TYPE OF MEAT APPROX. COOKING MINUTES
PRESSURE RELEASE
32
Clams
3-5
Quick Release
Crabs
3-5
Quick Release
Lobster, 1 1/2 - 2 lbs.
3-5
Natural Release
Mussels
3-5
Quick Release
Shrimp
2-3
Quick Release
Fish, whole, gutted
7-8
Quick Release
Fish, Soup or Stock
7-8
Quick Release
SEAFOOD
•
Cooking times may vary according to the type of seafood being cooked.
•
Cook seafood on a cooking rack with a trivet on the bottom of the pot (if avail-
able), and add at least 3/4 cup of liquid. Lightly grease cooking rack with vegeta-
ble oil when cooking fish.
VEGETABLE
•
Always cook with at least 1-2 cups of liquid.
•
Add 1-2 additional minutes to cooking time when preparing frozen vegetables.
•
Use the quick release method at the end of cooking cycle to avoid over-cooking.
*Split peas, applesauce, cranberries and rhubarb can foam, froth, and sputter, and can
clog the pressure release device (steam vent). These foods should not be cooked in a
pressure cooker.