Operation Manual

Pressure Cooker Cooking Times
Meat/Poultry
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Always cook meat or poultry with at least 1/2 cup of liquid. If the cooking time
exceeds 15 minutes, use 2 cups of liquid. Preserved or salted meats should
be covered (immerse the meat in the water).
Exact cooking times for meat and poultry vary according to the quality and
quantity of meat or poultry being cooked.
Unless indicated, the cooking times given below are for 3 pounds of meat or
poultry. Also, the denser the cut, the longer the cooking time should be.
Seafood
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Cooking times may vary according to the kind of seafood being cooked.
Cook seafood on the cooking rack (also called steamer basket) with trivet on
bottom of pot, and add at least 3/4 cup of liquid. Lightly grease cooking rack
with vegetable oil when cooking fish.
Type of Meat
Approximate Cooking
Minutes
Pressure
Setting
Beef/Veal, roast or brisket
Beef Meatloaf, 2 lbs.
Beef, meatballs, 1-2 lbs.
Beef, Corned
Pork, roast
Pork, ribs, 2 lbs.
Pork, ham shank
Lamb, leg of
Chicken, whole, 2-3 lbs.
Chicken, pieces, 2-3 lbs.
Cornish Hens, two
Meat/Poultry Soup/Stock High
High
High
High
High
High
High
High
High
Medium
High
High
10-15
8-10
8-10
12-15
35-40
20-25
15
40-45
50-60
5-10
10-15
35-40
Type of Seafood
Approximate Cooking
Minutes
Pressure
Setting
Clams
Crabs
Lobster, 1 1/2 - 2 lbs.
Mussels
Shrimp
Fish, whole, gutted
Fish, Soup or Stock
Medium
High
Medium
Medium
Medium
Medium
2-3
2-3
2-3
5-6
5-6
1-2
2-3
Medium
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