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Pressure Cooking Timetable
The following cooking times are recommendations only. Always follow a
trusted recipe.
Food Time
Vegetables
Asparagus, Beans (Yellow and Green), Broccoli 1–2 minutes
Brussels Sprouts, Cabbage (Whole or Wedges),
Cauliower (Florets)
2–3 minutes
Butternut Squash 4–6 minutes
Carrots (Whole or Chunks) 6–8 minutes
Corn (on the Cob) 3–5 minutes
Potatoes (Large, Whole) 12–15 minutes
Potatoes (Small, Whole) 8–10 minutes
Potatoes (Cubed) 3–4 minutes
Sweet Potatoes (Whole) 12–15 minutes
Sweet Potatoes (Cubed) 2–4 minutes
Meat & Eggs
Beef (Stew) 20 minutes (per 450 g / 1 lb)
Beef (Large Pieces), Beef (Ribs) 20–25 minutes (per 450 g / 1 lb)
Chicken (Breasts) 6–8 minutes (per 450 g / 1 lb)
Chicken (Whole) 8 minutes (per 450 g / 1 lb)
Chicken (Bone Stock) 40–50 minutes
Lamb (Leg), Pork (Butt Roast) 15 minutes (per 450 g / 1 lb)
Pork (Baby Back Ribs) 15–20 minutes (per 450 g / 1 lb)
Eggs Hard: 5 mins
Beans & Lentils
(Dry & Soaked)
Black Beans D: 20–25 mins / S: 6–8 mins
Black-Eyed Peas D: 14–18 mins / S: 4–5 mins
Chickpeas D: 35–40 mins / S: 10–15 mins
Kidney Beans (Red), Navy Beans D: 20–25 mins / S: 7–8 mins
Kidney Beans (White), Pinto Beans D: 25–30 mins / S: 6–9 mins
Lentils (Green) D: 8–10 mins / S: N/A
Lentils (Yellow) D: 1–2 mins / S: N/A
Lima Beans D: 12–14 mins / S: 6–10 mins
Soybeans D: 35–45 mins / S: 18–20 mins
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