My classic chicken dinner features a sous vide chicken breast, rutabagas made in the Instant Pot, and sautéed broccoli and zucchini. Using our immersion circulator gives us a lot of flexibility for the chicken to wait while I finish off mashing the rutabagas and sautéing the vegetables. The chicken can be enhanced with a variety of sauces. Tonight I used BBQ sauce but I often make chicken gravy with mushrooms or even a lemony butter sauce.
Details: sous vide was set at 160F and the Instant Pot at 12 minutes high pressure with instant release.