I have both, but I don’t think my sous vide is used as often as my instant pot which is certainly more versatile in my kitchen . I do like both and am happy to have the option of these cooking tools.
I am a foodie. I don’t own a sous vide appliance, because (1) I don’t eat steak very often and (b) I am not too keen on cooking my food in plastic bags. I have had an Instant Pot for just over a year now, and I absolutely love it. I use it 4-5 times a week. While I initially bought it to make yogurt, I keep discovering new ways to use it. For example, yesterday, using the whey from my (Greek style) yogurt, I made a dough that I proofed in my Instant Pot. The bread was fantastic.
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.
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!
#RealComment I have been using an instant pot for a year now and I don't think I do a lot of planning at all. If I am making curries or rice or beans or chickpeas, I just quickly saute the veggies, add my ingredients and close. It is done in less than half the time than the alternative. That's how I use it. Good video, as always!
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!
I began eating a ketogenic diet about 4 months ago, and about 90% of my calories come from fat and protein. My Sous Vide (Joule) machine gets a daily workout. I normally prep my meals in advance, vacuum seal them, and throw them in the freezer. One thing I love about the unit I have is that it's linked to the Internet. That means I can fire it up when I leave work, and by the time I get home, the Sous Vide bath is up to temp. Then I just have to go to the freezer, pop my food into the bath, and wait for the timer to alert me. I don't have an Instant Pot, but am definitely thinking about getting one for making stock and bone broth.
in Brazil we do not live without a pressure cooker, and you can make restaurant quality food, the point is that you do not know how to use it correctly. The right way, it's not only put the ingredients in the pan and cook under pressure, you have to sautear and other steps
Have to disagree about tougher cuts being dried out after being in the bath long enough to soften. Others have done quantitative experiments and shown that the amount of moisture lost plateaus pretty quickly. And meat, say a roast, done in a pressure cooker will shrink, too. I actually made my first sous vide cooker out of a PID controller, slow cooker, and a few other electronic parts in order to make things like yogurt and cheese so that I could get the fine ramped temperature control for things like washed curd cheeses without fiddling with adding tiny amounts of boiling water. It works just fine. For things like sauteing or high pressure cookiung the Instant Pot isn't the best of the multicookers. It just doesn't get the heat or top steam pressure of some others. That said, I own and use both. They are wonderful tools.
I have the Inova but I prefer the recipes from the Joule SV app better. Try the desserts using small canning jars! The creme brûlée is so amazing! I got it to make Starbucks egg bites but the desserts, veggies, and of course meats have been awesome! Have fun!
I've always wanted a sous vide and an instant pot but I bought the latter first. When I got home I noticed it had the sous vide button and I couldn't believe I got both in one purchase on accident! I used the SV all the time and it works amazing.
The problem with this comparison is that the scenarios were solely about cooking meats/fowl/fish, and the comment about beans wasn't a comparison between an Instant Pot and sous-vide. I have both an Instant Pot (Duo Mini 3-quart -- because I would rarely need a larger one) and an Anova WiFi, and while I use both frequently, the Anova only gets used about 2-3X a week, whereas my Instant Pot is used 5-15X a week. You can't cook rice, beans, steel-cut oats, etc. using sous-vide, you can't steam vegetables sous-vide, and you can't make a one-pot dish sous-vide (including searing, sauteing, and/or boiling as part of the process) sous-vide. The Instant Pot is clearly more versatile.
Im sorry, but saying that cheap cuts will be dry if you make them tender in the Sous vide is wrong. I often use my sous vide for cheap cuts and im able to make them very tender and moist. Take fx brisket. It is a fairly cheap cut that you can easily give 60+ hours in the sous vide and it will become so tender and moist. It is a lot about the temperature.
Very true. The toughest chuck turns soft after 48 hours in the bath. It's not dry. People have done the quantitative experiments. The amount of moisture lost plateaus after just a few hours.
from what I understand, there are two processes within meat, there is the cooking of the fibres at low temperature to stop them becoming tough and the breaking down of collagen which occurs at a higher temperature I'm a bit baffled how to manage these two things. Pressure cooking knocks the collagen right out very quickly but it does dry the meat. I suppose the idea is if you cooked at a temperature low enough to keep the meat tender you have to cook it for a very long time to get the college into breakdown down slowly. by the way do you know how much electricity a sous vide machine uses per hour?
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.
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.
Jim Dandy I came here looking to see if I could use the instant pot that doesn’t have the sous vide button but still can I use it as a sous vide? Without the button?
@@TanyaMedina77 I'm not really sure. With sous-vide, you need to keep a constant temperature for a long period of time. If you can keep it constant, it may work?? Be sure to put the cover on, vent open.
