Pressure Cooker - Cooking Times - Meat

Pressure cooker - cooking times - meat © kvalifood.com

Using a pressure cooker for meat is actually very simple. It just needs to cook for 1/3 of the time it would otherwise take. So a roast that normally needs 1 1/2 hours only needs 1/2 hour in the pressure cooker.

Here is an overview in case you don’t know how long the meat needs.

Overview of pressure cooker cooking times for meat. When the table mentions release, “natural” means the pressure cooker is allowed to cool down and lose pressure at its own pace. “Quick” means it is cooled by placing it in the sink and running cold water over it, or by using the cooker’s steam release valve.

Beef, brisket, fresh or corned; 1 - 1.5 kg

  • Minimum liquid: fully covered
  • Cooking time: 45-50 minutes
  • Release: Natural

Beef, brisket, fresh or corned; 2 - 2.5 kg

  • Minimum liquid: fully covered
  • Cooking time: 55-70 minutes
  • Release: Natural

Beef, cubed steak

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 6 minutes
  • Release: Natural

Beef, flank steak

  • Brown: Yes
  • Minimum liquid: 1 cup (2.5 dl)
  • Cooking time: 35 minutes
  • Release: Natural

Beef, heart, 1.5 to 2 kg

  • Minimum liquid: fully covered
  • Cooking time: 50 to 75 minutes
  • Release: Natural

Beef, liver, sliced

  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 5 minutes
  • Release: Natural

Beef, neck bones

  • Brown: Yes
  • Minimum liquid: fully covered
  • Cooking time: 45 minutes
  • Release: Natural

Beef, oxtails

  • Brown: Yes
  • Minimum liquid: fully covered
  • Cooking time: 40 to 45 minutes
  • Release: Natural

Beef, pot roast, rump or similar; 1.5 to 2 kg

  • Brown: Yes
  • Minimum liquid: 2 cups (5 dl)
  • Cooking time: 35 - 45 minutes
  • Release: Natural

Beef, rolled or rib roast; 1.5 to 2 kg

  • Brown: Yes
  • Minimum liquid: 2 cups (5 dl)
  • Cooking time: 35 - 45 minutes
  • Release: Natural

Beef, shank cross-cuts - 4 to 6 cm thick

  • Brown: Yes
  • Minimum liquid: 1 2/3 cups (4 dl)
  • Cooking time: 25 minutes
  • Release: Natural

Beef, short ribs

  • Brown: Yes
  • Minimum liquid: 1 2/3 cups (4 dl)
  • Cooking time: 20 to 25 minutes
  • Release: Natural

Beef, steak cut, pot roast, rump or similar; (2.5 to 4 cm)

  • Brown: Yes
  • Minimum liquid: 1 2/3 cups (4 dl)
  • Cooking time: 20 minutes
  • Release: Natural

Beef, steak cut, pot roast, rump or similar; (5 cm)

  • Brown: Yes
  • Minimum liquid: 1 2/3 cups (4 dl)
  • Cooking time: 20-25 minutes
  • Release: Natural

Beef, round roast

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 8 - 12 minutes
  • Release: Natural

Beef stew meat; 4 cm cubes

  • Brown: Yes
  • Minimum liquid: 1 cup (2.5 dl)
  • Cooking time: 15 minutes
  • Release: Natural

Beef, tongue, fresh or smoked; 1 to 1.5 kg

  • Minimum liquid: fully covered
  • Cooking time: 75 to 90 minutes
  • Release: Natural

Beef, tripe (1 kg)

  • Minimum liquid: fully covered
  • Cooking time: 35 minutes
  • Release: Natural

Chicken, breast with bone

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 10 minutes
  • Release: Natural

Chicken, breast boneless

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 8 minutes
  • Release: Natural

Chicken, cubed

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 3 minutes
  • Release: Quick or cold water

Chicken, frozen boneless breast or thigh

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 10 minutes
  • Release: Natural

Chicken giblets - gizzards or hearts

  • Minimum liquid: 1 2/3 cups (4 dl)
  • Cooking time: 25 minutes
  • Release: Natural

Chicken, ground

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 4 minutes
  • Release: Quick or cold water

Chicken, drumsticks with bone

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 7 minutes
  • Release: Quick or cold water

Chicken, drumsticks boneless

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 6 minutes
  • Release: Quick or cold water

Chicken, liver

  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 2 minutes
  • Release: Quick or cold water

Chicken, wings

  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 4 minutes
  • Release: Quick or cold water

Chicken, whole, browned (1.5 - 2 kg)

  • Minimum liquid: 2 cups (5 dl)
  • Cooking time: 20 minutes
  • Release: Natural

Cornish hen, whole

  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 8 minutes
  • Release: Natural

Duck, pieces

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl); use rack
  • Cooking time: 8 minutes
  • Release: Natural

Duck, whole (1.5 - 2 kg)

  • Brown: Yes
  • Minimum liquid: 1 cup (2.5 dl); use rack
  • Cooking time: 25 to 30 minutes
  • Release: Natural

Eggs, hard-boiled

  • Minimum liquid: fully covered, use rack
  • Cooking time: 5 minutes
  • Release: Cold water

Lamb chops, 1 cm thick

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 5 minutes
  • Release: Quick or cold water

Lamb chops, more than 1 cm thick

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 10 minutes
  • Release: Quick or cold water

Lamb chops; less than 1 cm thick

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 8 minutes
  • Release: Quick or cold water

Lamb, ribs

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 6 minutes
  • Release: Natural

Lamb, leg (1.5 kg)

  • Brown: Yes
  • Minimum liquid: 2 cups (5 dl)
  • Cooking time: 20 minutes
  • Release: Natural

Lamb, shanks

  • Brown: Yes
  • Minimum liquid: 2 cups (5 dl)
  • Cooking time: 20-25 minutes
  • Release: Natural

