13 Instant Pot Sous Vide Recipes That Impress Guests

Hosting guests doesn’t have to mean hours in the kitchen. With your Instant Pot’s sous vide function, you can whip up restaurant-quality dishes that wow without the stress. Dive into these 13 impressive recipes perfect for your next dinner party!

Instant Pot Sous Vide Ribeye with Herb Butter

For a restaurant-quality steak at home, the Instant Pot's sous vide function delivers perfectly even doneness every time.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 75 minutes

Ingredients

• 2 (12-ounce) boneless ribeye steaks, about 1.5 inches thick (allow to come to room temperature for 30 minutes)
• 2 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon kosher salt (or to taste)
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon vegetable oil (or any neutral oil with high smoke point)

Instructions

1. Fill the Instant Pot with water to the 'max fill' line for sous vide.
2. Attach the sous vide lid or use the 'Sous Vide' function on the Instant Pot. Set the temperature to 129°F for medium-rare (or 135°F for medium).
3. Pat the ribeye steaks dry with paper towels. Season generously on all sides with kosher salt and black pepper.
4. Place the seasoned steaks in a single layer in a vacuum-sealable bag or a zip-top bag using the water displacement method (slowly lower the bag into water to push out air, then seal).
5. Once the water reaches the target temperature, submerge the bagged steaks in the water. If using a zip-top bag, ensure the seal is above water.
6. Close the lid and set the timer for 1 hour (60 minutes) for 1.5-inch steaks.
7. While the steaks cook, make the herb butter: In a small bowl, combine softened butter, minced garlic, parsley, and thyme. Mix until well blended. Set aside.
8. When the sous vide cycle is complete, carefully remove the bag from the water. Open the bag and transfer the steaks to a plate. Pat them very dry with paper towels – this is crucial for a good sear.
9. Heat a cast-iron skillet over high heat for 2 minutes. Add vegetable oil and swirl to coat.
10. Sear the steaks for 45 seconds per side, using tongs to flip. Also sear the edges briefly (about 15 seconds each).
11. Remove the steaks from the skillet and immediately top each with a generous pat of herb butter. Let rest for 2 minutes to allow the butter to melt and juices to redistribute.
12. Serve the steaks whole or sliced against the grain, with extra herb butter on the side if desired.

Under the rich herb butter, the crust gives way to an incredibly tender, evenly cooked interior that looks like it came from a steakhouse kitchen. Serve alongside roasted asparagus or a simple arugula salad for a complete meal that will impress any dinner guest.

Instant Pot Sous Vide Citrus-Dill Salmon

Have you ever wanted restaurant-quality salmon at home without hovering over a pan? The Instant Pot's sous vide mode makes it foolproof, yielding tender, buttery fish every time.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• 2 (6 oz) skinless salmon fillets (about 1 inch thick; skin-on works too but skinless for elegant texture)
• 1/4 cup fresh orange juice (from about 1 orange; use blood orange for color)
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1 tablespoon honey (or maple syrup; balances acidity)
• 2 tablespoons olive oil (extra virgin for drizzling)
• 2 tablespoons fresh dill, chopped (plus more for garnish)
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 clove garlic, minced (optional but recommended)
• 1/4 teaspoon lemon zest (from the lemon used)

