21+ Mouthwatering Instant Pot Sous Vide Recipes (2024)

FAQs

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

Instant Pot: Shorter cooking times compared to sous vide, but still longer than air frying. Air Fryer: Fast cooking times, especially suitable for quick meals and snacks. Texture and Flavor: Sous Vide: Produces tender and moist results with enhanced flavor retention.

Precise temperature control ensures that the protein you have is rarely overcooked. Essentially, the low moisture loss of sous vide cooking creates more tender meat, which cannot be reproduced through other means of cooking. However, this method is not exclusive to chefs.

This was my first time using my sous vide and at the very basic level for beef - the longer you cook it, the more tender it will be. I thought to myself: Why wouldn't I want a more tender steak? ~24 hours in the water bath, I pulled the steak out of the bag and seared it.

Minimum water depth is 2.5 inches or 6.35 centimeters.

You cannot use a sous vide container that is shallower than this.

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.

With fast-cooking foods, like steaks and chicken breasts, sous vide removes all the guesswork involved in traditional methods. No poking with a thermometer, no cutting and peeking, no jabbing with your finger—just perfect results every single time. You'll need an immersion circulator to cook sous vide.

Retains Nutrients

When you cook food at high temperatures or for extended periods of time, some of the nutrients are lost. However, with sous vide cooking, the food is cooked at a low temperature, which helps to preserve the nutrients.

In conclusion, sous-vide vegetables had higher amounts of bioactive compounds (e.g., carotenoids, phenolics and ascorbic acid) than conventionally cooked alternatives (e.g., boiled or steamed). In addition to this, sous-vide vegetables retained higher levels of antioxidant activity.

Plenty of people wonder if Ziploc bags are safe for boiling, and the short answer is yes, you can cook sous vide with a Ziploc bag, but there are a few things you should know about before you get started.

Risks. Sous vide products are exposed to the same risks as other foods during preparation, cooking, cooling and reheating. Risks that could lead to food poisoning include: food held in the temperature danger zone (5°C–60°C) for long periods could allow harmful bacteria to grow.

Why is my sous vide meat 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.

Longer is not always better You don't always get better results by keeping food in the sous vide machine for longer. 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.

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!

Sous vide cooks by bringing food up to the exact temperature of the water bath, so your ingredients will be unable to cook at a higher degree than the water's specified temperature. The immersion circulator makes it impossible for the water to cool beyond the set temperature, which leads to even and consistent cooking.

Stock Pots

The most common size of stock pot for home cooks is 12 quarts, which works just fine for sous vide cooking. Bear in mind that the larger your container (and the more water it contains), the longer it will take to initially heat the water to your desired temperature.

Marinate in the fridge for 6-24 hours. Sous vide: Fill the Instant Pot inner pot with cold water to the halfway point. Put the inner pot back into the Instant Pot and select Sous Vide, Custom, 51°C (or your desired temperature), 1 Hour, Start and put the lid on.

A: Sous Vide is 104-194F, 40-90C. From 30min. to 72 Hours on the time.