hours, ensuring that your meat is cooked edge-to-edge at that target temp, with no risk of overcooking.

By using sous vide cooking, chefs can prepare the food ahead of time and then simply sear it or finish it off in a pan just before serving. This means that the food is always fresh and hot when it reaches the table.

The benefits of sous vide are immediately apparent to anyone who's tried it. The flavor, texture, color and consistency of the food are all enhanced dramatically. This food-science technique is commonly hailed as the ultimate cooking method by restaurant-goers and chefs alike.

Why is my sous vide steak so tough? ›

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

Sous vide allows for long, slow cooking at a low temperature, which breaks down these tissues and results in tender, juicy meat. Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature.

Most beef cuts can be cooked sous vide, including larger, tougher cuts such as Short Ribs or Chuck Roast, but rich, well-marbled cuts such as Strip Steak also really benefit from this preparation.

Instant Pot Duo Plus 8-Quart Multi-Use Pressure Cooker

Most (but not all) models also include a sous-vide setting. The Duo Plus came out on top overall in our extensive testing of Instant Pots, and it's the one we recommend for sous vide, too.

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

If you don't have a Sous Vide button, you would need to purchase an immersion circulator. The only exception is the Instant Pot Ultra model, which has the Ultra smart program and that allows you to set custom temperatures.

If you're not careful about cooking times (as specified by the product manufacturer), your food can become contaminated. In addition, if your food is not properly vacuum sealed, or your food becomes contaminated during prep, cooking sous-vide poses an additional threat.

Produce that no longer looks completely fresh or already smells strange is, of course, no longer suitable for the sous vide procedure. This particularly applies to fish and meat that is cooked at relatively low temperatures.

Cooking food sous vide is a great way to get perfectly cooked meals every single time. If you ever run out of vacuum sealer bags for your sous vide machine, always know you can rely on a good old Ziploc bag. Ziploc Bags are safe for sous vide use.

Can you sous vide eggs? ›

Place eggs into the sous vide water bath; set a timer for 40 minutes. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

The biggest concern, especially with sous vide, is food shouldn't be out of the refrigerator at temperatures below 127°F (52.8°C) for more than 3 or 4 hours. Below that temperature the pathogens and other bad things grow a ton and can eventually make the food unsafe to eat.

Resealable Bags

Resealable, zipper-locking bags are a convenient and popular method of containment for sous vide cooking. Brands like Glad and Ziplock offer cost-effective, BPA-free options that are easy to find in most supermarkets or on Amazon.

The most popular sous vide containers are the common stockpot and saucepan. In case you're wondering, the difference is that sauce pans tend to be smaller, ranging from 1 quart/0.946 liters to around 6 quarts/5.678 liters and generally have one long handle.