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Pressure Cooking Tips Pressure Cooking Timetable
Smart Program Setting Suggested Use Notes
Porridge
Less
Oatmeal, steel cut or
rolled
Adjust time as directed in recipe.
Always use NR to release pressure when cooking
foods that expand.
Normal
White rice, porridge/
congee
More
Rice porridge/
congee with a
mixture of various
grains
Sterilize
Less
No pressure steam
sterilization
Sterilize utensils, tempered glass and heat-
resistant plastics.
Normal
Sterilization and
water-bath canning
Sterilize utensils, tempered glass and some heat-
resistant plastics.
Low pressure hot water bath canning of acidic
fruits and vegetables.
More
Sterilization and
water-bath canning
Sterilize utensils, tempered glass and some heat-
resistant plastics.
High pressure hot water bath canning of acidic
fruits and vegetables.
Pressure Cook
Less
Manual
Programming
Press Pressure Level to toggle between High
and Low pressure.
Use − / + buttons to adjust cook time.
Adjust according to recipe or desired results.
Normal
More
The following 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
Seafood
Fish (Whole) 4–5 minutes
Fish (Fillet), Lobster 2–3 minutes
Mussels 1–2 minutes
Shrimp (Or Prawn) 1–3 minutes
Seafood Stock 7–8 minutes
CAUTION
Always use a meat thermometer to ensure the internal temperature reaches a safe
minimum temperature. Refer to the USDA’s Safe Minimum Internal Temperature
Chart for more information.
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