21+ Mouthwatering Instant Pot Sous Vide Recipes (2024)

FAQs

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

Sous Vide: Primarily used for precision cooking, limited in terms of versatility. Instant Pot: Highly versatile with various cooking functions, making it a jack-of-all-trades appliance.

The appliance does exactly as its name would suggest, it is immersed in water and circulates that water around the container. The cool thing about this gadget is it increases and maintains the temperature of the water at an extremely exact temperature, some machines keeping it consistent to . 1 of a degree.

Sous vide (pronounced sue-veed) is a cooking technique used by the world's best chefs. Foods are vacuum sealed in a bag and cooked in a precisely controlled, low-temperature water bath over a long time.

Sous vide cooking offers unparalleled control over whatever it is you are trying to cook, whether it's steaks and chops, shrimp and lobster, vegetables, or even large cuts of meat like pork shoulders and legs of lamb.

Sous vide beef had a lower proportion of polyunsaturated fatty acids, including n-3, than steam-cooked beef, but a similar n-6/n-3 ratio. However, sous vide treatment caused lower cooking losses and produced meat products with lower WBSF values and better eating quality than steam cooking.

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.

With sous vide, food can be held at the desired cooking temperature for much longer than with traditional cooking methods. However, at some point, food will become mushy and overcooked in its texture since meat tenderisation is still going on while held in the water bath.

So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement. Just remember that while you technically can't 'overcook' your food, the quality could start to decline if it's left to cook for a lot longer than is recommended.

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.

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.

Can you use Ziploc bags for sous vide? ›

To cook any kind of food sous vide, you'll need a sous vide machine and a Ziploc bag (or another type of boilable bag). You'll also need a large pot or container to hold the water for the bath and something to weigh the bag down so it doesn't float.

Sous vide cooking, in particular, is a cooking technique that both home cooks and professional chefs can take advantage of for its potential to streamline complex dishes.

Place steak, garlic and rosemary into a vac seal bag (or ziplock bag) remove the air and seal. Fill the inner pot with water up to the ½ way mark. Select Sous Vide. 54˚C for 1 hour.

The most popular sous vide containers are the common stockpot and saucepan. In case you're wondering, the difference is that sauce pans tend to be smaller, ranging from 1 quart/0.946 liters to around 6 quarts/5.678 liters and generally have one long handle.

Sous vide is an exceptional cooking technique for delicate foods like fish. Fish cooked at 145-165°F can overcook to be hard and bitter. Many Chefs cook delicate fish fillets from 110-130°F in sous vide processes. It is important that the full time of the process is under 1 hour.