Instructions

1. Pat the salmon fillets dry with paper towels. This helps the seasoning stick and prevents a watery texture.
2. In a small bowl, whisk together orange juice, lemon juice, honey, olive oil, chopped dill, salt, pepper, minced garlic, and lemon zest until honey dissolves. This citrus-dill marinade will infuse the salmon.
3. Place the salmon fillets in a single layer inside a quart-size resealable freezer bag. Pour the marinade over the fillets, ensuring they are fully coated.
4. Seal the bag using the water displacement method: slowly lower the bag into a bowl of water, letting the water push out the air, then seal just above the water line. This ensures proper sous vide circulation.
5. Fill the Instant Pot with about 2 quarts of water, or until the minimum fill line is reached (typically 1/2 full). Insert the sous vide rack (or trivet) to keep the bag off the bottom.
6. Attach the sous vide wand or use the Instant Pot's sous vide mode (if available). Set the temperature to 130°F (54°C) for tender, medium-rare salmon. For medium, set 135°F.
7. Once the water reaches the target temperature, gently place the sealed bag into the water. Make sure the bag is fully submerged. Set the timer for 30 minutes (for 1-inch thick fillets; add 5 minutes per additional 1/2 inch).
8. While the salmon cooks, prepare any sides (e.g., steamed asparagus or a simple salad). This is a good time to set your table.
9. After 30 minutes, carefully remove the bag from the water using tongs. Open the bag and transfer the salmon fillets to a plate. Discard the used marinade.
10. For a beautiful sear, pat the salmon dry again. Heat a non-stick skillet over high heat and add 1 teaspoon of oil. Sear the fillets for 45-60 seconds per side until golden brown. This step is optional but adds appealing color and texture.
11. Serve immediately, garnished with fresh dill and lemon wedges. The salmon will be exceptionally tender and moist.

Velvety and bright, this citrus-dill salmon melts in your mouth with every forkful. The sous vide method ensures perfect doneness, while the quick sear adds a delicate crust. Pair it with roasted potatoes or a crisp green salad for a complete meal that feels indulgent yet effortless.

Instant Pot Sous Vide Garlic-Thyme Chicken Breast

Got a busy weeknight but craving perfectly juicy chicken? This Instant Pot sous vide method delivers restaurant-quality garlic-thyme chicken breast with minimal effort. You'll love how tender and flavorful it turns out.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 60 minutes

Ingredients

• 4 boneless skinless chicken breasts (about 6 oz each)
• 4 garlic cloves, smashed
• 4 sprigs fresh thyme
• 1 tablespoon olive oil (for sous vide)
• 1 tablespoon olive oil (for searing)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Trim any excess fat from the chicken breasts and pat them dry with paper towels. This helps the seasoning stick and ensures a better sear later.
2. Season both sides of each breast evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Place the seasoned breasts in a large zip-top bag along with the smashed garlic cloves and fresh thyme sprigs. Arrange them in a single layer.
4. Seal the bag using the water displacement method: slowly lower the open bag into a bowl of water, letting water pressure push out air, then seal just above the water line.
5. Fill your Instant Pot with enough water to cover the bag (about 8 cups) and attach the sous vide lid. Set the temperature to 150°F and the time to 60 minutes. Press Start.
6. Once the cook time ends, carefully remove the bag from the water. Open it and transfer the chicken to a plate. Pat each breast very dry—moisture is the enemy of a good crust.
7. Heat 1 tablespoon olive oil in a heavy skillet over high heat until shimmering. Sear the chicken breasts for 1–2 minutes per side, until golden brown. Do not overcrowd the pan; work in batches if needed.
8. Let the chicken rest on a cutting board for 5 minutes before slicing against the grain. This locks in the juices and keeps the meat tender.

Dinner is served! The chicken is incredibly moist with a subtle garlic-thyme flavor that permeates every bite. Slice it over a crisp green salad or pair with roasted vegetables and a light pan sauce for an effortless weeknight meal.

Instant Pot Sous Vide Honey-Soy Pork Tenderloin

Knowing how to perfectly cook pork tenderloin can be tricky, but this Instant Pot sous vide method ensures a juicy, tender result every time. The honey-soy glaze adds a delightful balance of sweet and savory, making it a crowd-pleaser.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

• 1 lb pork tenderloin, trimmed of silver skin
• 1/4 cup honey (adjust to taste)
• 3 tbsp soy sauce (low-sodium if preferred)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup water (for Instant Pot)
• 1 tbsp olive oil (or any neutral oil)
• 1 vacuum-sealable bag or resealable freezer bag (use water displacement method for ziplock)

