Detailed
Pressure-Cooking Time Tables
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The pressure cooker has gained recognition for
quick cooking, and vitamin -and-energy-saving features, but at high altitudes
it provides the additional benefit of accomplishing the otherwise impossible.
By enabling you to increase the pressure inside the cooker to nearer that of
sea level, the pressure cooker raises the temperature at which water boils
and makes food cook more quickly and thoroughly.
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You can often find more assistance from your local
County Extension Agent, or Farm Advisors Office. These people have all kinds
of handy booklets, leaflets and FAQ sheets to hand out for free or for a
small charge. Check in your phone directory under State or County Government listings.
Some offices will have a home economist available, or refer you to an expert
for the help you need.
Many state extension offices, state universities
and junior colleges have their own websites where you can find info on food
safety and high altitude cooking. Some offer extensive information online
with many resources available to viewer. Another resource is your local high
school, junior collage or university Home Economics department. You can often
visit the teachers or call them for help.
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Time Table: Fruit Cooking Times for Pressure Cookers
(Fruit
pressure-cooking instructions are below the time table.)
|
Fruit
|
Approximate Cooking Time
(minutes) |
Pressure Level
|
|
Apples, dried
|
3
|
High
|
|
Apples, fresh in slices or pieces
|
2 to 3
|
Low
|
|
Apricots, dried
|
4
|
High
|
|
Apricots, fresh, whole or in halves
|
2 to 3
|
Low
|
|
Peaches, dried
|
4 to 5
|
High
|
|
Peaches, fresh in halves
|
3
|
Low
|
|
Pears, dried
|
4 to 5
|
High
|
|
Pears, fresh in halves
|
3 to 4
|
Low
|
|
Prunes
|
4 to 5
|
High
|
|
Raisins
|
4 to 5
|
High
|
ime Table: Seafood and Fish Cooking Times for Pressure Cookers
(Pressure-cooking
instructions are below the time table.)
|
Seafood and Fish
|
Approximate Cooking Time
(minutes) |
Pressure Level
|
|
Crab
|
2 to 3
|
Low
|
|
Fish fillet
|
2 to 3
|
Low
|
|
Fish steak
|
3 to 4
|
High
|
|
Fish, whole, gutted
|
5 to 6
|
Low
|
|
Fish soup or stock
|
5 to 6
|
High
|
|
Lobster, 1 1/2 to 2 lb (700 to 900 g)
|
2 to 3
|
Low
|
|
Mussels
|
2 to 3
|
Low
|
|
Prawns (shrimp)
|
1 to 2
|
Low
|
Time
Table: Beef, Pork, Lamb, Turkey and Chicken Cooking Times for Pressure
Cookers
(Meat
pressure-cooking instructions are below the time table.)
|
Meat/Poultry
|
Approximate
Cooking Time
(minutes) |
Pressure
Level
|
|
Beef,
1" (25 mm) cubes, 1 1/2 lb (700 g)
|
10 to
15
|
High
|
|
Beef,
dressed, 2 lb (900 g)
|
10 to
15
|
High
|
|
Beef,
frozen
|
-
|
|
|
Beef,
heart, 3 to 4 lb (1.4 to 1.8 kg)
|
50 to
75
|
High
|
|
Beef,
kidney
|
8 to
10
|
High
|
|
Beef,
liver
|
5
|
High
|
|
Beef,
meatballs, 1 to 2 lb (450 to 900 g)
|
4 to 9
|
High
|
|
Beef,
meatloaf, 2 lb (900 g)
|
10 to
15
|
High
|
|
Beef,
oxtail
|
40 to
45
|
High
|
|
Beef,
pot roast, rump, round, chuck, blade or brisket, 1 1/2 lb to 2 lb (700 to 900
g)
|
35 to
40
|
High
|
|
Beef,
ribs, short, grilling
|
15
|
High
|
|
Beef,
ribs, short, stewing
|
20
|
High
|
|
Beef,
shanks, 1 1/2" (40 mm) wide
|
25 to
30
|
High
|
|
Beef,
steak, rump, round, chuck or blade, 1 to 2" (25 to 50 mm)
|
20 to
25
|
High
|
|
Beef,
stew meat, 1 1/2" (40 mm) cubes
|
15
|
High
|
|
Chicken,
breasts, with bone in, 2 to 3 lb (900 to 1400 g)
|
8 to
10
|
High
|
|
Chicken,
cubes
|
High
|
|
|
Chicken,
drumsticks (legs) or thighs
|
High
|
|
|
Chicken,
ground
|
High
|
|
|
Chicken,
frozen, breasts or thighs, boneless
|
7 to
10
|
High
|
|
Chicken,
liver
|
High
|
|
|
Chicken,
strips, boneless
|
High
|
|
|
Chicken,
whole, 2 to 3 lb (900 to 1400 g)
|
12 to
18
|
High
|
|
Chicken,
whole, 3 to 4 lb (1.4 to 1.8 kg)
|
18 to
