Retired and doing a lot more cooking.

 I've retired for the second time.  The first was from the military after 30 years and now from Eduction after 20 years.  I still love cooking and will be posting more recipes than I have in the past.  I've now started doing more Instant Pot and more Sous Vide cooking.  so I'll post what I make and what I like.  If you find them helpful.  That's great.  

Yesterday I combined my two cooking methods.  I sous vide two tri-tip roasts using my Anova Sous Vide machine and at the same time, I used the sous vide function of my Instant Pot to sous vide two more.  All four were cooked for 6 hours at 135 degrees F.  Plunged into an ice bath to stop cooking and then flame-seared just before serving.  One thing I can say is, when it came to eating,  I really couldn't tell the difference between the Anova and the Instant Pot Tritip.  Both were tender, juicy, and flavorful.  No complaints at all.  

Didn't take pictures of all of them but this is an example of the results. 

Chris