Best Sous Vide Steak in Instant Pot | Beginners Tutorial | Sous Vide Without Vacuum

Instant Pot Sous Vide Steak | How to Sous Vide Steak | What is Sous Vide?
This video shows you step by step how to sous vide in your instant pot. I also explain how to sous vide with just a Ziploc bag if you don't own a vacuum sealer.
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[@sarahscott6565]

This video is so well done! And very well explained. Such a professional style, and so much good info. I had no idea what to do with the sous vide setting and now I feel much more confident about using it.

[@servo24601]

Wonderful Tutorial! Had my instant pot for a year and just realized it had a Sous Vide button!

[@beaukneaus]

My method of vacuum sealing is with a straw. I close the ziplock back up around a straw, then I suck all the air out of the bag and seal the last little bit as I pull the straw out of the bag. It's not perfect I know, but it's pretty good in a pinch.

[@spiet7380]

Could also push the bag under water leaving just the open corner above to remove all the air.

[@OrlandoHarris-dh5oh]

I pulled it out of box clamp on the big pan . kzbin.infoUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 I used a 22qt because I’m doing a beef brisket. Put in reusable vacuum bag . Clipped it to the sides of pan so ziplock isn’t in water. I than placed Reynolds wrap on top of the pan to cover than placed heavy glass lid to hold meat down. Plugged in unit set timer for 12hours . Set temp for 145°. . Hit arrow to start . Away I went with Precision Cooking . After these 12 hours than I’ll smoke meat 6-8 hours. My Twin brother has used this very unit for over two years ! Finally jumped on the band wagon!

[@joshuabeeck3751]

Well done. An instructional video that actually gives instructions! The periodic captions to elaborate certain points without breaking the momentum of the video give it a professional polish. Thank you for sharing this!

[@LanaUnderPressure]

Wow this means a lot to me because I work really hard to make it as professional as possible with my rudimentary level knowledge of editing, production, etc. I've spent a lot of time teaching myself and I am glad it seems to be paying off. Thank you!

[@evolu5144]

@@LanaUnderPressure this is the first video from your channel I've seen. You're so great I instantly subscribed!

[@stakuv86]

@@LanaUnderPressure I second that comment - I watched several sous vide videos for the instant pot before I saw yours and yours was the best and I felt most confident in trying this after watching yours. I don't need to watch any more. Thanks for explaining everything, especially with the captions and both methods of sealing the bags. Well done! Keep up the great work!

[@carfvallrightsreservedwith6649]

I love this woman! Grinned the entire time. Did anybody else hear Anna Rossanna Danna in her voice, or is it just me?! You go girl!!

[@ryanskiles3116]

Pro Tip: If you don't have a "Sous Vide" button, but do have a "Keep Warm" button on your Instant Pot (I have an Instant Pot Duo Plus), you hit that button until it says "Less," which keeps the water at exactly 140º - perfect for medium. If you like it more well-done, then just sear it longer.

[@TheCrooksandCastle]

Thank you!

[@andrews7993]

Thank you! I did this! It did work quite well. My wife brought home top round braciole steak (she had no idea what she was getting) in order to make french dip sandwiches. Sous vide for 80-90 minutes in my Instant Pot Duo Nova at keep warm "Less" did the trick, it turned out really good, one was a little overcooked since braciole is so thin - but it was still pretty tender

[@DauphinPourpre]

This was very helpful. I recently purchased an instant pot duo crisp (Love it!). Now I can use the Sous Vide feature too. Thank you.

[@arcticflyer4048]

“Buffet is French, but if you’ve ever been inside of a golden coral, you know there is nothing fancy about that”. Made me laugh out loud

[@photonganglol2413]

The time stamps and everything. This video is so good.

[@LanaUnderPressure]

Sorry it took so long to reply. Usually I get back within a day, but for some reason I wasn't getting email notifications of comments. Thank you so much!!!!

