User Manual
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Cooking
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
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
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
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
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
Juicy and
tender
74°C / 165°F 2 hours 7 hours
Duck Breast 3–5 cm Soft and juicy 64°C / 146°F 2 hours 4 hours
Pork
Belly 3–6 cm
Traditionally
rm
82°C / 180°F 10 hours 22 hours
Ribs 2–3 cm
Off-the-bone
tender
59°C / 138°F 10 hours 22 hours
Chops 2–4 cm
Pink and juicy 57°C / 135°F 1 hour 4 hours
White
throughout
and juicy
64°C / 147°F 1 hour 4 hours
Reverse searing
Searing your meat after slow and precise cooking is the easiest way to boost those
already delicious avours through the roof without overcooking. Try reverse searing
for tender, juicy meat with a beautiful, burnished crust.
01 After sous vide cooking, remove the meat from the cooking pouch and gently pat it
dry to remove as much moisture from the exterior of the meat as possible.
02 Use the Sauté programme set to High to give it a good sear, or use a hot cast iron
pan, browning torch or a grill — anything hot to lock in that moisture!
In general, after sautéing, steaks need to rest to allow the internal temperature
to even out. However, with sous vide cooking, the internal temperature is already
consistent. So there’s no need to rest—you can serve your steak immediately.
Ingredients and Seasonings
• Salt goes a long way when it has nowhere to go, so it’s better to use a little less than
you normally would, especially with meats, poultry and sh. If you nd your food
needs more after cooking, it’s easy to salt to taste.
• Use high quality, fresh ingredients when cooking sous vide to ensure the best
possible avour.
• Use fresh garlic instead of garlic powder. Garlic powder can become bitter when
cooked sous vide. Fresh garlic will give you the best results.