The Instant Pot® Ultimate Sous Vide Cookbook: 100 No-Pressure Recipes for Perfect Meals Every Time

I've cooked for years especially different cuts of meats, grilled, smoked, pan fried, quick easy stuff too. This book greatly helps getting started in Sous Vide cooking. I don't like looking at screens, mobile devices, and constant ads while searching for recipes. Clean easy simple layout, with plenty of recipes to get you started. The recipes also help you get more ideas and creative. Its not in there, but I made Jamaican jerk sloppy Joe's, Chicken sloppy Joe's, and other stuff. Great book.

This is a good book to get you started with sous vide cooking. It gives you an understanding of how and what to expect from this method of cooking

As the author will tell you, he didn't want to name the book as it was named. He (rightly) thought that people would see Instant Pot and just assume that it meant for the big Instant Pot devices. No-o-o-o. They also make an IP Sous Vide appliance and that is what he was referring to. He was right. People get confused.Some nice recipes in there and perhaps you can try and use your Instant Pot with the Sous Vide setting. But it is not the same so be aware before you purchase. Don't be like me.

This book is written well and the sections are broken out by proteins and type of meal. Can't wait to try all the recipes!

you got a 5 STAR RATEINGS thats all i give. R.Bates

OK book, a little fancy schmancy on the recipes. I've found better recipes on the internet for free.

nice sous vide book

I have an Anova sous-vide circulator (not the Instant Pot branded one), and I’ve learned that sous-vide cookbooks can be tricky, primarily because specific foods are always cooked the same way, no matter the recipe. For example, a beef filet will always be cooked the same, with some exceptions for meat that’s seasoned before cooking (there is controversary that this helps flavor, with some cooks seasoning afterward.) Sous-vide cookbooks primarily help you with accoutrements — a different sauce, perhaps, or a different side, usually prepared just as you would if you didn’t own a sous-vide circulator or bath. This cookbook is no exception, although it has a few recipes that I wouldn’t think to start in a sous-vide bath.If you already own a circulator and know how to use it, skip this paragraph. For those that are new, you need to know that sous-vide is not a quick cooking method, but it is a brilliant one. You cook your food in a vacuum-sealed bag (or a tightly sealed Ziploc bag for shorter times, if you want), often for hours and sometimes, as in the case of brisket, for days. So why bother? The water temperature makes sure you never overcook your meat or fish because the water is the same temperature as the selected doneness. And in case you’re worried about food borne illness, the temperatures actually pasteurize your food without exceeding a doneness of, say, medium-rare. Food is never browned, and that’s usually accomplished outside of the bag in a finishing step. The cookbook covers all these specifics and more. It can definitely help you slide into sous-vide cooking.The cookbook itself has some interesting-sounding recipes with varying results. I started with a recipe that cooked something I’d never thought of cooking sous-vide: Buffalo-Style Caulifower. The results were disappointing — too watery and far too much time for something I could cook better on a stove-top, although it did give me the idea to include a stove-top version of this in my repertoire. I then went to the meats — the best use of sous-vide cooking because of both the doneness control, the same all the way through the meat, and the tenderness. I especially like the duck breast with mango slaw and the pork tenderloin with pea pesto. I was disappointed that the book includes only two recipes for salmon, one of the best foods to cook sous-vide, but it does have seafood recipes, including a great warm tuna sashimi where the tuna never gets above rare and never browns, yet is nicely warm to contrast with the avocado on the side. (I made sushi rice as an accompaniment.). This book has its share of why-would-I-use-sous-vide-for-that recipes such as turkey burgers, ginger sesame chicken stir-fry, and sweet corn with curried lime butter. Just because you can cook something using sous-vide, it doesn’t mean you should. The book has a section on infusions for things like home-made limoncello ginger simple syrup that you can easily do without the sous-vide method.Many will be confused by the Instant Pot brand name in the title. The company has been so successful at linking its brand name with its pressure cooker that it seems ridiculous that they would market a sous-vide circulator with the same name. The author and this book is obviously sponsored by the company or else it would be a straight sous-vide cookbook without the misleading Instant Pot in the title. Just to confirm what other readers have said: No, you cannot use an Instant Pot for the sous-vide method. You need a circulator or machine, a FoodSaver or other vacuum sealer, and a container big enough to hold the food submerged in a water bath. You CAN use Ziploc bags and a thermometer, keeping close watch over the temperature and adjusting as necessary, for shorter cooking times for things like fish, but that’s not worth purchasing this cookbook for.I like that this cookbook gives me a few more ideas about how to use my Anova; however, I wish that the recipes were more consistent and appropriate for the method.— Debbie Lee Wesselmann

Great book some great recipes to try I love how when you cook chicken the meat is still moist and not dry.

Great cookbook

Informative of how this method works.

It ws written or the USA and, as such, the recipes are in the style of US cooking. I don't like this style of cooking, preferring the use of individual ingredients rather than packets and bottes of a, b and/or c. Also, there's limited information on how to use sous vide on its own, ie, cook the meat with different marinades or on its own. I love venison and things like pigeon, and different cuts of meat, there is a limitd variety, eg, oxtail, ham shanks, etc. However, I couldn't find a sous vide cookery book on Amazon that was British. If you like fine cookery and getting the best from your meat, this won't be for you.

I purchased an Instant Pot Duo Evo Plus which has an inbuilt Sous Vide function. That is why I was attracted to this book.However, this book only has "Instant Pot®" in the title, but nothing in the body of the text relating to "Instant Pot®". It certainly gives no help on the model I purchased.Having said that the recipes are good generic staples. Although, it is obviously written with N. American readers in mind. The chapters with technical details on Sous Vide are excellent and very helpful.I just wish the contents matched my needs as a novice user of an "Instant Pot®".