21+ Mouthwatering Instant Pot Sous Vide Recipes (2024)

FAQs

Does the Instant Pot sous vide function work well? ›

How accurate is Instant Pot sous vide? The Instant Pot sous vide temperature settings are not as precise as an immersion circulator. The temperature can be off by a few degrees.

Fill inner pot halfway with water. Select SOUS VIDE , set temperature at 140°F and set time for 2 hours. Press START. Secure pressure cook lid .

The minimum cook time to sous-vide bottom round roast or rump roast is 24 – 48 hours. I would recommend 24 hours, to get an even more tender roast. The sous-vide temperature is 138 – 145°F (59 – 63°C). The minimum cook time to sous-vide bottom round roast or rump roast is 12 – 36 hours.

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.

Sous vide is a great cooking method but it's a one trick pony. If you want to cook a piece of meat to an exact internal temperature, perfectly, sous vide is the best method. A long slow soak in a sous vide bath will transform a tough piece of meat into a hunk of tenderness as well, but that's all sous vide is good for.

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.

Meet the easiest way to poach eggs—just drop 'em right into a sous vide water bath. The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.

What size container for sous vide? Minimum water depth is 2.5 inches or 6.35 centimeters. You cannot use a sous vide container that is shallower than this. The Anova Precision Cooker can accommodate up to 5 gallons of water, which is equivalent to 20 quarts or 18.927 liters.

The best meat to sous vide for 48-72 hours at 135°F (57°C) is beef brisket, while pork shoulder can be cooked between 24-36 hours at 165°F (74°C). Results are always tender and juicy, making for perfect leftovers in sandwiches, tacos, or any other dish calling for shredded meat.

You can also potentially overcook your meats when it comes to searing them before serving, especially if you're using a much thinner cut of meat. So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement.

Can you cook meat too long in a sous vide? ›

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

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.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture.

Benefits of Sous Vide Steak

The first benefit is that sous vide allows you to cook a perfectly done steak every time. The other benefit is the ability to turn tougher, but more flavorful, steaks such as flank steak into very tender steaks through longer cooking times.

Absolutely worth it. You'll have pork chops and chicken breasts so tender and perfectly cooked you won't believe it. Pork was the one that blew my mind. I honestly don't think I'd ever had a properly cooked pork chop before sous vide.

The Precision

This is where sous vide really comes into its own, allowing chefs an unparalleled level of control over their dishes. With a traditional oven or grill, the temperature will invariably vary by a couple of degrees throughout the cooking process.

Sous vide is a great cooking method but it's a one trick pony. If you want to cook a piece of meat to an exact internal temperature, perfectly, sous vide is the best method. A long slow soak in a sous vide bath will transform a tough piece of meat into a hunk of tenderness as well, but that's all sous vide is good for.