User Manual

14
MEAT :
1. Cut meats/poultry into equal sizes to ensure even cooking.
Tip: Brown the meats before pressure cooking using the Browning preset
function
within this section.
2. Add liquids and other ingredients to the bowl according to the recipe
along with meat.
3. If the bowl is not already in the cooking base, add the bowl to the base and
follow the cooking process outlined in the “Operating Instructions” section.
4. Use the release method indicated in the cooking chart for best results.
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