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Meat (beef, pork & lamb)
Poultry (chicken, turkey & duck)
Vegetables (fresh & frozen)
Beans/Lentils/Chickpeas
Rice & Grains (similar oatmeal)
Seafood & Fish
Fruit (fresh & dried)

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If you can't find what you lot are looking for in our pressure cooker time tables and instructions below, have a look at our comprehensive information nearly pressure-cooking past selecting a topic from the menu on the left higher up. As well see our gigantic selection of pressure cooker cookbooks in gild to take instructions at your fingertips.

More time for you: pressure-cooking with a modern force per unit area cooker is fast! Pressure cookers save y'all time by cooking foods TWO to TEN times faster than other cooking methods. They are the fastest way to cook succulent meals: beef roasts, craven, rice, dry beans, you name it. Pressure-cooked foods are moist and accept a much better texture than microwave-cooked foods and cook in a fraction of the time compared to using a boring cooker.

But Non All Force per unit area Cookers Cook at the Aforementioned Speed

You utilise a pressure cooker to save lots of fourth dimension and energy cooking delicious food, but only 15 psi (lb) pressure level cookers cook at the fastest speed bachelor. If your pressure cooker is less than 15 lb pressure, add together more time to that shown in the detailed pressure level-cooking time tables beneath. Learn more about how the amount of force per unit area of the pressure cooker affects it's cooking time and compare inexpensive low-pressure pressure level cookers to those that operate at 15 lb pressure.

Detailed Pressure level-Cooking Time Tables

Vegetables (Fresh and Frozen)

Vegetable pressure level-cooking instructions are below the time table.

Time Table: Vegetable Cooking Times for Pressure Cookers

(Pressure-cooking instructions are beneath the time table.)

Vegetable	Approximate Cooking Time (minutes)	Pressure
Artichoke, large whole, without leaves	9 to 11	High
Artichoke, medium whole, without leaves	six to 8	High
Artichoke, pocket-size whole, without leaves	4 to 5	High
Artichoke, hearts	2 to 3	High
Asparagus, fine, whole	1 to 1 one/ii	High
Asparagus, thick, whole	1 to ii	Loftier
Beans, green, whole (fresh or frozen)	ii to three	High
Beets, ane/iv" (v mm) slices	v to 6	High
Beet greens	1	High
Beans, yellow, whole (fresh or frozen)	2 to 3	High
Encounter our pressure cooker Vegetable Recipes
Broccoli, flowerets	2	High
Broccoli, stalks	5 to half dozen	Loftier
Broccoli, stalks, 1/iv" (v mm) slices	3 to 4	Loftier
Brussel sprouts, whole	4	High
Cabbage, red or light-green, in quarters	3 to 4	High
Cabbage, crimson or green, 1/4" (v mm) slices	1	High
Carrots, ane/iv" (five mm) slices	1	High
Carrots, 1" (25 mm) chunks	4	Loftier
Cauliflower flowerets	2 to iii	High
Celery, 1" (25 mm) chunks	3	High
Collard	v	High
Corn, kernels	1	High
Corn on the cob	three	High
Eggplant, one/4" (5 mm) slices	3	High
Eggplant, 1/2" (10 mm) chunks	iii	High
Endive, thickly cutting	1 to 2	High
Escarole, coarsely chopped	1 to 2	Loftier
Dark-green beans, whole (fresh or frozen)	2 to 3	High
Run across our pressure cooker Vegetable Recipes
Kale, coarsely chopped	two	High
Leeks (white part)	two to 4	High
Mixed vegetables, frozen	ii to 3	High
Okra, small-scale pods	two to 3	High
Onions, medium whole	two to 3	High
Parsnips, 1/four" (v mm) slices	1	High
Parsnips, 1" (25 mm) slices	2 to 4	Loftier
Peas, in the pod	1	High
Peas, green	one	High
Potatoes, cut into i" (25 mm) cubes	five to 7	High
Potatoes, new, whole small	5 to vii	Loftier
Potatoes, whole large	10 to 12	High
Pumpkin, 2" (l mm) slices	iii to four	Loftier
Reddish beet, in 1/4" (v mm) slices	4	High
Red beet, large, whole	xx	Loftier
Ruby-red beet, pocket-sized, whole	12	High
Rutabaga, 1/2" (10 mm) slices	4	High
Rutabaga, ane" (25 mm) chunks	five	Loftier
See our pressure cooker Vegetable Recipes
Spinach, fresh	1	Low
Spinach, frozen	4	High
Squash, acorn, halved	7	Loftier
Squash, butternut, i" (25 mm) slices	4	High
Sweet potato, 1 1/2" (40 mm) slices	5	High
Swede, 1" (25 mm) slices	7	Loftier
Swiss chard	ii	High
Tomatoes, in quarters	two	Loftier
Tomatoes, whole	three	High
Turnip, small, in quarters	iii	High
Turnip, in 1 one/2" (40 mm) slices	3	High
Yellowish beans, whole (fresh or frozen)	2 to iii	Loftier
Zucchini, 1/four" (5 mm) slices	2	Loftier

