21+ Mouthwatering Instant Pot Sous Vide Recipes (2024)

FAQs

Can I use my Instant Pot as a sous vide? ›

The original Instant Pot functioned as a pressure cooker, slow-cooker, sauté pan, steamer, and yogurt maker. The new Instant Pot Max now boasts a home canning function, automatic stirring—and a sous vide capability that allows you to precisely control water temperature.

You technically can sous vide in certain models of the Instant Pot (the Pro, Max, and Duo Plus), but this appliance is considerably less accurate than using an immersion circulator. Instant Pots take longer to preheat and do not maintain water temperature as reliably as a purpose-built sous vide machine.

Sous-vide manufacturers provide safety guidelines for cooking proteins at the temperature needed to kill any foodborne bacteria (134 F is generally considered safe). The food to be cooked needs to be chilled before it is vacuum-sealed and then cooked soon after being sealed.

Ziploc brand bags, specifically those labeled as "Freezer Bags," are widely recognized as safe for sous-vide cooking. These bags are made from polyethylene with a low melting point, ensuring they can withstand the temperatures typically used in sous-vide without melting or leaching chemicals into the food.

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.

With sous-vide, you get the benefits of poaching (extremely tender proteins), but you lose out on the delicious flavor compounds that develop when searing and roasting. For this reason, some chefs recommend searing your meat or chicken before cooking sous-vide, to enhance the flavor.

1) Thomas Keller's Per Se and The French Laundry

Over two decades ago, Thomas Keller introduced sous vide technology to the kitchens of his three-Michelin-star restaurants, The French Laundry and Per Se . You'll see his team regularly using their sous vide devices in their pursuit of culinary perfection.

When you're working in a professional kitchen, there's no room for error, and things have to be done exactly by the book. This is where sous vide really comes into its own, allowing chefs an unparalleled level of control over their dishes.

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.

Can you overdo steak in 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.

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.

Go from freezer to cooked in one simple step. Published Jan. 25, 2022.

Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over. Not all food needs a post-sear, such as some fish or chicken and beef that is going into a sauce and you don't want or need the extra flavor for.

Starting with warm water will help the sous vide circulator bring the water to the right temperature more quickly. Try a square vessel. Square is a much more space efficient shape than a circle. So with a square container, you'll have an easier time fitting both the circulator and the food.

You can sous vide without the machine—all you need is a digital thermometer and some plastic freezer bags. The key to cooking food successfully with the stove-top method is holding the water at a steady temperature long enough to cook the food.