25
|
High
|
|
Chicken,
whole, frozen
|
-
|
|
|
Cornish
Hen, whole
|
8 to
10
|
High
|
|
Duck,
pieces
|
8 to
10
|
High
|
|
Duck,
whole 3 to 4 lb (1.4 to 1.8 kg)
|
25 to
30
|
High
|
|
Lamb,
1" (25 mm) cubes, 1 1/2 lb (700 g)
|
10 to
18
|
High
|
|
Lamb,
chops, 1" (25 mm) thick
|
High
|
|
|
Lamb,
leg
|
35 to
40
|
High
|
|
Lamb,
stew meat
|
12 to
15
|
High
|
|
Pheasant
|
15 to
20
|
High
|
|
Pork,
frozen
|
-
|
|
|
Pork,
ham shank, 2 lb (900 g)
|
20 to 25
|
High
|
|
Pork,
ham, pieces
|
20 to
25
|
High
|
|
Pork,
hocks, smoked (cover completely w/liquid)
|
40 to
50
|
High
|
|
Pork,
ribs, 2 lb (900 g)
|
15
|
High
|
|
Pork,
roast
|
40 to
45
|
High
|
|
Turkey,
breast, boneless
|
20
|
High
|
|
Turkey,
breast, whole, with bone in
|
20 to
30
|
High
|
|
Turkey,
drumsticks (leg)
|
12
|
High
|
NOTE:
For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure
Lagostina Endura, low cost “no name” pressure cookers and other pressure
cookers that are less than 15 pounds (psi) pressure, add additional time to the
cooking times in the charts below (check the pressure of your
pressure cooker).
For a 12 psi pressure cooker, add about 20% more time to the 15 psi pressure
cooker cooking times.
Meat
Pressure-Cooking Instructions:
|
Unless
indicated in the notes in brackets, use the natural release method [4] when the cooking time is
completed.
|
|
Always
pressure-cook meat or poultry with at least 1/2 cup (125 ml) of liquid
(water, stock, etc.) in the bottom of the pressure cooker. Pressure
cookers other than Fagor may require more than 1/2 cup (125 ml). Check
your pressure cooker's instruction manual. If cooking time is between 5
and 10 minutes, use 1 cup (250 ml) of liquid. If cooking time is
between 10 and 45 minutes, use 2 cups (500 ml) of liquid. Preserved or
salted meats should be completely immersed in water.
|
|
Unless
indicated, the cooking times given below are for 3 lb (1.4 kg) of meat or
poultry. Exact cooking times for meat and poultry vary according to the
quality and quantity of meat or poultry being cooked. The denser the
cut, the longer the cooking time should be. If pressure-cooked chicken
is stringy or chewy, you have pressure-cooked it too long.
|
|
To
produce maximum flavour, the Maillard reaction needs to occur. Brown
the meat or poultry on all sides in the pressure cooker using a vegetable oil
such as canola oil before locking the lid and pressure-cooking. Heat the
vegetable oil in a high-walled pressure cooker over medium high heat before
inserting the meat or poultry to brown it. A pressure cooker with high
walls will contain oil spatter during browning.
|
Time
Table: Rice and Grain Cooking Times for Pressure Cookers
(Rice
and grain pressure-cooking instructions are below the time table.)
|
Grains
(1 cup/250 ml) |
Approximate
Water Quantity
|
Approximate
Cooking Time
(minutes) |
Pressure
Level
|
|
Barley,
pearl
|
4
cups (950 ml)
|
15
to 20
|
High
|
|
Barley,
pot
|
3
cups (750 ml)
|
20
|
High
|
|
Bulgur
|
3
cups (750 ml)
|
8
to 10
|
High
|
|
Couscous
|
2
cups (500 ml)
|
2
to 3
|
High
|
|
Kamut,
whole
|
3
cups (750 ml)
|
10
to 12
|
High
|
|
Oats,
quick cooking
|
1
2/3 cups (400 ml)
|
6
|
High
|
|
Oats,
steel-cut
|
1
2/3 cups (400 ml)
|
11
|
High
|
|
Quinoa,
quick cooking
|
2
cups (500 ml)
|
6
|
High
|
|
Rice,
basmati
|
1
1/2 cups (350 ml)
|
5
to 7
|
High
|
|
Rice,
brown
|
1
1/2 cups (350 ml)
|
12
to 15
|
High
|
|
Rice,
white
|
1
1/2 cups (350 ml)
|
5
to 6
|
High
|
|
Rice,
wild
|
3
cups (750 ml)
|
22
to 25
|
High
|
|
Spelt
berries
|
3
cups (750 ml)
|
15
|
High
|
|
Wheat
berries
|
3
cups (750 ml)
|
30
|
High
|
NOTE:
For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure
Lagostina Endura, low cost “no name” pressure cookers and other pressure
cookers that are less than 15 pounds (psi) pressure, add additional time to the
cooking times in the charts below (check the pressure of your
pressure cooker).
