TYPE OF MEAT APPROX. COOKING MINUTES PRESSURE RELEASE
32
Clams 3-5 Quick Release
Crabs 3-5 Quick Release
Lobster, 1 1/2 - 2 lbs. 3-5 Natural Release
Mussels 3-5 Quick Release
Shrimp 2-3 Quick Release
Fish, whole, gutted 7-8 Quick Release
Fish, Soup or Stock 7-8 Quick Release
SEAFOOD
• Cooking times may vary according to the type of seafood being cooked.
• Cook seafood on a cooking rack with a trivet on the bottom of the pot (if avail-
able), and add at least 3/4 cup of liquid. Lightly grease cooking rack with vegeta-
ble oil when cooking sh.
VEGETABLE
• Always cook with at least 1-2 cups of liquid.
• Add 1-2 additional minutes to cooking time when preparing frozen vegetables.
• Use the quick release method at the end of cooking cycle to avoid over-cooking.
*Split peas, applesauce, cranberries and rhubarb can foam, froth, and sputter, and can
clog the pressure release device (steam vent). These foods should not be cooked in a
pressure cooker.
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