I am also an Old Guy Carnivore (66) and I've been using an Instant Pot Ultra which has a "hidden" Sous Vide feature. I use the Ultra setting, pick "No Pressure", set the temperature using "Custom" and then set the time I want it to cook. Works just like the newer pots with the Sous Vide setting. Searing the steak in butter is a nice touch, but I've also been adding a bit more butter and some fresh Rosemary and Thyme during the sear. Tip the pan up on its side a bit and spoon the hot butter with the aromatics up over the steak. Really adds a nice bit of extra flavor. Good video. Note: You can also Sous Vide a Chuck Roast for 24 - 48 hours then sear it and it will taste more like a Ribeye than a Pot Roast!
Hi Mitch, I'm glad the steak turned out great. The Instant Pot does not circulate the water and since the temperature sensor is at the bottom, that would explain the difference in water temperature. The Anova immerson circulator is more precise because it provides a constant temperature in the bath. However, I'm still going to use the Instant Pot for sous vide.😊
You can put a rack in the bottom of the Instant Pot to get the meat up off of the sensor, that should help maintain a more consistent cooking temperature👍🤠‼‼ .
There's no doubt that an immersion circulator is more accurate, but for people who don't want to spend the money or don't have the room, the instant pot seems to be a good solution
@@OldGuyCarnivore I'm wondering if you can't just put the circulator in the instant pot and do it that way I have a circulator so I will try it when my new instant pot arrives. I really would like something that lets me do it in vacuum sealed glass jars as the bags are a pain
Good video, Mitch! And, full of good info, as usual. One, of many, things I appreciate about your vids is that you speed up the boring/time-consuming sections, like filling the insert with water. That shows respect for your viewers. Well done. Have to admit to almost always watching your vids, as well as some other of my subscribed channels, at 1.5 to 1.75 speed as it reduces the time dedicated to what might be considered a slow pace. Not that there's anything wrong with that... ;-) Keep up the good work!
Darn it Mitch! Just when I thought I was in love with my INTA POT. Now I need one that does souse vide. Thank you Mitch for all the work that you do for us.
Before you throw out the old IP for a new one with the Sous Vide setting, if you own the Instant Pot Ultra, it has a Sous Vide feature most people are unaware of. Use the Ultra setting and then click "No Pressure" and set the time for whatever you need and put the Temp on "Custom" and set it to the Temp you want. I use 130 for my medium rare and it comes out very nice. I also use Ziplok bags and sometimes a little air is still in them, so I weigh down the bag with stainless grate that comes with IP. You can put butter and spices in the bag with the steak and it will marinate in the bag as it comes up to Temp.
Hey Mitch, thanks for posting this idea with an instant pot. I just ordered a sous vide wand and tank. Guess what, when they come in, they'll go straight back. My old IP died, so I was going to buy a new one anyway. The new one is on the way now. Thanks for all the video's you upload, I enjoy watching them.
Great episode. I didn't know how to use the Sous-vide setting on my Insta pot. I wonder if you could do the steak from frozen? Maybe just add time for defrosting? Going to search for that info.
I love my Instapot, I make prebiotic yogart, stew, you name it and it can do it, great peice of kit for anybodys kitchen, haven't tried the sous vide option but going to tonight, nice big prime rib , yum! Why not add some salt to the steak before you sous vide it, would penetrate right into the meat like brine ? Cheerss from Canada Mitch !
Been cooking Sous Vide in my Instant Pot Ultra for a few years now. The water temp will be a little low, but if you probe the meat when it comes out it will be right on. I just use a glass pot lid to ease cleanup - eliminates the need to wipe the lid gasket. YMMV
I like to use ghee (homemade) for searing a steak lately. It has a nutty buttery flavor but a higher smoke point. I haven’t pulled the trigger yet on buying the Instapot, even though you’ve given us the heads up on the great price. I’m being frugal (by necessity) but I really want one - I think. I know I’d use the slow cooker, and I’d love to try the sous vide and pressure cooker. I’d even use the rice cooker for my husband. It seems like such a great all in one machine. But then I’ll need the vacuseal machine + bags, which I probably need anyway with freezing meat. So that’s two more machines I have no room for. Anyway, I love watching how you cook, Mitch. I learn a lot. 😊
Insta Pot for the win on many levels! Oh yeah and to circle back to yesterday I totally agree the food people eat and social media has fried the brains of so many.
