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23
General Pressure Cooking Time Charts
Meat Liquid Amount
(cups)
Approx.
Time (min.)
Beef/veal, roast or brisket 3–4 35–40
Beef, meatloaf (2 lb) 1 10–15
Beef, corned 4 50–60
Pork, roast 1 40–45
Pork, ribs (2 lb) 3 20
Leg of lamb 2–4 35–40
Chicken, whole (2–3 lb) 3–4 20
Chicken, pieces (2–3 lb) 3–4 15–20
Cornish hens, two 1 15
Meat/poultry soup/stock 4–6 15–20
Seafood/Fish Liquid Amount
(cups)
Approx.
Time (min.)
Clams 1 2–3
Lobster (1 ½–2 lb) 1 2–3
Shrimp 1 1–2
Fish, soup, or stock 1–4 5–6
Vegetable Liquid Amount
(cups)
Approx.
Time (min.)
Asparagus, thin whole 1 1–2
Beans, fava 1 4
Beans, green 1 2–3
Beans, lima 1 2
Beets, medium 1 10
Broccoli, pieces 1 2
Brussels sprouts, whole 1 4
Carrots, 1-in. pieces 1 4
Corn, on the cob 1 3
Pearl onions, whole 1 2
Potatoes, 1 ½-in. chunks 1 6
Potatoes, whole, medium 1 10–11
Squash, acorn, halved 1 7
Squash, summer, zucchini 1 4
NOTE: All pressure cooking modes require
the addition of liquid in some form (water, stock,
etc.). Unless you are familiar with the pressure
cooking process, follow recipes carefully for liquid
addition suggestions.
NOTE: A minimum of 1 cup of liquid is needed
to build pressure.
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