Seafood Pressure Cooking Chart
Seafood
Shape and Size
Water in
Pressure Cooker
Pressure Cooking
Time in Minutes
Cod
Fillet
3
/
4
inch / 1.9 cm to
1 inch / 2.5 cm thick
3
/
4
cup
3
Halibut
Steak
1 inch / 2.5 cm thick
1 cup
6
Ocean Perch
Fillet
3
/
4
inch / 1.9 cm thick
3
/
4
cup
2
Red Snapper Fillet
3
/
4
inch / 1.9 cm thick
3
/
4
cup
2
Salmon
Steak
1 inch / 2.5 cm thick
1 cup
6
1
1
/
2
inch / 3.8 cm thick
1 cup
9
Scallops
–
3
/
4
cup
1 - 2
Sole
Fillet
1
/
4
inch / 6 mm thick
3
/
4
cup
0
1
/
2
inch / 1.3 cm thick
3
/
4
cup
1
Trout
Small, whole
(10 oz / 280 g)
3
/
4
cup
4
Tuna
Steak
3
/
4
inch / 1.9 cm thick
3
/
4
cup
3
•
For each item: Use grid and release pressure
immediately.
•
When pressure cooking seafood, even a few
extra seconds can overcook. Do not leave the
19
Poultry Pressure Cooking Chart
Poultry
Description
Use
Grid?
Pressure Cooking
Time in Minutes
Pressure Release
Chicken
Pieces
Yes
7
Allow to cool naturally
Yes
9
Release pressure immediately
Whole Fryer
(3 lb / 1.4 kg)
No
11
Allow to cool naturally
Duck (domestic)
Pieces
No
13 - 15
Allow to cool naturally
Rock Cornish Hen
Whole
(1
1
/
4
lb / 560 g) stuffed
Yes
12 - 15
Allow to cool naturally
Turkey
Breast
half (2
1
/
2
lb / 1.1 kg)
Yes
28
Allow to cool naturally
Thigh
No
20
Allow to cool naturally
Leg
No
20
Allow to cool naturally
Water:
1 cup for all of the above.
cooker once it is on the heat – cooking times are so
short. Pressure cook seafood without delays: time
accurately, remove cooker from heat quickly and
release pressure immediately.