#RealComment I love sous vide for steak, it comes out better than almost any restaurants, and I live in New Orleans. Get a good ribeye, season well with salt and pepper and garlic powder (yes garlic powder) SV for ~2-3 hours at 129-131. When finished wipe off steak and dry thoroughly then re-season with salt and pepper. I use a cast iron frying pan to sear (outside). Preheat pan on extreme heat for ~10 minutes (yes don’t do this with a pan that you will use for other things). The pan should have a whiteish appearance when ready. Place steak on pan for about 1 minute per side, during that time use a culinary torch to sear the edges, expect some fire if the steak is fatty (enough). Let rest for only 2-3 minutes or until you sear any additional steaks. Enjoy, now when you go to a fancy restaurant don’t bother ordering steak....go with whatever else they are famous for.
mad thumbs btw I do use reverse sear and just straight out grill with great success but there is no way you can get medium rare edge to edge with out SV.
Lol @ the people who seemed to miss where I stated 'unless done right'. Not the best example, but here's one third of a steak I cooked on a flat top in a professional kitchen (no sous vide): www.google.com/maps/@42.9616352,-77.0989272,3a,75y,90t/data=!3m7!1e2!3m5!1sAF1QipPO34SKG7H7JTLV-244qiTPhCyiyU2soMoi2nS2!2e10!6shttps:%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipPO34SKG7H7JTLV-244qiTPhCyiyU2soMoi2nS2%3Dw365-h608-k-no!7i1344!8i2240 -I can dig up better if need.
*Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. Best filet I've had outside a top end steakhouse. So good, I bought 2 for myself.*
I so wish Instant Pots had been invented when I had kids at home and I was cooking whole meals every night. I did use a stove top pressure cooker from time to time and still have one. I just don't cook the same things now that the kids are grown so, I can't justify the purchase. Just starting to get into sous vide. I think we'll get much more use from that. Really appreciate all your great videos!
I heard about that, but am concerned about the space limitation. Given that you can buy Anova nano for around $60, I would go for that since it can heat a very large box, though I don't have IP with sous-vide feature. Do you have one? How do you like it? How many portions can it hold?
@@helenrennie I don't have one, so I can't give any first-hand info. The Ultra comes in 6 qt. and 8 qt. sizes. Instant Pot says this about it: "Cooking sous vide in the IP doesn’t require a circulator to keep the water moving while cooking which is the trick to sous vide in the first place. Instead, it holds the water at the proper temperature for desired cooking within a five degree range, making it pretty precise and pretty failproof." I can't remember any comments on it from the Facebook group, but I'll see what I can find. Instant Pot also makes a Sous-Vide immersion circulator.
@@helenrennie I found the following comment: "Karen Davis Fager I have used the sous vide on my ultra once for rib eye steak and last night hamburgers. Both were great! Thinking it would be great when there are sales on meat to seal them in freezer bags with your seasonings then just pop them in when you want" I didn't read through all of them, but most of the comments are from people asking how to use it. I don't eat meat, so I haven't been tempted to get one, even though you can cook veggies with it too. You're right about the ability to use whatever container you want with the circulator, if size is a problem. One lady mentioned that she keeps her 8 qt. on the counter anyway, so it's just as convenient for her to use it for sous-vide. She also mentioned that it saves electricity because of the insulating properties of the IP. I'm not sure how much difference it would make.
@@helenrennie Elizabeth M is absolutely correct. IP Ultra combines both devices so it's a no brainer which one to get. I also have IP Duo Plus and I Sous Vide using a circulator right inside IP Duo Plus because it's insulated and doesn't lose heat.
#RealComment Yes, this comment is a year late, but I just got an Instant Pot and have some opinions. It is like cooking with training wheel and I like it! Beginner cooks can saute without burning. Reductions are foolproof because of the timer and controlled temperature. Pressure cooking without steaming up the kitchen is a treat. As well, one can use aromatics when pressure cooking because they stay inside. Could go on, but that is enough for now.
@@RichardLasquite Mine lets me choose on steps of 5 celsius, which seemed quite good enough for me, plus I don't need to use water and bag, but just cook most of the itesm directly (I only used bags for a whole chicken I sous "vided" a while ago). I just use the closest temperature to what the recipe (or general suggestion for that type of meat) and/or adjust it a bit according to my taste, plus make the cooking time a little longer (depending on the shape/size/texture of the item), since I expect the food won't get at right temperature as fast as it would in a vacuum sealed bag immersed in already hot water. So far all dishes turned out well and a bonus feature is that I can stir fry onions and/or certain vegetables at a higher temperature first before adding the meat, for example (chicken stroganoff turns out just awesome).
