Manual

14
POULTRY AND MEATS
FOOD COOKING TIME PRESSURE RELEASE METHOD
CHICKEN
Whole, up to 4 pounds 25 to 30 minutes
Quick Pressure Release
Chicken Breast, bone in,
3 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,
3 to 3½ pounds
60 to 90 minutes Natural Pressure Release
Brisket, 2½ to 3 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, four, 12 ounces each 25 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 3 pounds
50 to 55 minutes Natural Pressure Release
Spareribs, cut into 2 to
3 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