[@RonRicho]

Lana, I really must compliment you on your explanation of the sous vide function. It was really perfect. Simple and to the point. Thanks much.

[@LanaUnderPressure]

Glad it was helpful!

[@cc4158]

This was great! I love the alternate to the vacuum sealer. Thank you!

[@LanaUnderPressure]

Awe thank you so much! I'm so glad you found it informational. I know many people don't have a vacuum sealers so I wanted to show you a way to do it without having all the fancy equipment.

[@vcneveroski]

I do this when I break up family packs of meat to freeze. Works good, not as good as a vacuum sealer but better than trying to squeeze out the air.

[@christopherthorn1906]

The new Costco Duo Gourmet Instant Pot also has the Sous Vide function. I just got mine so I haven't tried that feature yet.

[@noreenslifestylevlogs9978]

Great video Lana. Very good for beginners like me who don’t know any thing and yet husband wants gourmet meals. Thanks 😊

[@LanaUnderPressure]

Sorry it took so long for me to get back to you, my internet was out for 2 weeks due to the tropical storm. Thank you so much for your kind words and I am so glad you find them helpful. Happy cooking and stay safe!

[@LindaNelOlivier]

I have wanted an excuse to get sous vide equipment for some time, but I could never justify the cost. But getting an instant pot is much easier to justify 😉 Thanks for the video, I learned something new and it was really well put together! Looks like I'll be viewing more of your video since I'm about to order an Instant pot.

[@LanaUnderPressure]

Yay I'm so glad I could be of help. I love song sous vide in my IP. You should take a look at my recipe for pork loin. It trajes a cheap but tough and dry meat, and makes it awesome!

[@sigridtrombley8651]

Lana you did an excellent job explaining sous vide. My IP has a sous vide setting but I've not known how to use it and I'd love a sous vide cooked steak. You're an excellent teacher. I'll be checking out your website and other recipes. Thanks for a job well done.

[@remipan4604]

Awesome video! I just discovered the sous vide function today and your explanation gave me the courage to try it

[@ColeenCarswell]

Wow, I just ordered the Evo Duo Plus and am dying to try this the minute it arrives (tomorrow)! Great video, thanks!

[@LanaUnderPressure]

I'm so glad, I hope you like it as much as I do.

[@bullyhomestead7232]

I got the same one and I’ve used it non stop for a week! You’ll love it!!

[@AwesomeMan2696]

This is my first time coming across your channel and you are a great personality! Wish you much success with your videos, great video :)

[@LanaUnderPressure]

Awe you really made my day. Thank you so much for your kind words of encouragement. Stay safe and happy cooking!

[@UberHowie]

Thank you for posting this video. I've been cooking my filet mignon like this for the past year. Ive tweaked the recipe and time. Pro tip - Fill your pot with hot water. Take the 2 bags with filets and place them in the pot. Hit the Sous Vide button. Set time and temp. Place the lid on and let them cook. No need to preheat. As soon as it reaches temp it will automatically start cooking.

[@jckhammer]

ive only just researched sous vide, this was such a well done video on the instant pot and this method. Thank you for a no nonsense video, your voice and delivery is great!!

[@LanaUnderPressure]

Awe thank you so much!

[@angiebrumm3553]

Thank you for the fantastic tutorial. I don’t eat steak, but my husband does. First steak I made he said was the best the steak he’s ever had and now it’s the only way he wants steak.

[@LanaUnderPressure]

Yay! I'm so glad.

[@thegoodkindofweirdo]

I laughed at that one part where you showed the sous vide temperature chart for cooking steaks, where written beside "Well done" there's this word: *"Why"* I don't why I think that's funny but I thank you for that 😂😂😂

[@LanaUnderPressure]

Lol, sometimes my humor slips in every once and awhile. A friend of mine loves his steaks well done and I kid with him a lot. I will say for anyone who prefers their steak well done, then doing it in the oven or on the stove is faster and there's probably no reason to bother with sous vide.