Instructions

1. Pat the pork tenderloin dry with paper towels, then season evenly with salt and pepper on all sides.
2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Reserve half of this glaze for later; set aside.
3. Place the seasoned pork tenderloin in a vacuum-sealable bag or a resealable freezer bag. Pour half of the glaze over the pork, then seal the bag. If using a ziplock, use the water displacement method: slowly lower the bag into a bowl of water, forcing air out, then seal just above the water line.
4. Add 1 cup of water to the Instant Pot inner pot. Place the trivet inside, then lay the sealed bag on the trivet. Close the lid, ensure the steam release valve is in the sealing position, and select the Sous Vide function. Set the temperature to 140°F and the time to 1 hour. Press Start.
5. When the sous vide cycle finishes, carefully remove the bag from the Instant Pot. Take out the pork tenderloin and pat it dry with paper towels. Discard the juices from the bag. (Tip: Patting dry ensures a good sear.)
6. Heat the olive oil in a large skillet over high heat until shimmering. Sear the pork tenderloin for 1-2 minutes per side, until a deep golden-brown crust forms. (Tip: Don't crowd the pan; use tongs to turn.)
7. Reduce the heat to medium and pour the reserved glaze into the skillet. Cook for 1-2 minutes, spooning the glaze over the pork as it thickens. (Tip: The glaze will bubble and reduce quickly; keep basting.)
8. Transfer the pork to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. Slice into medallions and serve with any remaining glaze from the skillet.

Keep in mind that the sous vide method guarantees a perfectly cooked tenderloin every time. The sweet and savory glaze caramelizes beautifully during searing, creating a glossy finish. Serve over rice or with steamed vegetables for a complete meal.

Instant Pot Sous Vide Rosemary Lamb Chops

Once you master sous vide lamb chops in your Instant Pot, you'll never look back. This recipe delivers perfectly cooked, tender lamb with a fragrant rosemary crust and a rich red-wine reduction.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 1 minutes

Ingredients

For the Lamb Chops

• 8 lamb rib chops (about 1 inch thick)
• 2 tablespoons fresh rosemary, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil (for sealing the bag)

For the Red-Wine Reduction

• 1 tablespoon olive oil (for searing)
• 1 shallot, finely diced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1/2 cup beef broth
• 2 tablespoons unsalted butter, cold and cubed

Instructions

1. Season both sides of the lamb chops evenly with salt, pepper, rosemary, and garlic.
2. Place the seasoned chops in a single layer inside a sous vide bag or a zip-top bag. Drizzle with 2 tablespoons olive oil, then seal using the water displacement method to remove air.
3. Fill your Instant Pot with enough water to cover the bag (usually about 8 cups). Attach the sous vide lid or use the regular lid with the steam vent open. Set to Sous Vide mode at 130°F for 1 hour.
4. When the timer goes off, carefully remove the bag from the water bath. Take out the chops and pat them very dry with paper towels. This is key for a good sear.
5. Heat 1 tablespoon olive oil in a cast-iron skillet over high heat until shimmering. Sear the lamb chops for 2 minutes per side for medium-rare, or until a golden crust forms. Transfer to a plate and tent loosely with foil.
6. Reduce the heat to medium. Add the shallot to the skillet and cook for 1 minute, stirring, until softened.
7. Pour in the red wine and beef broth, scraping up any browned bits from the bottom. Bring to a simmer and cook until the liquid reduces by half, about 5 minutes.
8. Remove the pan from heat and swirl in the cold butter cubes until melted and the sauce is glossy. Season with a pinch of salt if needed.
9. Serve the lamb chops drizzled with the red-wine reduction.

For a finishing touch, sprinkle with extra fresh rosemary and serve alongside creamy mashed potatoes or roasted asparagus. The meat will be impossibly tender, with a deep savory crust that pairs perfectly with the tangy, buttery wine sauce.

Instant Pot Sous Vide Brown-Butter Scallops

Sous vide scallops sound fancy, but with an Instant Pot, they're surprisingly achievable at home. This method guarantees perfectly tender, translucent scallops every time, finished with a nutty brown-butter lemon sauce for restaurant-quality results.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb large sea scallops (about 12)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 tbsp unsalted butter (divided)
• 1 tbsp fresh lemon juice (about half a lemon)
• 1 tsp lemon zest (optional, for garnish)

