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Cooking Charts
INGREDIENT AMOUNT
PREPARATION
WATER ACCESSORY PRESSURE TIME RELEASE
POULTRY
Chicken breasts 6 breasts (about 1kg) Boneless 250ml N/A High 8–10 mins Quick
Chicken breasts (frozen) 4 large (1kg) Boneless 250ml N/A High 25 mins Quick
Chicken thighs
8 thighs (1kg) Bone in/skin on 250ml N/A High 20 mins Quick
8 thighs (800g) Boneless 250ml N/A High 20 mins Quick
Turkey breast 1 breast (3–4kg) Bone in 250ml N/A High 40–50 mins Quick
MINCED MEAT
Minced beef, pork, or turkey 500g–1kg Ground (not in patties) 125ml N/A High 5 mins Quick
Minced beef, pork, or turkey (frozen) 500g–1kg Frozen, ground (not in patties) 125ml N/A High 20–25 mins Quick
RIBS
Pork 1.25–1.75kg Cut in thirds 250ml N/A High 20 mins Quick
ROASTS
Beef brisket 1.6kg Whole 250ml N/A High 60
mins Quick
Beef joint (silverside) 1.5–2kg Whole 250ml N/A High 60
mins Quick
Pork shoulder 2kg Whole, Season as desired 250ml N/A High 60
mins Quick
Pork tenderloin 2 tenderloins (350-500g each) Season as desired 250ml N/A High 3–4 mins Quick
Pork leg joint 1.9kg Whole 250ml N/A High 50 mins Quick
Gammon 1.1kg Whole 250ml N/A High 20 mins Quick
Lamb shanks 1.7kg 4 shanks 250ml N/A High 30 mins Quick
Lamb half leg 900g Whole 250ml N/A High 50 mins Quick
Lamb half shoulder 900g Whole 250ml N/A High 40 mins Quick
STEW MEAT
Boneless beef short ribs 6 ribs (1.5kg) Whole 250ml N/A High 25 mins Quick
Boneless leg of lamb 1.5kg Cut in 2.5cm pieces 250ml N/A High 30 mins Quick
Diced pork 1.5kg Cut in 2.5cm pieces 250ml N/A High 30 mins Quick
Diced beef 1kg Cut in 2.5cm pieces 250ml N/A High 25 mins Quick
HARD-BOILED EGGS
Eggs† 1–12 eggs None 125ml N/A High 4 mins Quick
Pressure Cook Chart
TIP Use hot water for pressure cooking to build pressure quicker.
†Remove immediately when complete and place in ice bath.
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