[@thegoodkindofweirdo]

@@LanaUnderPressure That's definitely going to the oven, Ms. Lana 😂 Love being a part of the IP Community with bright fellas like you! ❤️

[@pulver117]

Her: "Impossible to overcook". Me: "Hold my beer".

[@LanaUnderPressure]

😂😂😂😂😂😂

[@metaspherz]

Ah, beer and steak are the best! But, I think that you can actually overcook using the sous vide method. Cooking longer than what's required increases the tenderness. The more tender premium steaks left in too long will eventually become mushy and lose their texture and that's when they are over-cooked IMO. Extended cooking times are best for people with chewing issues. My brother has no teeth and he sous vide steaks for 2-3 hours so that he can easily gum them! Sous vide is great for tougher cuts of meat too. I have been buying chuck-eye steaks for 1/3 the price of rib eye and after 90 minutes at 140 degrees, they are medium-rare, super tender, juicy, and compare favorably to a ribeye in many respects. I have experimented with all kinds of meats and sous vide is the best way to prepare them all. You can even throw the meat on a grill or in a smoker for added flavor. Check out the 'Sous Vide Everything' channel for hundreds of ideas. You ain't seen nothin' like it, guaranteed! HOWEVER, the downside to the sous vide method is that with the extended cooking times my electric bill took a big hit. You can pan-fry a steak in about 10 minutes and it will be a very good steak. You'll use very little energy to do so. But when you sous vide using a circulator or Instant Pot you are using about 800 watts for an extended time, perhaps an hour and a half. That's a lot of electricity for just a steak. I've sous vide a pork shoulder for 48 hours and it was super tender and was more like a ribroast and not one bit stringy. Sure it was great but I'm talking 2 days worth of nonstop energy use to achieve perfection. Slow cookers don't use as much energy either. If you're rich that doesn't matter but for the average guy trying to cut his energy bill, sous vide cooking every day isn't practical or energy-efficient! I now reserve sous vide for weekends when I want to cook that perfect meal for several hours or even overnight. And it gives me plenty of time to hold my own beer too! 😉

[@sherizebennett5324]

🤣🤣🤣

[@alivialuckcuck8652]

Lol is Pulver your last name? That's my husband's last name....soon to be mine

[@pulver117]

@@alivialuckcuck8652 it is indeed! Where abouts is your soon to be husband from?

[@lauragreer8783]

First off great tutorial. Secondly, love the apron! Disney addict myself. I just giggled when you talk about liking your steak medium at 137 but set for 140 and then pull it out and say it’s a perfectly cooked medium rare steak (it’s definitely medium 😉) . I think I wish I knew how long it would take to preheat to the temp selected before adding to the pot. That part I was confused on and think messed up first time I tried it but they still turned out good since i saved for the next day and cooked them up by searing them :) thanks again for this video!!

[@LanaUnderPressure]

LOl I definitely am not a steak master by any means which is why this method works so great for me because I could never cook a steak to the way I like it on the stove or grill. You do have to set the IP a few degrees higher because it is runs 2 degrees lower then the set temp I find. We are huge Disney fans too. I dont; know if you listen to podcasts, but my husband and I were on one debating wearing matching shirts to Disney. It was hysterical!

[@artbarn2624]

Excellent video! Thank you for all this great information. A couple of weeks ago I barely knew what sous vide was. Today I cooked the best pork tenderloin I've ever had in my Instant Pot, using the Sous Vide function. It was exceptionally tender and juicy and my very fussy husband loved it. I have roasted so many overcooked pork tenderloins in my oven--and using Pressure Cook on my Instant Pot was hit or miss, depending on the weight of the meat. I'll be cooking a steak with Sous Vide next. Not a big deal, but next time I'll probably brown the meat in a frying pan on my stove. The IP Sauté function on High made a mess. The oil splattered all over my counter and around the rim of the inner pot, which is hard to clean.