NOTE: For T-Fal, WMF, Chef'southward Blueprint, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low cost "no proper noun" pressure cookers and other force per unit area cookers that are less than 15 pounds (psi) pressure, add additional time to the cooking times in the charts beneath (check the force per unit area of your pressure level cooker). For a 12 psi force per unit area cooker, add together about xx% more than time to the 15 psi pressure cooker cooking times shown in the charts.

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Vegetable Pressure-Cooking Instructions:

	Use the quick release method [two] or the automated release method [3] when the cooking fourth dimension is completed so vegetables remain crisp.
	To cook vegetables by themselves in a force per unit area cooker (i.due east. not in a soup or stew), use a steamer basket and trivet. The trivet is the steamer handbasket'due south stand. Place the trivet in the bottom of the pressure level cooker and so rest the steamer basket on acme of the trivet. Pour a 1/2 cup (125 ml) of h2o in the bottom of the pressure cooker if the vegetable's cooking time is less than five minutes. If the cooking time of the vegetable is between v and x minutes, use i cup (250 ml) of water. If the cooking time is betwixt x and 20 minutes, utilize 2 cups (500 ml) of water. Pressure cookers other than Fagor may require more water. Cheque your pressure cooker'due south didactics manual.	Best prices on pressure cooker cookbooks Buy Now
	Add an additional one to two minutes to the cooking time when using frozen vegetables except where noted otherwise in the fourth dimension chart.

Beans/Lentils (chickpeas, dry peas, legumes and other pulses)

Dry out bean & lentil cooking instructions are below the time table.

Fourth dimension Table: Bean/Legume Cooking Times for Force per unit area Cookers

(Bean force per unit area-cooking instructions are below the time tabular array.)

Bean/Legume	Soaked Natural Release [4] (minutes)	Soaked Quick Release [two] (minutes)	Unsoaked Quick Release [2] (minutes)	Pressure Level
Adzuki	2 to iii	5 to 9	14 to xx	High
Anasazi	1 to 2	4 to vii	xx to 22	High
Beans, black	3 to half-dozen	five to 9	8 to 25	High
Beans, garbanzo (chickpeas)	9 to 14	13 to 18	thirty to twoscore	High
Beans, great northern	4 to eight	8 to 12	25 to 30	High
Beans, lima, baby	2 to three	5 to 7	12 to 15	Loftier
Beans, lima, large	1 to 3	four to 7	12 to sixteen	Loftier
Beans, navy or pea or white (haricot)	3 to iv	six to 8	16 to 25	Loftier
Beans, pinto	1 to 3	4 to 6	22 to 25	High
Run across our pressure cooker Bean and Chickpea Recipes
Beans, red kidney	5 to eight	10 to 12	20 to 25	High
Beans, soy (biscuit)	5 to eight	9 to 12	28 to 35	High
Beans, soy (black)	16 to xviii	xx to 22	35 to 40	High
Beans, white kidney (cannellini)	half-dozen to viii		thirty to 40	Loftier
Chickpeas (chick peas, garbanzo bean or kabuli)	9 to 14	13 to eighteen	30 to 40	High
Cranberry (romano or borlotti)	5 to 8	9 to 12	30 to 34	High
Gandules (pigeon peas)	two to 5	6 to ix	xx to 25	High
Lentils, French green	-	-	10 to 12	Loftier
Lentils, greenish, mini (brown)	-	-	8 to ten	High
Lentils, red, carve up	-	-	iv to 6	High
Lentils, yellow, dissever (moong dal)	-	-	four to 6	High
Peas, split, green or yellow	-	-	6 to 10	Loftier
Peas, dried, whole	4 to 6	8 to 10	xvi to 18	High
Peas, black eyed	-	-	x to eleven	Loftier
Red runner	viii to x	12 to fourteen	17 to 20	Loftier

