Manual

12
POULTRY & MEATS
Food Cooking Time Pressure Release Method
Chicken
Whole – up to 4 pounds 24 to 28 minutes Quick Pressure Release
Chicken Breast, bone in,
3 pounds
8 to 10 minutes
Quick Pressure Release
Boneless Chicken Breast,
3 pounds
5 to 6 minutes
Quick Pressure Release
Thighs/Legs, bone in,
3 pounds
9 to 12 minutes
Quick Pressure Release
Thighs/Legs, boneless,
3 pounds
8 to 10 minutes
Quick Pressure Release
Beef
Pot Roast, Bottom Round,
3 to 3½ pounds
60 to 90 minutes
Natural Pressure Release
Brisket, 2½ to 3 pounds 55 minutes Natural Pressure Release
Corned Beef Brisket,
3 to 4 pounds
60 to 90 minutes Natural Pressure Release
Short Ribs, 2 to 3 inches
thick, 3 to 4 pounds
50 minutes
Natural Pressure Release
Stew – 1½ to 2-inch cubes
,
3 to 4 pounds
20 to 30 minutes
Natural Pressure Release (see recipe for
Beef Stew for times with vegetables)
Lamb
Shanks, four,
3 pounds total
24 to 30 minutes
Natural Pressure Release
Shoulder cubes for stew,
about 1½ inches, 3 to
4 pounds
20 to 25 minutes Natural Pressure Release
Pork
Chops, Loin, bone in,
¾ to 1 inch thick, 3 to
4 pounds
4 to 5 minutes, brown
first
Quick Pressure Release
Boneless Shoulder Roast,
about 3 pounds
50 to 55 minutes
Natural Pressure Release
Spareribs, cut into 2 to 3
rib pieces, 2 to 3 pounds
20 to 30 minutes
Quick Pressure Release
Veal
Boneless Shoulder Roast
10 minutes per pound
(weight is important
to avoid overcooking)
Natural Pressure Release
Cubes for stew, 1½ to 2
inches, 3 to 4 pounds
15 to 20 minutes
Natural Pressure Release