14
♦ To cook, pour 1 to 1½ cups of water or other liquid into the cooking pot. If using the cooking rack, position it in the cooking pot and
then place meat or poultry on rack. Close and secure cover. Place quick pressure release valve on vent pipe. Cook using the RIBS,
ROAST, or POULTRY preset and the time indicated in the timetable on page 14. Release pressure as indicated in the timetable.
♦ If desired, cooking liquid or sauce can be thickened after pressure cooking. Select SAUTÉ 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 flour or
cornstarch into ¼ cup cold water. Select SAUTÉ, 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, POULTRY, AND EGGS DO NOT FILL COOKING POT OVER ⅔ FULL!
NO PORTION OF THE MEAT OR POULTRY SHOULD EXTEND ABOVE THE ⅔ FILL LINE (SEE PAGE 4).
Meat, Poultry, and Egg Timetable
With cooking pot in cooker body, select BROWN, 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
RIBS, ROAST, or POULTRY. Adjust the time, if necessary, according to the following timetable and press start.
Meat/Poultry/eggs Preset program Cooking Time Pressure Release Method
Beef
Brisket* or Corned Beef (2–3 pounds) Roast 55–65 minutes Own Accord
Chuck Roast (2½–3 pounds) Roast 45–50 minutes Own Accord
Rump Roast (2½–3 pounds) Roast 55–65 minutes Own Accord
Oxtail Roast 45–50 minutes Own Accord
Shank Ribs 25–30 minutes Own Accord
Short Ribs Ribs 30 minutes Own Accord
Stew Meat (1-inch cubes) Ribs 12–13 minutes Quick Release
Lamb
Lamb Shoulder Roast (2½ pounds) Roast 45–50 minutes Own Accord
Stew Meat (1-inch cubes) Ribs 6 minutes Quick Release
Pork
Butt Roast (2½–3 pounds) Roast 60–65 minutes Own Accord
Shoulder Arm Roast (2½–3 pounds) Roast 60–65 minutes Own Accord
Chops, ¾–1 inch thick Ribs 8 minutes Own Accord
†
Steak, ¾–1 inch thick Ribs 8 minutes Own Accord
†
Spareribs Ribs 25 minutes Quick Release
Stew Meat (1-inch cubes) Ribs 6 minutes Quick Release
Poultry
Chicken (whole, 2½–3 pounds) Poultry 22–24 minutes Own Accord
Chicken (pieces with bone) Poultry 10 minutes Own Accord
†
Chicken Breast (boneless) Poultry 6–7 minutes Own Accord
†
Cornish Game Hen Poultry 12–14 minutes Own Accord
Turkey (pieces with bone) Poultry 13–15 minutes Own Accord
Turkey Breast (boneless, rolled roast, 2 pounds) Poultry 36–39 minutes Own Accord
Eggs Poultry 5–6 Minutes Quick Release
* Use lowest time for flat cut brisket. Use longest time for point cut brisket.
† Let pressure drop of its own accord for 10 minutes, then use the quick pressure release method.
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