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• Cooking time, especially for meat, will vary depending on the size and thickness of the cut, the distribution of fat and bone, and the
grade and cut of meat . Because of this variability, the timetable below should be used as a general guide only .
• When cooking larger pieces of meat, such as roasts, keep in mind that thickness rather than weight is the most important factor in
determining cooking time . The cooking times found in the meat and poultry timetable are for roasts that are 2 to 3 inches thick . If the
roast is thicker than 3 inches, add 5 additional minutes to the cooking time .
• To cook, pour 1 to 1½ cups of water or other liquid into the cooking pot. If using the cooking rack, position it in the cooking pot and
then place meat or poultry on rack . Close cover . Place quick pressure release valve on vent pipe . Cook using the
MEAT
or
POULTRY
preset and the time indicated in the timetable on below . Release pressure as indicated in the timetable .
• Thicken sauce or cooking liquid after pressure cooking is complete . This can be accomplished by reducing the volume by pressing
SAUTÉ
and allowing the liquid to simmer for 5 to 10 minutes . Another option is to add a thickening agent, such as flour or cornstarch,
to the cooking liquid . Stir 1 to 2 tablespoons of flour or cornstarch into ¼ cup of cold water . Press
SAUTÉ
and slowly add the flour
mixture to the hot liquid . Stir and heat to boiling . Allow to boil for 1 minute or until liquid is thickened .
• Cooking meat and poultry from a frozen state should be reserved only for emergencies and considered only for smaller cuts of meat,
such as chops, ribs, and steak . When cooking from frozen, add about 50% more time than indicated in the timetable .
FOR MEAT AND POULTRY, DO NOT FILL COOKING POT OVER ⅔ FULL!
NO PORTION OF THE MEAT OR POULTRY SHOULD EXTEND ABOVE THE ⅔ FILL LINE (SEE PAGE 4).
Meat and Poultry Timetable
With cooking pot in cooker body, press
BROWN
and preheat cooker . Brown meat or poultry . Remove from cooker and press
CANCEL
. Pour liquid into
cooking pot . Place meat or poultry on rack in cooker . Close cover securely . Place quick pressure release valve on vent pipe . Press
MEAT
or
POULTRY
and adjust time, if necessary, according to the following timetable .
Meat/Poultry
Preset Button
Cooking Time
Pressure Release Method
BEEF
Brisket* or Corned Beef (2 to 3 pounds)
MEAT–ROAST
55–65 minutes
Own Accord
Chuck Roast (2½ to 3 pounds)
MEAT–ROAST
45–50 minutes
Own Accord
Rump Roast (2½ to 3 pounds)
MEAT–ROAST
55–65 minutes
Own Accord
Oxtail
MEAT–ROAST
45–50 minutes
Own Accord
Shank
MEAT–CHOP/RIB
25–30 minutes
Own Accord
Short Ribs
MEAT–CHOP/RIB
30 minutes
Own Accord
Stew Meat (1-inch cubes)
MEAT–CHOP/RIB
12–13 minutes
Quick Release
LAMB
Lamb Shoulder Roast (2½ pounds)
MEAT–ROAST
45–50 minutes
Own Accord
Stew Meat (1-inch cubes)
MEAT–CHOP/RIB
6 minutes
Quick Release
POULTRY
Chicken (whole, 2½ to 3 pounds)
POULTRY
22–24 minutes
Own Accord
Chicken (pieces with bone)
POULTRY
10 minutes
Own Accord
Chicken Breast (boneless)
POULTRY
6–7 minutes
Own Accord
Cornish Game Hen
POULTRY
12–14 minutes
Own Accord
Turkey (pieces with bone)
POULTRY
13–15 minutes
Own Accord
Turkey Breast (boneless, rolled roast, 2 pounds)
POULTRY
36–39 minutes
Own Accord
PORK
Butt Roast (2½ to 3 pounds)
MEAT–ROAST
60–65 minutes
Own Accord
Shoulder Arm Roast (2½ to 3 pounds)
MEAT–ROAST
60–65 minutes
Own Accord
Chops (¾ to 1 inch thick)
MEAT–CHOP/RIB
8 minutes
Quick Release
Steak (¾ to 1 inch thick)
MEAT–CHOP/RIB
8 minutes
Quick Release
Spareribs
MEAT–CHOP/RIB
25 minutes
Quick Release
Stew Meat (1-inch cubes)
MEAT–CHOP/RIB
6 minutes
Quick Release
*Use lowest time for flat cut brisket . Use longest time for point cut brisket .