Instructions

1. Pat scallops dry with paper towels. Moisture is the enemy of a good sear, so be thorough.
2. Season scallops evenly with salt and pepper on both sides.
3. Arrange scallops in a single layer in a vacuum-seal bag or a sturdy ziplock bag. If using ziplock, seal almost all the way, then slowly lower into a bowl of water to push out air, then seal fully (water displacement method).
4. Fill your Instant Pot with water to the minimum fill line (about 8 cups). Place the trivet in the bottom to keep the bag off the heating element.
5. Set Instant Pot to Sous Vide mode at 122°F. Once water reaches temperature, carefully lower the bag into the pot. Secure the sous vide lid or use the regular lid with the steam release handle in the venting position. Set timer for 30 minutes.
6. While scallops cook, prep the brown butter. In a small skillet or saucepan, melt 2 tablespoons of butter over medium heat. Swirl the pan frequently; the butter will foam, then turn golden brown with a nutty aroma (about 3–4 minutes). Immediately remove from heat and stir in lemon juice. Set aside.
7. After 30 minutes, remove the bag from the Instant Pot. Carefully open and transfer scallops to a paper towel-lined plate; pat dry again. This second drying ensures a crispy crust.
8. Heat a large cast-iron or heavy skillet over high heat until smoking hot. Add remaining 1 tablespoon butter and swirl to coat.
9. Add scallops in a single layer, being careful not to crowd the pan (work in batches if needed). Sear without moving for 1 minute until deeply golden. Flip and sear the other side for 45–60 seconds. The center should still be translucent.
10. Remove scallops to a serving plate. Drizzle with the brown-butter-lemon sauce and garnish with lemon zest if desired. Serve immediately.

Perfectly cooked scallops boast a caramelized crust and a sweet, buttery interior that melts in your mouth. The nutty brown butter and bright lemon cut through the richness beautifully — serve alongside a crisp green salad or over creamy polenta for an elegant meal.

Instant Pot Sous Vide Cherry-Glazed Duck Breast

One of the most show-stopping dishes you can make at home is sous vide duck breast, and using your Instant Pot makes it surprisingly easy. This recipe delivers perfectly cooked, tender duck with a rich cherry glaze that’s both sweet and tangy—ideal for a special dinner or holiday meal.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 1 minutes

Ingredients

For the Duck

• 2 boneless duck breasts (about 6–8 oz each), skin on
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Cherry Glaze

• 1/2 cup cherry preserves (or jam; adjust sweetness to taste)
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce (low-sodium preferred)
• 1 clove garlic, minced
• 1 tablespoon unsalted butter

Instructions

1. Pat the duck breasts dry with paper towels to remove excess moisture (this helps the skin crisp later).
2. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides evenly with kosher salt and black pepper.
3. Place each duck breast in a separate vacuum-seal bag or a quart-size ziplock bag. If using ziplock, use the water displacement method: slowly lower the bag into a bowl of water, sealing just above the waterline to push out air.
4. Fill the Instant Pot with enough water to cover the bags (at least 4 cups) and attach the sous vide lid or use the 'Sous Vide' mode. Set temperature to 134°F (for medium-rare) and time to 1 hour. Once preheated, submerge the bags completely and cook.
5. While the duck cooks, make the glaze: In a small saucepan over medium heat, combine cherry preserves, balsamic vinegar, soy sauce, and minced garlic. Whisk and bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and whisk in butter until melted and glossy. Set aside.
6. After sous vide, remove duck from bags and pat very dry again. Heat a heavy skillet (cast iron works great) over medium-high heat until shimmering. Place duck skin-side down and cook without moving for 3–4 minutes, until skin is deep golden and crispy. Flip and cook meat side for 1 minute for medium-rare.
7. Transfer duck to a cutting board, let rest 2 minutes, then slice crosswise against the grain. Drizzle with warm cherry glaze and serve immediately. Tip: For extra shine, brush glaze on during the last 30 seconds of searing.
8. Tip: Reserve any juices from the sous vide bag to deglaze the skillet after searing for an extra layer of flavor. Just pour them in, scrape up browned bits, and stir into the remaining glaze.
9. Tip: If you don't have an Instant Pot with sous vide, you can water-bath sous vide in a large pot with an immersion circulator—same temperature and time.

