Use and Care Manual

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