Cook's essentials K43547 - Page 26

Meat/Poultry (Larger Cuts)
 Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15
minutes, use 2 cups of liquid. If weight of meat or poultry is 3lbs, use 3 cups of liquid.
Preserved or salted meats should be immersed in water.
 Cooking times for meat and poultry may vary according to the quality and quantity of
meat or poultry being cooked.
Category
Meat
Pressure Cooker Cook Times (Approx)
Beef, fresh
rib roast, bone in
42-80 minutes cook time
(4 to 6 pounds)
rib roast, boneless, rolled
60-90 minutes cook time
(4 to 6 pounds)
round or rump roast
30-45 minutes cook time
(2 ½ to 4 pounds)
Turkey,
fresh
unstuffed
4 to 8 pounds (breast)
30-80 minutes cook time
8 to 12 pounds
35 to 45 minutes cook time
Chicken,
fresh
whole roasting hen
25 - 35 minutes cook time
(5 to 7 pounds)
breast, halves, bone-in
8-15 minutes cook time or press Chicken
button
(6 to 8 ounces)
breast, halves, boneless
6-10 minutes cook time or press Chicken
button
(4 ounces)
legs or thighs
8-20 minutes cook time or press Chicken
button
(4 to 8 ounces)
Pork, fresh
loin roast, bone-in or boneless
25 - 50 minutes cook time
(2 to 5 pounds)
crown roast
35 - 70 minutes cook time
(4 to 6 pounds)
tenderloin
8-15 minutes cook time
(½ to 1 ½ pounds)
Ham,
smoked
fresh, cook-before-eating, bone-in,
half
45 - 70 minutes cook time
(5 to 7 pounds)
fully cooked, bone-in, half
35 - 60 minutes cook time
(5 to 7 pounds)
fully cooked, spiral cut, whole or half
50 - 85 minutes cook time
(7 to 9 pounds)
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