I did a flank steak sous vide in my IP last night. 130° for 2 hours, seared in butter on stove top with some red Argentine shrimp. It was beautiful! I have also done skirt, ribeye and t-bone steaks. The only thing I have NOT liked via sous vide was a sirloin pork chop. The texture was just really funky. Sous vide is the best way to ensure a piece of meat never gets overcooked!
Thanks for letting me know about the sous vide option…. Little did I know that the one I just bought has that mode…. Unlike you, I was reluctant to buy yet another gadget. Thx.
@@OldGuyCarnivore as a teacher I like the idea of putting some roast in there for 24 hours and the next day having a nice dinner when I get home. Will keep checking.
I love my instant pot I will pass on the sous vide feature. I do not eat anything that is cooked in plastic, my personal choice. I'm not bashing your choice, I believe in the "You do You" theory. Keep up the great content.
Luckily I had just finished my steak or I would have been wanting yours! It looked great! I have an old insta-pot so no sous vide- but I have the Anova you recommend and I love it! You’re right - if someone doesn’t have the room this pot can do it all!!
So would you say the Instant Pot Sous Vide is as good as the other Sous Vide you have? I’ve been thinking about getting one but may invest in the Instant Pot instead.
I like my immersion circulator better because it's much easier to use and will hold more food at one time, however, the instant pot is a good alternative for someone that doesn't want to spend a lot of money or have the room for a lot of different gadgets
@@OldGuyCarnivore Your water was cooler at the top than what it was set to, but the bottom water was not checked. Yes, the hot water on the bottom will rise, but it will also cool moving away from the heating element. It may make no difference as I'm getting more into the rabbit hole than I like, but checking top and bottom temps of the water would show if the INSTANT POT has a calibrtion issue or not.
Another question. Sorry. Is your meat in an air sealed bag from a vacuum sealer or did you put the meat into a sous vide bag? Maybe I need to rewatch. Thank you.
You can put a rack in the bottom of the Instant Pot to get the meat up off of the sensor, that should help maintain a more consistent cooking temperature👍🤠 .
@OldGuyCarnivore I asked because for some reason I can't eat more than a 16 oz. ribeye without being stuffed and I'm a big guy at 6'2" 225lbs. Thanks for one of the most informative carnivore channels on the tube.
Thanks for the great compliment, Gregg. I find that I tend to eat around 2 lb of food in the course of a day, in two meals 3 to 4 hours apart. I just take my cues from my body, and eat until I'm satiated.
@@OldGuyCarnivore excuse for the clumsy way I asked. I study alot, it would be nice of you if you could tell me how you found out it's ok to cook meat in plastic ? Or is it yourself who decided plastic is not bad for cook in ? Actually I know alot, but I did not find any prof that plastic is dangerous or not. So please if you know something I'll appreciate you telling me
@@3dFirefly I looked at it, vacum pack meat in plastic, then have a heater who heat it in the right temperature. But do you think it's okay to cook food together with plastic ? , (why not just eat the plastic too ? ( 😆) Joke)
@@Vladimirleninputin Just research on Google. "Are BPA free sous vide bags safe to use?" and a hundred other questions like that. You will get many opinions both ways. Believe what you think is correct. I think it is completely safe.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I am also an Old Guy Carnivore (66) and I've been using an Instant Pot Ultra which has a "hidden" Sous Vide feature. I use the Ultra setting, pick "No Pressure", set the temperature using "Custom" and then set the time I want it to cook. Works just like the newer pots with the Sous Vide setting. Searing the steak in butter is a nice touch, but I've also been adding a bit more butter and some fresh Rosemary and Thyme during the sear. Tip the pan up on its side a bit and spoon the hot butter with the aromatics up over the steak. Really adds a nice bit of extra flavor. Good video. Note: You can also Sous Vide a Chuck Roast for 24 - 48 hours then sear it and it will taste more like a Ribeye than a Pot Roast!
