Pressure Cooker Time Chart

Cooking times for fresh vegetables
	Amount of Liquid
Vegetable	2 1/2 - 4 Qt	6-8 Qt	Cooking time	Pressure
Artichokes	1 cup	1 1/4 cups	15 min	High
Asparagus	1/2 cup	3/4 cup	2-2 1/2 min	High
Beans , Green or Wax	1/2 cup	3/4 cup	3 min	High
Beans, Lima (fresh)	1/2 cup	3/4 cup	2 min	High
Beets (sliced)	3/4 cup	1 cup	6 min	High
Beets (small, whole)	3/4 cup	1 cup	12 min	High
Broccoli	1/2  cup	1/12 cups	2 1/2 min	High
Brussel Sprouts	3/4 cup	1 cup	5 min	High
Cabbage (shredded)	3/4 cup	1 cup	3 min	High
Cabbage (wedges)	3/4 cup	1 cup	8 min	High
Cabbage, Red (shredded	3/4 cup	1 cup	5 min	High
Carrots (sliced)	1/4 cup	1/2 cup	2 1/2 min	High
Carrots (small, whole	1/4 cup	1/2 cup	4 min	High
Cauliflower (flowerets)	1/2 cup	3/4 cup	3 min	High
Cauliflower (whole)	1 cup	1 1/4 cups	6-8 min	High
Celery	1/2 cup	3/4 cup	5 min	High
Celery Root	1/2 cup	3/4 cup	5 min	High
Corn (on the cob)	1 cup	1 1/4 cups	5 min	High
Corn (whole kernel)	1/2 cup	3/4 cup	3 min	High
Eggplant	1/2 cup	3/4 cup	3 min	High
Kale or Collards	1/2 cup	3/4 cup	4-6 min	High
Kohlrabi	1/2 cup	3/4 cup	4 min	High
Okra	1/2 cup	3/4 cup	4 min	High
Onions (sliced)	1/2 cup	3/4 cup	3 min	High
Onions (whole, medium)	3/4 cup	1 cup	7-10 min	High
Parsnips (sliced)	1/2 cup	3/4 cup	2 min	High
Parsnips (halved)	1/2 cup	3/4 cup	2 min	High
Peas	1/2 cup	3/4 cup	2 min	High
Potatoes (sliced)	1 cup	1 1/4 cups	2 1/2 min	High
Potatoes (medium, cut in half)	1 1/2 cups	2 cups	8 min	High
Potatoes, sweet or yams (quartered)	1 cup	1 1/2 cups	6 min	High
Potatoes, sweet or yams (halved)	1 cup	1 1/2 cups	8-10 min	High
Pumpkin	1 1/4 cups	1 1/2 cups	8-10 min	High
Rutabagas and Turnips	3/4 cup	1 cup	5 min	High
Spinach, Swiss Chard, other greens	1/2 cup	3/4 cup	1 1/2 min	High
Squash, Acorn	3/4 cup	1 cup	6-7 min	High
Squash, Hubbard	3/4 cup	1 cup	8-10 min	High
Squash, Summer or Zucchini	3/4 cup	1 cup	3-4 min	High
Tomatoes	1/4 cup	1/2 cup	2 1/2 min	High
Cooking times for dried vegetables
Place dried beans in pressure cooker, cover with water and bring to a boil. Remove from heat and let set about one hour before cooking
	Amount of Liquid
Vegetable	2 1/2 - 4 Qt	6-8 Qt	Cooking time	Pressure
Black Eyed Peas	1 1/2 cups	2 cups	10 min	High
Great Northern Beans	2 cups	2 1/2 cups	20 min	High
Kidney Beans	2 cups	2 1/2 cups	30 min	High
Lentils	2 cups	2 1/2 cups	30 min	High
Lima Beans, large	2 cups	2 1/2 cups	30 min	High
Lima Beans, small	2 cups	2 1/2 cups	25 min	High
Navy Beans	2 cups	2 1/2 cups	30 min	High
Pea Beans	2 cups	2 1/2 cups	20 min	High
Soy Beans	2 cups	2 1/2 cups	35 min	High
Never fill pan more than 3/4 full of liquid
Cooking times for frozen vegetables
	Amount of Liquid
Vegetable	2 1/2 - 4 Qt	6-8 Qt	Cooking time	Pressure
Asparagus Spears	1/2 cup	1/2 cup	2 min	High
Asparagus Cuts	1/2 cup	1/2 cup	2 1/2 min	High
Broccoli	1/2 cup	1/2 cup	3 min	High
Broccoli Cuts	1/2 cup	1/2 cup	2 min	High
Brussels Sprouts	1/2 cup	1/2 cup	2 1/2 min	High
Cauliflower	1/2 cup	1/2 cup	2 min	High
Corn, whole kernel	1/2 cup	1/2 cup	1 min	High
Corn on the Cob	1/2 cup	1/2 cup	2 min	High
Green Beans, cut	1/2 cup	1/2 cup	3 min	High
Green Beans, French style	1/2 cup	1/2 cup	1 min	High
Peas	1/2 cup	1/2 cup	1 min	High
Lima Beans, small	1/2 cup	1/2 cup	2 1/2 min	High
Lima Beans, large	1/2 cup	1/2 cup	4 min	High
Mixed Vegetables	1/2 cup	1/2 cup	2 min	High
Spinach	1/2 cup	1/2 cup	1 min	High
Cooking times for dried fruits
For best result, cover dried fruits with water for about 1 hour before cookng. Cook fruit with the amount of water specified in the table below using the water in which they were soaked.