Crispy skin and tender, juicy meat make each slice a delight, while the sweet-tart cherry glaze adds a gorgeous shine and balanced flavor. Serve over creamy polenta or alongside roasted asparagus for an elegant plate that’s sure to impress.

Instant Pot Sous Vide Corned Beef Brisket (Reuben-Style)

Corned beef brisket gets the royal treatment with this sous vide method in your Instant Pot, resulting in the most tender, flavorful meat you've ever had. Perfect for Reuben sandwiches or simply sliced with sides, this recipe breaks down every step so you can nail it on your first try.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 8 minutes

Ingredients

• 1 (3-4 lb) flat-cut corned beef brisket with pickling spice packet (or 2 tbsp pickling spice)
• Water (enough to cover brisket in bag)
• 8 slices rye bread (marble or dark)
• 8 slices Swiss cheese (about 8 oz)
• 1 cup sauerkraut, drained and squeezed dry
• 1/2 cup Russian dressing (store-bought or homemade: 1/3 cup mayo, 2 tbsp ketchup, 1 tbsp horseradish, 1 tsp Worcestershire sauce, 1 tbsp sweet pickle relish)
• 2 tbsp butter, softened

Instructions

1. Remove the brisket from its package and rinse under cold water to remove excess brine. Pat dry with paper towels.
2. Rub the brisket all over with the pickling spice (or use the packet). Place the brisket in a large resealable vacuum bag or a sturdy zipper-lock bag (use the water displacement method if not vacuum sealing).
3. Pour enough water into the bag to just cover the brisket. Seal the bag, removing as much air as possible.
4. Fill the Instant Pot insert with water up to the max fill line. Place the sous vide rack or a trivet in the bottom to keep the bag from touching the heating element.
5. Submerge the sealed bag in the water, ensuring it is fully covered. Set the Instant Pot to Sous Vide mode at 180°F (do not use pressure cook). Set the cook time to 8 hours and press Start.
6. While the brisket cooks, prepare the Reuben components: mix the Russian dressing ingredients in a small bowl and set aside. Drain and squeeze the sauerkraut dry in a clean kitchen towel.
7. Once the sous vide cycle finishes, carefully remove the bag from the water. Open the bag and transfer the brisket to a cutting board. Reserve the cooking liquid if desired for sautéing kraut (optional).
8. Pat the brisket dry with paper towels. For best results, refrigerate the brisket uncovered for 30 minutes to firm up for clean slicing. Alternatively, proceed immediately if you prefer softer slices.
9. Slice the brisket across the grain into 1/4-inch thick slices. This ensures tenderness—cutting with the grain will be tough.
10. To assemble Reubens: butter one side of each slice of bread. On the unbuttered side of 4 slices, spread a generous layer of Russian dressing, then top with a slice of Swiss cheese, a portion of sauerkraut, and several slices of corned beef. Finish with another slice of Swiss and the second slice of bread, buttered side up.
11. Heat a large skillet or griddle over medium heat. Place the sandwiches butter-side down and cook until golden brown and the cheese is melted, about 3-4 minutes per side. Press gently with a spatula for even browning.

Now you have a brisket so tender it practically melts in your mouth, with a perfect balance of salty, tangy, and rich flavors. Serve the Reuben sandwiches with extra dressing on the side or enjoy the sliced brisket with roasted potatoes and a simple green salad.

Instant Pot Sous Vide Custardy Soft-Boiled Eggs

Ready to master the art of perfectly cooked soft-boiled eggs with a custardy center? This Instant Pot sous vide method gives you precise control over doneness, so every egg comes out exactly as you like — no more guesswork. Follow these simple steps to achieve breakfast perfection.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 13 minutes

Ingredients

For the Eggs

• 4 large eggs (room temperature for even cooking)
• 4 cups water (for the Instant Pot water bath)
• 2 cups ice cubes (for the ice bath)
• 1 tray of ice cubes (or enough to fill a medium bowl with ice and water)