[@LanaUnderPressure]

Hi. I'm so glad you liked this and I agree, once I started using sous vide it became my go to method. I use a splatter screen when I saute to hero with that mess. That says you can absolutely use a pan. Most times a user my cast iron. I like to give people the option of using the IP for the whole meal if they want.

[@MoDavI-sl7iy]

@@LanaUnderPressure .. I'm new to instant pot. I purchased the Duo plus (8Qt). Then decided, that may be too big (without opening the box), then I decided to order the Pro (6Qt), I'm just not sure what model to get, it's way too many to choose from.🤦🏾‍♀️

[@brikkijim]

I thought sous vide took 10-24 hours. Never heard of it being done in 1-3 hours. I learned something today.

[@jsilva3rd]

For the longest time i had no idea my Instant Pot had the Sou Vide option until this video.....WWWWWWWWWWWW!!!!

[@Gord.Stewart]

Well done! I am doing this tmrw. For vacuum sealing, I usually sucked the air out using that little unzipped spot! ☺

[@Rainwatercolor]

I'm just getting started with my new Instant Pot and had no idea what Sous Vide was. I laughed because I kept expecting you to put a little piece of a straw in the "hole" as you did the water immersion. I had thought maybe she could use a short say 5" straw and suck out the air LOL I like your method better!

[@LanaUnderPressure]

I am sorry it took me so log to respond. Usually I can comment right away but things have been crazy in the Perez household. Lol I thought about doing the straw idea but knowing me I would accidentally get a mouth full of gross meat juice, lol. This is so much easier. :)

[@utkf16]

Wow so that's what Sous Vide is all about. Thanks for a really good demo and explanation

[@LanaUnderPressure]

Glad it was helpful!

[@rwb0101]

Thanks for your tutorial. Excellent. I'm new to the Instant Pot community. I purchased the 8qt Duo Plus Whisper. Today is my first interaction with it and decided on 2 medium skinless chicken breast filets. Did the freezer bag burp method as I await shipment of my bag sealer. My manual states after selecting the default chicken / 140F / 2 hour option, I will see the word "Hot" flashing on the display when the temperature has been reached. I should then remove the lid and place the bags into the pot. I should them place the lid back on and lock it. At that point it shows the countdown begins. Not so. I left the kitchen for a minute and when I came back in, the cooking process had begun with the countdown at 1:59. Had I fiddled around assuming the manual was correct, I would have lost additional cooking time which would have required restarting the process. I believe mine works like yours. When it hits the required temp, it begins the process with or without you. I would prefer it to do as the manual states or at least have a good alarm to indicate you best be getting the bag into the bucket stat. My final whine (hopefully). I consider my hot tap water to be of "average" hot tap water temperature. It probably took a solid 30 minutes for the water to reach the 140F mark. Believe next time, based on adding my water to the 1/2 mark, I'll include a couple of cup of boiling / really hot microwaved water. And on a positive note, you're a great instructor and I look forward to watching more of you. Thanks.

[@rwb0101]

Just finished 2 medium chicken breasts. Started on IP auto-pilot for chicken. Let it run for about 15 minutes. Switched over to 145F @2hrs. Perfect. Better lucky than good I suppose. For white meat it was very tender and juicy. Poured about a 1/2 shot glass of fluid (mostly water) out of each bag. Thanks for giving me the confidence to go into a world I thought would never exist for me.

[@LanaUnderPressure]

Yeah it does take a very very long time for the water to come to temperature.

[@IknowGodIs]

I can’t wait to try this! I don’t have any steaks right now, but when I do, I’m gonna give it a shot and I will let you know what I think. 🎉 I’m going to search your videos to see if you have done a corn beef in the instant pot using the sous vide function.

[@LanaUnderPressure]

Hi. I've never done corned beef but I've seen it done on sous vide sites.

[@marybaker8582]

This is the second video I have seen from your channel, and wanted to tell you it’s excellent. You are so good at explaining things.

