Foods that generally take an hour or more to prepare on a regular stove top such as dry beans or tough brown rice would cook in almost half the time if a pressure cooker was utilized. Aside from increasing the cooking time significantly, pressure cookers are advantageous in other areas as well.
For instance, pressure cookers preserve the color, taste and nutritional profile of foods better than other cooking methods. The high temperatures inside the cooker even allow for you to brown or caramelize your food, which in turn produces intense flavors that are hard to achieve with other cooking methods.
Since pressure cookers can get your meals prepared in half the time as other cooking methods, it also means less energy use for you. A typical home oven relies on approximately 2,000 watts of energy to work properly when preparing a roast.
Get Favor's Modern Duo On this page: Pressure -Cooking Times & Instructions Best prices on pressure cooker cookbooks If you can't find what you are looking for in our pressurecookertime tables and instructions below, have a look at our comprehensive information about pressure -cooking by selecting a topic from the menu on the left above.
Also see our gigantic selection of pressure cooker cookbooks in order to have instructions at your fingertips. They are the fastest way to cook delicious meals: beef roasts, chicken, rice, dry beans, you name it.
You use a pressure cooker to save lots of time and energy cooking delicious food, but only 15 psi (lb) pressure cookers cook at the fastest speed available. Learn more about how the amount of pressure of the pressure cooker affects it's cooking time and compare cheap low- pressure pressure cookers to those that operate at 15 lb pressure.
Use the quick release method or the automatic release method when the cooking time is completed so vegetables remain crisp. To cook vegetables by themselves in a pressure cooker (i.e. not in a soup or stew), use a steamer basket and trivet.
Pour a 1/2 cup (125 ml) of water in the bottom of the pressure cooker if the vegetable's cooking time is less than 5 minutes. If the cooking time of the vegetable is between 5 and 10 minutes, use 1 cup (250 ml) of water.
Pressure -cooking time chart Favor, Presto, Kuhn Nikon, Manifest, Fisher, Agostini pressure cooker As this method is not wasteful, it will lower your electricity or gas bills.
The natural release method of pressure -cooking soaked beans reduces the amount of time the stove is on and is using electricity or gas. If you use air conditioning, the natural release method will reduce how hard your air conditioner needs to work in order to remove the heat generated by your stove.
You can start soaking the beans before leaving for work, so they will be conveniently ready for pressure -cooking in the evening. The trade-off is that it is not as quick and increases the energy used (makes your kitchen hotter) due to the longer cooking times of soaked beans.
Compared to using the automatic release method , using the quick release method reduces the chance that the beans skins will separate from the beans. Then pressure -cook the beans normally using the standard “soaked” cooking times.
The oil reduces foaming and the possibility of clogging the vent tube on these old pressure cookers. Pressure -cooking times vary according to the quality and age of the beans, legumes or other pulses.
If the pulses are still hard after pressure -cooking for the recommended cooking time, return to high pressure over high heat and then immediately reduce the heat to the lowest possible level in order to maintain pressure. Rice & grain pressure -cooking instructions are below the timetable.
Use the natural release method when the cooking time is completed. Before pressure -cooking, soak whole grain wheat berries and pearl barley in four times their volume of lukewarm water for at least four hours before cooking, or overnight.
Do not add salt to water since it will toughen the grains and inhibit hydration. Rinse under lukewarm water (this also applies to rice).
Meat/PoultryApproximate Cooking Time (minutes) Pressure Level Beef, 1" (25 mm) cubes, 1 1/2 lb (700 g)10 to 15HighBeef, dressed, 2 lb (900 g)10 to 15HighBeef, frozen not advisable -Beef, heart, 3 to 4 lb (1.4 to 1.8 kg)50 to 75HighBeef, kidney8 to 10HighBeef, liver5HighBeef, meatballs, 1 to 2 lb (450 to 900 g)4 to 9HighBeef, meatloaf, 2 lb (900 g)10 to 15HighBeef, oxtail40 to 45HighBeef, pot roast, rump, round, chuck, blade or brisket, 1 1/2 lb to 2 lb (700 to 900 g)35 to 40HighBeef, ribs, short, grilling15HighBeef, ribs, short, stewing20HighBeef, shanks, 1 1/2” (40 mm) wide25 to 30HighBeef, steak, rump, round, chuck or blade, 1 to 2” (25 to 50 mm)20 to 25HighBeef, stew meat, 1 1/2” (40 mm) cubes15HighSee our pressure cooker Beef Recipes Chicken, breasts, with bone in, 2 to 3 lb (900 to 1400 g)8 to 10HighChicken, cubes5 HighChicken, drumsticks (legs) or thighs5 to 7 HighChicken, ground4 HighChicken, frozen, breasts or thighs, boneless7 to 10HighChicken, liver2 HighChicken, strips, boneless5 to 6 HighChicken, whole, 2 to 3 lb (900 to 1400 g)12 to 18HighChicken, whole, 3 to 4 lb (1.4 to 1.8 kg)18 to 25HighChicken, whole, frozen not advisable -See our pressure cooker Chicken Recipes Cornish Hen, whole8 to 10HighDuck, pieces8 to 10HighDuck, whole 3 to 4 lb (1.4 to 1.8 kg)25 to 30HighLamb, 1” (25 mm) cubes, 1 1/2 lb (700 g)10 to 18HighLamb, chops, 1” (25 mm) thick10 High Lamb, leg35 to 40HighLamb, stew meat12 to 15HighPheasant15 to 20HighPork, frozen not advisable -Pork, ham shank, 2 lb (900 g)20 to 25HighPork, ham, pieces20 to 25HighPork, hocks, smoked (cover completely w/liquid)40 to 50HighPork, ribs, 2 lb (900 g)15HighPork, roast40 to 45HighSee our pressure cooker Pork Recipes Turkey, breast, boneless20HighTurkey, breast, whole, with bone in20 to 30HighTurkey, drumsticks (leg)12High Unless indicated in the notes in brackets, use the natural release method when the cooking time is completed.
Always pressure -cook meat or poultry with at least 1/2 cup (125 ml) of liquid (water, stock, etc.) Pressure cookers other than Favor may require more than 1/2 cup (125 ml).
Preserved or salted meats should be completely immersed in water. Unless indicated, the cooking times given below are for 3 lb (1.4 kg) of meat or poultry.
The denser the cut, the longer the cooking time should be. To produce maximum flavor, the Millard reaction needs to occur.
Pressure cookers other than Favor may require more water. Also, as a point of interest, most microwave ovens contain hazardous materials such as lead and brominated flame retardants in their electrical circuitry.
To use this method, remove the pressure cooker from the burner, place in the sink and run cold tap water gently over the lid until steam dissipates and the pressure indicator is lowered. When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you.