ISSUE-1 2/8/2017 12
Outline cooking times
Meats
Weight /
quantity
Pressure
cooking time
Chicken breasts, boneless 450 8-10
Chicken thighs, boneless 8 x 85g 20
Whole chicken 1.4 – 1.8kg 20-30
Beef stew (inc potatoes and veg) 700 15 – 20
Short ribs (5cm) 1.8kg 45-60
Brisket / skirt 1.4kg 30
Pot roast, topside / chuck 900-1.4kg 30
Lamb shanks 3 x 225g 15-20
Lamb shoulder (boneless) 1.4kg 20-30
Pork chops (2.5cm thick) 2 x 280g 8-10
Pork spareribs 1.4kg 30
Pork shoulder (boneless) 1.4kg 20-30
Ham 1.4kg 30
Beans and Pulses
When cooking beans and pulses, DO NOT fill past half way mark as
they will expand during cooking. Always use enough water to cover
the beans / pulses and to allow for absorption.
Pressure cooking time
Soaked overnight Unsoaked
Black beans 20-25 minutes 28-30 minutes
Cannellini 18-22 minutes 33 to 38 minutes
Chickpeas 35 minutes 50 minutes
Great northern 30 minutes 40 minutes
Lentils N.A. 8-10 minutes
Pinto beans 20-25 minutes 30-35 minutes
Red beans 22-25 minutes 30-35 minutes
Soy beans 26-33 minutes 33-40 minutes
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