[@LanaUnderPressure]

Thank you so very much!

[@princess-pumpkin]

You are fantastic. Just wanted to say thanks for the amazing video - I really appreciate the clear and concise instructions. Can't wait to check out your other vids!

[@laurakondrick1635]

You gave me the courage to give it at try. Thank Goodness my sous vide has a setting for chicken.

[@LanaUnderPressure]

Yay so glad you tried it. It really is very easy, it just sounds fancy and complicated.

[@katemcmyob339]

Three or so minutes into vid I find myself muttering out loud, "I love this chick" (apparently my internal voice is stuck in the '70s) and thought to stop, subscribe and let you know. The demystifying of the Instapot Duo takes a village and I appreciate your efforts in that regard! Look forward to discovering more! (And, hell yeah! to the Jewish recipes...never enough of those!)

[@LanaUnderPressure]

Well, I totally dig it foxy mama!

[@jasewest]

Very useful, thank you

[@juanjosearnedokidd4439]

I am going to try this function for the first time. Your video is excellent and I will follow your advice completely. Thank you Lana!

[@nightstringers]

You sous vide a steak you will NEVER want a steak any other way.. It makes cheap steak yummmy Thanks for the video .

[@tmcg4019]

Thanks Lana! Awsome job. Very helpful!

[@LanaUnderPressure]

You are so welcome!

[@drmiteshtrivedi]

My sous vide broke, was in the market for a pressure cooker. Glad I opted for the Instant pot with sous vide functionality.

[@dagda825]

My first sous vide. Thanks for the instructions!

[@LanaUnderPressure]

You are so very welcome!

[@mhayr691]

Thank you

[@ImeldaFagin]

Lots of great tips, thanks. I wish you would have included how you set temp and time.

[@FatHulkRideEbike]

Good idea for the water immersion to drive out the air.

[@nettiebelletheclown]

Great video. I just got an Instant Pot with sous vide function and this is great. Thank you! ❤️❤️.

[@LanaUnderPressure]

You are so welcome!

[@melissaguezmir3687]

Another awesome video, Lana! Thank you!

[@LanaUnderPressure]

Yay you are so welcome!

[@samgreason4332]

Nice video Lana! I predict lots of views and subs after Xmas this year! I know my mom will be watching.

[@LanaUnderPressure]

Awe thank you so much and I am so glad you liked my videos and find them helpful. Happy cooking and stay safe.

[@BonBon-cn1kb]

loved the video! so funny and informative.

[@LanaUnderPressure]

Awe thank you so much!

[@markstegman9683]

Great video! Lana is a pleasure to watch

[@LanaUnderPressure]

Awe you are so sweet, thank you so much!

[@jennmahoney9536]

This was such a great tutorial!!

[@waterstreeter]

Thank you for the video showing the sous vide in the IP! I've never seen one of those yet. I know that some of them can do that but have only seen the Joule in other videos. I've never cooked anything sous vide so far. Maybe I'm an oddball, but I do like my meat well done. If that makes a steak shoe leather, that may be the reason I like ground beef/hamburgers/meatloaf better than steak! So far every video of sous vide I've seen has had the meat no hotter than 145! When I make my meatloaf or burgers in the oven I cook them to 180 degrees! Thanks for another great video! Always looking forward to the next one! Take care!

[@LanaUnderPressure]

Haha, actually I was thinking of you when I added that little joke about well done temperature. I had a feeling you would get my sense of humor. Scrushy you could set the Instant Pot to 180 and sous vide it. It might actually make it more tender than if cooking it in the pan because I'm sure by the time it gets to 180 in a pan or grill, the outside is probably very tough because it's hotter. Hope you are feeling better, I've been meaning to send you a message. :)

[@lisajelinek]

Love your apron

[@LanaUnderPressure]

Awe thak you! My sister-in-law made it for me because I'm such a huge Disney fan.

