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.

Maximum When pressure cooking, do not fill the inner pot higher than the PC MAX — 2/3 line as indicated on the inner pot.

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.

Sous Vide: Produces tender and moist results with enhanced flavor retention. You can even put marinades, sauces, or herbs into the vacuum sealed bag with your food so the flavor soaks in. Instant Pot: Retains flavors well, but textures can vary based on the chosen cooking method.

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.

A: Yes. We were cooking some beef and had the Sous Vide running for 48 hours working when we shopping, sleeping, and visiting. Thank you for your feedback!

Stay Out of the Danger Zone

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.

Mistake #3: Overfilling Your Instant Pot

Overfilling your Instant Pot can affect the pressure that builds up inside, so you might end up with a mushy meal, or one that doesn't cook properly.

What is the liquid rule for Instant Pot? ›

Follow this tip: Unless otherwise specified in the recipe, use just enough liquid (usually water or broth) to bring the cooker to pressure. Amounts will vary between recipes, but in general, 1/2 to 1 cup of liquid is needed to get cooking.

Using too much—or not enough—liquid.

For pressure cooking, don't fill more than two-thirds full; if you're cooking something that expands (like beans or grains), only fill halfway.

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.

Let us help you and take the guesswork out of what to make first. These 5 things are a MUST to make with your new immersion circulator! A steak is 100% the #1 thing you need to make with the sous vide!

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.

Do you need a special container to cook sous vide? Heck no, you don't. Our sous vide tool, Joule, can cook food in just 1.5 inches (38 mm) of water—which means small pots and steady-bottomed bowls are very much on the board.

We're heating water precisely to a temperature that matches the food's ideal internal temperature—never any hotter, and certainly never to boiling! The idea that sous vide means boiling food in a bag is a persistent misconception and source of confusion, but—tell your friends and neighbors—it's just not true.

Large Pot or Container: A sous vide cooker must be immersed in water to create a temperature-controlled vacuum, or water bath, in which food can cook. Metal pots (cast iron, stainless steel, copper) are excellent for this because they have properties that conduct and retain heat, which speeds up heating time.