Filter
Top Products
12
English
Meat/Poultry:
• When pressure cooking beans or legumes use HIGH pressure setting and QUICK
RELEASE for pressure release.
• Always cook meat or poultry with at least 1-3 cups of liquid.. Preserved or salted meats
should be immersed in water.
• Unless indicated, the cooking times given below are for 3 pounds of meat or poultry unless noted
otherwise. All times are recommended and vary depending on quality and cut of meat.
Type of Meat Time
(minutes)
Type of Meat Time
(minutes)
Beef, Pork, Lamb, cubed 15 to 20 Turkey Breast, whole 30 to 40
Beef / Veal:
Roast, brisket (3 - 4 lbs)
Shank, 1-1/2 in. thick
50 to 60
25 to 30
Fish:
Steaks, llets, 3/4 in. thick
1-1/2 in. thick
3 to 4
6 to 7
Pork:
Loin roast (3 - 4 lbs)
Smoked butt
Ham shank
40 to 50
20 to 25
30 to 40
Chicken:
Boneless breast, thigh
Pieces (2 - 3 lbs)
Whole (3 - 4 lbs)
8 - 10
11 - 14
15 - 20
Dried Beans and Other Legumes:
• When pressure cooking beans or legumes use HIGH pressure setting and NATURAL
RELEASE for pressure release.
• Place beans or legumes in pressure cooker, add 3 cups of water for each cup of food.
• Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming. Do not
add salt until after cooking.
Type of Legume Time
(minutes)
Type of Legume Time
(minutes)
Azuki 6 to 8 Kidney Beans, Red 4 to 5
Black Beans 2 to 3 Pinto 2 to 3
Black Eyed Peas 11 to 13 Red 5 to 7
Chick Peas (garbanzo) 3 to 5 Soybeans 5 to 6
Great Northern 3 to 4 Tepary 6 to 8
Grains:
Before cooking, soak certain grains, such as wheat berries in four times their volume of
lukewarm water for at least four (4) hours or overnight if required.
• Do not soak rice.
Type of Grain Time
(minutes)
Type of Grain Time
(minutes)
Rice, basmati – 1 1/2 C 7 to 8 Rice, brown – 1 1/2 C 7 to 8
Rice, converted – 1 1/2 C. 7 to 8 Rice, wild – 3 C 24 to 27
Rice, long grain – 1 1/2 C 7 to 8 Wheat, berries – 3 C 2 to 3