PRESSURE COOKER
TIME TABLE
4 L 6 L 9 L
Warnings:
• Be aware that certain foods, such as apple sauce, cranberries, pearl barley, oatmeal or other cereals, split peas,
noodles, macaroni, rhubarb or spaghetti can foam and froth and clog the pressure release device(steam vent).
These foods should not be cooked in a pressure cooker.
• Never use the pressure cooker without adding water, this would seriously damage it.
• All of the cooking time mentioned below are counted after the pressure are built inside the pressure cooker
(safety valve rises) with low heat.
• Data of below table is only for reference.
Pressure Level 1
Pressure Level 2
50kPa/7.25 psi
90kPa/13 psi
Fresh Cook
Time
(in minutes)
Frozen Cook
Time
(in minutes)
Pressure Level
（
1 or 2
）
Fresh Cook
Time
Frozen Cook
Time
Pressure Level
（
1 or 2
）
Seafood & Fish
Crab
2 – 3
4 – 5
2
Lobster
2 – 3
3 – 4
2
Fish, whole
4 – 5
5 – 7
2
Mussels
1 – 2
2 – 3
2
Fish, fillet
2 – 3
3 – 4
2
Shrimp or Prawn
1 – 3
2 – 4
1
Fish, steak
3 – 4
4 – 6
2
Cooking Time
(in minutes)
Pressure Level
（
1 or 2
）
Cooking Time
(in minutes)
Pressure Level
（
1 or 2
）
Meat
Beef stew(pot roast, steak, rump,
round, chuck, blade or brisket) Chunks
15-25 per 450 g / 1 lb
2
Lamb, stew meat
12 – 15 per 450 g / 1 lb
2
Beef, meat ball
4-6 per 450 g / 1 lb
2
Lamb, leg
15 – 20 per 450 g / 1 lb
2
Beef, ribs
20 – 25 per 450 g / 1 lb
2
Pheasant
10 – 20 per 450 g / 1 lb
2
Beef, shanks
25 – 40 per 450 g / 1 lb
2
Pork, loin
12 – 15 per 450 g / 1 lb
2
Beef, oxtail
40 – 50 per 450 g / 1 lb
2
Pork, butt
15 – 20 per 450 g / 1 lb
2
Chicken, breasts (boneless)
6 – 8 per 450 g / 1 lb
2
Pork, ribs
15 – 20 per 450 g / 1 lb
2
Chicken, whole 2-2.5 Kg
10 – 20 per 450 g / 1 lb
2
Turkey, breast (boneless)
7 – 10 per 450 g / 1 lb
2
Chicken, cut with bones
10 – 15 per 450 g / 1 lb
2
Turkey, breast (whole)
20 – 25 per 450 g / 1 lb
2
Duck, portions with bones
12 – 15 per 450 g / 1 lb
2
Turkey, drumsticks (leg)
15 – 20 per 450 g / 1 lb
2
Duck, whole
10 – 20 per 450 g / 1 lb
2
Quail, whole
8 – 10 per 450 g / 1 lb
2
Ham, picnic shoulder
8 – 10 per 450 g / 1 lb
2
1
2
PRESSURE COOKING
TIME TABLE
4 L 6 L 9 L
Fresh
Cooking Time
Frozen
Cooking Time Pressure Level
Fresh
Cooking Time
Frozen
Cooking Time
Pressure Level
(minutes)
(minutes)
（
1 or 2
）
(minutes)
(minutes)
（
1 or 2
）
Vegetables
Artichoke, whole & trimmed
8 – 12
10 – 15
1
Leeks
1 – 3
3 – 5
1
Asparagus
1-3
2– 5
1
Okra
2 – 3
3 – 4
1
Beetroot
8 – 10
10 – 12
1
Onions (sliced)
2 – 3
3 – 4
1
Broccoli
1-2
1-3
1
Parsnips (chunks)
3 – 5
4 – 6
1
Brussel sprouts
1 – 2
2 – 3
1
Peas (in the pod)
1 – 2
2 – 3
1
Cabbage, red, purple or green
1 – 2
3 – 4
1
Peas (green)
1 – 2
2 – 3
1
Carrots
1 – 2
3 – 4
1
Potatoes (cubed)
1 – 2
4 – 5
1
Carrots, whole or chunked
3 – 5
6 – 8
1
Potatoes (large, whole)
5 – 8
12 – 18
1
Cauliflower florets
1 – 2
1 – 3
1
Pumpkin (small pieces)
4 – 5
6 – 7
1
Celery
1 – 2
1 – 3
1
Pumpkin (larges pieces)
8 – 10
10 – 14
1
Collard Greens
4 – 5
5 – 6
1
Rutabaga (slices)
3 – 4
4 – 6
1
Corn (kernels)
1 – 3
2 – 5
2
Rutabaga (chunks)
4 – 6
6 – 8
1
Corn (on the cob)
2 – 5
4 – 6
2
Spinach
1 – 2
1 – 2
1
Eggplant
2 – 4
3 – 5
1
Sweet Potato (cubes)
2 – 5
4 – 6
1
Escarole
2 – 3
3 – 5
1
Sweet Potato(whole)
5 – 8
8 – 15
1
Greens
1 – 3
3 – 5
1
2
2
