Loading ...
Loading ...
Loading ...
instantpot.com | 41
Cooking
Sous Vide Cooking Chart
Food
Recommended
Thickness
Expected
Doneness
Cooking
Temperature*
Minimum
Cooking
Time*
Maximum
Cooking
Time*
Beef and Lamb
Tender Cuts:
Tenderloin,
cutlets, sirloin,
rib-eye, rump,
T-bone, chops
2–5 cm / ½”–2”
Rare 50°C / 122°F 1 hour 4 hours
Medium-rare
54°C / 129°F 1.5 hours
4 hours
Tougher Cuts:
Blade, chuck,
shoulder,
shanks, game
meats
4–6 cm /
1½”–2½”
Medium 60°C / 140°F 1.5 hours 4 hours
Medium-well 63°C / 145°F 1.5 hours 4 hours
Poultry
Chicken Breast 3–5 cm / 1”–2”
Soft and Juicy 63°C / 145°F 1.5 hours 4 hours
Traditionally
rm
69°C / 155°F 1 hour 4 hours
Chicken Thigh 3–5 cm / 1”–2”
Juicy and
tender
74°C / 165°F 1 hour 4 hours
Off-the-bone
tender
74°C / 165°F 4 hours 8 hours
Chicken Leg 5–7 cm / 2”–3”
Juicy and
Tender
74°C / 165°F 2 hours 7 hours
Duck Breast 3–5 cm / 1”–2” Soft and Juicy 64°C / 146°F 2 hours 4 hours
Pork
Belly
3–6 cm /
1”–2½”
Traditionally
rm
82°C / 180°F 10 hours 22 hours
Ribs
2–3 cm /
½”–1½”
Off-the-bone
tender
59°C / 138°F 10 hours 22 hours
Chops 2–4 cm / ½”–2”
Pink and juicy 57°C / 135°F 1 hour 4 hours
White
throughout
and juicy
64°C / 147°F 1 hour 4 hours
Loading ...
Loading ...
Loading ...