Please note that the information below 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 3 lbs, 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.
COOKING TIME CHART
Beef/Veal, roast or brisket 38-42 Quick Release
Beef Meatloaf, 2 lbs. 13-18 or use the Whole Roast Function Quick Release
Beef, meatballs, 1-2 lbs. 7-12 or use the Pot Roast Function Natural Release
Beef, Corned 55-65 Natural Release
Pork, roast 43-47 Natural Release
Pork, ribs, 2 lbs. 18 or use the Pot Roast Function 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 Whole Chicken Function Quick Release
Chicken, pieces, 2-3 lbs. 12-15 or use the Chicken Pieces Function Quick Release
Cornish Hens, two 12-15 or use the Whole Chicken Function Quick Release
Meat/Poultry soup/stock 15-20 or use the Pot Roast Functon Quick Release
TYPE OF MEAT APPROX. COOKING MINUTES PRESS. RELEASE
31
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