Pressure-cooking fourth dimension chart Fagor, Presto, Kuhn Rikon, Magefesa, Fissler, Lagostina pressure cooker

NOTE: For T-Fal, WMF, Chef's Pattern, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low cost "no name" force per unit area cookers and other pressure cookers that are less than 15 pounds (psi) pressure, add together additional time to the cooking times in the charts beneath (check the pressure of your pressure cooker). For a 12 psi pressure level cooker, add together near 20% more time to the fifteen psi pressure cooker cooking times.

Time to get a new cookbook for your pressure cooker?

Edible bean Pressure level-Cooking Instructions:

	For the most efficient cooking method, utilize the natural release method [4] rather than the quick release method [2] for pressure-cooking soaked beans. As this method is not wasteful, it will lower your electricity or gas bills. The natural release method of pressure-cooking soaked beans reduces the amount of time the stove is on and is using electricity or gas. When the stove is on for less time, less estrus is given off by the stove. This volition besides give you the nearly comfy room temperature in your kitchen every bit the room volition not heat upwards as much. If you use air conditioning, the natural release method will reduce how hard your air conditioner needs to work in order to remove the heat generated by your stove. The cooking times for this method are shown in the natural release column in the table to a higher place.
	Do not soak lentils or stale dissever peas. Before pressure-cooking, soak dry beans in four times their volume of water for four to half-dozen hours (don't exceed 12 hours—beans that are soaked for long periods are all-time for soups or purées every bit they hands break up). You can beginning soaking the beans before leaving for work so they volition be conveniently ready for force per unit area-cooking in the evening. Practice non add common salt to soaking water as it will crusade the beans to toughen and inhibit hydration (water absorption).	Best prices on pressure cooker cookbooks Purchase Now
	If you have forgotten to soak the beans, no problem. The pressure cooker tin can still melt beans that have not been soaked! The merchandise-off is that it is not as quick and increases the energy used (makes your kitchen hotter) due to the longer cooking times of unsoaked beans. Speed-soaking (besides know as quick-soaking) beans is a faster method than pressure-cooking unsoaked beans. You tin can speed-soak beans by cooking them on loftier pressure for one minute and then reducing the pressure past the quick release method [2]. Compared to using the automatic release method [3], using the quick release method reduces the take a chance that the beans skins volition separate from the beans. Bleed the water, rinse beans and soak in fresh water for one 60 minutes. Then pressure level-cook the beans normally using the standard "soaked" cooking times.
	Identify beans/legumes in the pressure cooker. Add together 3 cups (750 ml) of water for each 1 cup (250 ml) of beans/legumes. If yous have an former-way jiggler valve pressure cooker such as a Presto, add together ane to two tablespoons (xv to 30 ml) of vegetable oil to the water in the pressure cooker. The oil reduces foaming and the possibility of clogging the vent tube on these sometime force per unit area cookers. Practise not add salt until subsequently cooking. Watch the cooking time of whole lentils carefully. Whole lentils will turn to mush if cooked besides long. We have constitute that it is better to bring the pressure cooker to pressure level by using medium estrus rather than full heat. This reduces the chances that the skins of beans will split and come off the beans.
	Pressure-cooking times vary according to the quality and age of the beans, legumes or other pulses. If the pulses are yet hard after force per unit area-cooking for the recommended cooking fourth dimension, return to loftier force per unit area over high rut and then immediately reduce the heat to the lowest possible level in order to maintain pressure level. Cook for a few more than minutes. Alternatively, yous tin can continue cooking the pulses uncovered. Add additional water, if necessary.