Instructions

1. Fill your Instant Pot inner pot with 4 cups of water. Place the trivet inside.
2. Set the Instant Pot to 'Sous Vide' mode at 145°F (63°C). Press 'Start' and allow the water to come to temperature — this takes about 10–15 minutes. Tip: Use room temperature eggs to ensure even cooking and prevent thermal shock.
3. While the water heats, prepare an ice bath: Fill a medium bowl with the 2 cups of ice cubes and enough cold water to cover the eggs. Set aside.
4. Once the water reaches 145°F, carefully lower the eggs into the water using a slotted spoon. Arrange them so they are fully submerged and not touching the sides of the pot. Tip: Lower eggs gently to avoid cracking.
5. Set a timer for 13 minutes for custardy soft-boiled yolks with fully set whites. For a runnier yolk, reduce to 11 minutes; for firmer, extend to 15 minutes.
6. When the timer goes off, use the slotted spoon to transfer the eggs immediately into the ice bath. Leave them for 5 minutes to stop cooking. Tip: This ice bath step is critical — it halts carryover cooking and makes peeling easier.
7. To peel, gently tap the egg on a hard surface, then roll it under your palm to crackle the shell. Start peeling from the wider end where the air pocket is. Rinse briefly with cool water to remove any shell fragments.
8. Serve immediately: slice the egg in half with a sharp knife, or keep whole. Season with flaky salt and cracked pepper if desired.

Unbelievably creamy and rich, these sous vide eggs boast a silky, almost sauce-like yolk that flows like honey. Their tender whites and jammy centers make them perfect atop avocado toast, over a warm grain bowl, or simply scooped out with toast soldiers for dipping.

Instant Pot Sous Vide Herb-Butter Vegetable Medley

Before we dive into this method, let's talk about why sous vide in the Instant Pot is a game-changer for root vegetables. It delivers perfectly tender, evenly cooked veggies every time, and the herb butter infuses them with rich flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

For the Vegetables

• 2 large carrots, peeled and cut into 1-inch chunks
• 2 large parsnips, peeled and cut into 1-inch chunks
• 1 large turnip, peeled and cut into 1-inch chunks
• 1 tablespoon olive oil (to help seal in flavor)

For the Herb Butter

• 4 tablespoons unsalted butter, softened (or vegan butter for dairy-free)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
• 1/2 teaspoon kosher salt (plus more for finishing)
• 1/4 teaspoon black pepper (freshly ground)

Instructions

1. In a small bowl, combine the softened butter, thyme, rosemary, 1/2 teaspoon salt, and pepper. Mash with a fork until evenly mixed; set aside. (Tip: Soften butter to room temperature for easy blending.)
2. Place the carrot, parsnip, and turnip chunks in a medium bowl. Drizzle with olive oil and toss to coat. (Tip: Even coating helps the butter stick and promotes even cooking.)
3. Add the herb butter to the vegetables and toss until every piece is generously coated.
4. Transfer the vegetable mixture into a sous vide bag or a large resealable freezer bag. Spread the vegetables in a single layer. Seal using a vacuum sealer, or use the water displacement method: slowly lower the bag into a bowl of water, letting the water push out the air, then seal just above the waterline.
5. Fill your Instant Pot with enough water to cover the bag (about 4-5 cups). Attach the sous vide lid or use a regular lid with the steam vent open. Select the "Sous Vide" function, set temperature to 185°F, and set time to 60 minutes. Press Start. (Tip: Preheat water beforehand to shorten cook time.)
6. Once the cycle completes, carefully remove the bag using tongs. Open the bag and transfer the vegetables to a serving plate. (Optional: For a caramelized finish, sear the vegetables in a hot skillet for 1-2 minutes per side.)
7. Sprinkle with a pinch of flaky sea salt and serve immediately.

When you cut into these vegetables, you'll find a buttery, tender interior with a hint of herbaceous brightness. Serve them alongside a roast chicken or pile them over creamy polenta for a comforting vegetarian main.