Got 2 new large instant pots with sous vide cycles. Meanwhile I had gotten one multicooker (same thing, just different name) that allowed for precision cooking as well. I have been using all of those (the old ones are gone as I used them almost daily and the dishwasher ate through the internal pots, digging holes through the Teflon and aluminum LOL)@@RichardLasquite My new Instant Pots are the Professional Grade ones (well, sort of) and they have handles and are compatible with induction cooking, making them also great for browning. That way I can sear meat or brown onions before cooking etc. I couldn't be happier. I am not sponsored or related to them in any manner and I still use the oven and other tools. 🙂
I have had good luck with various tough cuts of meat sous vide. Beef short rib at 54 C for 72 hours is amazing (not mushy), and the texture is not something I have seen reproduced any other way (credit to chef steps for this one). Once again the texture for this one was amazing and unlike anything else I have ever tasted. I have also had excellent results with oxtails which seem to need higher than 54 C or they are still tough after 72 hours (still experimenting with this one). Also had good results with crosscut beef shanks, lamb shanks (can make mushy if not careful), and basically any other tough meat that you might braise. I am guessing you would probably braise most of these cuts, but I have had better luck sous vide (not an expert at braising) And I also have pressure cooker :) NOTE: On some long cooks at 54 C I had the bags puff up (apparently caused by lactobacillus). So now I sterilize the surface of the meat by using 60 C for an hour first - never had a bag puff up since...
mad thumbs I have also had excellent results in my stove top pressure cooker - but I find that using sous vide gives better results (for me) and is much more easily controlled (I am lazy), and finally the longer slow cooks at 54 C give me results that I cannot achieve any other way.
@@neutraloptions The only advantage I can see for sous vide is keeping food hot over time w/o destroying it. For that; I don't think the typical home cook would want to deal with all the wasted thermal energy, counter space, knowledge, and cooking in bags (bisphenol). Poaching is done at simmering temperature. - This year I've cooked 2 turkeys (white meat) at below simmer, chilled then broiled. - Best turkey I've ever had! Flip flip technique when cooking steaks can give same visual results as sous vide -> sear. If I ran a restaurant; I'd consider sous vide to replace incompetence. For home; I have no use.
mad thumbs The advantage (for me) is the exact temperature control - which allows for results that I cannot get any other way. And I agree using plastic bags is less than ideal. Sous vide (imho) is good for a lot more than just keeping food hot (i.e., ready to serve in a restaurant). However I am far from expert in other techniques (in fact I probably qualify as incompetent in many other specialized techniques). Another example of where I get a better result sous vide is duck breasts - I can get them a lot more tender with sous vide. Though probably there are other slow cooking methods that would achieve similar results.
mad thumbs Just to address the cost (in wasted energy) of sous vide. It turns out that (counter intuitively) that it is actually quite economical. This was an issue that also concerned me (in the past) so I have researched it (googled mostly) and found various article about people that measured the power usage (using a kill a watt meter or smilar) and found that it is actually quite cheap. Obviously you can also use an insulated container, but it seems the savings are minimal enough that it is does not really justify the extra expense (but I still use insulated containers on principle).
How would sous-vide or baking at 100% steam dry out a steak?! The whole point of these methods is not to allow any way for moisture to leave the product.
don't rule out an old-fashioned pressure cooker pot, they are remarkably versatile compared to an instant pot comet you can cool them down quickly by running under water and you can brown and Sia and you can use them as a large saucepan, fundamentally we need to have both
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.
#realcomment I have both and I'm a foodie with no kids and definitely not a soccer mom. I use the Instant Pot more often because it has multiple functions that I use regularly: pressure cooker, slow cooker, yogurt maker. And now I'm trying to figure out out how to make desserts in it.
I use the Joule recipe for creme brûlée with my Inova and it's AMAZING! I've also had great success with yogurt, crustless cheesecake, hollandaise, and "egg bites" all done in canning jars. I don't do gluten or much sugar and being able to make these things so well has been a life changer!
Sorry I disagreed I use my sous vide at least 3 times a week. Putting marinated things straight from my freezer, into my sous vide. I keep all drippings from my bags to make sauces and soups. Cheers!
#RealComment I don't think it is one or the other. They are different tools, the Sous Vide circulator definitely appeals to the more scientific minded cook, but the Instant Pot is also very appealing. They do very different tasks the Instant Pot (or traditional stove top pressure cooker) is suited to some tasks and the Sous Vide for others. So saying which one is like asking which is better a saute pan or a cookie sheet. Well the Saute pan will give professionally cooked results of steaks, but the cookie sheet will make the soccer team happy with cookies. Two completely different things. Now I must admit I got my second sous vide machine (to replace an inexpensive one I dropped and broke) on Prime day, and got an Instant Pot Max on Cyber Monday. I got the Instant Pot because I am in a temporary situation away from home and I miss my 2 pressure cookers I have back at my boat. I figure I will likely take the Instant Pot with me when I go home, if I like it. So sure if budget is tight (and who's isn't) you may have to pick one or the other, you will likely end up with both eventually. I have years of professional experience, including 2 Michelin three star restaurants, and no way can I consistently come up with perfectly cooked and juicy steaks as I can with the Anova.