For a 12 psi pressure cooker, add about 20% more time to the 15 psi pressure
cooker cooking times.
Rice
and Grain Pressure-Cooking Instructions:
|
Before
pressure-cooking, soak whole grain wheat berries and pearl barley in four
times their volume of lukewarm water for at least four hours before cooking,
or overnight. Do not add salt to water since it will toughen the grains
and inhibit hydration.
|
|
|
Do not
soak rice or oats.
|
|
|
Rinse
under lukewarm water (this also applies to rice).
|
|
|
Cook
each 1 cup (250 ml) of grain in the amount of water specified.
|
Time
Table: Bean/Legume Cooking Times for Pressure Cookers
(Bean
pressure-cooking instructions are below the time table.)
|
Bean/Legume
|
Pressure
Level
|
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|
Adzuki
|
2
to 3
|
5
to 9
|
14
to 20
|
High
|
|
Anasazi
|
1
to 2
|
4
to 7
|
20
to 22
|
High
|
|
Beans,
black
|
3
to 6
|
5
to 9
|
8
to 25
|
High
|
|
Beans,
garbanzo (chickpeas)
|
9
to 14
|
13
to 18
|
30
to 40
|
High
|
|
Beans,
great northern
|
4
to 8
|
8
to 12
|
25
to 30
|
High
|
|
Beans,
lima, baby
|
2
to 3
|
5
to 7
|
12
to 15
|
High
|
|
Beans,
lima, large
|
1
to 3
|
4
to 7
|
12
to 16
|
High
|
|
Beans,
navy or pea or white (haricot)
|
3
to 4
|
6
to 8
|
16
to 25
|
High
|
|
Beans,
pinto
|
1
to 3
|
4
to 6
|
22
to 25
|
High
|
|
Beans,
red kidney
|
5
to 8
|
10
to 12
|
20
to 25
|
High
|
|
Beans,
soy (beige)
|
5
to 8
|
9
to 12
|
28
to 35
|
High
|
|
Beans,
soy (black)
|
16
to 18
|
20
to 22
|
35
to 40
|
High
|
|
Beans,
white kidney (cannellini)
|
6
to 8
|
|
30
to 40
|
High
|
|
Chickpeas
(chick peas, garbanzo bean or kabuli)
|
9
to 14
|
13
to 18
|
30
to 40
|
High
|
|
Cranberry
(romano or borlotti)
|
5
to 8
|
9
to 12
|
30
to 34
|
High
|
|
Gandules
(pigeon peas)
|
2
to 5
|
6
to 9
|
20
to 25
|
High
|
|
Lentils,
French green
|
-
|
-
|
10
to 12
|
High
|
|
Lentils,
green, mini (brown)
|
-
|
-
|
8
to 10
|
High
|
|
Lentils,
red, split
|
-
|
-
|
4
to 6
|
High
|
|
Lentils,
yellow, split (moong dal)
|
-
|
-
|
4
to 6
|
High
|
|
Peas,
split, green or yellow
|
-
|
-
|
6
to 10
|
High
|
|
Peas,
dried, whole
|
4
to 6
|
8
to 10
|
16
to 18
|
High
|
|
Peas,
black eyed
|
-
|
-
|
10
to 11
|
High
|
|
Scarlet
runner
|
8
to 10
|
12
to 14
|
17
to 20
|
High
|
Pressure-cooking
time chart Fagor, Presto, Kuhn Rikon, Magefesa, Fissler, Lagostina pressure
cooker
NOTE:
For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure
Lagostina Endura, low cost “no name” pressure cookers and other pressure
cookers that are less than 15 pounds (psi) pressure, add additional time to the
cooking times in the charts below (check the pressure of your
pressure cooker).
For a 12 psi pressure cooker, add about 20% more time to the 15 psi pressure
cooker cooking times.
