Instant Pot vs. Sous Vide circulator

sousvide
instantpot
(G. Andrew Duthie) #1

For folks who own or have used both, I have a question…how would you compare the results of cooking a roast (or other tough/inexpensive cut of meat) in an Instant Pot (or similar) pressure cooker vs. cooking with a sous vide circulator?

We got an Instant Pot for Christmas, and I’m considering a sous vide circulator, but don’t want to go overboard on kitchen gadgets if the Instant Pot will do for the time being in terms of making good use of cheaper cuts of meat. For example, I got a top round roast this morning from our farmer, which is about half the price of their pricier cuts of meat (steaks, etc.).

(Guardian of the bacon) #2

I’ve only had them both a week. I think the IP is more versatile. You can make a stew or casserole and have it ready in literally minutes. You can slow cook cheap cuts and make them tender.

I haven’t tried veggies with the sous vide so I can’t speak to how it works for them.
I also haven’t tried a typically tough cut of meat yet but the grass fed ribeyes and sirloin tip roast I made were awesome. I do believe the sous vide is magical for meat. The plus is that the sous vide really doesn’t take up much space, pretty much the same as an immersion blender,

(G. Andrew Duthie) #3

Thanks. Good info.

(Bacon for the Win) #4

we have both. I usually use the IP and spouse uses SV. I’m not overly fond of the texture of the meat when cooked in IP, but do so anyhow. It’s great for eggs, bone broth, and the occasional sweet potato. If spouse wants something done in the IP he asks me to do it.

On the other hand, everything he has done SV is fantastic. He’s done rib eyes, salmon, and there’s a small roast in there right now.

I like veggies broiled with lots of salt and butter or olive oil, so no IP or SV for them.

(Dustin Ewers) #5

I have both. The IP is cool, but I use my sous vide way more often. I like the texture better and I can cook way more food at once sous vide.

If I need to pressure cook something, its usually soup.

(Dawn) #6

I received a different brand of multi cooker 11 functions, one of which is a sous vide option. Haven’t tried it yet, but plan to soon.

(Mark Myers) #7

I have the IP and love it. For speed, the IP is the only way to go. For perfection, I just started experimenting with a Sous Vide I made using a crock pot and a thermal controller. Since it takes time for it to heat up and cook, time is a big factor for the Sous Vide. So far what I’ve made with the SV has been pretty darn good. I think the time’s going to be the biggest issue with me. I’ll have to plan out anything I want to do with the SV method.

(Megan) #8

I have an instant pot and recently heard that you can create sous vide in it if you cook it on the “keep warm” setting but haven’t tried yet. Has anyone tried this?

(G. Andrew Duthie) #9

Seems like you’d have a challenge maintaining a precise temp, but might be worth testing with a thermometer to see if it maintains within a tight enough range to work.

(Guardian of the bacon) #10

I’m also not sure how you would regulate different temps for different meats. I do my beef at 129, pork at 165.