[@frans3474]

Great video, thank you! I’m waiting for my my Duo Plus 3 litres to arrive and the sous-vide function was what influenced me in buying this model. So exciting. I’m going to check more of your recipes. 🌹❣️PS: can you put both steaks in the same bag or do you have to use separate bags?

[@cecho9367]

LMAO!!! BUFFET IS FRENCH and if you’ve ever been to Golden Coral there’s nothing fancy about that. 🤣🤣🤣

[@LanaUnderPressure]

😂😂Truer words have never been spoken, lol. But they do have some mighty fine rolls though.

[@luketheriault9584]

French doesn't mean it's fancy...at all.

[@jgeph2.4]

The only thing French about Golden Coral is the three day old fries under your booth lol 😂

[@cannedspamdam8453]

The vacuum sealer is really great for forcing flavor into the meat too. Very little marinating time needed if you vacuum it.

[@KimberleyNguyen26]

Can’t wait to try the sous vide feature!

[@toriless]

The Ultra has a mode that can simulate SV. The Max max ans other listed cone with that built-in.

[@nesst122]

I love these informational videos helping people. Im going to try to sous vide steak in my instapot soon 👌🏼🙏🏼

[@LanaUnderPressure]

You'll love it!

[@TheCAG1976]

Now I don't feel so bad! lol You having three Instantpots and me having three micon rice cookers. I'm sure it's probably because different ones have different features or perhaps somethings you might one to use more than one at a time? I bought three rice cookers because the each have a feature I love that the other does not have. Anyways the real reason I watched this is because I have a sous vide and have been watching loads of videos of how others cook steak, chicken and pork as well as anything else that can be cooked sous vide. I knew the Instantpot could do it but I was just always curious how it worked. The sous vide I have it the smaller one of the stick versions that you showed at the end, and I used my Instantpot's pot to cook things in.

[@LanaUnderPressure]

Haha I totally relate. (actually at this time I have 6 instapots and 2 rice cookers, lol)

[@joseynoyb9467]

Excellent thank you!

[@toriless]

Yep, I was right - finger method is good idea. bring a double seal makes this work

[@biolog33k]

Thank you!

[@elcapitan1244]

My brother bought me a sou vide cooker but i never had the chance to try my instapot!

[@SirGalaEd]

Thank you. Nice video

[@BecBurb]

Amazing video! You are awesome.

[@LanaUnderPressure]

Thank you so much!

[@blastradius7193]

I've had an insta pot for a few weeks now and I been terrified of it. Watching this makes me feel like I may not blow my fingers off. Good Juju! And I can has filet mignon! Gooder juju still!

[@LanaUnderPressure]

You can definitely do it. They are super safe!

[@willdwyer6782]

Cooking a whole bird sous vide is tricky. I recommend cooking boneless white meat chicken or turkey at a minimum of 146°F for 1 hour. Bone-in white meat should go for two and a half hours. I cook thighs and drumsticks at 165°F for 4 hours, or 2 hours for boneless dark meat. Waterfowl are 100% dark meat so the time and temperature for dark meat chicken apply to duck and goose no matter which part of the bird you're cooking.

[@kilted13]

I find searing can increase the internal temp 3-5⁰F, or even more if it's a thinner cut (3/4" is the thinnest I'd go) so I try to adjust for that

[@MattHanr]

This is exactly what I was looking for, thanks

[@graetelsullivan1612]

Thanks for the video. You’re so good! I’m ready to try my first filet mignons.

[@LanaUnderPressure]

Yay! Thank you so much.

[@marchervais1269]

very nice video, and it let us know what the sous vide function of the instant pot stands for. however, i must tell you that i equipped myself with a sous vide circulator because i didn't want to die stupid, and i must tell you that apart from being used by people who do not master their cooking, it's much quicker and with a better result to make a steak directly on a pan than to make it sous vide, specially knowing that you have to fry it at the end in order to get a satisfactory result. for instance for a steak (i select them thinner and i like them between blue and red) i would cook them between 2 and 3 mins by side in a pan, compared to 1 to 3 hours in sous vide plus 30 seconds my side on a man, what is better? specially knowing that the sous vide cooking changes significantly the texture of what you are cooking. specially, if your meat has an important proportion of fat, the fat will become rather gelified.