Instant Pot Sous Vide Miso-Glazed Tofu Steaks

Zest up your dinner routine with these Instant Pot Sous Vide Miso-Glazed Tofu Steaks, a game-changer for any vegan meal. The sous vide method guarantees a tender, juicy texture that rivals any meat, while the sweet-savory miso glaze caramelizes to perfection under a quick sear.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

For the Tofu & Glaze

• 1 block (14-16 oz) extra-firm tofu, pressed (tip: press for 30 minutes to remove excess moisture for better texture)
• 3 tablespoons white miso paste (mild and sweet; red miso can be substituted for a stronger flavor)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon maple syrup (or agave nectar for a slightly different sweetness)
• 1 tablespoon rice vinegar (unseasoned)
• 1 teaspoon toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 1 tablespoon water (to thicken the glaze, optional but recommended)
• 1 tablespoon avocado oil (or any neutral oil with high smoke point, for searing)

Instructions

1. Press the tofu by wrapping it in paper towels, placing a heavy pan on top, and letting it sit for 15 minutes. This removes extra water, helping the tofu absorb the glaze better.
2. While pressing, prepare the miso glaze: in a small bowl, whisk together the white miso, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger until smooth.
3. Once pressed, slice the tofu lengthwise into 4 even steaks, about 1/2 inch thick. Pat dry with paper towels.
4. Place the tofu steaks in a single layer in a vacuum-seal bag or a zip-top bag (if using a zip-top, seal it almost completely, then slowly submerge in water to push out air before sealing fully – this is the water displacement method). Pour the miso glaze over the tofu, ensuring each piece is coated.
5. Set your Instant Pot to 'Sous Vide' mode. Fill the inner pot with water until it reaches the minimum fill line. Set temperature to 180°F and time to 45 minutes. Place the sealed bag in the water, making sure it's fully submerged. You can use a rack or trivet to keep the bag off the bottom if desired.
6. While the tofu cooks, prepare the glaze thickener (if using): in a small bowl, stir together 1 tablespoon cornstarch and 1 tablespoon water to form a slurry. Set aside.
7. After 45 minutes, carefully remove the bag from the Instant Pot. Open the bag and transfer the tofu steaks to a plate, reserving the liquid glaze from the bag into a small saucepan.
8. Heat the reserved glaze over medium heat. Once simmering, whisk in the cornstarch slurry and cook for 1-2 minutes until thickened slightly. Remove from heat.
9. Heat 1 tablespoon avocado oil in a large nonstick skillet over medium-high heat. Once shimmering, add the tofu steaks in a single layer. Sear for 2-3 minutes per side, until deeply golden and caramelized. Tip: Don't overcrowd the pan; sear in batches if necessary for even browning.
10. Serve the tofu steaks immediately, drizzled with the thickened miso glaze. Garnish with sesame seeds or sliced green onions if desired (not included in ingredients, but a nice touch).

Packed with umami and boasting a tender-yet-firm bite, these tofu steaks shine as a main course over steamed rice or alongside roasted vegetables. For an extra layer of freshness, try serving them over a bed of baby spinach with a drizzle of the glaze acting as a dressing.

Instant Pot Sous Vide Garlic-Herb Lobster Tails

Zipping up your culinary game, today we dive into a luxurious yet surprisingly simple technique: sous vide lobster tails using your Instant Pot. This method guarantees perfectly tender, buttery lobster every time—no guesswork needed.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

For the Lobster

• 4 lobster tails (4-5 oz each, thawed if frozen)
• 4 tbsp unsalted butter (cut into small cubes)
• 4 cloves garlic (minced)
• 2 tbsp fresh parsley (finely chopped)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: lemon wedges for serving

