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Pressure Cooker Cooking Chart
Ingredient Amt Pressure Time Liquid Temp
Pressure Cooker Cooking Chart
Ingredient Amt Pressure Time Liquid Temp
Artichokes trimmed 3 Med 15 10 - 14 minutes 2 Cups 250
°
F
Baby Back Ribs 2 Slabs 15 15 - 20 minutes 2 Cups 250
°
F
Beans - Blk (soaked) 1 Cup 15 10 - 12 minutes 4 Cups 250
°
F
Beans - Lima 1 Cup 15 7 minutes 4 Cups 250
°
F
Beef Brisket 3 Lbs 15 1 hour 3 Cups 250
°
F
Beef Ribs 6 Whole 15 25 - 30 minutes 2 Cups 250
°
F
Beets 6 Med 15 13 - 15 minutes 2 Cups 250
°
F
Black Eyed Peas
( no soak) 1 Cup 15 8 - 10 minutes 3 Cups 250
°
F
Boneless/Skinless Chicken pcs
frozen 4 Lbs 15 5 minutes 2 Cups 250
°
F
Broccoli flowerets 2 Cups 5 2 - 3 minutes 1 Cup 220
°
F
Brown Long Grain Rice1 Cup 15 20 - 22 minutes 2 Cups 250
°
F
Brussels Sprouts 2 Cups 10 5 - 7 minutes 1 Cup 235
°
F
Cabbage quartered 1 10 3 - 4 minutes 2 Cups 235
°
F
Cannelloni 1 Cup 15 6 - 8 minutes 4 Cups 250
°
F
Carrots 2” pcs 2 Cups 15 5 minutes 1 Cup 250
°
F
Cauliflower florets 2 Cups 5 2 - 3 minutes 1 Cup 220
°
F
Chick Peas 1 Cup 15 10 - 12 minutes 4 Cups 375
°
F
Chicken Legs 4 Whole 15 10 - 12 minutes 2 Cups 250
°
F
Chicken quartered 1 Whole 10 10 - 15 minutes 2 Cups 235
°
F
Chuck Roast 3 Lbs 15 60 - 75 minutes 3 Cups 250
°
F
Clams in their Shells 1 Dz 15 1 - 2 minutes 1 Cup 250
°
F
Corn on the Cob 6 Whole 10 2 - 4 minutes 1.5 Cups 235
°
F
Corned Beef 3 Lbs 15 60 - 75 minutes 3 Cups 250
°
F
Cornish Game Hens 2 15 10 - 12 minutes 2 Cups 250
°
F
Duck 5 Lbs Whole 15 25 - 30 minutes 4 Cups 250
°
F
Fish Fillets 2 - 6 oz 5 3 - 5 minutes 1 Cup 220
°
F
Fish Steaks 1 - 2” thick 10 2 - 4 minutes 1.5 Cups 235
°
F
Fish Whole 1 - 2 Lbs 10 4 - 6 minutes 2 Cups 235
°
F
Great Northern 1 Cup 15 7 minutes 4 Cups 250
°
F
Lamb shanks 12 oz 15 25 - 30 minutes 3 Cups 250
°
F
Lentils 1 Cup 10 10 - 12 minutes 2.5 Cups 235
°
F
Lobster 1-1/4 - 2 Lbs 15 2 - 3 minutes 2 Cups 250
°
F
Monkfish 15 2 - 3 minutes 1 Cup 250
°
F
Navy Beans 1 Cup 15 6 - 8 minutes 3 Cups 250
°
F
Octopus, whole baby
or 3” pieces N/A 15 14 - 16 minutes 3 Cups 250
°
F
Okra large 2 Cups 15 3 - 4 minutes 1 Cup 250
°
F
Parsnips cubed 2 Cups 15 2 - 4 minutes 1.5 Cups 250
°
F
Pinto Beans 1 Cup 15 10 - 12 minutes 4 Cups 250
°
F
Pork Chops
(8-10 oz ea) 3 to 4 15 10 - 12 minutes 2 Cups 250
°
F
Pork Loin 2 Lbs 15 18 - 22 minutes 3 Cups 250
°
F
Potatoes Baking 4 Lg 15 15 minutes 2 Cups 250
°
F
Potatoes Red Bliss
2 oz ea up to 20 15 5 - 7 minutes 2 Cups 250
°
F
Potatoes White
cubed 3 Cups 15 4 - 5 minutes 1.5 Cups 250
°
F
Rabbit, cut 3 Lbs 15 25 - 30 minutes 3 Cups 250
°
F
Red Kidney 1 Cup 15 10 - 12 minutes 4.5 Cups 250
°
F
Rump Roast 3 Lbs 15 45 - 50 minutes 4 Cups 250
°
F
Rutabagas, 2” pcs 2 Cups 15 6 - 8 minutes 1.5 Cups 250
°
F
Short Ribs 3 Lbs 15 30 - 35 minutes 3 Cups 250
°
F
Shrimp Large
(with or w/o shells) up to 30 10 1 - 2 minutes 2 Cups 235
°
F
Soy Bean 1 Cup 15 9 - 12 minutes 3 Cups 250
°
F
Spare Ribs 1 Slab 15 25 - 30 minutes 3 Cups 250
°
F
Split Breast bone in up to 6 10 9 - 12 minutes 2 Cups 235
°
F
Split Pea 1 Cup 10 10 - 13 minutes 2.5 Cups 235
°
F
Squash - Acorn
halved 4 Halves 15 8 - 10 minutes 2 Cups 250
°
F
Squash, Butternut
1/2” slices 8 Slices 15 3 - 4 minutes 1.5 Cups 250
°
F
Squid 1” rings 2 Lbs 15 14 minutes 4 Cups 250
°
F
Stew Meat 1” pcs 3 Lbs 15 15 - 18 minutes 4 Cups 250
°
F
String Beans 1 Lb 5 1 - 3 minutes 1 Cup 220
°
F
Turkey breast 5 - 5Lbs 5 40 - 45 minutes 4 Cups 220
°
F
Turnips 1/2” slices 3 Med 15 2 - 3 minutes 1 Cup 250
°
F
Veal Breast 3 Lbs 15 60 - 75 minutes 3 Cups 250
°
F
Veal Shanks( 8 oz ea) 3 15 25 - 30 minutes 3 Cups 250
°
F
White Basmati Rice 1 Cup 15 5 minutes 2.5 Cups 250
°
F
White Long Grain Rice 1 Cup 15 5 minutes 2 Cups 250
°
F
Whole Chicken 3 Lbs 15 15 - 20 minutes 3 Cups 250
°
F
Wild Rice 1 Cup 15 22 - 25 minutes 5 Cups 250
°
F