Sous Vide Cooking Guidelines - Instant Pot DUO SV User Manual

Using Non-Pressure Cooking Smart Programs

Sous Vide Cooking Guidelines

Recommended
Food
Tender Cuts:
Tenderloin,
cutlets, sirloin, 2–5 cm / ½"–2"
rib-eye, rump,
T-bone, chops
Tougher Cuts:
Blade, chuck,
shoulder,
shanks, game
meats
Chicken Breast 3–5 cm / 1"–2"
Chicken Thigh 3–5 cm / 1"–2"
Chicken Leg 5–7 cm / 2"–3"
Duck Breast 3–5 cm / 1"–2"
Belly
Ribs
Chops 2–4 cm / ½"–2"
Expected
Thickness Doneness
Rare
Medium-rare
Medium
4–6 cm /
1½"–2½"
Medium-well
Soft and Juicy
Traditionally
firm
Juicy and
tender
Off-the-bone
tender
Juicy and
Tender
Soft and Juicy
3–6 cm / Traditionally
1"–2½" firm
2–3 cm / Off-the-bone
½"–1½" tender
Pink and juicy
White
throughout and
juicy
Cooking
Temperature*
Beef and Lamb
122°F / 50°C
129°F / 54°C
140°F / 60°C
145°F / 63°C
Poultry
145°F / 63°C
155°F / 69°C
165°F / 74°C
165°F / 74°C
165°F / 74°C
146°F / 64°C
Pork
180°F / 82°C
138°F / 59°C
135°F / 57°C
147°F / 64°C
Minimum Maximum
Cooking Time* Cooking Time*
1 hour
1.5 hours
1.5 hours
1.5 hours
1.5 hours
1 hour
1 hour
4 hours
2 hours
2 hours
10 hours
10 hours
1 hour
1 hour
4 hours
4 hours
4 hours
4 hours
4 hours
4 hours
4 hours
8 hours
7 hours
4 hours
22 hours
22 hours
4 hours
4 hours
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