How to Cook Sous Vide in an Instant Pot

On this page (8 sections)

1. Which Instant Pot models can cook sous vide?
2. How do you set up the water bath?
3. How do you bag the food for an Instant Pot cook?
4. How do you keep the bag under water?
5. What temperature and time should you use?
6. How do you finish and sear the food?
7. What safety points matter most?
8. Is an Instant Pot the right tool for sous vide?

To cook sous vide in an Instant Pot, use a model with a Sous Vide setting, hold the water at your target temperature, and keep the bag fully under water for the whole cook. The pot heats and moves the water; you supply the bag, the clip or rack, and the time.

The method is the same idea as any immersion circulator, just built into a pot you may already own. This guide walks through the model check, the water bath, the bagging, and the safety points so your first cook goes smoothly.

Which Instant Pot models can cook sous vide?

Only models with a Sous Vide program or a low custom temperature range can do it. A standard pressure cooker that only runs pressure and saute modes won't hold the gentle temperatures sous vide needs.

Sous vide cooks between roughly 130°F and 185°F, well below a boil. The pot has to hold that range steadily for an hour or more without drifting.

Some Instant Pot models add a dedicated Sous Vide button that sets the water temperature and runs a timer. Others let you pick a custom temperature low enough for the job.

Before you plan a meal, look at your control panel for a Sous Vide option or read your manual's temperature range. If your model tops out at pressure settings only, this method isn't the right fit.

Our guide to how sous vide cooking works explains the temperature control in more detail.

How do you set up the water bath?

Fill the pot to a safe level, clip it to a larger container if you can, and let it come to temperature before the food goes in. A deep, insulated bath holds heat better than a shallow pot on the counter.

Start with enough water to cover the bag with an inch or two to spare. Stay under the pot's maximum fill line, since water expands as it warms.

If your model's inner pot is small, set the whole unit inside a larger container of water so the outer bath insulates it. That trick helps the pot recover temperature faster when you add cold food.

Preheat the water to your target before lowering the bag in. Adding food to cold water lengthens the cook and makes timing harder to judge.

For a step-by-step intro to the method, see sous vide for beginners.

How do you bag the food for an Instant Pot cook?

Use a zipper bag or a reusable silicone bag and remove the air with the water displacement method. A vacuum sealer is handy but not required for this setup.

Put the food in the bag in a single layer, then lower it slowly into the water with the top open. The water pressure pushes air out through the opening.

Seal or clip the bag just above the water line so no water gets in. Season before bagging, and add a little oil or butter for lean cuts.

The Platinum Pure bags are 100% LFGB platinum silicone with no fillers, and Platinum Pure says the material is odorless so it won't flavor your food. They're designed for fish, steaks, vegetables, and roasts.

These bags aren't meant to be sealed; you keep the opening above water and clip the bag to the side.

Skip them if you plan to cook at very high heat or want a tight vacuum seal. A zipper freezer bag works for most first cooks.

The bags are rated to 425°F, so check that against your target before you use them.

How do you keep the bag under water?

Clip the bag to the pot or set it on a rack so it stays submerged for the full cook. Floating bags cook unevenly, and the top of the food can sit above the water temperature.

A binder clip on the pot rim holds a zipper bag in place. For a silicone bag, use the fastener that comes with it or a clip on the rim.

A small rack or steamer insert under the bag keeps food off the bottom, where heat is most direct. That gap also lets water move around the bag.

If you cook in a separate container, a rack does the same job. The goal is simple: the bag stays put and water flows on all sides.

The homenote kit includes a clear BPA-free polycarbonate container, a lid with pre-cut holes, a 304 stainless steel rack, and a neoprene sleeve. The rack's wavy design keeps bags from floating and lifts them off the bottom so water circulates.

The sleeve holds heat in, which saves energy over a long cook.

The kit is made for Anova and ChefSteps machines. Check the pre-cut hole size against your Instant Pot's circulator or lid before buying.

If you already have a deep pot and clips, this set is optional.

What temperature and time should you use?

Set the water to the doneness temperature for your food, then hold it for the time your recipe gives. Sous vide cooks to temperature, so the setting decides how done the food gets.

For chicken breast, 145°F to 150°F gives juicy meat; hold it there for at least an hour. Steak runs 130°F for medium rare, roughly 1 to 2 hours for a 1-inch cut.

Eggs vary widely, from 145°F for a soft yolk to 165°F for a firm one. Vegetables need higher heat, around 183°F to 185°F, to soften.

Thicker food needs more time to reach temperature at the center. Use a time and temperature chart for your specific food rather than guessing.

An instant-read thermometer confirms the center is where you want it.

How do you finish and sear the food?

Take the bag out, pat the food dry, and sear it in a hot pan for color and crust. Sous vide gives even doneness but no browning, so the finish step matters.

Open the bag over a bowl so you keep the juices. Pat the surface dry with paper towels; moisture steams instead of searing.

Heat a skillet or grill to high, add a little oil, and sear each side for under a minute. Don't walk away, since the food is already cooked and can overcook fast.

You can also chill the bag in ice water and refrigerate it for later. Reheat gently in the water bath before searing.

For a comparison of the two methods, read sous vide vs pressure cooker.

What safety points matter most?

Keep the water bath in the safe zone and watch the bag for leaks. Low-temperature cooking rewards careful temperature control and clean handling.

Keep perishable food out of the danger zone, between 40°F and 140°F, longer than the recipe allows. Cook poultry and other meats to a safe internal temperature, and use a thermometer to check.

If a bag leaks, discard the water and start fresh with a new bag. Don't let the pot run dry; check the water level during long cooks and top it up with hot water.

Clean the pot and dry it fully after each cook. For more on safe temperatures, our piece on what the point of sous vide is covers why precise heat matters.

Is an Instant Pot the right tool for sous vide?

An Instant Pot works well for small batches and simple cooks, but a dedicated circulator gives more space and steadier water movement. Pick the Instant Pot route if you already own a compatible model and want to try the method without buying another appliance.

Choose it for eggs, chicken breasts, steak for two, or vegetables in small amounts. Move to a dedicated circulator when you cook larger cuts, feed a crowd, or want a longer water bath with less babysitting.

If you don't have a compatible model yet, compare the cost of a circulator against a new pot before you decide.

Either way, the steps are the same: hold the water steady, bag the food, keep it under water, and finish with a sear. Start with a simple chicken breast or a steak, learn how your pot holds temperature, and build from there.

That first cook teaches you more than any chart about how to cook sous vide in an Instant Pot in your own kitchen.

Frequently asked questions

How much water should you put in an Instant Pot for sous vide?

Fill it to a level that covers the bag with room to spare, but stay under the pot's maximum fill line. More water holds temperature better, so choose a bag size and food amount that fit comfortably without pushing the water over the line.

Do you need a vacuum sealer for sous vide in an Instant Pot?

No. A zipper bag or a reusable silicone bag with the water displacement method works well.

Lower the open bag slowly into the water so air escapes, then seal or clip it before the water reaches the opening.

How long does sous vide take in an Instant Pot?

It depends on the food and its thickness. Thin cuts and eggs cook in under an hour, while thicker roasts or poultry can take several hours.

Follow a time and temperature chart for your food and check doneness with a thermometer.