Replacement Part List

15
5. Once you are done browning/sautéing, press the STOP button to
cancel the Browning function. You can now switch to any other function
to continue cooking the recipe (refer to the specific function within this
section for directions).
Meat
(Non-frozen)
Amount of food COOKING TIME
Preset at 20 minutes
Recommended
Pressure Release Method
CHICKEN
Chicken Breasts,
boneless
1 pound 8–10 minutes Quick Release
Chicken Thighs,
boneless
8 (3 oz.) 20 minutes Quick Release
Whole Chicken 3–4 lbs. 20–30 minutes Quick Release
BEEF
Stew (1 inch
cubes) plus
potatoes and
vegetables
1 ½ lbs. 15–20 minutes Natural Release,
10 minutes
Corned Beef 3 lbs. 50 minutes Natural Release,
10 minutes
Short Ribs, 2
inches
4 pounds 45–60 minutes Natural Release,
10 minutes
Brisket / Skirt 3 pounds 30 minutes Natural Release,
10 minutes
Pot Roast, Top-
side / Chuck
2–3 lbs. 30 minutes Natural Release,
10 minutes
LAMB
Shanks 3 X ½ pound 15–20 minutes Natural Release,
10 minutes
Shoulder Roast,
boneless
3 pounds 20–30 minutes Natural Release,
10 minutes
PORK
Chops, loin,
1 inch thick
(10–12 oz.)
2 chops 8–10 minutes Quick Release
Spareribs 3 pounds 30 minutes Quick Release
Shoulder Roast,
boneless
3 pounds 30 minutes Natural Release,
10 minutes
Ham 30 minutes Natural Release