The Pressure Cooker Meat, Poultry and Egg 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. To find specific recipes see the Meats Recipe Section. Always use a meat thermometer to check the internal temperature for doneness when cooking larger pieces of meat. find recipes and more information about cuts of suitable for pressure cooking.

 

Meat Variety

Brown

Liquid Minimum

Cooking Time

Release

 

Beef, brisket, fresh or corned; 2-3 lbs.

 

cover completely

45-50 minutes

Natural

 

Beef, brisket, fresh or corned; 4-5 lbs.

 

cover completely

55-70 minutes

Natural

 

Find Out More About Cube Steaks

 

Beef, cube steak

Yes

1/2 cup

6 minutes

Natural

 

Beef, flank steak

Yes

1 cup

35 minutes

Natural

 

Beef, ground - crumbled or patties

Yes

1/2 cup

6 minutes

Natural

 

Beef, heart 3 to 4 lb

 

cover completely

50 to 75 minutes

Natural

 

Beef, kidney

 

cover completely

8- 10 minutes

Natural

 

Beef, liver; sliced

 

1/2 cup

5 minutes

Natural

 

Beef, neck bones

Yes

cover completely

45 minutes

Natural

 

Beef, oxtails

Yes

cover completely

40 to 45 minutes

Natural

 

Beef, pot roast, round, blade, chuck, or rump; 3-4 lbs

Yes

2 cups

35 - 45 minutes

Natural

 

Find Out More About Cuts of Beef Suitable for Pressure Cooking

 

Beef, rolled or rib roast (3 to 4 lb.)

Yes

2 cups

35 - 45 minutes

Natural

 

Beef, shanks - 1-1/2 to 2-1/2 inches thick

Yes

1 1/4 cups

25 minutes

Natural

 

Beef, short ribs

Yes

1 1/4 cups

20 to 25 minutes

Natural

 

Beef steak, round, chuck, blade, chuck, or rump; (1 to 1-1/2 inches)

Yes

1 1/4 cups

20 minutes

Natural

 

Beef steak, round, chuck, blade, chuck, or rump; (2 inches thick)

Yes

1 1/4 cups

20-25 minutes

Natural

 

Beef Steak, Tri-tip, Sirloin, Triangle

Yes

1/2 cup

8 - 12 minutes

Natural

 

Beef stew meat; 1 1/2 inch cubes

Yes

1 cups

15 minutes

Natural

 

Beef, tongue fresh or smoked (2 - 3lb.)

 

cover completely

75 to 90 minutes

Natural

 

Beef, tripe honeycomb (2 lb.)

 

cover completely

35 minutes

Natural

 

Find Some Sample Chicken Recipes or How To Select the Correct Chicken

 

Meat Variety

Brown

Liquid Minimum

Cooking Time

Release

 

Chicken, boneless strips, tenders

Yes

1/2 cup

3 minutes

quick or cold water

 

Chicken, breasts with bone

Yes

1/2 cup

6 minutes

Natural

 

Chicken, breasts boneless

Yes

1/2 cup

5 minutes

Natural

 

Chicken, cubes

Yes

1/2 cup

3 minutes

quick or cold water

 

Chicken giblets - necks, gizzards or hearts

 

1 1/2 cups

25 minutes

Natural

 

Chicken, livers

 

1/2 cup

2 minutes

quick or cold water

 

Chicken, ground meat

Yes

1/2 cup

4 minutes

quick or cold water

 

Chicken, legs, drumsticks or thighs with bone

Yes

1/2 cup

7 minutes

quick or cold water

 

Chicken, legs, drumsticks or thighs boneless

Yes

1/2 cup

6 minutes

quick or cold water

  Chicken, wings  

1/2 cup

4 minutes

quick or cold water

 

Find Out How To Cut Up A Whole Chicken

 

Chicken, stewing; 4 to 5 lb.

 

cover completely

30 to 35 minutes

Natural

 

Chicken, wings

 

1/2 cup

4 minutes

quick or cold water

 

Chicken, whole, roasted (3 to 4 lb.)

 

2 cups

20 minutes

Natural

 

Cornish Hen, whole

 

1/2 cup

8 minutes

Natural

 

Duck, pieces

Yes

1/2 cup; must use a rack

8 minutes

Natural

 

Duck, whole (3 to 4 lb.)

Yes

1 cup; must use a rack

25 to 30minutes

Natural

 

Eggs, hard boiled

 

cover completely; must use a rack

5 minutes

cold water

 

Eggs, shirred, poached

 

1/2 cup; use covered ramekins on a rack

2 minutes

cold water

 

Goat, young

Yes

 

Cook as per similar cuts under Lamb

 

 

 

Goat, mature

Yes

 

Cook as per similar cuts under Venison

 

 

 

Find more Recipes for Ham and information about choosing hams for Pressure Cooking

 

Meat Variety

Brown

Liquid Minimum

Cooking Time

Release

 

Ham Hocks, smoked

 

cover completely

40 to 50 minutes

Natural

 

Ham (fresh-uncooked) picnic or shoulder; 3 to 5 lbs

 

2 1/2 cups

30 to 40 minutes

Natural

 

Ham, (fresh-uncooked) shank or butt - 3 to 5 lb.

 

2 1/2 cups

40 to 50 minutes

Natural

 

Ham, Fully Cooked shank or butt - 3 to 5 lb.

