Instant Pot Pro 60 - Page 41

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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 Rare 50°C 1 hour 4 hours
Medium-rare 54°C 1.5 hours 4 hours
Tougher Cuts:
Blade, chuck,
shoulder,
shanks, game
meats
4–6 cm Medium 60°C 1.5 hours 4 hours
Medium-well 63°C 1.5 hours 4 hours
Poultry
Chicken Breast 3–5 cm Soft and
Juicy
63°C 1.5 hours 4 hours
Traditionally
fi rm
69°C 1 hour 4 hours
Chicken Thigh 3–5 cm Juicy and
tender
74°C 1 hour 4 hours
Off-the-bone
tender
74°C 4 hours 8 hours
Chicken Leg 5–7 cm Juicy and
Tender
74°C 2 hours 7 hours
Duck Breast 3–5 cm Soft and
Juicy
64°C 2 hours 4 hours
Pork
Belly 3–6 cm Traditionally
fi rm
82°C 10 hours 22 hours
Ribs 2–3 cm Off-the-bone
tender
59°C 10 hours 22 hours
Chops
2–4 cm
Pink and juicy
57°C
1 hour 4 hours
White
throughout
and juicy
64°C
1 hour 4 hours
COOKING
SOUS VIDE COOKING CHART