By Cole Wagoner

No matter how futuristic and advanced it may seem, cooking with Anova is actually super easy and produces far superior results than other methods. Bring the ultimate precision to your kitchen and never worry about over or undercooking again. Get started with five incredibly simple sous vide recipes, each with five ingredients or less, that are great for beginners and masters alike.

No More Dinner Drama with Sous Vide Recipes for Beginners

The question of "what's for dinner" is an age–old problem; quite possibly the most difficult and most avoided quiz of the day. It’s so much easier to order takeout once you get home, right? Not anymore. With Anova, you can bring restaurant-quality meals to your dinner table with no prerequisites. Zero special skills or levels of training required. YOU can do easy sous vide in three simple steps. Planning ahead for dinner can be a difficult task, especially if you don’t have the supplies in the fridge. These five sous vide beginner recipes make planning a breeze to help you take advantage of what matters most: time! Each recipe uses five or fewer ingredients (not including pantry staples such as salt, pepper, butter, or oil) commonly found in any grocery store for ultimate simplicity, and will take less than an hour from the time you get home to having food on the table. Only a fraction of that hour is active cooking.

5 Easy Sous Vide Recipes

Each meal is delicious and perfectly prepared, whether you’re serving yourself or a whole crew of hungry mouths. Recipes serve four, and these are all to scale. Feeding 8 people? Double it all. Just yourself? Feel free to cook one serving. If you're ready to experiment with quick Anova sous vide recipes, start here.

1. Sous Vide Pork Chops with Corn and Red Pepper Salad

What you'll need:

• 4 pork chops
• 1 small red bell pepper, diced
• 1 small yellow onion, diced
• 3 ears corn, kernels removed OR 2 cups frozen corn kernels
• 1/4 cup cilantro
• Salt and pepper to taste
• Vegetable or canola oil to sear

Directions:

1. Set Anova Sous Vide Precision ® Cooker to 140°F / 60°C.
2. Season pork chops with salt.
3. Place in resealable ziplock bags or vacuum bag and seal. Place in water bath and cook for 1 hour.

To Finish:

1. Heat pan over medium heat.
2. Add onion, corn, and red pepper to pan and saute until soft and barely browned. Add salt and pepper to taste.
3. Finish corn mixture with chopped cilantro and set aside.
4. Remove pan from heat, when cool wipe out the pan and set back over medium-high heat.
5. After 1 hour, remove pork chops from bag and pat dry.
6. Add oil to pan and wait until hot. Sear pork chops for 1 minute on each side until golden.
7. Serve pork chops with salad and enjoy!

Visit the recipes page to see step-by-step photos for Sous Vide Pork Chops with Corn and Red Pepper Salad.

2. Sous Vide Sirloin Steak with Smashed Yukon Gold Potatoes

What you'll need:

• 4 sirloin steaks
• 2 pounds of baby Yukon potatoes, or regular, cubed into quarters
• ¼ cup of your favorite steak seasoning, or salt and pepper.
• Salt and Pepper to taste
• 4 tablespoons butter
• Canola or vegetable oil for searing

Directions:

1. Set Anova Sous Vide Precision ® Cooker to 129°F / 53.9°C
2. Season steaks with preferred seasoning or salt and pepper.
3. Seal steaks in resealable ziplock bag or vacuum bag. Place in water bath and cook for 1 hour.

Finishing Steps:

1. Place potatoes in boiling water and cook until tender, about 15 minutes.
2. Strain potatoes and add to large mixing bowl. Add butter and using a masher, or the back of a wooden spoon, smash potatoes and mix until combined, but chunky. Season with salt and pepper to taste.
3. Remove steaks from bags and pat dry. Re-season if necessary.
4. Heat a heavy bottomed pan over medium-high eat, add oil, and sear steak for 1 minute on each side.
5. Serve with smashed potatoes alongside steak and enjoy!

