Use the Pressure Cooker Time Charts Below as a Guide to Determine How Long Your Cook Time Should Be for Different Meals Using an Electric Pressure Cooker.
Different brands of pressure cookers will max out at different pressures and temperatures. You may want to note in your personal recipe book, any necessary time adjustments for your particular dish.
Note: The cooking times that are listed in the lists below are suggested for electric pressure cookers. If you’re using a non-electric, stove-top type, then your cook time will be a bit shorter.
Pressure Cooker Release Methods:
Pressure cookers have two methods for releasing their pressure: Natural and Quick.
Natural release means that once the cooker is turned off, the cooker is left to release its pressure naturally over time, as it cools.
Quick release is when you open the pressure valve and quickly release the pressure. Refer to your cookers manual for guidance on natural and quick release.
Pressure Cooking Meats Instructions:
Note: All meats should be pressure cooked with at least 1 cup (0.24 l) of liquid. This can be a marinade, a barbecue sauce, stock, broth, or just plain water. If cooking for over 15 minutes, then use a minimum of 2 cups (0.47 l) liquid.
Cook Time Chart for: Beef, Pork, Lamb, Turkey and Chicken
All cook settings are for ‘High’ pressure.
| Meat, Poultry | Cook Time, (minutes) |
|---|---|
| Beef stew meat, 1-1/2 lbs. (0.68 kg), 1″ cubes (25.4mm) |
20 |
| Beef, 2 lbs.(0.9 kg) | 25 |
| Beef, frozen | not advisable |
| Beef, liver | 5 |
| Beef meatballs, 1 to 2 lbs. (0.45 to 0.9 kg) |
6-9 |
| Beef meatloaf, 2 lbs. (0.9 kg) |
10-15 |
| Beef, pot roast, rump, round, chuck, or brisket, 3 to 4 lbs. (1.4 to 1.8 kg) |
45-60 (15 mins per pound) |
| Beef, ribs, short, for grilling |
15 |
| Beef, ribs, short, for stewing |
25 |
| Chicken breasts, with bones, 2 to 3 lbs. (0.9 to 1.4 kg) |
8-10 |
| Chicken, cubed | 5 Quick release |
| Chicken Drumsticks, 2 lbs. (0.9 kg), legs or thighs |
5-7 Quick release |
| Chicken, frozen, 2 lbs. (0.9 kg) |
10 |
| Chicken, strips, boneless | 5-6 Quick release |
| Chicken, whole, 2 to 3 lbs. (0.9 to 1.4 kg) |
12-18 (6 mins per pound) |
| Chicken, whole, 3 to 4 lbs. (1.4 to 1.8 kg) |
18-25 |
| Chicken, whole, frozen | 6 mins per lb. plus 3 minutes |
| Cornish Hen, whole | 8-10 |
| Duck, pieces | 8-10 |
| Duck, whole, 3 to 4 lbs. (1.4 to 1.8 kg) |
25-30 |
| Lamb, 1″ cubes (25 mm), 1-1/2 lbs. (0.7 kg) |
12-15 |
| Lamb chops, 1-1/2 lbs. (0.7 kg), cut 1″ (25 mm) thick |
10 Quick release |
| Lamb, stew meat | 12-15 |
| Pork, frozen | not advisable |
| Pork, ham shank, 2 lbs. (0.9 kg) |
20-25 |
| Pork or ham, pieces, 2 lbs. (0.9 kg) |
20-23 |
| Pork ribs, 2 lb (0.9 kg) |
15 |
| Pork, roast, 3 to 4 lbs. (1.4 to 1.8 kg) |
45-55 (15 mins per pound) |
| Turkey breast, boneless, 2 lbs. (0.9 kg) |
20 |
| Turkey breast, whole with bones, 2 lbs. (0.9 kg) |
20-30 |
| Turkey leg drumsticks, 1-1/2 lbs. (0.7 kg) |
12 |
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Pressure Cooking Vegetables Instructions:
* When pressure cooking vegetables alone, contain the vegetables in a steamer basket and then place the basket on top of your trivet to keep it above your cooking liquid.
* Use about 1/2 cup (125 ml) of liquid (water, stock, etc.) for vegetables that take less than 5 minutes.
* Use about 1 cup (250 ml) of liquid if the recommended cook time is between 5 to 10 minutes.
* Use about 2 cups (500 ml) of water of liquid if the recommended cook time is between 10 to 20 minutes.
Pressure Cooker Time Chart for: Vegetables
All cook settings are on ‘High’.