Time to get a new cookbook for your pressure cooker?

Rice/Grains

Rice & grain pressure-cooking instructions are below the time table.

Fourth dimension Table: Rice and Grain Cooking Times for Pressure Cookers

(Rice and grain force per unit area-cooking instructions are below the time table.)

Grains (1 cup/250 ml)	Approximate Water Quantity	Judge Cooking Fourth dimension (minutes)	Pressure
Barley, pearl	4 cups (950 ml)	15 to 20	Loftier
Barley, pot	iii cups (750 ml)	xx	High
Bulgur	three cups (750 ml)	8 to 10	High
Couscous	2 cups (500 ml)	2 to 3	High
Kamut, whole	3 cups (750 ml)	10 to 12	High
Learn How to Cook Oatmeal in a Pressure Cooker
Oats, quick cooking	1 2/three cups (400 ml)	6	High
Oats, steel-cut	1 2/3 cups (400 ml)	11	High
Quinoa, quick cooking	2 cups (500 ml)	half dozen	Loftier
Rice, basmati	1 1/2 cups (350 ml)	5 to 7	High
Rice, chocolate-brown	1 1/2 cups (350 ml)	12 to 15	High
Rice, white	1 1/2 cups (350 ml)	five to 6	Loftier
Rice, wild	3 cups (750 ml)	22 to 25	High
See our pressure cooker Rice Recipes
Spelt berries	3 cups (750 ml)	xv	High
Wheat berries	three cups (750 ml)	30	High

NOTE: For T-Fal, WMF, Chef'south Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, depression toll "no proper noun" pressure cookers and other pressure level cookers that are less than 15 pounds (psi) pressure level, add together additional time to the cooking times in the charts beneath (check the force per unit area of your pressure level cooker). For a 12 psi force per unit area cooker, add about 20% more than time to the 15 psi pressure cooker cooking times.

Time to become a new cookbook for your pressure cooker?

Rice and Grain Pressure-Cooking Instructions:

	Use the natural release method [four] when the cooking time is completed.
	Before force per unit area-cooking, soak whole grain wheat berries and pearl barley in 4 times their volume of lukewarm h2o for at to the lowest degree 4 hours earlier cooking, or overnight. Do not add together salt to h2o since it will toughen the grains and inhibit hydration.	Best prices on force per unit area cooker cookbooks Purchase Now
	Do non soak rice or oats.
	Rice: Detailed pressure cooker cooking directions for rice
	Oats: Detailed force per unit area cooker cooking directions for making oatmeal
	Rinse nether lukewarm water (this also applies to rice).
	Cook each i cup (250 ml) of grain in the amount of water specified.

Meat & Poultry

Meat & poultry pressure-cooking instructions are below the time table.

Time Table: Beef, Pork, Lamb, Turkey and Craven Cooking Times for Pressure Cookers

(Meat pressure-cooking instructions are below the fourth dimension table.)