Bean
Pressure-Cooking Instructions:
|
For
the most efficient cooking method, use the natural release
method [4] rather than the quick release
method [2] for pressure-cooking soaked
beans. As this method is not wasteful, it will lower your electricity
or gas bills. The natural release method of pressure-cooking soaked
beans reduces the amount of time the stove is on and is using electricity or
gas. When the stove is on for less time, less heat is given off by the
stove. This will also give you the most comfortable room temperature in
your kitchen as the room will not heat up as much. If you use air
conditioning, the natural release method will reduce how hard your air
conditioner needs to work in order to remove the heat generated by your
stove. The cooking times for this method are shown in the natural
release column in the table above.
|
|
|
Do not
soak lentils or dried split peas. Before pressure-cooking, soak dry
beans in four times their volume of water for four to six hours (don't exceed
12 hours—beans that are soaked for long periods are best for soups or purées
as they easily break up). You can start soaking the beans before leaving
for work so they will be conveniently ready for pressure-cooking in the
evening. Do not add salt to soaking water as it will cause the beans to
toughen and inhibit hydration (water absorption).
|
|
|
If you
have forgotten to soak the beans, no problem. The pressure cooker can
still cook beans that have not been soaked! The trade-off is that it is
not as quick and increases the energy used (makes your kitchen hotter) due to
the longer cooking times of unsoaked beans. Speed-soaking (also know as
quick-soaking) beans is a faster method than pressure-cooking unsoaked
beans. You can speed-soak beans by cooking them on high pressure for
one minute and then reducing the pressure by the quick release method [2]. Compared to using the
automatic release method [3], using the quick release
method reduces the chance that the beans skins will separate from the
beans. Drain the water, rinse beans and soak in fresh water for one
hour. Then pressure-cook the beans normally using the standard “soaked”
cooking times.
|
|
|
Place
beans/legumes in the pressure cooker. Add 3 cups (750 ml) of water for
each 1 cup (250 ml) of beans/legumes. If you have an old-fashion
jiggler valve pressure cooker such as a Presto, add 1 to 2 tablespoons (15 to
30 ml) of vegetable oil to the water in the pressure cooker. The oil
reduces foaming and the possibility of clogging the vent tube on these old
pressure cookers. Do not add salt until after cooking. Watch the
cooking time of whole lentils carefully. Whole lentils will turn to
mush if cooked too long.
We
have found that it is better to bring the pressure cooker to pressure by
using medium heat rather than full heat. This reduces the chances that
the skins of beans will split and come off the beans.
|
|
|
Pressure-cooking
times vary according to the quality and age of the beans, legumes or other
pulses. If the pulses are still hard after pressure-cooking for the
recommended cooking time, return to high pressure over high heat and then
immediately reduce the heat to the lowest possible level in order to maintain
pressure. Cook for a few more minutes. Alternatively, you can
continue cooking the pulses uncovered. Add additional water, if
necessary.
|
|
Detailed Pressure-Cooking Time Tables
Vegetable
pressure-cooking instructions are below the time table.
Other
useful pressure-cooking information on this website:
- gigantic selection:
pressure cooker cookbooks
- vegetable recipes for
pressure cookers
- what is the best pressure cooker
size to have
- how pressure cookers work
Time
Table: Vegetable Cooking Times for Pressure Cookers
(Pressure-cooking
instructions are below the time table.)
|
Vegetable
|
Approximate
Cooking Time
(minutes) |
Pressure
Level
|
|
|
Artichoke,
large whole, without leaves
|
9
to 11
|
High
|
|
|
Artichoke,
medium whole, without leaves
|
6
to 8
|
High
|
|
|
Artichoke,
small whole, without leaves
|
4
to 5
|
High
|
|
|
Artichoke,
hearts
|
2
to 3
|
High
|
|
|