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.
any chance you can share the time, temperature and thickness for prime rib? everyone has been asking me about sous-vide prime rib and I don't cook it because I like the steaks way more.
i believe I did 6 hours at 133F on the prime rib. 3 rib roast. Could go a few degrees less if you like it really rare. 133 gave us medium rare with pretty soft and tasty fat. I seared it using vast iron pan and searzall torch. For prime rib, searing seemed barely necessary. I dry brined with salt and pepper and garlic powder for about 24 hours in the fridge first. I must give the credit to Guga for this one.
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
Not really what i'm here for... and i best most people..... i bet most people who clicked on this video and searched for it and... look for a comparison between a circulator and a sousvide function inside a multicooker to see if it's as good
#realcomment I purchased, but haven't used, an Instant Pot to replace my falling apart pressure cooker. I will use the Instant Pot for the kind of things I used the pressure cooker: stocks, soups, stews and stuff like that. It's not a "versus" argument for me. Different tools.
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.
pressure cookers are interesting, you can cook the entire chicken in 20 minutes and have it fall off the bone tender and moist and then a great bone broth afterwards comma for some reason chicken does not go tough in a pressure cooker where as stewing steak can comet stewing steak can be a little hard to get tender in a pressure cooker
Thank you for letting me know about the broken link. apparently, they did discontinued the instant pot model that I have a replaced it with a different one. I updated the link in the description.
#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 :-)
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.
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!
#RealComment Really good analysis. I fall into the foodie category because I do not cook for a family. I use a stovetop pressure cooker for stocks, so will pass on the Instant Pot for now. I like your comment about cooking protein ahead of time and putting it in the refrigerator.
After seeing the IP destroy food, and take longer (her last video on IP); it defeated both purposes of using a pressure cooker! Programmable burner (if needed for convenience) + stove top is far better a choice (and about the same price) if you're not running the AC.
I agree with your comments. I grew up with a stovetop pressure cooker and love that I can also effectively sear before using the pressure functionality. TBH, where I found the Instant Pot to shine is with the rice cooker function. Never have I ever had a rice cooker produce rice as perfectly.
#realcomment I bought my Anova to perfectly cook steak, but can pan fry them to medium rare perfection without it. These days I mostly use it for making yogurt and creme brûlée ’
#realcomment My parents bought an instant pot for Christmas. I'm probably going to use it to cook rice because I'm lazy and don't like using a pot on the stove.
I have both, but I don’t think my sous vide is used as often as my instant pot which is certainly more versatile in my kitchen . I do like both and am happy to have the option of these cooking tools.
I live alone and sous-vide allows me to cook multiple portions on the weekend, pre packed for storage till I use them.
I am a foodie. I don’t own a sous vide appliance, because (1) I don’t eat steak very often and (b) I am not too keen on cooking my food in plastic bags. I have had an Instant Pot for just over a year now, and I absolutely love it. I use it 4-5 times a week. While I initially bought it to make yogurt, I keep discovering new ways to use it. For example, yesterday, using the whey from my (Greek style) yogurt, I made a dough that I proofed in my Instant Pot. The bread was fantastic.
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.
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!
Thank you for your detailed and unbiased review. It helped me decide that I really don't need sous vide.
“hungry little monsters” most accurate description in this vid
#RealComment I have been using an instant pot for a year now and I don't think I do a lot of planning at all. If I am making curries or rice or beans or chickpeas, I just quickly saute the veggies, add my ingredients and close. It is done in less than half the time than the alternative. That's how I use it. Good video, as always!
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!
My instant pot has a Sous Vide setting and works very well
You perfectly anticipated my very question!
I began eating a ketogenic diet about 4 months ago, and about 90% of my calories come from fat and protein. My Sous Vide (Joule) machine gets a daily workout. I normally prep my meals in advance, vacuum seal them, and throw them in the freezer. One thing I love about the unit I have is that it's linked to the Internet. That means I can fire it up when I leave work, and by the time I get home, the Sous Vide bath is up to temp. Then I just have to go to the freezer, pop my food into the bath, and wait for the timer to alert me.
I don't have an Instant Pot, but am definitely thinking about getting one for making stock and bone broth.
in Brazil we do not live without a pressure cooker, and you can make restaurant quality food, the point is that you do not know how to use it correctly. The right way, it's not only put the ingredients in the pan and cook under pressure, you have to sautear and other steps
Have to disagree about tougher cuts being dried out after being in the bath long enough to soften. Others have done quantitative experiments and shown that the amount of moisture lost plateaus pretty quickly. And meat, say a roast, done in a pressure cooker will shrink, too. I actually made my first sous vide cooker out of a PID controller, slow cooker, and a few other electronic parts in order to make things like yogurt and cheese so that I could get the fine ramped temperature control for things like washed curd cheeses without fiddling with adding tiny amounts of boiling water. It works just fine. For things like sauteing or high pressure cookiung the Instant Pot isn't the best of the multicookers. It just doesn't get the heat or top steam pressure of some others.
