Instant Pot Max Series - Sous Vide - Cooking Guidelines

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Food
Cooking
Temperature
Cooking
Time
(Minimum)
Cooking
Time
(Maximum)
Thickness
Tender Cuts:
Tenderloin, cutlets,
sirloin, rib eye, rump,
T-bone
Tougher Cuts:
Blade, chuck, shoulder,
shanks, game meats.
50 °C / 122 °F
54 °C / 129 °F
56 °C / 133 °F
60 °C / 140 °F
50 °C / 122 °F
1 hour
1 hour
1 hour
1 hour
8 hours
4 hours
4 hours
4 hours
4 hours
18 hours
2-5 cm/ ½”- 2”
4-6 cm/ 1½“- 2½”
Rare
Medium rare
Medium
Well done
Cooking
Outcome
Beef
Belly
Ribs
Chops
82 °C / 180 °F
59 °C / 138 °F
56 °C / 133 °F
10 hours
10 hours
2 hours
22 hours
22 hours
10 hours
3-6 cm / 1”- 2½”
2-3 cm / ½”- 1½”
2-4 cm / ½”- 2”
Pork
2 hours
1 hour
2 hours
1 hour
2 hours
2 hours
Chops 52 °C / 126 °F
55 °C / 131 °F
60 °C / 140 °F
1 hour
2 hours
1 hour
3 hours
5 hours
4 hours
2-4 cm / ½”- 2” Rare
Medium rare
Medium
Lamb
Chicken:
- breast with bone
- breast without bone
- thigh with bone
- thigh without bone
- legs
Duck Breast
82 °C / 180 °F
64 °C / 146 °F
82 °C / 180 °F
64 °C / 146 °F
82 °C / 180 °F
64 °C / 146 °F
7 hours
5 hours
7 hours
4 hours
7 hours
4 hours
3-5 cm / 1”- 2”
3-5 cm / 1“- 2”
3-5 cm / 1“- 2”
3-5 cm / 1“- 2”
5-7 cm / 2 - 3”
3-5 cm / 1“- 2”
2-3 cm / ½”- 1”
60 °C / 140 °F
63 °C / 145 °F
68 °C / 155 °F
74 °C / 165 °F
45 mins
45 mins
45 mins
45 mins
Runny
Soft boiled
Medium boiled
Hard boiled
Eggs
85 °C / 185 °F
85 °C / 185 °F
1 hour
45 mins
Fruit & Vegetables
Vegetables
Fruits
3 hours
2 hours
43 °C / 110 °F
46 °C / 115 °F
49 °C / 120 °F
54 °C / 130 °F
60 °C / 140 °F
60 °C / 140 °F
60 °C / 140 °F
20 mins
20 mins
20 mins
20 mins
15 mins
20 mins
30 mins
45 mins
45 mins
45 mins
45 mins
1 hour
1 hour
30 mins
Fish & Seafood
Fish
Shrimp
Lobster Tail
Scallops
Very rare, firm
Rare, moist
Medium, dry
Well Done, crumbly
Poultry
Sous Vide - Cooking Guidelines