The Pressure Cooker Fresh and Dried Fruit Timing Charts
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Many factors influence cooking times. Use this information as a guideline, but the actual
cooking times may vary depending on your pressure cooker,
heat source and the quality and/or quantity of the food.
All times are for 15psi pressure using a cooking rack.
The cold water
release method is recommended for best results.
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FRESH AND
DRIED FRUIT
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COOKING TIME
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LIQUID
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Apples, fresh, slices or chunks
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2 to 3 minutes
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1/2 cup
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Apples, slices, dried
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2 minutes
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1/2 cup
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Apricots, dried
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4 minutes
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1/2 cup
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Apricots, fresh, halved
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2 minutes
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1/2 cup
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Bananas
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0 minutes
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1/2 cup
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Berries, fresh
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0 minutes*
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1/2 cup
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Blueberries
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2 minutes
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1/2 cup
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Cherries, fresh
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0 minutes*
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1/2 cup
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Cranberries, dried
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5 minutes
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1/2 cup
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Cranberries, fresh
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4 to 5 minutes
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1/2 cup
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Dates
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10 minutes
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1/2 cup
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Figs
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6 minutes (10 minutes = tough skinned varieties)
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1/2 cup
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Grapes, for jelly making |
1 minute
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1/2 cup
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Lemons
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2 minutes
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1/2 cup
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Oranges
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2 minutes
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1/2 cup
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Peaches, dried
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4 minutes
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1/2 cup
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Peaches, fresh, halved
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3 minutes
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1/2 cup
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Pears, dried
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4 minutes
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1/4 cup
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Pears, fresh, halved
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3 to 4 minutes
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1/2 cup
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Pears; whole
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8 minutes
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1/2 cup
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Pineapple; slices
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6 minutes
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1/2 cup
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Plums, fresh
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0 minutes*
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1/2 cup
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Prunes
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5 minutes
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1/2 cup
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Quince, fresh, quartered
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5 minutes
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1/2 cup
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Raisins
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5 minutes
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1/2 cup
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Raspberries |
1 minute
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1/2 cup
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Strawberries, for jelly making
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1 minute
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1/2 cup
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* Bring to high pressure,
remove from the heat, and lower the pressure immediately
using the cold-water-release method.
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