That said, I own and use both. They are wonderful tools.
My instant pot has a sous vide function. Love it
I got both for Christmas it was totally a fluke too! Used the IP several times, still yet to use the SV. Binge watching your videos first.
I have the Inova but I prefer the recipes from the Joule SV app better. Try the desserts using small canning jars! The creme brûlée is so amazing! I got it to make Starbucks egg bites but the desserts, veggies, and of course meats have been awesome! Have fun!
You need to try Sous Vide. I am making the best chicken and steak in the world. Pressure cookers suck at cooking meat.
I had this same dilemma. So when I saw the instant pot duo SV I jumped on it. It's an instant pot with a sous vide feature.
I've always wanted a sous vide and an instant pot but I bought the latter first. When I got home I noticed it had the sous vide button and I couldn't believe I got both in one purchase on accident! I used the SV all the time and it works amazing.
Thanks ordered this one Instant pot duo evo plus 10-in-1
The problem with this comparison is that the scenarios were solely about cooking meats/fowl/fish, and the comment about beans wasn't a comparison between an Instant Pot and sous-vide. I have both an Instant Pot (Duo Mini 3-quart -- because I would rarely need a larger one) and an Anova WiFi, and while I use both frequently, the Anova only gets used about 2-3X a week, whereas my Instant Pot is used 5-15X a week. You can't cook rice, beans, steel-cut oats, etc. using sous-vide, you can't steam vegetables sous-vide, and you can't make a one-pot dish sous-vide (including searing, sauteing, and/or boiling as part of the process) sous-vide. The Instant Pot is clearly more versatile.
Im sorry, but saying that cheap cuts will be dry if you make them tender in the Sous vide is wrong. I often use my sous vide for cheap cuts and im able to make them very tender and moist. Take fx brisket. It is a fairly cheap cut that you can easily give 60+ hours in the sous vide and it will become so tender and moist. It is a lot about the temperature.
Very true. The toughest chuck turns soft after 48 hours in the bath. It's not dry. People have done the quantitative experiments. The amount of moisture lost plateaus after just a few hours.
Agreed. I've only done long cooks a couple of times, but they were far from dry when done.
I love your channel though :D
from what I understand, there are two processes within meat, there is the cooking of the fibres at low temperature to stop them becoming tough and the breaking down of collagen which occurs at a higher temperature I'm a bit baffled how to manage these two things. Pressure cooking knocks the collagen right out very quickly but it does dry the meat. I suppose the idea is if you cooked at a temperature low enough to keep the meat tender you have to cook it for a very long time to get the college into breakdown down slowly. by the way do you know how much electricity a sous vide machine uses per hour?
James “sous vide everything” has a breakdown on electricity use for four different popular sous vide cookers along with in depth reviews.
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.
I have ab instant pot with soups vide function. I love it
I really enjoy your cooking show, thank you for sharing.
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.
Jim Dandy I came here looking to see if I could use the instant pot that doesn’t have the sous vide button but still can I use it as a sous vide? Without the button?
@@TanyaMedina77 I'm not really sure. With sous-vide, you need to keep a constant temperature for a long period of time. If you can keep it constant, it may work?? Be sure to put the cover on, vent open.
You're so objective. Exactly what the world needs. Love your videos. Thank you 😃
#RealComment I love sous vide for steak, it comes out better than almost any restaurants, and I live in New Orleans. Get a good ribeye, season well with salt and pepper and garlic powder (yes garlic powder) SV for ~2-3 hours at 129-131. When finished wipe off steak and dry thoroughly then re-season with salt and pepper. I use a cast iron frying pan to sear (outside). Preheat pan on extreme heat for ~10 minutes (yes don’t do this with a pan that you will use for other things). The pan should have a whiteish appearance when ready. Place steak on pan for about 1 minute per side, during that time use a culinary torch to sear the edges, expect some fire if the steak is fatty (enough). Let rest for only 2-3 minutes or until you sear any additional steaks. Enjoy, now when you go to a fancy restaurant don’t bother ordering steak....go with whatever else they are famous for.
You only need good technique; not sous vide or cast iron. Torch will cause gassy taste unless done right.
@@madthumbs1564 You only need good technique to avoid that...
mad thumbs torch is no issue just need to know what you doing. Never get close to the meat and use food grade fuel. Restaurants use them all the time.
mad thumbs btw I do use reverse sear and just straight out grill with great success but there is no way you can get medium rare edge to edge with out SV.
