u/Complex-Tradition-75

I was recently watching ATK related to how to sous vide red meat, see link and time stamps 5:45 - 6:05 https://youtu.be/i53vyd4-eQk?si=q4UmknwUzakcjAI6

Should I stop putting crushed raw garlic in my bags or perhaps lightly toast it out of an abundance of caution?

New here - curious to see if the instant pot pro sous vide function is sufficient for “good” results for steaks, fish fillets, pork chops?

Where would it fall short to a Breville Joule (ATK #1) or hydro pro?