Asparagus,
fine, whole
|
1
to 1 1/2
|
High
|
|
|
Asparagus,
thick, whole
|
1
to 2
|
High
|
|
|
Beans,
green, whole (fresh or frozen)
|
2
to 3
|
High
|
|
|
Beets,
1/4" (5 mm) slices
|
5
to 6
|
High
|
|
|
Beet
greens
|
1
|
High
|
|
|
Beans,
yellow, whole (fresh or frozen)
|
2
to 3
|
High
|
|
|
Broccoli,
flowerets
|
2
|
High
|
|
|
Broccoli,
stalks
|
5
to 6
|
High
|
|
|
Broccoli,
stalks, 1/4" (5 mm) slices
|
3
to 4
|
High
|
|
|
Brussel
sprouts, whole
|
4
|
High
|
|
|
Cabbage,
red or green, in quarters
|
3
to 4
|
High
|
|
|
Cabbage,
red or green, 1/4" (5 mm) slices
|
1
|
High
|
|
|
Carrots,
1/4" (5 mm) slices
|
1
|
High
|
|
|
Carrots,
1" (25 mm) chunks
|
4
|
High
|
|
|
Cauliflower
flowerets
|
2
to 3
|
High
|
|
|
Celery,
1" (25 mm) chunks
|
3
|
High
|
|
|
Collard
|
5
|
High
|
|
|
Corn,
kernels
|
1
|
High
|
|
|
Corn
on the cob
|
3
comigo deu 20 min
|
High
|
|
|
Eggplant,
1/4" (5 mm) slices
|
3
|
High
|
|
|
Eggplant,
1/2" (10 mm) chunks
|
3
|
High
|
|
|
Endive,
thickly cut
|
1
to 2
|
High
|
|
|
Escarole,
coarsely chopped
|
1
to 2
|
High
|
|
|
Green
beans, whole (fresh or frozen)
|
2
to 3
|
High
|
|
|
Kale,
coarsely chopped
|
2
|
High
|
|
|
Leeks
(white part)
|
2
to 4
|
High
|
|
|
Mixed
vegetables, frozen
|
2
to 3
|
High
|
|
|
Okra,
small pods
|
2
to 3
|
High
|
|
|
Onions,
medium whole
|
2
to 3
|
High
|
|
|
Parsnips,
1/4" (5 mm) slices
|
1
|
High
|
|
|
Parsnips,
1" (25 mm) slices
|
2
to 4
|
High
|
|
|
Peas,
in the pod
|
1
|
High
|
|
|
Peas,
green
|
1
|
High
|
|
|
Potatoes,
cut into 1" (25 mm) cubes
|
5
to 7
|
High
|
|
|
Potatoes,
new, whole small
|
5
to 7
|
High
|
|
|
Potatoes,
whole large
|
10
to 12
|
High
|
|
|
Pumpkin,
2" (50 mm) slices
|
3
to 4
|
High
|
|
|
Red
beet, in 1/4" (5 mm) slices
|
4
|
High
|
|
|
Red
beet, large, whole
|
20
|
High
|
|
|
Red
beet, small, whole
|
12
|
High
|
|
|
Rutabaga,
1/2" (10 mm) slices
|
4
|
High
|
|
|
Rutabaga,
1" (25 mm) chunks
|
5
|
High
|
|
|
Spinach,
fresh
|
1
|
Low
|
|
|
Spinach,
frozen
|
4
|
High
|
|
|
Squash,
acorn, halved
|
7
|
High
|
|
|
Squash,
butternut, 1" (25 mm) slices
|
4
|
High
|
|
|
Sweet
potato, 1 1/2" (40 mm) slices
|
5
|
High
|
|
|
Swede,
1" (25 mm) slices
|
7
|
High
|
|
|
Swiss
chard
|
2
|
High
|
|
|
Tomatoes,
in quarters
|
2
|
High
|
|
|
Tomatoes,
whole
|
3
|
High
|
|
|
Turnip,
small, in quarters
|
3
|
High
|
|
|
Turnip,
in 1 1/2" (40 mm) slices
|
3
|
High
|
|
|
Yellow
beans, whole (fresh or frozen)
|
2
to 3
|
High
|
|
|
Zucchini,
1/4" (5 mm) slices
|
2
|
High
|
|
NOTE:
For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure
Lagostina Endura, low cost “no name” pressure cookers and other pressure
cookers that are less than 15 pounds (psi) pressure, add additional time to the
cooking times in the charts below (check the pressure of your
pressure cooker).
For a 12 psi pressure cooker, add about 20% more time to the 15 psi pressure
cooker cooking times shown in the charts.
Browning is the process of partially
cooking the surface of meat to help remove
excessive fat and to give the meat a
brown color crust and flavor through various browning
reactions. Ground meat will frequently be browned
prior to adding other ingredients and completing the cooking process. The
process is commonly used when adding ground meat to casseroles or other prepackaged food
products like Hamburger Helper, where the final cooking
temperature will not be high enough to initiate the Maillard reaction.
It is
typically done using a skillet or frying pan, which generally should be
preheated to a medium high temperature to avoid sticking. In order to brown
properly, the meat should first have surface moisture removed. This is usually
achieved by patting the meat with a paper towel. The function of this is to
remove water which creates steam instead of evenly browning the meat.[1]
When
browning ground
beef, the meat
is stirred during cooking to break it up and to promote even browning.Onions and seasonings are sometimes added during
the browning process. When the pink color has disappeared and the meat has
reached the desired degree of brownness, the pan is removed from the heat and
the excess fat is drained off.
