Instant-Pot Meat Technique Sous Vide

I added my technique for chicken below.

Rib Steaks In an ULTRA Instant-Pot, 
a post taken from the internet blog 
Instant Pot and shared by a friend.

Saw a post about cooking ribeye in the IP Blog but the comments were disabled(?) so I couldn't respond... so I'll just post it here: Did my first ribeye in the IP Ultra as a sous vide, (under vacuum). Came out excellent.

EDIT: People asking for the recipe: I vacuum sealed the steaks with garlic, butter, salt, pepper, and rosemary. I filled the liner with water to about the max line and made sure the steaks were covered at all times. I also flipped them once or twice and/or stirred the water, since there is no circulation. I used the Ultra setting with no pressuse and did 135F for about an hour then finished it in a hot skillet with butter and olive oil (as well as bits of the garlic and rosemary). Next time I will aim lower at 134 so I don't risk overcooking some on the skillet (which I did). Still came out fantastic. Even the bits that were less rare than I preferred were tender. One of the most tender steaks I've ever had. Will definitely be doing this again and refining the process.

Dine With Donna's experience to share. 

I freeze meat just until firm and then vacuum seal the pkg which preserves the juices and prevents being lost during the vacuum sealing process.

My Insta-Pot is a DUO and does not have ULTRA Settings. I used the saute setting with the liner filled with water to the max marking.  I will use enough water to cover and float the pkg. next time.  I seasoned the chicken with Penzy Spices, Shallot and Pepper and Rosemary. Saute is a twenty minute setting.  The chicken meat was tender and so juicy.  I browned it lightly in a skillet.  It will be my new way of preparing chicken.