Meat/Poultry	Approximate Cooking Fourth dimension (minutes)	Pressure Level
Beefiness, one" (25 mm) cubes, 1 i/ii lb (700 thousand)	ten to 15	Loftier
Beef, dressed, 2 lb (900 one thousand)	x to 15	Loftier
Beef, frozen	not advisable	-
Beef, heart, 3 to four lb (1.4 to 1.8 kg)	50 to 75	High
Beef, kidney	8 to 10	High
Beef, liver	5	Loftier
Beef, meatballs, ane to 2 lb (450 to 900 1000)	4 to nine	High
Beef, meatloaf, two lb (900 g)	ten to xv	Loftier
Beef, oxtail	40 to 45	High
Beef, pot roast, rump, round, chuck, blade or brisket, ane 1/ii lb to 2 lb (700 to 900 g)	35 to 40	High
Beef, ribs, short, grilling	15	High
Beef, ribs, curt, stewing	20	High
Beef, shanks, ane 1/ii" (40 mm) wide	25 to 30	High
Beef, steak, rump, circular, chuck or blade, i to two" (25 to l mm)	20 to 25	Loftier
Beef, stew meat, one one/2" (40 mm) cubes	15	High
See our pressure level cooker Beefiness Recipes
Chicken, breasts, with bone in, 2 to 3 lb (900 to 1400 g)	viii to x	High
Chicken, cubes	five [Notes: 2, three]	High
Chicken, drumsticks (legs) or thighs	five to 7 [Notes: ii, three]	High
Craven, ground	4 [Notes: 2, 3]	Loftier
Chicken, frozen, breasts or thighs, boneless	7 to ten	High
Craven, liver	2 [Notes: two, 3]	High
Craven, strips, boneless	5 to vi [Notes: ii, three]	Loftier
Craven, whole, 2 to 3 lb (900 to 1400 g)	12 to 18	High
Chicken, whole, 3 to 4 lb (1.4 to ane.8 kg)	eighteen to 25	High
Chicken, whole, frozen	not appropriate	-
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Cornish Hen, whole	8 to 10	High
Duck, pieces	eight to 10	High
Duck, whole iii to 4 lb (1.4 to 1.eight kg)	25 to 30	Loftier
Lamb, 1" (25 mm) cubes, 1 1/2 lb (700 g)	ten to 18	High
Lamb, chops, i" (25 mm) thick	10 [Notes: ii, 3]	High
Lamb, leg	35 to 40	High
Lamb, stew meat	12 to fifteen	High
Pheasant	fifteen to 20	High
Pork, frozen	not advisable	-
Pork, ham shank, 2 lb (900 grand)	20 to 25	Loftier
Pork, ham, pieces	xx to 25	High
Pork, hocks, smoked (cover completely w/liquid)	40 to 50	High
Pork, ribs, 2 lb (900 g)	15	High
Pork, roast	40 to 45	High
Run into our pressure level cooker Pork Recipes
Turkey, breast, boneless	xx	Loftier
Turkey, chest, whole, with bone in	twenty to xxx	High
Turkey, drumsticks (leg)	12	High

NOTE: For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low cost "no name" force per unit area cookers and other pressure cookers that are less than 15 pounds (psi) pressure level, add boosted time to the cooking times in the charts below (cheque the pressure of your pressure cooker). For a 12 psi pressure level cooker, add about twenty% more time to the 15 psi pressure cooker cooking times.

Time to get a new cookbook for your force per unit area cooker?

Meat Pressure-Cooking Instructions:

	Unless indicated in the notes in brackets, use the natural release method [4] when the cooking time is completed.
	Always pressure-cook meat or poultry with at least 1/2 loving cup (125 ml) of liquid (h2o, stock, etc.) in the bottom of the pressure cooker. Pressure level cookers other than Fagor may require more than ane/2 cup (125 ml). Check your force per unit area cooker's teaching transmission. If cooking time is between 5 and ten minutes, use 1 cup (250 ml) of liquid. If cooking time is between 10 and 45 minutes, employ ii cups (500 ml) of liquid. Preserved or salted meats should be completely immersed in water.	Best prices on pressure level cooker cookbooks Buy Now
	Unless indicated, the cooking times given beneath are for 3 lb (1.4 kg) of meat or poultry. Exact cooking times for meat and poultry vary co-ordinate to the quality and quantity of meat or poultry existence cooked. The denser the cut, the longer the cooking time should be. If pressure-cooked craven is stringy or chewy, you take force per unit area-cooked information technology as well long.
	To produce maximum flavour, the Maillard reaction needs to occur. Chocolate-brown the meat or poultry on all sides in the pressure cooker using a vegetable oil such equally canola oil before locking the lid and pressure level-cooking. Heat the vegetable oil in a high-walled force per unit area cooker over medium high heat earlier inserting the meat or poultry to brown information technology. A pressure cooker with high walls will incorporate oil spatter during browning.

