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2. When mixing meats, cut those that cook more quickly into larger pieces
and those that cook more slowly into smaller pieces.
3. Brown meat in small batches – overcrowding the cooker can result in the
meat becoming tough and flavorless.
Meat/Poultry Pressure Cooking Chart:
Meat/Poultry Pressure Setting Cooking Time
Beef Brisket, whole High 40-50 minutes
Oxtail High 40-50 minutes
Beef Short Ribs High 35-40 minutes
Boneless Chicken Strips High 10-12 minutes
Chicken Breast High 8-10 minutes
Chicken Legs High 10-12 minutes
Chicken Wings High 10-12 minutes
Chicken (Whole) High 20-25 minutes
Cornish Hen High 10-15 minutes
Duck (Whole) High 25-30 minutes
Ham (Uncooked) High 26-30 minutes
Lamb, Cubes High 10-13 minutes
Pork Spareribs High 20-25 minutes
Pork Chops High 8-10 minuets
Pork (Baby Back Ribs) High 19-24 minutes
Pork Loin High 45-50 minutes
Pork Shoulder High 45-50 minutes
Turkey (Drumsticks) High 15-20 minutes
Veal Chops High 5-8 minutes
Beef Cubes High 18-23 minutes
Chicken Cubes High 10-12 minutes
Pressure Cooking Seafood: To achieve best results when cooking seafood,
please refer to the below tips and hints:
1. Always leave at least 2 inches from the top rim to prevent overflowing.
2. Smaller types of seafood, such as clams and shrimp, do not take long to
cook, therefore, it’s best to add these types of seafood to a dish during the
last few minutes of cooking.
Seafood Pressure Cooking Chart:
Fish/ShellFish Pressure Setting
Cooking Time
(Fresh)
Cooking Time
(Frozen)
Fish, whole Low 5-6 minutes 7-10 minutes
Fish Filet Low 2-3 minutes 3-4 minutes
Fish Steak Low 3-4 minutes 4-6 minutes
Crab Legs Low 3-4 minutes 5-6 minutes
Lobster Tail Low 2-3 minutes 3-4 minutes
Lobster (Whole) Low 3-4 minutes 4-6 minutes
Lentils (Brown) High 15-20 minutes N/A
Lentils (Green) High 15-20 minutes N/A
Lentils (Red) High 15-17 minutes N/A
Lima Beans High 20-24 minutes 10-15 minutes
Navy Beans High 25-30 minutes 20-25 minutes
Pinto Beans High 25-30 minutes 20-25 minutes
Red Beans High 25-30 minutes 20-25 minutes
Soybeans High 25-30 minutes 20-25 minutes
Split Peas (Green) High 15-20 minutes 10-15 minutes
Split Peas (Yellow) High 15-20 minutes 10-15 minutes
Pressure Cooking Rice/Grains: To achieve best results when pressure
cooking rice/grains, please refer to the below tips and hints:
1. Add 1-2 tablespoons of oil to the dried grains to minimize frothing.
2. Do not fill removable cooking pot more than half way to allow rice/grain to
expand in size.
3. Do not use the quick release method to release pressure; Use the natural
release method instead to release pressure from the cooker.
4. Pearl Barley tends to froth, foam and sputter which may block the
pressure valve if filled too high in the removable cooking pot. Please be
sure to not fill the removable cooking pot more than half way.
Rice/Grain Pressure Cooking Chart:
Rice/Grain
Pressure Setting or Cooking Function
Grain : Water
Ratio
(180ml Cups)
Cooking Times
Arborio High pressure setting 1:3 6 minutes
Barley High pressure setting 1:3 – 1:4 25-30 minutes
Basmati Low pressure setting or White Rice function 1:1½ 6-9 minutes
Brown High pressure setting 1:1¼ 25-30 minutes
Couscous High pressure setting 1:2 5-8 minutes
Jasmine Low pressure setting or White Rice function 1:1 8-9 minutes
Long Grain Low pressure setting or White Rice function 1:1½ 10 minutes
Millet High pressure setting 2:3 10-12 minutes
Pearl Barley High pressure setting 1:4 25-30 minutes
Quick Cooking Oats
High pressure setting
1:1
2
⁄
3
5-6 minutes
Quinoa High pressure setting 1:2 8-10 minutes
Short Grain Rice Low pressure setting or White Rice function 1:1½ 8-9 minutes
Steel Cut Oats High pressure setting 1:1
2
⁄
3
10 minutes
Sushi Rice Low pressure setting or White Rice function 1:1½ 9 minutes
Wheat Berries High pressure setting 1:3 25-30 minutes
Wild Rice High pressure setting 1:3 25-30 minutes
Pressure Cooking Meat/Poultry: To achieve best results when cooking
meat/poultry, please refer to the below tips and hints:
1. Cut meat/poultry into pieces of uniform size for even cooking.
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