[@razewalk]

Great video! I have a 4# rib roast. Am I limited to only adding water to the PC MAX line, or because it's sous vide, can the water go above that line? There's only about 1/4" - 1/2" of water above the roast if I fill to the PC Max line.

[@LanaUnderPressure]

Hi, I think that should be fine since you aren't pressure cooking.

[@canyonpast]

Great Video.

[@ph11p3540]

Great for cheap cuts of inside tip marinating steaks.

[@nfamissful]

Awesome... you're good, a 2 yo can follow along. I cook, but just starting to using slow cooker... looking foward to learning more from you.

[@LanaUnderPressure]

Awe thank you! I'm a teacher, can you tell? Lol ❤

[@jgeph2.4]

I’ve seen people do chuck roasts this way then grill them like a ribeye . Have you tried this ?

[@LanaUnderPressure]

I haven't but it sounds like a great way to turn a typically tough long cooking meat into a grilling steak.

[@LKLifestyles]

I have always been curious as to how to use the sous vide function, and now I will totally try it, thanks to this nice video. However, I take minor offense: Golden Coral is a very high class establishment...😂😂😂

[@LanaUnderPressure]

Hahahaha. Actually, Golden Corral used to be one of my very favorite places to eat. When my husband and I were in college, his grandfather loved visiting us and we always went to GC. Seriously, their butter rolls are the best!

[@LKLifestyles]

@@LanaUnderPressure I am using my Instant Pot Sous Vide function to make a tbone steak today! Your video was very helpful. Fingers crossed!

[@aDogNamedHandsome]

Thanks.

[@tracyh3811]

This is really great info question that I have is can you put the meat frozen in the sous vide or does it have to be thawed out before putting in the sous-vide thank you

[@LanaUnderPressure]

HI. That's a great question. You absolutely can cook sous vide from frozen. If you are a using meat that is more that 1/2 inch thick I would add 30 mins extra to the lowest time range (for example if the time range is 1 to 3 hours, then cook for at least 1 and a half hours, if that makes sense).time because the length of time that the meat is at the correct temperature is what makes it safe. But the great thing about sous vide is you really can't over cook it. You might want to look online for actual times for different cuts.

[@toriless]

Reverse sear, same as if you do it with an oven but no need to have good timing

[@kbdab]

@Lana Under Pressure, Great video.. My instant pot Ultra doesn't have Sous Vide, but can set it to 140F using slow cooking.. What am I missing with lack of the Circulator?

[@LanaUnderPressure]

Hi. The sous vide accrual doesn't circulate. Circulate isn't necessary because the Instant Pot has various heating whenever and can keep all the water at the same temperature. That said I've heard of people doing what you did to sous vide but I've never done it.

[@mikapooh3329]

The Ultra allows you to Sous Vide if you press the Ultra button! Just customize your own time & temperature 😃

[@flix2997]

Great presentation Lana! I just got the instant pot duo plus and I have to say I ordered it after seeing your tutorial black bean video. I just made them and they came out delicious. I only did one bag of beans. If I were to do two bags, do I need to put more water? Do I simply double the ingredients? Thank you again,,,,,I’m looking forward on trying to do your other recipes! By the way this was my first time doing black beans…lol

[@LanaUnderPressure]

Sorry it took me so long to reply. Yes you would double the water.

[@bryanandjamie2032]

Agree, great video. Is there something that can be used that is not plastic?

[@adrianabarbulescu9270]

My stakes come in a factory vacuum sealed packaging - can l use the un - seasoned meat as is , just plunge in water ?

[@LanaUnderPressure]

Great question. I honestly have no idea. I feel like it should work as long as the packaging is safe for heat.

