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Cooking Times
Pressure Cooker
Cooking Times
Meat/Poultry
-
Always cook meat or poultry
with at least 1/2 cup of liquid. If the cooking time exceeds 15 minutes, use
2 cups of liquid. Preserved or salted meats should be covered (immerse the
meat in the water).
-
Exact cooking times for meat
and poultry vary according to the quality and quantity of meat or poultry
being cooked.
-
Unless indicated, the cooking
times given below are for 3 pounds of meat or poultry. Also, the denser the
cut, the longer the cooking time should be.
|
Type
of Meat |
Approximate
Cooking Minutes |
Pressure
Setting |
| Beef/Veal, roast or
brisket |
35-40 |
High |
| Beef Meatloaf, 2
lbs. |
10-15 |
High |
| Beef, meatballs, 1-2
lbs. |
5-10 |
Medium |
| Beef, Corned |
50-60 |
High |
| Pork, roast |
40-45 |
High |
| Pork, ribs, 2 lbs. |
15 |
High |
| Pork, ham shank |
20-25 |
High |
| Lamb, leg of |
35-40 |
High |
| Chicken, whole, 2-3
lbs. |
12-15 |
High |
| Chicken, pieces, 2-3
lbs. |
8-10 |
High |
| Cornish Hens, two |
8-10 |
High |
| Meat/Poultry
Soup/Stock |
10-15 |
High |
Seafood
-
Cooking times may vary
according to the kind of seafood being cooked.
-
Cook seafood on the cooking
rack (also called steamer basket) with trivet on bottom of pot, and add at
least 3/4 cup of liquid. Lightly grease cooking rack with vegetable oil when
cooking fish.
|
Type
of Seafood |
Approximate
Cooking Minutes |
Pressure
Setting |
|
Clams |
2-3 |
Medium |
|
Crabs |
2-3 |
Medium |
|
Lobster,
1 1/2 - 2 lbs. |
2-3 |
Medium |
|
Mussels |
2-3 |
Medium |
|
Shrimp |
1-2 |
Medium |
|
Fish,
whole, gutted |
5-6 |
Medium |
|
Fish,
Soup or Stock |
5-6 |
High |
Vegetables
-
Cook vegetables in steamer
basket, using 1/2 - 2/3 cup of water (never use more than 2/3 cup of water).
-
Add 1-2 additional minutes to
cooking time when using frozen vegetables.
-
Use the quick-release (also
called "cold water") release method at the end of cooking time so
vegetables will not become soggy.
|
Type of
Vegetable |
Approximate
Cooking Minutes |
Pressure
Setting |
|
|
1-2 |
High |
|
|
1 -1
1/2 |
High |
| Beans, fava, shelled |
4 |
High |
|
|
2-3 |
High |
|
|
2 |
High |
|
|
1-2 |
High |
|
|
20 |
High |
|
|
4 |
High |
|
|
2 |
High |
|
|
4 |
High |
|
|
4 |
High |
|
|
1 |
High |
|
|
2-3 |
High |
|
|
3 |
High |
Escarole,
coarsely chopped
|
1-2 |
High |
|
|
1-2 |
High |
|
|
2-3 |
High |
|
|
2 |
High |
| Potatoes,
11/2-inch chunks |
6 |
High |
| Potatoes, new,
small whole |
5 |
High |
Potatoes, sweet
and yams,
whole, medium |
10-11 |
High |
| Potatoes, sweet
and yams, 2" chunks |
6-7 |
High |
|
Spinach, fresh, coarsely chopped |
2 |
High |
|
Squash,
acorn, halved |
7 |
High |
|
Squash,
butternut, 1-inch chunks |
4 |
High |
|
Squash,
summer, zucchini or yellow, 1/2-inch slices |
2 |
High |
|
Turnips, small quartered |
3 |
High |
|
Turnips, 1 1/2 inch chunks |
3 |
High |
Dried Beans and Other Legumes
-
Before cooking, soak beans in
four times their volume of lukewarm water, or at least four hours before
cooking, or overnight. Do not add salt water since it will toughen the beans
and inhibit hydration.
-
Do not soak lentils or dried
split peas.
-
Place beans or legumes in
pressure cooker. Add 3 cups of water for each cup of beans or legumes.
-
Add 1 tablespoon of vegetable
oil for each cup of water to cut down on foaming. Do not add salt until
after cooking.
-
Let pressure drop naturally
after cooking.
-
Cooking times vary according
to the quality of the beans or other legumes. If still hard after
recommended cooking times, continue cooking uncovered. Add additional water,
if necessary.
|
Type
of Legume |
Approximate
Cooking Minutes |
Pressure
Setting |
| Azuki |
5-7 |
High |
| Black Beans |
8-10 |
High |
| Black Eyed Peas |
9-11 |
High |
| Chick Peas
(garbanzo) |
10-12 |
High |
| Cranberry |
8-10 |
High |
| Gandules (pigeon
peas) |
7-9 |
High |
| Great Northern |
8-12 |
High |
| Kidney Beans, Red |
10-12 |
High |
| Lentils, green |
8-10 |
High |
| Lentils, soup |
7-9 |
High |
| Lentils, red |
8-10 |
High |
| Lima Beans |
5-7 |
High |
- Grains
- Before cooking, soak grains, such
as wheat berries and pearl barley, in four times their volume of lukewarm water
for at least four hours before cooking, or overnight. Do not add salt to water
since it will toughen the grains and inhibit hydration.
|
Type
of Grain |
Approximate
Cooking Minutes |
Pressure
Setting |
| Barley, pearl – 3
cups |
15-20 |
High |
| Rice, basmati – 1
1/2 cups |
5-7 |
High |
| Rice, converted –
1 1/2 cups |
5-7 |
High |
| Rice, long grain –
1 1/2 cups |
5-7 |
High |
| Rice, brown – 1
1/2 cups |
15-20 |
High |
| Rice, wild – 3
cups |
22-25 |
High |
| Wheat, berries – 3
cups |
15 |
High |
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