Lol @ the people who seemed to miss where I stated 'unless done right'. Not the best example, but here's one third of a steak I cooked on a flat top in a professional kitchen (no sous vide): www.google.com/maps/@42.9616352,-77.0989272,3a,75y,90t/data=!3m7!1e2!3m5!1sAF1QipPO34SKG7H7JTLV-244qiTPhCyiyU2soMoi2nS2!2e10!6shttps:%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipPO34SKG7H7JTLV-244qiTPhCyiyU2soMoi2nS2%3Dw365-h608-k-no!7i1344!8i2240 -I can dig up better if need.
Thank you! You’re knowledge and teaching is fantastic! I’ve never been to Boston, but I’d definitely love to visit and take a class!
*Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. Best filet I've had outside a top end steakhouse. So good, I bought 2 for myself.*
I so wish Instant Pots had been invented when I had kids at home and I was cooking whole meals every night. I did use a stove top pressure cooker from time to time and still have one. I just don't cook the same things now that the kids are grown so, I can't justify the purchase. Just starting to get into sous vide. I think we'll get much more use from that. Really appreciate all your great videos!
#RealComment The Instant Pot Ultra has a sous-vide function included, so you can get both functions in one appliance.
I heard about that, but am concerned about the space limitation. Given that you can buy Anova nano for around $60, I would go for that since it can heat a very large box, though I don't have IP with sous-vide feature. Do you have one? How do you like it? How many portions can it hold?
@@helenrennie I don't have one, so I can't give any first-hand info. The Ultra comes in 6 qt. and 8 qt. sizes. Instant Pot says this about it: "Cooking sous vide in the IP doesn’t require a circulator to keep the water moving while cooking which is the trick to sous vide in the first place. Instead, it holds the water at the proper temperature for desired cooking within a five degree range, making it pretty precise and pretty failproof." I can't remember any comments on it from the Facebook group, but I'll see what I can find. Instant Pot also makes a Sous-Vide immersion circulator.
@@helenrennie I found the following comment:
"Karen Davis Fager I have used the sous vide on my ultra once for rib eye steak and last night hamburgers. Both were great! Thinking it would be great when there are sales on meat to seal them in freezer bags with your seasonings then just pop them in when you want"
I didn't read through all of them, but most of the comments are from people asking how to use it. I don't eat meat, so I haven't been tempted to get one, even though you can cook veggies with it too. You're right about the ability to use whatever container you want with the circulator, if size is a problem. One lady mentioned that she keeps her 8 qt. on the counter anyway, so it's just as convenient for her to use it for sous-vide. She also mentioned that it saves electricity because of the insulating properties of the IP. I'm not sure how much difference it would make.
@@helenrennie Elizabeth M is absolutely correct. IP Ultra combines both devices so it's a no brainer which one to get. I also have IP Duo Plus and I Sous Vide using a circulator right inside IP Duo Plus because it's insulated and doesn't lose heat.
#RealComment Yes, this comment is a year late, but I just got an Instant Pot and have some opinions. It is like cooking with training wheel and I like it! Beginner cooks can saute without burning. Reductions are foolproof because of the timer and controlled temperature. Pressure cooking without steaming up the kitchen is a treat. As well, one can use aromatics when pressure cooking because they stay inside. Could go on, but that is enough for now.
Loved your informative video! thanks!
Why can't you sous vide in a multi cooker, since you can adjust the temperature precisely?
The Sim Architect - the temperature controller in most multicookers isn't accurate enough for SV.
@@RichardLasquite Mine lets me choose on steps of 5 celsius, which seemed quite good enough for me, plus I don't need to use water and bag, but just cook most of the itesm directly (I only used bags for a whole chicken I sous "vided" a while ago). I just use the closest temperature to what the recipe (or general suggestion for that type of meat) and/or adjust it a bit according to my taste, plus make the cooking time a little longer (depending on the shape/size/texture of the item), since I expect the food won't get at right temperature as fast as it would in a vacuum sealed bag immersed in already hot water.
So far all dishes turned out well and a bonus feature is that I can stir fry onions and/or certain vegetables at a higher temperature first before adding the meat, for example (chicken stroganoff turns out just awesome).
@@TheSimArchitect - That's not Sous Vide then.
Got 2 new large instant pots with sous vide cycles. Meanwhile I had gotten one multicooker (same thing, just different name) that allowed for precision cooking as well. I have been using all of those (the old ones are gone as I used them almost daily and the dishwasher ate through the internal pots, digging holes through the Teflon and aluminum LOL)@@RichardLasquite
My new Instant Pots are the Professional Grade ones (well, sort of) and they have handles and are compatible with induction cooking, making them also great for browning. That way I can sear meat or brown onions before cooking etc.
