Sous Vide Cooking Guidelines - Instant Pot Duo Plus Series User Manual

Using Non-Pressure Cooking Smart Programmes

Sous Vide Cooking Guidelines

Recommended
Food
Tender Cuts:
Tenderloin,
cutlets, sirloin,
rib-eye, rump,
T-bone, chops
Tougher Cuts:
Blade, chuck,
shoulder,
shanks,
game meats
Chicken Breast
Chicken Thigh
Chicken Leg
Duck Breast
Belly
Ribs
Chops
Expected
Thickness Doneness
2–5 cm
Medium-rare
Medium
4–6 cm
Medium-well
Soft and Juicy
3–5 cm
Traditionally
Juicy and
tender
3–5 cm
Off-the-bone
tender
Juicy and
5–7 cm
Tender
3–5 cm Soft and Juicy
Traditionally
3–6 cm
Off-the-bone
2–3 cm
tender
Pink and juicy
White
2–4 cm
throughout
and juicy
Cooking
Temperature
Beef and Lamb
Rare 50°C
54°C
60°C
63°C
Poultry
63°C
69°C
firm
74°C
74°C
74°C
64°C
Pork
82°C
firm
59°C
57°C
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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