| Vegetable | Cook Time (minutes) |
|---|---|
| Artichoke, hearts | 2-3 |
| Asparagus, fine whole |
1-2 |
| Asparagus, thick whole |
1-2 |
| Beans, green or yellow, (fresh or frozen) |
2-3 |
| Beets, large | 20 |
| Beets, small | 12 |
| Beets, 1/4″ (5 mm) slices | 5-6 |
| Beet greens | 1 |
| Broccoli, flowerets | 2 |
| Broccoli, Whole stalks |
5-6 |
| Broccoli, sliced, 1/4″ (5 mm) | 3-4 |
| Brussel sprouts, whole | 4 |
| Cabbage, quarters | 3-4 |
| Cabbage, slices 1/4″ (5 mm) | 2 |
| Carrot slices, 1/4″ (5 mm) | 3 |
| Carrot chunks, 1″ (25 mm) | 5 |
| Cauliflower flowerets | 2-3 |
| Celery chunks 1″ (25 mm) | 3 |
| Collard Greens | 5 |
| Corn, kernels | 1-2 |
| Corn on the cob, 4″ (102 mm) lengths |
4 |
| Kale, coarsely chopped | 2 |
| Leeks (white part) | 2-4 |
| Mixed vegetables, frozen | 2-3 |
| Onions, medium whole | 2-3 |
| Peas, in the pod | 2 |
| Peas, shelled | 1 |
| Potatoes,cubed 1″ (25 mm) |
5-7 |
| Potatoes, whole small or large quartered |
5-7 |
| Potatoes, whole large |
10-12 |
| Pumpkin slices 2″ (0.5 cm) |
3-4 |
| Spinach, fresh | 1 |
| Spinach, frozen | 4 |
| Squash, butternut, 1″ (25 mm) slices |
4 |
| Squash, acorn, halved | 7 |
| Sweet potato slices 1/2″ (13 mm) | 5 |
| Tomatoes, quartered | 2 |
| Tomatoes, large, whole | 3 |
| Turnip, small, or quarters | 4 |
| Turnip slices, 1-1/2″ (0.4 cm) | 3 |
| Zucchini slices, 1/4″ (5 mm) | 2 |
Pressure Cooking Rice & Grain Instructions:
Soak whole grain wheat berries and pearl barley in water for a minimum of four hours before cooking. Make sure the volume of water is four times the volume of the grain.
Note: Do not add salt to the water as it will inhibit absorption of water and will toughen the grains.
Note: Do not pre-soak rice or oats.
Pressure Cooker Time Chart for: Rice and Grain
Use ‘High’ pressure settings for ALL.
Use ‘Natural Release’ method for ALL.
| Grains, 1 cup (240 ml) | Water | Cook Time (minutes) |
|---|---|---|
| Rice, brown | 1-1/2 cups (355 ml) | 12-15 |
| Rice, white | 1-1/2 cups (355 ml) | 5-6 |
| Rice, wild | 3 cups (710 ml) | 22-25 |
| Barley, pearl | 4 cups (950 ml) | 15-20 |
| Barley, pot | 3 cups (710 ml) | 20 |
| Oats, quick cooking | 1-2/3 cups (400 ml) | 6 |
| Oats, steel-cut | 1-2/3 cups (400 ml) | 11 |
| Wheat berries | 3 cups (710 ml) | 30 |
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Pressure Cooking Seafood and Fish Instructions:
When pressure cooking seafood and fish, contain the them in a steamer basket and then place the basket on top of your trivet to keep it above your cooking liquid.
Pressure Cooker Time Chart for: Seafood and Fish
Use ‘LOW’ pressure settings for ALL, ‘HIGH’ for Soup.
Use ‘Quick Release’ method for ALL.
| Seafood and Fish | Cook Time (minutes) |
|---|---|
| Crab | 2-3 |
| Fish fillets, 1-1/2 to 2 lbs. (700 to 900 g) | 3-4 |
| Fish, whole, dressed | 5-6 |
| Fish stock/soup | 5-6 |
| Lobster, 1-1/2 to 2 lbs. (700 to 900 g) | 2-3 |
| Mussels | 2-3 |
| Shrimp | 1-2 |
Pressure Cooking Beans Instructions:
Note: Soak dried beans or whole dried peas in water for four to six hours before cooking. Do not soak for much longer, otherwise they will break down too easily during cooking and turn to mush. Make sure the volume of water is four times the volume of the beans.
Note: Do not soak Split Peas.
If you’ve forgotten to soak the beans, or don’t have the time to, you can still cook them. It’ll just take longer. See the chart below…
Note: Do not add salt to the water as it will inhibit absorption of water into the beans. Adding salt to the water will also tend to toughen the beans. Salt to taste after cooking.
Note: Measure legumes into your pressure cooker. Add about 3 cups (710 ml) of water for each 1 cup (240 ml) of legumes. Adding a tablespoon of olive or vegetable oil to the pressure pot will help to prevent foaming during cooking.
Note:The cook times are intended for electric pressure cookers. Electric pressure cookers have a lower PSI than stovetop counterparts and therefore require a longer cook time.
Pressure Cooker Time Chart for: Beans, Lentils & Peas (Legumes)
Use ‘High’ pressure settings for ALL.
| Beans, Lentils & Peas | -Soaked- Cook Time (minutes) Natural Release |
-Soaked- Cook Time (minutes) Quick Release |
UN-Soaked Cook Time (minutes) Quick Release |
|---|---|---|---|
| Adzuki Beans | 2-3 | 5-9 | 14-20 |
| Black Beans | 3-6 | 5-9 | 8-25 |
| Garbanzo Beans (chickpeas) | 9-14 | 13-18 | 30-40 |
| Great Northern Beans | 4-8 | 8-12 | 25-30 |
| Lima Beans, baby | 2-3 | 5-7 | 12-15 |
| Lima Beans, large | 1-3 | 4-7 | 12-16 |
| Navy Beans, White Beans or Pea | 3-4 | 6-8 | 16-25 |
| Pinto Beans | 1-3 | 4-6 | 22-25 |
| See our Pressure Cooker Recipes | |||
| Red Kidney Beans | 5-8 | 10-12 | 20-25 |
| Soy Beans | 5-8 | 9-12 | 28-35 |
| Lentils (pulse) | – | – | 10-12 |
| Mini Lentils | – | – | 8-10 |
| Split Lentils | – | – | 4-6 |
| Split Peas | – | – | 6-10 |
| Whole Peas, dried | 4-6 | 8-10 | 16-18 |
| Black Eyed Peas | – | – | 10-11 |