Battle Corned Beef – Who does it better, Instant Pot/Pressure Cooker or Sous Vide

Battle Corned Beef is on! Who does it better, Instant Pot/Pressure Cooker or Sous Vide? This is probably the most requested thing this season, so of course I’m going to do it (because I honestly don’t know). Both are incredibly good, but which is better and which takes the least amount of time? Let’s find out!

• Anova Precision Cooker Sous Vide Immersion Circulator (affiliate link): https://amzn.to/3xhQmzn
• Instant Pot Duo (affiliate link): https://amzn.to/4008TvR
• Pampered Chef Multi Cooker (personal website): http://www.pamperedchef.com/pws/aecheather/shop/Small+Appliances/Pressure+Cooker/Deluxe+Multi+Cooker/100659
• FoodSaver FM5000 (affiliate link): http://amzn.to/3qxBl8S
• Chef’s Tongs (personal website): http://www.pamperedchef.com/pws/aecheather/shop/Kitchen+Tools/Utensils/Large+Chef%27s+Tongs/2955

Directions for cooking the corned beef dinner in the Instant Pot/Pressure Cooker/Multi-Cooker (2.5 hour cook time)

1. 1. Place your steaming rack in the bottom of your pressure cooker inner pot.
   2. Place your store bought corned beef on the steaming rack and cover with seasoning packet included in your package.
   3. Add 4 cups of beef broth to your pot
   4. Set on high pressure for 25 minutes per pound.
   5. When time is up, quick release the pressure.
   6. Remove the wire rack and corned beef. Cover the corned beef with foil to keep warm (I didn’t do this, but I feel as though this is best).
   7. Add your thick cut carrots, potatoes, and cabbage to the remaining liquid in the pot.
   8. Set your pot to high pressure for 5 minutes.
   9. Quick Release when time is up.
   10. Serve.

Directions for cooking the corned beef dinner sous vide style (10 hour cook time)

1. 1. Fill a large pot with water and set your immersion circulator to 180°F
   2. Season the store bought corned beef with the seasoning packet included.
   3. Place the corned beef into a vacuum seal bag along with your carrots, potatoes, and cabbage.
   4. Add 1 cup of beef broth.
   5. Vacuum and seal using the moist/wet setting on your vacuum sealer.
   6. When the water is at temperature, submerge the bag and if needed, weight it so it stays submerged
   7. Cover your pot with a lid, saran wrap, or make sure you watch the water level during the cook (you will lose water due to evaporation.
   8. Set your timer for 10-12 hours.
   9. At the end of 10-12 hours, remove bag from water and allow the meat to rest for a few minutes.
   10. Serve.

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Edited by Kevin Bloomquist – Editing@Bloomquist.com