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)
- Place your steaming rack in the bottom of your pressure cooker inner pot.
- Place your store bought corned beef on the steaming rack and cover with seasoning packet included in your package.
- Add 4 cups of beef broth to your pot
- Set on high pressure for 25 minutes per pound.
- When time is up, quick release the pressure.
- 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).
- Add your thick cut carrots, potatoes, and cabbage to the remaining liquid in the pot.
- Set your pot to high pressure for 5 minutes.
- Quick Release when time is up.
Directions for cooking the corned beef dinner sous vide style (10 hour cook time)
- Fill a large pot with water and set your immersion circulator to 180°F
- Season the store bought corned beef with the seasoning packet included.
- Place the corned beef into a vacuum seal bag along with your carrots, potatoes, and cabbage.
- Add 1 cup of beef broth.
- Vacuum and seal using the moist/wet setting on your vacuum sealer.
- When the water is at temperature, submerge the bag and if needed, weight it so it stays submerged
- 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.
- Set your timer for 10-12 hours.
- At the end of 10-12 hours, remove bag from water and allow the meat to rest for a few minutes.
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Edited by Kevin Bloomquist – Editing@Bloomquist.com