I couldn't be happier. I am not sponsored or related to them in any manner and I still use the oven and other tools. 🙂
@@TheSimArchitect - I have one of the ones with the handles also. I've also used it for SV cooking. 👍
I have had good luck with various tough cuts of meat sous vide. Beef short rib at 54 C for 72 hours is amazing (not mushy), and the texture is not something I have seen reproduced any other way (credit to chef steps for this one). Once again the texture for this one was amazing and unlike anything else I have ever tasted.
I have also had excellent results with oxtails which seem to need higher than 54 C or they are still tough after 72 hours (still experimenting with this one). Also had good results with crosscut beef shanks, lamb shanks (can make mushy if not careful), and basically any other tough meat that you might braise.
I am guessing you would probably braise most of these cuts, but I have had better luck sous vide (not an expert at braising)
And I also have pressure cooker :)
NOTE: On some long cooks at 54 C I had the bags puff up (apparently caused by lactobacillus). So now I sterilize the surface of the meat by using 60 C for an hour first - never had a bag puff up since...
I've had excellent results in a stove top pressure cooker for ribs and eye-round. - Not cooking in a bag, done in ~1 hour.
mad thumbs I have also had excellent results in my stove top pressure cooker - but I find that using sous vide gives better results (for me) and is much more easily controlled (I am lazy), and finally the longer slow cooks at 54 C give me results that I cannot achieve any other way.
@@neutraloptions The only advantage I can see for sous vide is keeping food hot over time w/o destroying it. For that; I don't think the typical home cook would want to deal with all the wasted thermal energy, counter space, knowledge, and cooking in bags (bisphenol). Poaching is done at simmering temperature. - This year I've cooked 2 turkeys (white meat) at below simmer, chilled then broiled. - Best turkey I've ever had! Flip flip technique when cooking steaks can give same visual results as sous vide -> sear. If I ran a restaurant; I'd consider sous vide to replace incompetence. For home; I have no use.
mad thumbs The advantage (for me) is the exact temperature control - which allows for results that I cannot get any other way. And I agree using plastic bags is less than ideal. Sous vide (imho) is good for a lot more than just keeping food hot (i.e., ready to serve in a restaurant). However I am far from expert in other techniques (in fact I probably qualify as incompetent in many other specialized techniques).
Another example of where I get a better result sous vide is duck breasts - I can get them a lot more tender with sous vide. Though probably there are other slow cooking methods that would achieve similar results.
mad thumbs Just to address the cost (in wasted energy) of sous vide. It turns out that (counter intuitively) that it is actually quite economical. This was an issue that also concerned me (in the past) so I have researched it (googled mostly) and found various article about people that measured the power usage (using a kill a watt meter or smilar) and found that it is actually quite cheap. Obviously you can also use an insulated container, but it seems the savings are minimal enough that it is does not really justify the extra expense (but I still use insulated containers on principle).
How would sous-vide or baking at 100% steam dry out a steak?! The whole point of these methods is not to allow any way for moisture to leave the product.
Or you could just buy and Instant Pot Ultra and have an appliance that does both.
Wow! Around the 3:30 mark she actually says “*the* Instant Pot”!
don't rule out an old-fashioned pressure cooker pot, they are remarkably versatile compared to an instant pot comet you can cool them down quickly by running under water and you can brown and Sia and you can use them as a large saucepan, fundamentally we need to have both
My Instant Pot has a Sous-Vide function but I don't think it circulates the water, will it make a difference?
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.
#realcomment I have both and I'm a foodie with no kids and definitely not a soccer mom. I use the Instant Pot more often because it has multiple functions that I use regularly: pressure cooker, slow cooker, yogurt maker. And now I'm trying to figure out out how to make desserts in it.
I use the Joule recipe for creme brûlée with my Inova and it's AMAZING! I've also had great success with yogurt, crustless cheesecake, hollandaise, and "egg bites" all done in canning jars. I don't do gluten or much sugar and being able to make these things so well has been a life changer!
@@stacieburgess8940 Love your enthusiasm but not quite sure what equipment you are using to do these dishes
I have both in one now that's an interesting statement :-)
Not really same cuz it doesn't circulate in instant pot. It's a pretend sous vide to b fair. Instant pot is great for lots of things tho.
depends on time and cleanup you want
Nano is 60USD with 5% coupon. Had to buy it. I hope your amazon link includes referral.
it does. thank you so much for your support!
Omg I like soup and chicken breast! I want both!!!!!!
The instant pot ultra and max can do temperature controlled sous-vide have you tried them?
Sorry I disagreed I use my sous vide at least 3 times a week. Putting marinated things straight from my freezer, into my sous vide. I keep all drippings from my bags to make sauces and soups. Cheers!
