you sound well-equipped. I have an instant pot but haven’t used it yet. At the same time, I bought an Anova Precision cooker. It’s an immersion circulator. It works well, and I’ve used it quite a bit, but am struggling with making sure I keep water out of the ziplock bags. I also have a vacuum sealer which I intend to try to better seal my food for sous vide cooking.
That is what I use is the vacuum sealer. Never had an issue with water leakage. I buy grass-fed ribeyes when Earth Fare has them on sale, by the loin. Have them cut them, and bag up the individual steaks. The one I had tonight was right from the freezer. I bagged them up with spices on them, and a little butter. Just threw two of them in at 129 degrees for 2 hours.