I just noticed our Instant Pot has a sous vide setting. I've never sous vided anything.
Anyone with experience using this setting?

No experience with one myself but I did some quick research online. Based on what I saw it does a good job keeping a steady temperature, but there is nothing in there circulating the water so it's not a great sous vide machine.

If you were doing something for a long time, I think the temperature variations would even out, especially if the lid is closed.

Agreed. I think this is no big deal. The first sous vide I ever did was in a cheap Coleman cooler with some water I measured the temperature on before I put the meat in. Came out amazing.

I think I'll try it with some really lean grass fed steaks that we have. Should help it turn out more tender, right?

NoahAg: Howdy, have used the Instant Pot Sous Vide, meh, OK, but it is not like my Anova or another real Sous Vide. No circulation of the water, very difficult to tell that it is really Sous Vide, do not think warm water constitutes Sous Viding (is that a word??). Used only to reheat stuff, again, does meh job of even that. My recommendation is NOT to try and Sous Vide anything expensive, be wrong before, but I saw nothing it did that would make me wanna take a chance to an expensive cut. Just my opinion, your mileage may vary.

No. Cooking them to a degree less than you normally eat a marbled steak (medium rare instead of medium, and so on), will make them better. A fat-based sauce will help immensely.

HTownAg98 said:

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No. Cooking them to a degree less than you normally eat a marbled steak (medium rare instead of medium, and so on), will make them better. A fat-based sauce will help immensely.

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Thanks y'all.

So these steaks I've got are super lean. Flavor is good. You think coating with a good layer of tallow would help (and hot sear in cast iron)?