Instant Pot vs. Sous-Vide – which one do you need more?


For more great Instant Pot recipes, please visit InstantPotEasy.com

Instant Pot vs. Sous-Vide
Which one do you need more?

Here is the Instant Pot Model that I have:
https://amzn.to/2Bnlz6h

My immersion circulator is made by Anova. It doesn’t look like they make that model anymore. But the current models look great. There is a very affordable Nano and a slightly more powerful one with all the bells and whistles like Wi-Fi.
https://amzn.to/2UBLS1u

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http://www.helenrennie.com

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22 replies
  1. Jim Dandy
    Jim Dandy says:

    Instant Pot came up with the solution! They now have a 6 qt. model that also has a Sous Vide button. It doesn't circulate, but I rotated my beef roast at the 1/2 time, and it cooked to my required taste. I put a plate on the bag, and it held it down in the water. It also maintained the temperature the whole cooking time.

    Reply
  2. KingLord
    KingLord says:

    Why buy a sous vide that takes hours when pressure cooker does it in minutes. You can brown then pressure cooker meat in pot and make gravy you can then cook noodles in it again in minutes flavoring it.

    Reply
  3. Chris Ryan
    Chris Ryan says:

    Mushy and dry sous vide is certainly possible, but easy to avoid. Tough cuts are actually where sous vide cooking shines. Like all things experimenting and testing lots of methods makes for exciting cooking! Chefsteps and serious eats, both have excellent beta on cooking Chuck and other though cuts that will blow your mind. One way to avoid drying out your protein on long cooks is searing before hand. Also brings some lovely flavor into the food If you use some nice herbs, garlic & butter.

    Reply
  4. Dan Gracia
    Dan Gracia says:

    I have had an instant pot for about a year and a half and am extremely pleased with it. I just got the IntstantPot SousVide, so I'm checking out some videos to see what the best way to get started with that is.

    I like the Instant Pot because it's pretty easy to prep everything and then turn it on and leave it alone while I do other stuff. It beeps at me when it's done. Unlike your comments in the video, I have found things that I make in the Instant Pot to be especially flavorful and tender and never dried out.

    One of my favorite things to make in it is Teriyaki Chicken AND rice using bone in, skin on, Chicken thighs. I make my own teriyaki sauce and cook the chicken in it with the rice in a separate container on top of a trivet that has legs tall enough to hold it above the chicken. It cooks both the chicken and the rice at the same time.

    Typically takes about 15-minutes to come up to pressure, then 7-minutes cooking at pressure and another 10-minutes natural release (don't flip the release switch for 10 minutes). That's about 32 minutes all told. I usually take the extra step of thickening the Teriyaki sauce after cooking, then brushing it over the top of the chicken and putting it under the broiler for a couple of minutes to brown the tops. At the same time, I put some broccoli into the Teriyaki sauce in the bottom of the InstantPot and let that cook in the residual heat while I brown the chicken. That might take another 5-minutes.

    Then I put the rice (I use Calrose rice) in bowls, put the chicken on top, add the broccoli to the bowl and pour some Teriyaki sauce over everything. It's really, really good. Best tasting Teriyaki chicken I've ever had.

    I hadn't even thought of using the Sous Vide for chicken breasts until you mentioned it. I will absolutely give that a try. I like the idea of cooking it ahead of time, keeping it in the fridge, and then browning it up for dinner or lunch as needed.

    Reply
  5. NJCLAD
    NJCLAD says:

    Anybody that thinks sous vide is only for steak is wrong. I does cook steak, roast, poultry perfectly. Vegetables in the sous vide can be better than cooked with any other method. I know vegetables are boring, but the sous vide is the most nutritious and tasty way to cook many of them!

    Reply
  6. Jack Lewis
    Jack Lewis says:

    Madam
    Have a question re Sous Vide.. can you set up unit put protein frozen in bag in unit in morning , set timer for say 3 4pm. Sb ready 5_6
    Would the protein be safe soaking like that.

    Reply
  7. Jasmine Goeders
    Jasmine Goeders says:

    #realcomment Helen, I LOVE YOUR VIDEOS! I'm reading the book, "Salt, Fat, Acid, Heat" as well & I'm learning so much!!! Thank you so much!!! I have both the anova circulator and an instant pot, and I use my instant pot the most, but I love playing with the sous vide method as well 🙂

    Reply
  8. fanofuna
    fanofuna says:

    Wow, the lighting, audio, editing, and composition in your videos are so professional. Love all the practical advice. It’s like the the Food Network, but the information is actually useful for everyday cooks. I’m gonna tell my Boston friends about your classes!

    Reply
  9. L W
    L W says:

    Glad I found your channel! I've had my Joule sous vide for almost a year and looking to hone my skills. I am a retired soccor mom, and travel in an RV fulltime, so everything I have must be multipurpose. Instead of an instant pot, I purchased a Kuhn-Rikon pressure fry pan – so I can use on gas or electric fuel; a Staub dutch oven – can be used outside on an open flame or on an induction burner for long cooking bone broths. Also serves for sturdy sous vide bath when cooking outside. Can't wait to watch your videos!

    Reply
  10. BBBYpsi
    BBBYpsi says:

    I have used my wolfgang puck 5 quart pressure cooker for about 3 years now. I have just learned about sous vide & have been doing some steaks. I like both. Cannot wait to try to use the sous vide for chicken breast & some great lakes fish (walleye,steelhead,coho & King Salmon aka chinook) My steaks have come out great. I have made them from Med. Rare to medium. Very tender & lots of flavor. Easy not much clean up just like the pressure cooker. My beef stew I like will always be my pressure cooker.

    Reply
  11. Scott Cheskiewicz
    Scott Cheskiewicz says:

    Instantpot ultra does both, but it is too small for most things if feeding more than 1 person. I have it and a joule and annova. All are great. I use the joule 3 times a week and take it with me when I travel if my accommodations have a kitchen. I use the annova when i need two sous vides going at same time. I use the instantpot for mashed potatoes. Tried caritas once in instant pot and came out decent, but not as good as a regular slow cooker. Still need to experiment more with all of them. Prime rib on Christmas Eve sous vide came out deeeeeeeelicious.

    Reply
  12. John Tan
    John Tan says:

    Honest review… sous vide is best used for premium meats….cooked a grass fed steak & wagyu steak. Wagyu steak was way better hands down.

    also sous vide method was noticeably better than my previous traditional cowboy pan fried method of preparing wagyu

    Reply

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