Visit the recipes page to see step-by-step photos for Sous Vide Sirloin Steak with Smashed Yukon Gold Potatoes.

3. Sous Vide Salmon with Wilted Spinach and Dijon Cream Sauce

What you'll need:

• 4 salmon filets, skinless
• 1 large bunch spinach
• ½ cup of dijon mustard
• 1 cup heavy cream
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions:

1. Set Anova Sous Vide Precision ® Cooker to 115°F / 46.1°C
2. Season salmon with salt
3. Place in resealable ziplock bag. Place in water bath and cook for 45 minutes.

Finishing Steps:

1. Heat pan over medium heat and add spinach. Cook until wilted and soft. Add lemon juice, salt, and pepper. Keep over very low heat until serving.
2. Place saucepan over medium heat and add heavy cream and dijon mustard. Bring to a boil, reduce heat, and whisk to combine. Add salt and pepper to taste.
3. Remove salmon from bags and pat dry.
4. Serve on top of spinach, and drizzle dijon sauce over salmon to enjoy!

Visit the recipes page to see step-by-step photos for Sous Vide Salmon with Wilted Spinach and Dijon Cream Sauce.

4. Sous Vide Pulled Pork Tacos

What you'll need:

• 2-3 pound boneless pork shoulder
• 8-12 corn tortillas
• 1 bunch cilantro
• 1 onion, diced
• 1/2 cup taco or fajita seasoning
• Salt and pepper to taste

Directions:

1. Set Anova Sous Vide Precision ® Cooker to 165°F / 73.9°C
2. Season pork shoulder with half of the taco seasoning.
3. Place pork shoulder in vacuum bag, or freezer style ziplock bag. Place in water bath and cook for 18 hours.

Finishing Steps:

1. Remove pork shoulder from bag, and dry well. Season with remaining taco seasoning.
2. Place in preheated 350°F oven for 30-45 minutes until a crispy exterior has formed.
3. Remove from oven, and carefully (it’s hot!) shred pork.
4. Place pulled pork on tortillas, season with salt and pepper, top with onion and cilantro and enjoy!

Tip: For this recipe, drop the pork shoulder in the night before, let it cook 18 hours and it's ready for dinner the next night! Visit the recipes page to see step-by-step photos for Sous Vide Pulled Pork Tacos.

5. Sous Vide Panko Crusted Chicken with Mushrooms

What you'll need:

• 4 boneless skinless chicken breasts
• 1 cup pannko bread crumbs
• 1 pound mushrooms, sliced
• Small bunch of thyme
• 2 eggs
• Salt and pepper to taste
• Canola or vegetable oil for shallow fry

Directions:

1. Set Anova Sous Vide Precision ® Cooker to 150°F / 65.6°C.
2. Season chicken with salt and place one thyme sprig on each breast.
3. Place chicken and thyme in a resealable ziplock bag or vacuum bag. Place in water bath and cook for 1 hour.

Finishing Steps:

1. Heat pan over medium heat. Add mushrooms and cook until water has evaporated and mushrooms have browned.
2. Add leaves of 3-4 thyme sprigs to mushrooms and stir to combine. Season with salt and pepper. Keep over low heat until time to serve.
3. Remove chicken from bags, pat dry.
4. Heat pan over medium heat, add ¼ inch of canola or vegetable oil.
5. Crack eggs into shallow container and mix. Dip chicken in egg wash until coated.
6. Pour panko bread crumbs in large shallow container and season with salt and pepper. Add chicken to bread crumbs and coat until covered.
7. When oil is hot, shallow fry chicken until golden and crunchy, 1-2 minutes per side.
8. Serve chicken with mushrooms and enjoy!

Visit the recipes page to see step-by-step photos for sous vide panko crusted chicken with mushrooms.

Join the food nerd revolution and turn dinner time into something everyone at the table is going to look forward to! You can find these recipes and more Anova sous vide recipes on our site, as well as on the Anova Culinary App.