Hi Mitch, I'm glad the steak turned out great. The Instant Pot does not circulate the water and since the temperature sensor is at the bottom, that would explain the difference in water temperature. The Anova immerson circulator is more precise because it provides a constant temperature in the bath. However, I'm still going to use the Instant Pot for sous vide.😊
You can put a rack in the bottom of the Instant Pot to get the meat up off of the sensor, that should help maintain a more consistent cooking temperature👍🤠‼‼
.
There's no doubt that an immersion circulator is more accurate, but for people who don't want to spend the money or don't have the room, the instant pot seems to be a good solution
@@OldGuyCarnivore I'm wondering if you can't just put the circulator in the instant pot and do it that way I have a circulator so I will try it when my new instant pot arrives. I really would like something that lets me do it in vacuum sealed glass jars as the bags are a pain
Good video, Mitch! And, full of good info, as usual. One, of many, things I appreciate about your vids is that you speed up the boring/time-consuming sections, like filling the insert with water. That shows respect for your viewers. Well done.
Have to admit to almost always watching your vids, as well as some other of my subscribed channels, at 1.5 to 1.75 speed as it reduces the time dedicated to what might be considered a slow pace. Not that there's anything wrong with that... ;-)
Keep up the good work!
At 14:06 I couldn’t see the screen for the drool! 🤤 Good step by step guide and something I shall definitely do. Thank you.
Darn it Mitch! Just when I thought I was in love with my INTA POT. Now I need one that does souse vide. Thank you Mitch for all the work that you do for us.
Same!! I've had my IP for years now (the one without Sous vide) and I told my husband that it's time upgrade. Lol
My pleasure, Steve
Before you throw out the old IP for a new one with the Sous Vide setting, if you own the Instant Pot Ultra, it has a Sous Vide feature most people are unaware of. Use the Ultra setting and then click "No Pressure" and set the time for whatever you need and put the Temp on "Custom" and set it to the Temp you want. I use 130 for my medium rare and it comes out very nice. I also use Ziplok bags and sometimes a little air is still in them, so I weigh down the bag with stainless grate that comes with IP. You can put butter and spices in the bag with the steak and it will marinate in the bag as it comes up to Temp.
You just saved me all kinds of money. I have been saving up for one. Thanks for the blessing 😊
Great to hear, Sue
Hey Mitch, thanks for posting this idea with an instant pot. I just ordered a sous vide wand and tank. Guess what, when they come in, they'll go straight back. My old IP died, so I was going to buy a new one anyway. The new one is on the way now. Thanks for all the video's you upload, I enjoy watching them.
Great episode. I didn't know how to use the Sous-vide setting on my Insta pot. I wonder if you could do the steak from frozen? Maybe just add time for defrosting? Going to search for that info.
Yes, you can do it from Frozen just make sure you add about an hour
Thanks!! I had no idea I could use my instant pot like that 👍👍👍. Enjoy!!
You bet!
I need to use mine. Thanks Mitch
I love my Instapot, I make prebiotic yogart, stew, you name it and it can do it, great peice of kit for anybodys kitchen, haven't tried the sous vide option but going to tonight, nice big prime rib , yum! Why not add some salt to the steak before you sous vide it, would penetrate right into the meat like brine ? Cheerss from Canada Mitch !
Been cooking Sous Vide in my Instant Pot Ultra for a few years now. The water temp will be a little low, but if you probe the meat when it comes out it will be right on. I just use a glass pot lid to ease cleanup - eliminates the need to wipe the lid gasket. YMMV
The glass lid is a great idea, thank you
I have an instant pot. Thanks for the video!
That looks great.
I will be trying this for sure thank you for this video I have never tried to SOUS VIDE
I like to use ghee (homemade) for searing a steak lately. It has a nutty buttery flavor but a higher smoke point. I haven’t pulled the trigger yet on buying the Instapot, even though you’ve given us the heads up on the great price. I’m being frugal (by necessity) but I really want one - I think. I know I’d use the slow cooker, and I’d love to try the sous vide and pressure cooker. I’d even use the rice cooker for my husband. It seems like such a great all in one machine. But then I’ll need the vacuseal machine + bags, which I probably need anyway with freezing meat. So that’s two more machines I have no room for. Anyway, I love watching how you cook, Mitch. I learn a lot. 😊
Thanks, I appreciate that
Thanks Mitch!
