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3
poulTry & meaTs
Food Cooking Time Pressure Release Method
Chicken
Whole – up to 4 pounds
24 to 28 minutes
Quick Pressure Release
Chicken Breast,
bone in, 3 pounds
9 to 10 minutes
Quick Pressure Release
Boneless Chicken Breast,
2 pounds
5 to 6 minutes
Quick Pressure Release
Thighs/Legs, bone in 9 to 12 minutes
Quick Pressure Release
Thighs/Legs, boneless 8 to 10 minutes
Quick Pressure Release
Beef
Pot Roast, Bottom
Round, 3-3½ pounds
99 minutes
Natural Pressure Release
Brisket, 2½-2 pounds 55 minutes
Natural Pressure Release
Corned Beef Brisket
24 minutes per pound
Natural Pressure Release
Short Ribs, 2-3 inches
thick
50 minutes
Natural Pressure Release
Stew – 1½ to 2-inch cubes
10 minutes
Natural Pressure Release (see recipe for
Beef Stew for times with vegetables)
Lamb
Shanks, four, 12 ounces
each
24 minutes
Natural Pressure Release
Shoulder cubes for stew,
about 1½ inches
22 to 25 minutes
Natural Pressure Release
Pork
Chops, Loin, bone in,
¾-1 inch thick
9-11 minutes, brown
first
Quick Pressure Release
Boneless Shoulder Roast,
about 3 pounds
50 to 55 minutes
Natural Pressure Release
Spareribs, cut into 2 to 3
rib pieces
22 to 28 minutes
Quick Pressure Release
Veal
Boneless Shoulder Roast
10 minutes per
pound (weight is
important to avoid
overcooking)
Natural Pressure Release
Cubes for stew,
1½-2 inches
9 to 10 minutes
Natural Pressure Release
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