18
ENGLISH
Recommended Cooking Times
Pressure cooking times are approximate times. Use these times as general
guidelines. Size and variety will alter cooking times.
VEGETABLES
COOKING TIME
Apples, chunks
2 minutes
Artichokes, whole
8-10 minutes
Asparagus, whole
1-2 minutes
Beans 2-3
minutes
Beets
¼ inch slices
3-4 minutes
Whole, peeled
12-15 minutes
Broccoli, florets or spears
2-3 minutes
Brussels sprouts, whole
3-4 minutes
Cabbage, quartered
3-4 minutes
Carrots, ¼ inch slices
1-2 minutes
Cauliflower, florets
2-4 minutes
Corn on the cob
3-5 minutes
Eggplant, 1 ¼ inch
2-3 minutes
Peas, shelled
1-1½ minutes
Potatoes
Pieces, slices
5-8 minutes
Whole, small
5-8 minutes
Whole, medium
10-12 minutes
Spinach, fresh
2-3 minutes
Squash
Fall, 1 inch chunks
4-6 minutes
Summer, sliced
1-2 minutes
RICE
COOKING TIME
Brown
15-20
minutes
White
6
minutes
MEAT AND POULTRY
COOKING TIME
Beef, Pork, Lamb (1-2 inch cubes)
15-20 minutes
Beef / Veal
Roast, brisket
50-60 minutes
Shank 1 ½ inch thick
25-35 minutes
Meatballs, browned
8-10 minutes
Lamb, boneless roast
45-55 minutes
Pork
Loin roast
40-50 minutes
Smoked but
20-25 minutes
Ham shank
30-40 minutes
Chicken
Boneless breast, thigh
8-10 minutes
Pieces
10-12
minutes
Whole
15-20
minutes
Turkey breast, whole
30-40 minutes
FISH
COOKING TIME
Steaks, fillets
¾ inch
4 minutes
1 inch
5 minutes
1 ¼ inch
6 minutes
½ inch
7 minutes