Good afternoon everyone, from Copperhill Tn. 😅😅
The results surprised me! Glad it turned out great. Such a beautiful steak. This was a risky experiment!
I live for the danger.... LOL
Wait - my Instant Pot can Sous Vide???? WOO HOO!!!!!
Maybe try the 5-5-5 method for medium boiled eggs in the Instapot. 🥚😊
Great video, Mitch! 😁
Thanks, Tom
Thanks for those ideas. I'm definitely going to experiment.
Have fun!
Thanks Mitch. I’ve never tried the sous vide on my Instantpot. Lamb chops for us tomorrow. I’ll give it a go.
Hello from Canada. Insta pot it is. Have a wonderful day.
Insta Pot for the win on many levels! Oh yeah and to circle back to yesterday I totally agree the food people eat and social media has fried the brains of so many.
I did a flank steak sous vide in my IP last night. 130° for 2 hours, seared in butter on stove top with some red Argentine shrimp. It was beautiful! I have also done skirt, ribeye and t-bone steaks. The only thing I have NOT liked via sous vide was a sirloin pork chop. The texture was just really funky. Sous vide is the best way to ensure a piece of meat never gets overcooked!
I absolutely agree
Thanks Mitch,
Very educational. I’ll be shopping for an instapot.
Very good as usual.
Len
Thank you, Len
Looks like i gotta try to do it again since you had luck mitch! maybe my last steak was just too thin idk! looks good!
Check the temperature of the water with an external thermometer like I did and make an adjustment if necessary
That’s awesome, I’m gonna have to get one of those. Your website looks great on mobile too
Thank you, Ronald
Thanks for letting me know about the sous vide option…. Little did I know that the one I just bought has that mode…. Unlike you, I was reluctant to buy yet another gadget. Thx.
My pleasure
We do sous vide in the instapot. It's great.
After my first experience, I tend to agree
My instant pot looks like R2D2 from star wars. Lol. Its older. Doesnt have the Sous Vide function. May be time to upgrade.
Maybe, it certainly cheap enough these days
Thanks Mitch that steak looked delicious good job
I assume the hood exhaust fan blows outside.... If so, your neighbor is probably like, "Mitch is cooking again"!
Yes, it does
Could you find something to just circulate the water and then just rely on the Instant Pot for the temperature regulation?
The water circulates just fine because of the heat convection
Unfortunately Amazon doesn’t have this instant pot. Only a used one. May have to order directly from company.
You're right, I just checked. Looks like they ran out of them. This happens sometimes maybe just give it a few days
@@OldGuyCarnivore as a teacher I like the idea of putting some roast in there for 24 hours and the next day having a nice dinner when I get home. Will keep checking.
@@OldGuyCarnivore I’ve had my duo for more than 6 years. Might need an upgrade.
• 0 seconds ago
Must have sold out of those: They replaced it with this newer model. Still a good deal I think at a hundred bucks: amzn.to/3W87KSy
Ok Mitch now I’m convinced I need an Insta Pot 😮
"INSTANT", Rosy. Lo' Have Mercy 🥺 😂
I am dreaming of one for a long time.😊
@@Cleofizoid LOL …..haha
You're making me feel like a drug pusher Rosy. LOL
Yeah buddy I'm drooling on myself!
Do like me, get a tissue close.😅
LOL
Now that's awesome.
Ive Sous Vide in my instant pot many times.
I love my instant pot I will pass on the sous vide feature. I do not eat anything that is cooked in plastic, my personal choice. I'm not bashing your choice, I believe in the "You do You" theory. Keep up the great content.
Far be it for me to tell you what to do
Luckily I had just finished my steak or I would have been wanting yours! It looked great! I have an old insta-pot so no sous vide- but I have the Anova you recommend and I love it! You’re right - if someone doesn’t have the room this pot can do it all!!