Instructions

1. Prepare the garlic-herb butter: In a small bowl, mix together the cubed butter, minced garlic, parsley, thyme, salt, and pepper until well combined. Set aside.
2. Butterfly each lobster tail: Using kitchen shears, cut down the center of the top shell (the hard back) from the base to the fin, stopping at the tail fan. Carefully open the shell slightly and lift the meat to rest on top of the shell, leaving it attached at the base. Repeat for all tails.
3. Place each lobster tail in a separate vacuum-seal bag (or freezer-safe ziplock bag if using water displacement method). Divide the garlic-herb butter evenly among the bags, placing the butter cubes directly on top of the meat.
4. Seal the bags: If using a vacuum sealer, seal according to manufacturer's instructions. If using ziplock bags, slowly lower the bag into a bowl of water, letting the water pressure push out air, then seal the bag just above the water line.
5. Set up your Instant Pot for sous vide: Fill the pot with water to the 'Max Fill' line for your model (usually about halfway). Attach the sous vide lid or use the 'Sous Vide' function if available. Set the temperature to 135°F (57°C) and the time to 35 minutes.
6. Once the water reaches the set temperature, gently submerge the sealed lobster tails in the water. Ensure they are fully covered. Use a sous vide rack or clip the bags to the side to keep them from floating.
7. After 35 minutes, carefully remove the bags from the water. Pat the bags dry, then open them and transfer the lobster tails to a plate. Reserve any butter sauce from the bag for drizzling.
8. Heat a large skillet over high heat until smoking hot. Add a drizzle of oil (not listed) if desired to prevent sticking. Place the lobster tails meat-side down in the skillet and sear for 1-2 minutes until lightly golden and caramelized. Do not overcook.
9. Serve immediately, drizzled with the reserved garlic-herb butter and with lemon wedges on the side.

Yes, the contrast between the tender, succulent meat from the sous vide and the quick sear creates a delightful texture. The garlic-herb butter infuses every bite with rich, aromatic flavor. For a stunning presentation, serve alongside drawn butter and a simple salad or over pasta.

Instant Pot Sous Vide Dark Chocolate Pots de Crème

Yes, you can make silky dark chocolate pots de crème right in your Instant Pot using the sous vide method—no water baths or precise oven temperatures required. This hands-off technique yields a perfectly creamy, intensely chocolatey dessert that will impress any guest.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

• 1 cup heavy cream
• 2 oz dark chocolate (60-70% cacao), finely chopped (use a kitchen scale for accuracy)
• 4 large egg yolks (room temperature for easier mixing)
• 2 tablespoons granulated sugar (adjust to taste)
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt (a pinch)
• Optional: 1/4 teaspoon espresso powder (deepens chocolate flavor without adding coffee taste)

Instructions

1. Fill the Instant Pot inner pot with about 4 cups of water, place the trivet inside, and set the steam release valve to 'Venting'. Select 'Sous Vide' mode and set the temperature to 180°F. Allow the water to preheat while you prepare the custard.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—small bubbles form around the edges but do not let it boil. Remove from heat.
3. Place the finely chopped dark chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 1 minute. Then gently stir with a spatula until the chocolate is completely melted and the mixture is smooth and glossy. Set aside.
4. In a separate medium bowl, whisk the egg yolks, sugar, and salt together until the sugar dissolves and the mixture becomes slightly pale and thickened, about 30 seconds. Whisk immediately to prevent the sugar from cooking the yolks.
5. While whisking the egg yolk mixture constantly, slowly drizzle in the warm chocolate-cream mixture in a thin stream. This tempers the yolks so they don't scramble. Continue whisking until fully incorporated.
6. Stir in the vanilla extract and espresso powder (if using) until combined.
7. Pour the custard through a fine-mesh sieve set over a spouted measuring cup or bowl. Press on the solids with a spatula to extract all the liquid. This step ensures an ultrasilky texture by removing any bits of cooked egg or un-melted chocolate.
8. Divide the strained custard evenly among four 4-ounce ramekins or small mason jars. Cover each tightly with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
9. Once the water in the Instant Pot reaches 180°F, carefully place the covered ramekins onto the trivet. Close the lid and set the timer for 40 minutes.
10. After 40 minutes, carefully remove the ramekins using tongs or a jar lifter. The custards will still be slightly jiggly in the center. Let them cool to room temperature on a wire rack, then refrigerate uncovered for about 20 minutes to stop the cooking. Finally, cover and chill for at least 4 hours or overnight until fully set.

Your pots de crème will have a velvety, melt-in-your-mouth texture and a deep, bittersweet chocolate flavor. For a stunning presentation, top each with a dollop of lightly sweetened whipped cream and a sprinkle of flaky sea salt or cocoa nibs.

Conclusion

As you can see, these Instant Pot sous vide recipes make fancy cooking a breeze. I hope you’ll give them a try for your next gathering! Drop a comment below to tell me which one you’re most excited to make, and don’t forget to pin this article for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.