English - 7
Meat
Cooking Time
Pressure Release Method
Beef
Pot Roast, Bottom Round, 3 lbs.
99 min.
Natural Release
Brisket
55 min.
Natural Release
Corned Beef
24 min. per lb.
Natural Release
Short Ribs, 2 - 3" thick
50 min.
Natural Release
Stew meat, 1 ½" cubes
10 min.
Natural Release
Chicken
Whole, up to 3 lbs.
18 - 23 min.
Quick Release
Bone-in Breast, up to 3 lbs.
9 - 10 min.
Quick Release
Boneless Breast, up to 3 lbs.
5 - 6 min.
Quick Release
Bone-in Thighs/Legs
9 - 12 min.
Quick Release
Boneless Thighs/Legs
8 - 10 min.
Quick Release
Lamb
Shanks; 4, 12 oz. ea.
24 min.
Natural Release
Chops, ½ - 1" thick
6 - 12 min.
Quick Release
Stew meat, 1 ½" cubes
22 - 25 min.
Natural Release
Pork
Bone-in Chops or Loin, ¾ - 1"
thick
Brown meat, then
9 - 11 min.
Quick Release
Boneless Roast, up to 3 lbs.
50 - 55 min.
Natural Release
Spareribs, 2 - 3" pieces
22 - 28 min.
Quick Release
Veal
Boneless Shoulder Roast
10 min. per lb.
Natural Release
Chops, - 1" thick
6 - 12 min
Quick Release
Stew meat, 1 ½" cubes
9 - 10 min.
Natural Release
Fish
Steaks and Fillets 1"
4 - 5 min.
Quick Release
Steaks and Fillets 1 "
6 - 7 min.
Quick Release
When cooking meats, do not fill the cooking vessel higher than the 8 cup
mark.
Vegetable
Cooking Time Pressure Release Method
Artichokes, Med. to Lg.
8 - 10 min.
Quick Release
Green, Yellow, or Wax Beans
2 - 3 min.
Quick Release
Beets
12 - 16 min.
Quick Release
Broccoli, florets
1 - 3 min.
Quick Release
Cauliflower, florets
1 - 4 min.
Quick Release
Carrots
baby cut
3 - 5 min.
Quick Release
" slices
2 - 5 min.
Quick Release
Collard Greens
3 - 4 min.
Quick Release