 

2 1/2 cups

35 to 45 minutes

Natural

 

Ham, Fully Cooked slice; 2 inch thick

Yes

1 cup

12 to 18 minutes

Natural

 

Ham, Fully Cooked slice; 1/2 inch thick

Yes

1/2 cup

6 minutes

Natural

 

Ham, (fresh-uncooked) slice; 1 inch thick

Yes

1/2 cup

12 minutes

Natural

 

Find Out More About Lamb Recipes and of cuts Suitable for Pressure Cooking

 

Lamb, breast - 2 lbs

Yes

2 cups

35 minutes

Natural

 

Lamb chops 1/2 inch thick

Yes

1/2 cup

5 minutes

quick or cold water

 

Lamb chops; more than 1 inch thick

Yes

1/2 cup

10 minutes

quick or cold water

 

Lamb chops; less than 1 inch thick

Yes

1/2 cup

8 minutes

quick or cold water

 

Lamb, riblets

Yes

1/2 cup

6 minutes

Natural

 

Lamb, leg (3 lb.)

Yes

2 cups

20 minutes

Natural

 

Lamb, neck, shoulder (bone-in) 3 to 6 lbs

Yes

3 cups

25 minutes

Natural

 

Lamb, shanks

Yes

2 cups

20 -25 minutes

Natural

 

Lamb steak; 1/2 inch thick

Yes

1/2 cup

8 minutes

quick or cold water

 

Lamb stew meat; 1 inch cubes

Yes

1 cup

12-15 minutes

Natural

 

Lamb (Mutton Roast); 4 to 6 lbs

Yes

2 cups

45 minutes

Natural

 

Meat Variety

Brown

Liquid Minimum

Cooking Time

Release

 

Pheasant

Yes

1 1/4 cups

15 to 20 minutes

Natural

 

Pigeon (Squab), halved

Yes

1 1/2 cups

20 to 25 minutes

Natural

 

Pork chops or steaks, 1 inch or more, or stuffed

Yes

1/2 cup

8 minutes

Natural

 

Pork chops, or steaks less than 1 inch thick

Yes

1/2 cup

6 minutes

Natural

 

Pork, loin 3-4 lbs

Yes

1 cups

25 - 35 minutes

Natural

 

Pork, Pigs feet

 

cover completely

30 - 45 minutes

Natural

 

Pork ribs, spareribs

 

1/2 cup

10 minutes

Natural

 

Pork ribs, baby back ribs

 

1/2 cup

12 minutes

Natural

 

Pork ribs, country style (boneless) ribs

 

1 cup

14 minutes

Natural

 

Pork, roasts, any cut, 3-4 lbs

Yes

2 cups

30 - 35 minutes

Natural

 

Pork sausage, Italian, Polish, Kielbasa, steam on a rack

Yes

1/2 cup

8 minutes

quick or cold water

 

Pork shanks

Yes

2 cups

35 minutes

Natural

 

Pork shoulder,or arm roast (bone-in) 3lbs.

Yes

2 cups

35 to 40 minutes

Natural

 

Pork shoulder, or blade roast (boneless) 3lbs.

Yes

2 cups

35 to 40 minutes

Natural

 

Pork, smoked neck bones

 

cover completely

20 minutes

Natural

 

Pork stew meat 1 1/2 inch cubes

Yes

2 cups

10 minutes

Natural

 

Rabbit

Yes

1/2 cup

12 to 15 minutes

Natural

 

Meat Variety

Brown

Liquid Minimum

Cooking Time

Release

 

Turkey breast, boneless (rolled)

Yes

1 1/2 cups

20 minutes

Natural

 

Turkey breast, 2-2 1/2 lbs whole with bone in

Yes

1 1/2 cups

20 minutes

Natural

 

Turkey giblets - gizzards or hearts

 

1 1/2 cups

25 minutes

Natural

 

Turkey ground

Yes

1/2 cups

8 minutes

Natural

 

Turkey thigh (boneless)

Yes

1/2 cups

10 minutes

Natural

 

Turkey thigh (bone-in)

Yes

1/2 cups

12 minutes

Natural

 

Turkey whole, 10-12 lbs

Yes

2 cups

40 minutes

Natural

 

Turkey drumsticks (legs)

Yes

1/2 cups

12 minutes

Natural

 

Turkey parts thawed

 

1/2 cup

5 minutes

Natural

 

Veal chops or steak; less than 1 inch thick

Yes

1/2 cup

5 minutes

quick or cold water

 

Veal, leg 3-4 lbs

Yes

2 1/2 cups

50 to 60 minutes

Natural

 

Veal roast, 3 -`4 lbs

Yes

2 1/2 cups

40 to 45 minutes

Natural

 

Veal shanks

Yes

2 1/2 cups

18-20 minutes

Natural

 

Veal Stew meat; 1 inch cubes

Yes

2 cups

8 minutes

Natural

 

Venison, roast, any cut, 3 to 4 inches thick

Yes

2 cups

30 to 40 minutes

Natural

 

Venison, cubed, thin sliced steaks, chops

Yes

1/2 cup

18 minutes

Natural

 

Venison, thick sliced steaks or chops

Yes

1/2 cup

20 minutes

Natural

 

Venison, ground

Yes

1/2 cup

12 minutes

Natural

 

 

 

 

   

* When using cuts of meat over 1 1/2 inches thick always use a meat thermometer to check the temperature for doneness. Find out more by looking at the temperature charts.

1 Liquid amounts given are based on the average used by today's modern pressure cookers with a spring valve pressure release system. Use the recommended minimum given in your owners manual. The amounts can vary depending on the type of pressure cooker and the length of cooking time. When using a jiggle top model plan on doubling the amount of liquid used. check your owner's manual for the manufacturers recommendation, generally the minimum amounts recommended for jiggle top models is 1 cup, and 1/2 cup for the valve type pressure cookers, which is sufficient for approximately 15 minutes of cooking time. to determine the amount of liquid used by your pressure cooker, do the Test Drive. Pressure cookers will lose more water in cooking time over 15 minutes, or if the heat is not lowered correctly once it come to pressure.

 
 

 

 

 

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