Sous Vide Cooking Guidelines - Instant Pot Duo Gourmet 60 User Manual

Using Non-Pressure Cooking Smart Programmes

Sous Vide Cooking Guidelines

Food Recommended
Thickness
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
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Expected
Doneness
Beef and Lamb
Rare
Medium-rare
2–5 cm
Medium
Medium-well
4–6 cm
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*
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 Cooking
Time* Time*
1 hour 4 hours
1.5 hours 4 hours
1.5 hours 4 hours
1.5 hours 4 hours
1.5 hours 4 hours
1 hour 4 hours
1 hour 4 hours
4 hours 8 hours
2 hours 7 hours
2 hours 4 hours
10 hours 22 hours
10 hours 22 hours
1 hour 4 hours
1 hour 4 hours