Awesome Mitch, you are the cook
You will love it!:)
Love it mate. What brand is the pan it looks great
It's a DeBeyer 11" carbon steel. There's an Amazon link to it on my website on the stuff I use page
@@OldGuyCarnivore cheers mate
looks great! time to get the sous vide machine out of the cupboard and cook some perfect steaks. Keep on truckin' Mitch
To each their own. People don’t need to be rude and hateful. Your steak looks “Marvelous”.
Thank you, it definitely was terrific
So would you say the Instant Pot Sous Vide is as good as the other Sous Vide you have? I’ve been thinking about getting one but may invest in the Instant Pot instead.
I like my immersion circulator better because it's much easier to use and will hold more food at one time, however, the instant pot is a good alternative for someone that doesn't want to spend a lot of money or have the room for a lot of different gadgets
Nice one Mitch. Aussie Bob😊😊😊
The INSTANT POT does not appear to circulated the water. The water could be different temps on bottom and top.
That's not true, because it's heated from the bottom and heat rises causes a convection in the water just like cooking in a pan on a stove top
@@OldGuyCarnivore Your water was cooler at the top than what it was set to, but the bottom water was not checked. Yes, the hot water on the bottom will rise, but it will also cool moving away from the heating element. It may make no difference as I'm getting more into the rabbit hole than I like, but checking top and bottom temps of the water would show if the INSTANT POT has a calibrtion issue or not.
Looks great!
Thanks, David
if no circulator perhaps different depths vary in temperature?
Ok
Another question. Sorry. Is your meat in an air sealed bag from a vacuum sealer or did you put the meat into a sous vide bag? Maybe I need to rewatch. Thank you.
In that case it was in a vacuum sealed bag
Mitch would love a smoker. Let’s smoke Y’all.
I'm looking at them now
Mechanical circulation isnt necessary...natural convection of heat will cause water to circulate
You can put a rack in the bottom of the Instant Pot to get the meat up off of the sensor, that should help maintain a more consistent cooking temperature👍🤠
.
Adding: your ribeye looks awesome!
Have you ever sous vide a roast?
Just a chuck
Oh man! Perfect steak. 👌
It was!
Just curious Mitch, were you able to eat that entire steak in 1 sitting?
Yes I did
@OldGuyCarnivore I asked because for some reason I can't eat more than a 16 oz. ribeye without being stuffed and I'm a big guy at 6'2" 225lbs.
Thanks for one of the most informative carnivore channels on the tube.
Thanks for the great compliment, Gregg. I find that I tend to eat around 2 lb of food in the course of a day, in two meals 3 to 4 hours apart. I just take my cues from my body, and eat until I'm satiated.
The old guy likes living on the edge...experimenting with a beautiful steak like that!
Lol.... My Philosophy is always what could possibly go wrong
@OldGuyCarnivore I guess the worse thing that could happen is over cooking that beautiful steak!
Isn’t that a chuck roast?
No, that was a gorgeous ribeye
Bon appétit
Thank you, you too
Cook a steak wrapped in plastic ??, excuse me but explain me how that is not crazy ??
Sounds to me like maybe you should do a little research of your own and stop believing all the propaganda
@@OldGuyCarnivore excuse for the clumsy way I asked. I study alot, it would be nice of you if you could tell me how you found out it's ok to cook meat in plastic ?
Or is it yourself who decided plastic is not bad for cook in ?
Actually I know alot, but I did not find any prof that plastic is dangerous or not.
So please if you know something I'll appreciate you telling me
@@Vladimirleninputin research "Sous Vide"
@@3dFirefly I looked at it, vacum pack meat in plastic, then have a heater who heat it in the right temperature. But do you think it's okay to cook food together with plastic ? ,
(why not just eat the plastic too ? ( 😆) Joke)
@@Vladimirleninputin Just research on Google. "Are BPA free sous vide bags safe to use?" and a hundred other questions like that. You will get many opinions both ways. Believe what you think is correct. I think it is completely safe.
We don't all read French Mitch, translate to english.
Sous vide literally means in a vacuum