21+ Mouthwatering Instant Pot Sous Vide Recipes (2024)

FAQs

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

You can set the sous vide cooking time from 30 minutes to 99 hours and 30 minutes.

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.

Sous Vide Chicken BreastTop

One of the things that sous vide excels at is cooking chicken breasts. Chicken becomes tough and overcooked so easily and it's so hard to do properly. Using sous vide makes cooking chicken breasts so easy and they turn out moist and tender every time.

Mistake #3: Overfilling Your Instant Pot

To stay on the safe side, don't fill your pot over that two-thirds line, and stay below half full for foods that expand while cooking, such as beans and lentils.

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!

Is it dangerous? So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous vide cooking.

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.

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.

You don't need a vacuum sealer to enjoy the incredible results of Sous Vide cooking, here's how to achieve the same, melt-in-your-mouth tenderness and taste with a regular zip-lock bag.

Do Steakhouses use Sous Vide Cooking Methods? Pre-cooking juicy steaks using sous vide is common in steakhouses across the United States. This might come as a surprise to frequent steakhouse customers, but using the technique allows chefs to cook great tasting steaks every time.

What is the first thing I should sous vide? ›

Steak is held up as the best example of just what sous vide can do, so it's probably one of the things that you'll want to try first. It's heartbreaking when you leave an expensive piece of steak just a little bit too long and wind up making it tough and dry, but thankfully, sous vide takes away all the guesswork.

Well, if you've ever wondered how restaurants produce high-quality, consistent, and tender meats, they're most likely using low-temperature cooking as the sous vide. Precise temperature control ensures that the protein you have is rarely overcooked.

Using too much liquid.

Follow this tip: While at least 1/2 to 1 cup of liquid is essential to well-cooked food in the pressure cooker, too much liquid will pull the flavor out of foods. Unless otherwise specified in the recipe, use just enough liquid to bring the cooker to pressure.

In old-style pressure cookers, the valve on the lid was covered with a weighted fitting that rattled and hissed mysteriously when the pressure inside the pot grew high enough to lift the weight and push steam out of the vent. These cookers were sometimes called "jiggle-top" cookers.

After the food is pasteurized, if the food is hotter than 130ºF, the spores cannot germinate and multiply, regardless of time. One can hold / tenderize for 24 to 48 hours safely. This is also a major feature of sous vide. If the cooking temperature is 130 to 150ºF, there is an additional benefit.

A steak cooked at a well-done 160°F, for instance, will be soft and shreddable (and dry) after only 8 to 12 hours. For best results, I don't recommend cooking any longer than the maximum recommended time for each cut and temperature range. Should I add butter, oil, or any other liquid or fat to the sous-vide bag? No.

Cooked sous-vide for 48-hours at 133ºF, the top round beef melted into an extraordinarily soft slab of meat. I could easily pull pieces of the beef off, and the meat succumbed effortlessly to the pressure of my mouth. Admittedly, the beef felt a tad dry, though nowhere near the amount of the boiled meat.

Don't hold foods longer at cooking temperature for double of their minimum cooking time (see Typhur Sous Vide Station guide for time and temperature). Keep the total cooking duration (including the hold time) under 72 hours.