10 Scrumptious Sous Vide Recipes for Main Courses & Sides

Craving some melt-in-your-mouth goodness? Sous vide is the method of slow-cooking vacuum-sealed ingredients in warm water using a tool called an immersion circulator. Try these 10 sous vide recipes to taste the difference.

How to use a sous vide machine

Sous vide is the method of slow-cooking vacuum-sealed ingredients in warm water using a tool called an immersion circulator. To use an immersion circulator, simply vacuum seal your food in a bag with any seasonings or marinades you’d like, submerge it in the water, and set the temperature on the tool to what you want the final temperature to be. You may need to use a plate or other item to keep your food submerged.

Sous vide main courses

The best things to sous vide are cuts of meat that you prefer at a specific doneness, like steak or short ribs. 

1. Sous vide steak

Start with 1 to 2 inches of your favorite cut of steak, like a ribeye, porterhouse, or New York strip. Season your steak with salt and pepper and seal it in the vacuum bag along with garlic and herbs of choice. Set the temperature to 120°F for rare, 130°F for medium-rare, 140°F for medium, or 160°F for well-done. Cooking times range from 2 hours for rare to 4 hours for well-done.

Once the steak is done, place it in a preheated cast-iron pan or grill to give it a quick sear.

2. Sous vide short ribs

Short ribs are excellent for sous vide, becoming melt-in-your-mouth tender after 48 hours in the immersion bath. Simply sear each side of the meat in a cast iron pan until all sides are brown, then place it in your vacuum bag with garlic and herbs. Cook for 48 hours at 131°F. 

3. Sous vide chicken breast

When you sous vide your chicken breast, you don’t have to worry about it drying out. Start by seasoning your chicken breast with salt and pepper and then sealing it in your bag with some fresh herbs like thyme or rosemary. Once your chicken breast is cooked, heat a grill or cast iron pan to high. Dry the chicken breast with a paper towel, place it skin-side down, and cook for 5 minutes until the skin is nice and crispy. 

4. Sous vide salmon

Modify this seared salmon recipe by cooking sous vide first. Start by portioning and deboning your salmon. Brine your fish by sprinkling it with salt a half hour before cooking it. Once it is brined, place it in a bag with some olive oil and an aromatic like parsley or dill. Dry the salmon and sear it skin-side down in a hot pan until crispy. 

Sous vide cooking isn’t just for meat dishes, you can also sous vide sidedishes that are sure to impress.

Sous vide side dishes

5. Garlic herb sous vide potatoes

Sous vide potatoes slowly soften to seasoned perfection, slowly soaking up the flavor. Cut up your potatoes with garlic powder, oregano, salt, pepper, and olive oil, then seal in a bag. Cook at 190°F for an hour, then sear in a pan with some oil to make them crispy. 

6. Sous vide asparagus

Trim the asparagus and place it in a bag with a few pads of butter. Cook at 180°F for 10 minutes. Season with salt, pepper, and a shave of parmesan cheese for a mouthwatering asparagus dish that’s sure to be a hit.

7. Sous vide glazed baby carrots

Simply season your baby carrots with salt and pepper then seal in a single layer in your bag. Cook for an hour at 185°F until finished. Melt butter and sugar in a cast iron pan and then sear the carrots until they are caramelized. 

Sous vide stews

Sous Vide meat stews are a must-try. The meat stays tender and flavorful without any additional liquids to the pot.

8. Irish lamb stew

Resist the temptation to substitute pieces of lamb leg; the tenderness of lamb shoulder can’t be overstated. First, crisp your bacon and brown your lamb. Once done, add your meat and veggies to a sous vide bag and cook for 2 hours at 180°F until tender.

9. Shrimp and chorizo stew

This spicy stew starts with browned chorizo cooked in garlic. Place these in your bag with cherry tomatoes, white wine, and basil and sous vide at 175°F. After 30 minutes, add the shrimp to the sous vide bag. Reclose the bag for a few more minutes at this temperature, until shrimp is fully cooked.

10. Southwest pork salsa stew

Start by browning bite-sized pieces of pork. Add the browned pork to your sous vide bag along with chicken stock, tomato paste, salsa, and mango. Sous vide for an hour at 180°F and enjoy.

Sous vide recipes to make you feel like a chef

With so many ideas, it’s time to pull your sous vide machine out from storage and give it a good clean. Instacart is the perfect place for you to order all of the ingredients you’ll need to practice each recipe and become a sous vide master. Just select the items you need and add them to your cart. At checkout, choose same-day delivery or schedule a delivery for a future date.

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