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Cooking Charts
INGREDIENT
AMOUNT
PREPARATION
WATER
ACCESSORY
PRESSURE
TIME
RELEASE
POULTRY
Chicken breasts
2 lbs
Bone in
1 cup
N/A
High
15 mins
Quick
6 small or 4 large (about 2 lbs)
Boneless
1 cup
N/A
High
8–10 mins
Quick
Chicken breasts (frozen)
4 large (2 lbs)
Boneless
1 cup
N/A
High
25 mins
Quick
Chicken thighs
8 thighs (4 lbs)
Bone in/skin on
1 cup
N/A
High
20 mins
Quick
8 thighs (2 lbs)
Boneless
1 cup
N/A
High
20 mins
Quick
Chicken, whole
Up to 5 lbs
Bone in/legs tied
1 cup
Cook & Crisp™ Basket
High
25–30 mins
Quick
Turkey breast
1 breast (6–8 lbs)
Bone in
1 cup
N/A
High
40–50 mins
Quick
GROUND MEAT
Ground beef, pork, or turkey
1–2 lbs
Ground (not in patties)
1
/
2
cup
N/A
High
5 mins
Quick
Ground beef, pork, or turkey (frozen)
1–2 lbs
Frozen, ground (not in patties)
1
/
2
cup
N/A
High
20–25 mins
Quick
RIBS
Pork baby back
2
1
/
2
–3
1
/
2
lbs
Cut in thirds
1 cup
N/A
High
20 mins
Quick
ROASTS
Beef brisket
3–4 lbs
Whole
1 cup
N/A
High
1
1
/
2
hrs
Quick
Boneless beef chuck-eye roast
3–4 lbs
Whole
1 cup
N/A
High
1
1
/
2
hrs
Quick
Boneless pork butt
4 lbs
Season as desired
1 cup
N/A
High
1
1
/
2
hrs
Quick
Pork tenderloin
2 tenderloins (1–1
1
/
2
lbs each)
Season as desired
1 cup
N/A
High
3–4 mins
Quick
STEW MEAT
Boneless beef short ribs
6 ribs (3 lbs)
Whole
1 cup
N/A
High
25 mins
Quick
Boneless leg of lamb
3 lbs
Cut in 1-inch pieces
1 cup
N/A
High
30 mins
Quick
Boneless pork butt
3 lbs
Cut in 1-inch pieces
1 cup
N/A
High
30 mins
Quick
Chuck roast, for stew
2 lbs
Cut in 1-inch pieces
1 cup
N/A
High
25 mins
Quick
HARD-BOILED EGGS
Eggs†
1–12 eggs
None
1
/
2
cup
N/A
High
4 mins
Quick
Pressure Cook Chart
TIP
Use hot water for pressure cooking to build pressure quicker.
†Remove immediately when complete and place in ice bath.
