20
Soup Time (minutes)
Baked potato (creamy) 4
Butternut squash 10 ~ 15
Chicken enchilada 5
Chicken noodle 5 ~ 8
Chicken soup (broth based) 8
Cream of chicken and wild rice 5
Lentil 8
Minestrone 4
New England clam chowder 5
Tomato basil (creamy) 5 ~ 8
SOUP
When cooking creamy soups, thicken the
soups after the pressure cooking is finished.
If you add it before, there is very little
liquid that can evaporate and the cooker
will not reach pressure. To save time, you
can make the roux separately and add it
in once the soup is done cooking. It is also
best to add milk, cheese, and cream once
the soup is done cooking because they can
scorch or curdle in the multicooker. Once
the soup is done cooking, wait 10 minutes
then do a quick release.
Porridge
Liquid Amount
(Cups) for 1
Cup of Rice
Time
(minutes)
Congee, thick consistency 4 ~ 5 15 ~ 20
Congee, thin consistency 6 ~ 7 15 ~ 20
Oats, quick cooking
1
2
3
6
Oats, steel-cut
1
2
3
10
Polenta, coarse 4 8
Polenta, fine 3 5
Porridge 6 15
Beef Time (minutes)
Meat Balls 10 ~ 15
Oxtail 40 ~ 50
Ribs 25 ~ 30
Shanks 25 ~ 30
Steak, rump, pot roast,
round, chuck, blade, brisket
Large: 35 ~ 40
Small: 25 ~ 30
Stew Meat 15 ~ 20
MEAT/STEW & POULTRY
When cooking meat and poultry, it is important not to add too much liquid to the multicooker unless you are
braising. This can cause the meat to lose flavor, texture, and nutrients. Add about 1 cup of liquid when you are
cooking meat for 45 minutes or less and about 1 ½ cups of liquid if you are cooking longer. To add even more
flavor, brown your meat in the Sear function before cooking it. It is usually best to use the Natural Release
method.
Poultry Time (minutes)
Breast, boneless 5 ~ 8
Chicken strips 5 ~ 8
Chicken, bone in 8 ~ 10
Chicken, whole 20 ~ 25
Ground chicken 5 ~ 10
Turkey, breast 20
Turkey, legs 25 ~ 30
Turkey, whole 25 ~ 30
To Next Page
Loading...
Need help?
General
