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Cooking Guide - continued
food
Pressure
approx.
Type of
level
Cooking Time
steam Release
Meats/Poultry
Beef (cured)
High
50 to 60 minutes
natural release
Beef (2 lbs., dressed)
Low
10 to 15 minutes
natural release
Beef/veal roast or brisket
High
40 to 45 minutes
natural release
Beef/veal shanks
High
25 to 30 minutes
natural release
(1½ in. wide)
Beef/veal (1½ lb.,
High
10 to 15 minutes
natural release
1 in. cubes)
Chicken (3 lb., pieces)
High
10 minutes
natural release
Chicken (2 to 3 lb.,
High
12 to 18 minutes
natural release
whole)
Cornish game hens (2)
High
10 to 12 minutes
natural release
Ham (pieces)
High
20 to 25 minutes
natural release
Lamb (1½ lb.,
High
10 to 18 minutes
natural release
1 in. cubes)
Lamb (leg)
High
35 to 40 minutes
natural release
Meatballs (1 to 2 lb.)
Low
5 to 10 minutes
natural release
Pork (2 lb. smoked leg)
High
20 to 25 minutes
natural release
Pork (3 lb. ribs)
High
25 minutes
natural release
Pork (roast)
High
40 to 45 minutes
natural release
soup/stock
High
10 to 15 minutes
natural release
seafood/fish
Crab
Low
2 to 3 minutes
Quick release
Fish filet (1½ to 2 lb.)
Low
2 to 3 minutes
Quick release
Fish soup/stock
High
5 to 6 minutes
Quick release
Fish (whole, gutted)
Low
5 to 6 minutes
Quick release
Lobster (1½ to 2 lb.)
Low
2 to 3 minutes
Quick release
Mussels
Low
2 to 3 minutes
Quick release
Prawns/shrimp
Low
1 to 2 minutes
Quick release
note:
Cooking times will vary depending on the size and thickness of the food.
Adjust cooking times, as needed, to make sure foods are thoroughly cooked.
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