21+ Mouthwatering Instant Pot Sous Vide Recipes (2024)

FAQs

What is the maximum time for sous vide Instant Pot? ›

Sous Vide Pork Tenderloin

Sous vide pork is widely regarded as the best preparation. In a vacuum-sealed bag, pork can retain its natural juices and flavors. The low, slow cooking process allows sous vide pork to stew rather than overcook, resulting in a flavorful final product.

Yes, you can. Fresh herbs like thyme, rosemary, or parsley sprigs, or raw aromatics like shallots and garlic, can be added to the bag before cooking. Because sous vide can concentrate flavors, start with a small amount the first time you use aromatics in sous vide cooking.

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.

Seal the bag, leaving a 1 inch opening. Once your Instant Pot reaches the right sous vide temperature, use a wooden spoon or tongs to gradually lower the bag into the water. Finally, seal the bag and then close the lid. Once the sous vide cooking time is up, the Instant Pot will beep.

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.

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!

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.

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.

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.

Does meat get more tender the longer you sous vide? ›

Sous vide allows for long, slow cooking at a low temperature, which breaks down these tissues and results in tender, juicy meat. Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature.

Stock Pots

The most common size of stock pot for home cooks is 12 quarts, which works just fine for sous vide cooking.

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.

The new function of the Instant Pot ULTRA is a setting on the control panel that is similar to custom and manual mode, except now you, can do more than just choose the cooking time and pressure – you can choose the cooking temperature, too! Here are all of the settings under this function.

No need to worry about the exact amount of liquid in the recipe if you're using your Instant Pot as a slow cooker; as long as it has 1 cup or more total, you should be safe.