Should the bubbles come out right away or do I have to let it sit for a few min?
Both!
When you first start degassing a wine that hasn't been previously degassed like yours, as soon as a good vacuum is pulled, the bubbles can start coming up faster than you can remove the vacuum. That's why you really need to start vacuum degassing very slowly and watchfully and break the vacuum if it creates a wine volcano. You don't want wine to get up in your bleeder.
Once the wine is near fully degassed, you can leave the vacuum on the container for 15 to 30 minutes; it shouldn't take any longer than that to complete. Generally, the vacuum won't hold that long and it will bleed down, so you may need to check it every few minutes and pull it back down. But during this (last) phase of degassing, you won't get very heavy bubbling. You can very slightly shake the carboy to help loosen the CO2, so it will release and come out.
Just before I bottle, I like to hit the carboy one last time with the vacuum, just to make sure it is degassed. This is optional, of course.