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20
MEAT, FISH & POULTRY
Meat cooked in the pressure cooker will give a succulent and avoursome result, every time.
For maximum avour, rst brown the meat or poultry (not sh) on all sides in the pressure
cooker using 1 tablespoon of oil on the SAUTÉ function before locking the lid and commencing
pressure-cooking.
Refer to the guide below for MANUAL cook times and use this as a general indication for
adapting recipes that you want to convert for the pressure cooker. Always remember to ‘rest’
meat for at least 10 minutes for it to relax and retain their juices. It is also wise to have a meat
thermometer in your kitchen to test the doneness of your meat (safe internal temperatures for
red meat is 72°C, poultry 75°C and sh 65°C), especially for large cuts of meat. Also, please
note, it is not recommended to cook meat from frozen.
CHICKEN
Chicken Breasts, 600g 5-7 minutes Quick Release
Chicken Marylands, bone in, 600g 8-10 minutes Quick Release
Chicken Thighs, 600g 8-10 minutes Quick Release
Whole Chicken, 1.5kg 22-26 minutes Quick Release
Whole Chicken, 2kg 24-28 minutes Quick Release
BEEF
Casserole, 3cm cubes 10-12 minutes Natural Release, 10 minutes
Corned Beef / Silverside 30 minutes per kg Natural Release, 10 minutes
Ribs, 6cm, 2kg 45 minutes Quick Release
Brisket / Skirt, 1.5kg 50-55 minutes Natural Release, 10 minutes
Pot Roast, Topside / Chuck, 1.8kg 90-95 minutes Natural Release, 10 minutes
VEAL
Casserole, 3cm cubes 8-10 minutes Natural Release, 10 minutes
Shoulder Roast, boneless 15 minutes per kg Natural Release, 10 minutes
LAMB
Shanks, 3 x 300g 18-20 minutes Natural Release, 10 minutes
Shoulder Roast, boneless, 1.2kg 20-22 minutes Natural Release, 10 minutes
PORK
Spareribs, 1.5kg 28-30 minutes Quick Release
Shoulder Roast, boneless, 1.5kg 35-40 minutes Natural Release, 10 minutes
FISH
Prawns, in a steamer basket on trivet 1 minute Quick Release
Mussels, in a steamer basket on trivet 1-2 minutes Quick Release
Fillets, white flesh, 500g in a steamer basket on trivet 3-6 minutes Quick Release
Steaks, darker, 500g in a steamer basket on trivet 4-7 minutes Quick Release
Whole fish, gutted and cleaned, 500g in a steamer
basket on trivet
4-7 minutes Quick Release
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