#RealComment I don't think it is one or the other. They are different tools, the Sous Vide circulator definitely appeals to the more scientific minded cook, but the Instant Pot is also very appealing. They do very different tasks the Instant Pot (or traditional stove top pressure cooker) is suited to some tasks and the Sous Vide for others. So saying which one is like asking which is better a saute pan or a cookie sheet. Well the Saute pan will give professionally cooked results of steaks, but the cookie sheet will make the soccer team happy with cookies. Two completely different things. Now I must admit I got my second sous vide machine (to replace an inexpensive one I dropped and broke) on Prime day, and got an Instant Pot Max on Cyber Monday. I got the Instant Pot because I am in a temporary situation away from home and I miss my 2 pressure cookers I have back at my boat. I figure I will likely take the Instant Pot with me when I go home, if I like it.
So sure if budget is tight (and who's isn't) you may have to pick one or the other, you will likely end up with both eventually. I have years of professional experience, including 2 Michelin three star restaurants, and no way can I consistently come up with perfectly cooked and juicy steaks as I can with the Anova.
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.
any chance you can share the time, temperature and thickness for prime rib? everyone has been asking me about sous-vide prime rib and I don't cook it because I like the steaks way more.
i believe I did 6 hours at 133F on the prime rib. 3 rib roast. Could go a few degrees less if you like it really rare. 133 gave us medium rare with pretty soft and tasty fat. I seared it using vast iron pan and searzall torch. For prime rib, searing seemed barely necessary. I dry brined with salt and pepper and garlic powder for about 24 hours in the fridge first. I must give the credit to Guga for this one.
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
A crook pot works good too
Not really what i'm here for... and i best most people..... i bet most people who clicked on this video and searched for it and... look for a comparison between a circulator and a sousvide function inside a multicooker to see if it's as good
#realcomment I purchased, but haven't used, an Instant Pot to replace my falling apart pressure cooker. I will use the Instant Pot for the kind of things I used the pressure cooker: stocks, soups, stews and stuff like that. It's not a "versus" argument for me. Different tools.
Could you do a video on macarons please? I've been having such a hard time making them right.
I am not a big sweets person and have never tried making macarons, but if I ever get into them, I'll make a video :)
You’re a macaroon
Have you tested the Nija Foodi duo cooker
searzall after souvide
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.
frozen stuff can definitely sit in cold water for a couple of hours before you start to cook it. I can't say if more than 2 hours is safe.
Helen Rennie Thanks
I have them both I use them both the meat taste better to me with sous vide
pressure cookers are interesting, you can cook the entire chicken in 20 minutes and have it fall off the bone tender and moist and then a great bone broth afterwards comma for some reason chicken does not go tough in a pressure cooker where as stewing steak can comet stewing steak can be a little hard to get tender in a pressure cooker
The link doesn’t open on my device.
Thank you for letting me know about the broken link. apparently, they did discontinued the instant pot model that I have a replaced it with a different one. I updated the link in the description.
#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 :-)
I am bachelor who uses just an Insta pot
and an air fryer
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.
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!
Ghislainne maxwell sure can cook well
#RealComment
could you do a video or two about how to cook offal like liver and kidney?
Good idea. I don't cook with offal much. But if I think of some good offal dish, I'll put it in my video pipeline.
#RealComment Really good analysis. I fall into the foodie category because I do not cook for a family. I use a stovetop pressure cooker for stocks, so will pass on the Instant Pot for now. I like your comment about cooking protein ahead of time and putting it in the refrigerator.
After seeing the IP destroy food, and take longer (her last video on IP); it defeated both purposes of using a pressure cooker! Programmable burner (if needed for convenience) + stove top is far better a choice (and about the same price) if you're not running the AC.
I agree with your comments. I grew up with a stovetop pressure cooker and love that I can also effectively sear before using the pressure functionality.
TBH, where I found the Instant Pot to shine is with the rice cooker function. Never have I ever had a rice cooker produce rice as perfectly.
#realcomment I have an instant pot. I love min. Your instant pot video is so perfect dead on.
Steak souvide 1 hour BS at least 3 hours, instant pot maybe max 30 min. YOU ARE CONFUSED
Don’t be rude. And steak can take 45 minutes sous vide
#realcomment I bought my Anova to perfectly cook steak, but can pan fry them to medium rare perfection without it. These days I mostly use it for making yogurt and creme brûlée ’
My God...get on with it!
"Dog breasts or halibut?" Did I hear correctly?
duck
#realcomment My parents bought an instant pot for Christmas. I'm probably going to use it to cook rice because I'm lazy and don't like using a pot on the stove.
Hey, you’re wearing something on your neck. Just thought you should know
That's a tattoo. 😶
GET TO THE DAMN POINT IN YOUR VIDEOS