	Amount of Liquid
Fruit	2 1/2 - 4 Qt	6-8 Qt	Cooking time	Pressure
Apples	2 cups	2 cups	2 min	High
Apricots	2 cups	2 cups	2 min	High
Figs	2 cups	2 cups	6 min	High
Peaches	2 cups	2 cups	4 min	High
Pears	2 cups	2 cups	4 min	High
Prunes	2 cups	2 cups	5-6 min	High
Raisins	1 cup	1 cup	5 min	High
Cooking times for fresh fruits
For best result, cover dried fruits with water for about 1 hour before cookng. Cook fruit with the amount of water specified in the table below using the water in which they were soaked.
	Amount of Liquid per Pound of Fruit
Fruit			Cooking time	Pressure
Apricots	1 1/4 cups		0*	Low
Cherries	1 cup		0*	Low
Peaches	1 1/4 cups		0*	Low
Pears	1 1/4 cups		0*	Low
Plums	1 1/4 cups		0*	Low
Pineapple	1 cup		0*	Low
* As soon as pressure is reached, remove from heat and cool immediately.
Cooking times for fish and seafood
	Amount of Liquid
Fish or Seafood	2 1/2 - 4 Qt	6-8 Qt	Cooking time	Pressure
Fish Steaks (3/4" thick)	1/2 cup	1 cup	5-6 min	Low
Steamed Fish	1/2 cup	1 cup	5 min	Low
Cod	1 1/2 cups	3 cups	5-6 min	Low
Shrimp	1 1/2 cups	3 cups	5-6 min	Low
Lobster Tail	1 1/2 cups	3 cups	6-8 min	Low
Clams	1 1/2 cups	3 cups	6 min	Low
Cooking times for meats
Most meats, with the exception of corned beef, salt pork and tongue should be browned before pressure cooking. Roasts may also be broiled in the oven for a few minutes after pressure cooking for a finishing touch. If you use the rack in the pressure cooker, add and extra 1/4 cup liquid.
	Amount of Liquid
Meat	2 1/2 - 4 Qt	6-8 Qt	Cooking time	Pressure
Beef Pot Roast (blade, chuck or rump 3-4 " thick)	1 cup	1 1/4 cup	45-60 min	Low
Beef Short Ribs	1 cup	1 1/4 cup	45-60 min	Low
Beef, Corned (3-4" thick)*	3 cups	4 cups	60 min	Low
Flank Steak	3/4 cup	1 cup	45 min	Low
Round Steak	1 cup	1 1/4 cups	30-35 min	Low
Beef Stew Meat	1 1/2 cups	1 3/4 cups	25-30 min	Low
Beef Tongue **	2 cups	2 1/2 cups	60 min	Low
Beef Heart ***	1 1/2 cups	2 cups	60 min	Low
Beef Liver (slice, cook on rack)	3/4 cup	1 cup	6 min	Low
Chicken (fryer)	1 cup	1 1/4 cup	18-25 min	Low
Chicken (roaster)	1 1/2 cups	2 cups	30-40 min	Low
Ham (shank, uncooked, 3-5 pounds)	2 cups	2 1/2 cups	45-60 min	Low
Ham ( picnic, uncooked 3-6 pounds)	2 cups	2 1/2 cups	45-60 min	Low
Lamb Shoulder (3-6 pounds)	1 1/2 cups	2 cups	45-60 min	Low
Lamb Steak (1/2 inch thick	1/2 cup	3/4 cup	12 min	Low
Lamb Stew Meat	1 1/2 cups	2 cups	20 min	Low
Mutton (boiled, 4-6 pounds)	2 cups	2 1/2 cups	60 min	Low
Oxtails	1 1/2 cups	2 cups	60 min	Low
Partridge	3/4 cup	1 cup	16 min	Low
Pheasant	1 cup	1 1/4 cup	20-25 min	Low
Pork Shanks	2 cups	2 1/2 cups	45 min	Low
Pork Shoulder (2 1/2" thick)	1 1/4 cups	1 1/2 cups	45-50 min	Low
Pork Chops	3/4 cup	1 cup	12 min	Low
Rabbit	3/4 cup	1 cup	18-20 min	Low
Spareribs	3/4 cup	1 cup	20 min	Low
Squirrel	1 cup	1 1/4 cups	25-30 min	Low
Veal Heart	1 1/2 cups	2 cups	45 min	Low
Veal Shank	2 cups	2 1/2 cups	50-60 min	Low
Veal Steak (1/2" thick)	1/2 cup	1 cup	18-20 min	Low
Veal Stew Meat	1 1/2 cups	2 cups	20 min	Low
Veal Tongue	1 1/2 cups	2 cups	30 min	Low
Venison (pot roast, 3-4" thick)	1 cup	1 1/4 cups	40-50 min	Low
* Corned Beef - Bulk corned beef out of brine must be covered with cold water several hours before cooking. Drain and cook with fresh water.
** Beef Tongue - Fresh, cook, Cool in cooking liquid, skin. Beef Tongue - Smoked, cook. Cool in cooking liquid, Skin. Beef Tongue - Cured (corned) Cover with water several hours, Drain. Cook. Cool in cooking liquid. Skin.
*** Beef Heart - Remove veins. Cover with salted water for 30 minutes. Drain. Add fresh water and 1/4 cup vinegar. Cook.
Cooking time for rice
The best way to pressure cook rice is in a bowl set on the rack in the pressure cooker.
1. Place rack in pressure cooker
2.  Add 2 cups water
3.  Spray bowl with cooking spray then add 1 1/2 cups water and 1 cup rice
4.  Place bowl in pressure cooker and lock lid into place.
5.  Set dial to low pressure
6.  After pressure is reached, reduce heat and cook 15 minutes