[@lynardok6654]

Oh that was so helpful! Thank you!!

[@LanaUnderPressure]

Yay you are so welcome!

[@fragranceandcooking]

I enjoyed this demo. Does it take longer to sous vide in an Instant Pot compared to an immersion circulator?

[@LanaUnderPressure]

Hi. Nope, you use the same time for an immersion circulator that you would for the IP.

[@adamalday01]

Hello Lana, which one do you prefer: Duo Instat Pot dua crisp or Instant Vortex Air Fryer?

[@LanaUnderPressure]

The Vortex hands down. If you have the room and budget it is so worth it.

[@adamalday01]

@@LanaUnderPressure Sweet!!!!! I just bought the Vortex Plus, doing salmon tonight.

[@NotMuchHere]

i got one of the external sous vide instapots devices (used from amazone) it cracked on top, bend in the middle and was total junk ... upgrade your pot instead or get a foodi or a pan. Sous vide is excellent for low temperature stuff (cheese)

[@husamj1]

I would suggest cooking the steak at a lower temperature so that searing doesn't overcook it say from medium rare to medium. A trick is to put them in the fridge for a bit to stop the cooking process which continues after they are removed from the sous vide.

[@SilbarPR]

So does the water somehow circulate after you put the top on because you said the water needs to circulate?

[@LanaUnderPressure]

You are exactly right, I did say circulate and which isn't completely accurate. Standard Sous Vide wands circulate the water as it warms is. But the Instant Pot heats the water all around so no need to circulate. That said what I meant was that the water has to completely surround the food. I should have said surround rather than circulate. Thanks for catching that. :)

[@janetapate1540]

Loved your video.

[@TheRangeControl]

Have you tried searing, using the air fryer?

[@LanaUnderPressure]

Hi. I actually started the steak using the broiler function and placing it on the highest level. Worked great but you have to keep an eye on it.

[@sheilam1918]

Great question

[@reginaschellhaas1395]

I purchased a 6qrt Instant Pot, planning to follow your receipt. We like steak medium rare, so should I sous vide to "rare" to account for the additional cooking in the searing step? I have a Food Saver (in constant use) but applauded your displacement demonstration! Thanks!

[@jamesi.5735]

I use air fry for steak. Appreciate this vid but Sou vide takes too much prep, takes too long, and instant pot sou vide temperature fluctuates too much. Thank you for the advice though

[@diannehillman5465]

Thank you well explained

[@lisa-marieshy9673]

Wonderful 👏 I'm excited to try this now that I know what it is 😂

[@LanaUnderPressure]

You're going to love it! Completely changed the way I cook.

[@cindyyan9851]

Lana, I thought you said you were going to show us how to sous vide if we don't have the sv function on the IP? Maybe I missed it?

[@mandya6697]

Cindy What she did was briefly show two sous vide circulator that Instant Pot make. But you can buy other sous vide circulator such as Anova but there are cheaper ones but you would need to buy a pot cover that fitsthe unit. www.amazon.com/Inkbird-Stainless-Immersion-Circulator-Temperature/dp/B07RNWJZNR Joule by Chefsteps

[@LanaUnderPressure]

Hi Cindy. Though there are ways to sous vide with and IP that doesn't have that function (I think people use the slow cooker function). However, I have never done that method and because the temperature remaining steady is so important, I'm not sure how reliable that is. What I mentioned in the video was you can buy the IP sous vide stick that works like a standard sous vide wand and then you can use that in the IP.

[@iwanttokickyou]

Thanks so much for this!!!! I was so lost lol

[@alfagamainmuebles7388]

Great!! Which model would you recommend?? Max, Ultra or Evo Plus?

[@LanaUnderPressure]

Of those 3 you mentioned I have the Max and Evo Plus. I find the Natural Pressure Release int he Duo Evo plus seems to be much better. For some reason my Max takes longer to NPR than the other models and this has caused over cooking.