13
Meat and Poultry
With cooking pot in cooker body, select the BROWN function, press start, and preheat cooker. Brown meat or poultry. Remove from cooker
and press cancel. Pour liquid into cooking pot. Place meat or poultry on rack in cooker. Close and secure cover. Place quick pressure release
valve on vent pipe. Select the RIBS, ROAST, STEW, or POULTRY function. Adjust the time, if necessary, according to the timetable below,
and press start. Release pressure as indicated in the timetable.
Keep the following tips in mind when pressure cooking meat and poultry:
● Browning meat and poultry before pressure cooking, although not necessary, will add a richer avor and color to the nished dish.
Browning is easily done in the pressure cooker. Select the BROWN function and press start. Allow unit to preheat for 3 to 4 minutes and
brown meat or poultry as desired.
● Meat and poultry can be placed on the grill or under the broiler after pressure cooking to give it last minute browning.
● Cooking time, especially for meat, will vary depending on the size and thickness of the cut, the distribution of fat and bone, and the grade
and cut of meat. Because of this variability, the timetable on page 13 should be used as a general guide only.
● When cooking larger pieces of meat, such as roasts, keep in mind that thickness rather than weight is the most important factor in deter-
mining cooking time. The cooking times found in the meat and poultry timetable are for roasts that are 2 to 3 inches thick. If the roast is
thicker than 3 inches, add 5 additional minutes to the cooking time.
● Cooking liquid or sauce can be thickened after pressure cooking, if desired. Select the SAUTÉ function and press start. Allow liquid to
simmer for 5 to 10 minutes with the cover removed. Another option is to add a thickening agent to the liquid. Stir 1 to 2 tablespoons of
our or cornstarch into ¼ cup cold water. Select the SAUTÉ function, press start, and slowly add this mixture to the hot liquid. Stir and
heat to boiling. Allow to boil for 1 minute or until desired consistency.
● Cooking meat and poultry from a frozen state should be reserved only for emergencies and considered only for smaller cuts of meat, such
as chops, ribs, and steak. When cooking from frozen, add about 50% more time than indicated in the timetable.
FOR MEAT AND POULTRY, DO NOT FILL COOKING POT OVER ⅔ FULL!
Meat and Poultry Timetable
MEAT/POULTRY
PRESET
PROGRAM
COOKING
TIME
(Minutes)
PRESSURE
RELEASE METHOD
BEEF
Brisket* or Corned Beef
(5–5½ pounds)
ROAST 60–70 Natural
Chuck Roast (5–5½ pounds) ROAST 45–50 Natural
Rump Roast (5–5½ pounds) ROAST 60–65 Natural
Oxtail ROAST 45–50 Natural
Shank RIBS 22–24 Natural
Short Ribs RIBS 27–30 Natural
Stew Meat (1-inch cubes) STEW 5 Natural
LAMB
Shoulder Roast (5–5½ pounds) ROAST 45–50 Natural
Stew Meat (1-inch cubes) STEW 5 Natural
POULTRY
Chicken
(whole, 3½–4 pounds)
POULTRY 11–12 Natural
Chicken (pieces with bone) POULTRY 9 Natural
Chicken Breast (boneless, 5–6 ounces each) POULTRY 6–7 Natural
Cornish Game Hen POULTRY 8 Natural
Turkey (whole, up to 8 pounds frozen) POULTRY 36–39 Natural
Turkey Breast (bone-in, up to
8 pounds frozen)
POULTRY 36–39 Natural
*Use lowest time for at cut brisket. Use longest time for point cut brisket.
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