Seafood & Fish

Seafood & fish pressure-cooking instructions are below the time table.

Time Table: Seafood and Fish Cooking Times for Pressure Cookers

(Pressure-cooking instructions are beneath the fourth dimension tabular array.)

Seafood and Fish	Gauge Cooking Fourth dimension (minutes)	Pressure
Crab	2 to 3	Low
Fish fillet	2 to 3	Low
Fish steak	3 to iv	High
Fish, whole, gutted	5 to 6	Low
Fish soup or stock	five to 6	High
Lobster, 1 1/2 to 2 lb (700 to 900 g)	2 to iii	Low
Mussels	two to iii	Low
Prawns (shrimp)	one to 2	Low

Annotation: For T-Fal, WMF, Chef's Blueprint, electronic pressure cookers, the eight psi pressure Lagostina Endura, low cost "no proper name" force per unit area cookers and other force per unit area cookers that are less than fifteen pounds (psi) pressure, add boosted time to the cooking times in the charts below (check the pressure of your pressure cooker). For a 12 psi pressure cooker, add most 20% more time to the 15 psi pressure cooker cooking times.

Time to get a new cookbook for your pressure cooker?

Seafood Pressure-Cooking Instructions:

	Employ the quick release method [2] when the cooking time is completed.
	Cook seafood in the pressure cooker steamer basket on the support trivet with at to the lowest degree 175 ml (3/4 cup) of liquid. Utilise a fine layer of vegetable oil to the steamer basket when you cook fish.

Fruit (Fresh & Dried)

Fruit force per unit area-cooking instructions are beneath the time tabular array.

Time Table: Fruit Cooking Times for Pressure Cookers

(Fruit pressure-cooking instructions are below the time table.)

Fruit	Gauge Cooking Fourth dimension (minutes)	Force per unit area
Apples, stale	3	High
Apples, fresh in slices or pieces	2 to 3	Low
Apricots, dried	4	High
Apricots, fresh, whole or in halves	ii to 3	Low
Peaches, dried	4 to v	High
Peaches, fresh in halves	3	Low
Pears, dried	4 to 5	High
Pears, fresh in halves	3 to 4	Depression
Prunes	4 to 5	High
Raisins	4 to 5	High

Annotation: For T-Fal, WMF, Chef's Design, electronic force per unit area cookers, the eight psi force per unit area Lagostina Endura, low cost "no proper name" pressure cookers and other pressure cookers that are less than xv pounds (psi) pressure, add additional time to the cooking times in the charts below (check the pressure of your force per unit area cooker). For a 12 psi pressure cooker, add almost 20% more time to the 15 psi pressure level cooker cooking times.

Time to get a new cookbook for your pressure cooker?

Fruit Pressure-Cooking Instructions:

	Employ the quick release method [2] or the automatic release method [3] when the cooking time is completed then the fruit is non overcooked.
	Cook fresh fruit in the pressure cooker steamer basket, using 1/2 cup (125 ml) of water in the bottom of the pressure cooker. Pressure level cookers other than Fagor may require more water. Check your pressure cooker's manual. Use i cup (250 ml) of water or fruit juice for each cup of dried fruit.

* Plus time for natural release (see Note four below).

Notes:

¹There are many health questions surrounding the microwave cooking of the plastic packaging used with most microwavable foods. Also, as a betoken of involvement, most microwave ovens contain hazardous materials such as atomic number 82 and brominated flame retardants in their electrical circuitry.

² Quick Release Method. Also called the cold-h2o release method, is used to release pressure chop-chop. To use this method, remove the pressure cooker from the burner, place in the sink and run cold tap water gently over the hat until steam dissipates and the pressure indicator is lowered. When putting the pressure cooker in the sink, tilt the handle up then the water flows away from you.

³ Automated Release Method. Turn the pressure selector dial on the chapeau to the release position and the steam volition release. On well-nigh Kuhn Rikon pressure cookers, lightly printing the pressure indicator's stem.

⁴ Natural Release Method. To employ this method, remove the pressure cooker from the hot burner and let the pressure drib past cooling down naturally.

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