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 .

Fruit, unless you are making coulis. Almost everything else can successfully prepared by the Sous Vide method of cooking. Be careful with seafoods as they are delicate and need a very low temperature which puts you air risk of food poisoning if they have not been prepared or stored correctly.

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.

Cook's Science has figured out the relationship of water and rice for Sous Vide. The ratio is 1:1 at 200 F. What changes is the grain. So I cooked my normal beans, Sous Vide and then cooked cooked two rices, long grain white and brown rice for the allotted time and mixed together with the beans.

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

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. On sous-vide mode, the pot simply heats the water and food inside to a specific temperature for a specific amount of time.

The low, slow method of cooking sous vide is well suited to proteins, like pork chops and steak. It makes for an incredibly tender cut that remains juicy and flavorful with no question of doneness.

Can You Sous Vide Frozen Pork Chops? Yes! When cooking frozen pork chops sous vide, simply add one hour to the cook time (so cook for 2-5 hours). One of my favorite parts of sous vide cooking is that you can cook from frozen.

Should you put butter in sous vide steak? ›

Our preference is to place butter into the bag itself, rather than on top of the product. Butter added to the bag will help with air displacement, prevent things from sticking together and help to retain shape, and can also be used afterwards for a pan sauce. Butter also works really well for vegetable dishes.

What makes these meats more tough than other cuts? Collagen is the key here, a protein that connects the muscle fibres together and attached to the bones. The harder a muscle works, the more collagen it contains, and this connective tissue is much chewier than the muscle tissue itself.

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.

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.

Not only is sous-vide cooking energy-efficient, but it can also save you money on your energy bills. Because less energy is used and the cooking time is shorter, you can save on your energy costs over time.

Economic Benefits:

Better yields (average sous vide shrink 5% vs. traditional cook methods at 30%) Less waste; Conserves energy. Inexpensive cuts made tender.