Lamb steak, 1 cm thick

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 8 minutes
  • Release: Quick or cold water

Lamb stew meat; 2.5 cm cubes

  • Brown: Yes
  • Minimum liquid: 1 cup (2.5 dl)
  • Cooking time: 12-15 minutes
  • Release: Natural

Ham hocks, smoked

  • Minimum liquid: fully covered
  • Cooking time: 40 to 50 minutes
  • Release: Natural

Ham, (fresh) shank or shoulder - 1.5 to 2.5 kg

  • Minimum liquid: 2 3/4 cups (6.5 dl)
  • Cooking time: 40 to 50 minutes
  • Release: Natural

Ham, cooked, shank or shoulder - 1.5 to 2.5 kg

  • Minimum liquid: 2 3/4 cups (6.5 dl)
  • Cooking time: 35 to 45 minutes
  • Release: Natural

Ham, cooked, slice, 5 cm thick

  • Brown: Yes
  • Minimum liquid: 1 cup (2.5 dl)
  • Cooking time: 12 to 18 minutes
  • Release: Natural

Pork chops or steaks, 2.5 cm or more, or stuffed

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 15 minutes
  • Release: Natural

Pork chops or steaks, less than 1 cm thick

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 10 minutes
  • Release: Natural

Pork, feet

  • Minimum liquid: fully covered
  • Cooking time: 30 - 45 minutes
  • Release: Natural

Pork ribs, spareribs

  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 10 minutes
  • Release: Natural

Pork ribs (baby back ribs)

  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 15 minutes
  • Release: Natural

Pork, rib roast

  • Minimum liquid: 1 cup (2.5 dl)
  • Cooking time: 18 minutes
  • Release: Natural

Pork, sausage, Italian, Polish, Kielbasa

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl); use rack
  • Cooking time: 10 minutes
  • Release: Quick or cold water

Pork, shank/hind leg

  • Brown: Yes
  • Minimum liquid: 2 cups (5 dl)
  • Cooking time: 35 minutes
  • Release: Natural

Pork, shoulder or arm roast (bone-in) 1.5 kg

  • Brown: Yes
  • Minimum liquid: 2 cups (5 dl)
  • Cooking time: 35 to 40 minutes
  • Release: Natural

Pork, shoulder or Boston butt (boneless) 1.5 kg

  • Brown: Yes
  • Minimum liquid: 2 cups (5 dl)
  • Cooking time: 35 to 40 minutes
  • Release: Natural

Pork, smoked neck bones

  • Minimum liquid: fully covered
  • Cooking time: 20 minutes
  • Release: Natural

Pork stew meat, 4 cm cubes

  • Brown: Yes
  • Minimum liquid: 2 cups (5 dl)
  • Cooking time: 35 to 40 minutes
  • Release: Natural

Turkey breast, boneless (rolled)

  • Brown: Yes
  • Minimum liquid: 1 2/3 cups (4 dl)
  • Cooking time: 20 minutes
  • Release: Natural

Turkey breast, 1 to 3 kg whole with bone

  • Brown: Yes
  • Minimum liquid: 1 2/3 cups (4 dl)
  • Cooking time: 20 minutes
  • Release: Natural

Turkey giblets - gizzards or hearts

  • Minimum liquid: 1 2/3 cups (4 dl)
  • Cooking time: 25 minutes
  • Release: Natural

Turkey, ground

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 8 minutes
  • Release: Natural

Turkey thigh (boneless)

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 10 minutes
  • Release: Natural

Turkey thigh (bone-in)

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 12 minutes
  • Release: Natural

Turkey, whole, 5 to 6 kg

  • Brown: Yes
  • Minimum liquid: 2 cups (5 dl)
  • Cooking time: 40 minutes
  • Release: Natural

Turkey drumstick (leg)

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 12 minutes
  • Release: Natural

Turkey, parts, thawed

  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 5 minutes
  • Release: Natural

Veal chops or steak; less than 1 cm thick

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 5 minutes
  • Release: Quick or cold water

Veal roast, 1.5 to 2 kg

  • Brown: Yes
  • Minimum liquid: 2 3/4 cups (6.5 dl)
  • Cooking time: 40 to 45 minutes
  • Release: Natural

Veal, shanks

  • Brown: Yes
  • Minimum liquid: 2 3/4 cups (6.5 dl)
  • Cooking time: 18-20 minutes
  • Release: Natural

Veal; 2.5 cm cubes

  • Brown: Yes
  • Minimum liquid: 2 cups (5 dl)
  • Cooking time: 8 minutes
  • Release: Natural

Venison, roast, any cut, 7.5 to 10 cm thick

  • Brown: Yes
  • Minimum liquid: 2 cups (5 dl)
  • Cooking time: 30 to 40 minutes
  • Release: Natural

Venison, cubed, thin slices, steaks, chops

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 18 minutes
  • Release: Natural

Venison, thick slices, steaks or chops

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 20 minutes
  • Release: Natural

Venison, ground

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 12 minutes
  • Release: Natural

Pheasant

  • Brown: Yes
  • Minimum liquid: 1 2/3 cups (4 dl)
  • Cooking time: 15 to 20 minutes
  • Release: Natural

Goat, young

  • Brown: Yes
  • Minimum liquid: See lamb

Goat, adult

  • Brown: Yes
  • Minimum liquid: See venison

Rabbit

  • Brown: Yes
  • Minimum liquid: 1/2 cup (1.25 dl)
  • Cooking time: 12 to 15 minutes
  • Release: Natural

Pigeon (Squab), halved

  • Brown: Yes
  • Minimum liquid: 1 2/3 cups (4 dl)
  • Cooking time: 20 to 25 minutes
  • Release: Natural

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