COOKING TIME CHART .
Courtesy of www.healthfoods.com
Please note that all the below information is for your reference only and can be adjusted
according to the user’s preference.
Meat/Poultry
• 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.
• Unless indicated. The cooking times given below are for 3 pounds of meat or poultry
unless noted otherwise. Additionally, the denser the cut, the longer the cooking time
should be.
Type of Meat Approximate Cooking Minutes Pressure Release
Beef/Veal, roast or brisket
38-42 Quick Release
Beef Meatloaf, 2 lbs. 13-18 or use the Meat Button Quick Release
Beef, meatballs, 1-2 lbs. 7-12 or use the Meat Button Natural Release
Beef, Corned 55-65 Natural Release
Pork, roast 43-47 Natural Release
Pork, ribs, 2 lbs. 18 or use the Meat Button Quick Release
Pork, ham shank 25-28 Natural Release
Leg of Lamb 42-45 Natural Release
Chicken, whole, 2-3 lbs. 15-18 or use the Meat Button Quick Release
Chicken, pieces, 2-3 lbs. 12-15 or use the Meat Button Quick Release
Cornish Hens, two 12-15 or use the Meat Button Quick Release
Meat/Poultry soup/stock 15-20 or use the Meat Button Quick Release
Seafood
• Cooking times may vary according to the type of seafood being cooked.
• Cook seafood on a cooking rack with a trivet on the bottom of the pot (if available), and
add at least 3/4 cup of liquid. Lightly grease cooking rack with vegetable oil when cooking
fish.
Type of Seafood
Approximate Cooking
Minutes
Pressure Release
Clams 3-5 Quick Release
Crabs 3-5 Quick Release
Lobster, 1 1/2 - 2 lbs.
3-5 Natural Release
Mussels 3-5 Quick Release
Shrimp 2-3 Quick Release
Fish, whole, gutted 7-8 Quick Release
Fish, Soup or Stock 7-8 Quick Release
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