Ever since I’ve had my Instant Pot, I’ve been dying to make instant pot sous vide parmesan potatoes. I normally bake the potatoes in the oven with foil on it, and then remove the foil to give it a small crisp. However, I’ve been looking at all of these sous vide recipes and drooling over them! The only stinky part about wanting to do the sous vide recipes? The cost. They’re so expensive and out of my price range; however, I am a frugal type of person. Although, the cost of the IP sous vide part is definitely less expensive then having to put a $400-$500 sous vide machine or device.
I’ve been thinking about ways to “hack” my IP to do a sous vide recipe for about 2 weeks, and I finally got off my butt to test out a recipe. Lo and behold, I went with my go to parmesan potato wedges. Now, when I say hack, I mean to be able to use the machine to my advantage in using temperature and pressure to help gauge my cooking times.
I Hacked My Instant Pot to Create a Sous Vide Recipe
Sous vide is a cooking process in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times. I already have a food vacuum sealer, so I decided to put the cooking process to a test in my Instant Pot. I have the Foodsaver V2244 Vacuum sealing system and is super affordable on Amazon.
While I was cutting the potatoes into wedges, I went ahead an added 6 cups of water into my IP and put it on sauté to start warming up the water.
I cut up 4 medium sized yukon gold potatoes into wedges and placed in a medium sized bowl. To season the potatoes, I added:
- 3 tablespoons of EVOO
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked pepper
- 4 tablespoons of grated parmesan cheese
Evenly coat the potatoes, and place in the foodsaver bag. Then vacuum seal it. Don’t take ALL of the air out of it, or you will get some EVOO pushed out of it and it won’t seal. It’ll just be a mess.
Place the potatoes in your Instant Pot, close the lid, and place on High Manual Pressure for 7 minutes, and then let it NPR for about 30 minutes. Normal NPR occurs around 20-22 minutes, but I still wanted the potatoes to be bathing in the hot water. Test to make the pressure is completely out by turning the pressure release knob. It should be fine, but I always like to triple check!
Looking at the bag, I was still skeptical. I was wondering if I overcooked, undercooked them (because they were thick wedges), or if they even tasted yummy. lol. I know I shouldn’t worry, but I always do.
As you can see, they truly turned out amazing! They weren’t too mushy. They were just perfect. I was more than happily surprised! The only thing that I might do next time is to add some herbs de provence in there. Maybe I should go make another batch and make them again lol.
Instant Pot Sous Vide Parmesan Potatoes
Don’t forget to take a look at my other yummy instant pot recipes! My Instant Pot Chicken Parmigiana Light and Instant Pot Chili Lime Steak bowl are “instant” winners. You can always keep up with my later news by following me on Facebook or subscribing to my blog!