Home PagePresto GasketPressure cooker time tabpopo

Presser cooker

Pressure cooker time table

Pressure cooking time chart. Click the food group below for the pressure cooking timetable.

Keep your Pressure cooker in top condition,
with premium replacement Pressure Cooker Parts. Try Cooking and Canning Co, or Pressure Cooker Canner Co.

 

 
Dry Beans and Peas

  

 
FRESH
VEGETABLES

  FISH and SEAFOOD

 Meats 

 Poultry

 FrozenVegetables


Dry Beans and Peas

The Pressure cooker is the Best, for cooking dry beans and peas.

General rule use 3 cups water for each cup of beans or peas
Soaking.
Soak all dried vegetables overnight in water covered. Then drain, add necessary water and cook. Add a tablespoon of cooking old of shortening to water to help prevent foaming and frothing.

 Quick soak method; Place beans or peas in pot uncovered bring to a boil, boil for 1-2 minutes remove from heat, and let stand for 1 hour or more. Then drain, add necessary water to cook. Add a tablespoon of cooking old of shortening to water to help prevent foaming and frothing. Pressure cooker manufactures and other recipes I have seen do not recommend the quick soak method for pressure cooking. There may be more foaming and frothing using this method. Just make sure your vent tube does not become plugged!

 NEVER FILL COOKER MORE THAN ¾ FULL OF LIQUID.
 
Always allow at least 1 ¼ inches space between rim of pan and top of liquid. 

 NEVER ALLOW THE COOKER TO BOIL DRY!
You will probably ruin your pressure cooker.

 Use the natural release method; Remove the cooker from heat. Do not remove pressure regulator, and let the pressure subside naturally. This is when you’re cooking for free. The pressure cooker continues to cook with no gas or electricity.

START COOKING TIME WHEN PRESSURE REGULATOR( JIGGLER) FIRST BEGINS TO ROCK!

BEANS and PEAS

Cooking Time

Minuties

Black Beans

15-20

Black-eyed Peas   (No need to soak)

20

Grate Northern Beans

30

Kidney Beans

25

Lima Beans Small

25

Lima Beans Large

30

Navy Beans

30

Pink Beans

30

Pinto Beans

25

Soy Beans

35

Whole English Peas

5

Whole Yellow Peas

5

Lentils                   (No need to soak)

20

 FRESH VEGETABLES

The pressure cooker saves you money here again!! Most fresh vegetables only require 1/3 of the cooking time. The cooking table is a good guide, but can only be approximate  because of the variation of age and type of each food. Use the minimum amount of time indicated if you want your vegetables crisp. If you prefer your vegetables soft, cook them for the maximum amount of time indicated .The pressure cooker is great for making home made baby food. TO PREVENT OVER-COOKING, ALWAYS COOL PRESSURE COOKER AT ONCE AFTER COOKING VEGETABLES. If the timetable says cook 0 minutes , this means cook until the pressure regulator begins to rock, then cool cooker at once.

A stainless steel steamer basket is a good idea when cooking fresh vegetables

 

vegetables that have similar cooking times may be cooked together and the flavors will not merge, Steam does not transmit flavor the liquid does vegetables may be placed in individual metal or oven proof containers and places on rack with water on bottom of cooker. Leave containers uncovered and increase cooking time slightly.

Remember when cooking vegetables use quick release method,
cool cooker and remove pressure regulator carefully not to be burnt with steam.

DO NOT FILL MORE THEN 2/3 FULL

COOKING TIME STARTS WHEN PRESSURE REGULATOR (JIGGLER) BEGINS TO ROCK.

Fresh Vegetable

Cooking

Time

Amount of water

2 ½-4 QT    6-8 QT

Artichoke

Wash cut off tops and tie ends to hold shape

 

15

1cup

1 ¼ cup

Asparagus

Brake off tough ends, Wash

0-2 ½

½  cup

¾ cup

Beans, Green or Wax

Wash and cut as desired

1-3

½ cup

¾ cup

Beans ( Fresh Green Lima)

Shell and Wash

1-2 ½

½ cup

¾ cup

Beets (small whole)

Cut tops, leaving 1 inch stem and root.

Wash, Cook. Cool. Remove skin. Reheat for serving.

12-15

1 ½ cups

2 ¼ cups

Beets (large whole)

Same as small whole beats above.

18

1 ½ cups

2 ¼ cups

Broccoli

Remove large outer leaves. Cut off tough part of stalk, cut into strips, wash thoroughly.

 1-2 ½

1 cup

1 ½ cups

Cabbage Wedges

Use medium size head. cut into 2 or 3 inch wedges. Remove core

2-8

1 cup

1 ½ cups

Carrots (sliced)

Wash and scrape. slice or cut into strips.

 

2 ½

½ cup

¾ cup

Carrots (whole small)

Wash and scrape.

4-8

1 cup

1 ½ cups

Cauliflower (whole)

Cut off stem and leaves. remove center of core. leaving only enough to keep floweret’s from falling off. cook on rack.

2-6

1 cup

1 ½ cups

Celery

Separate stalks. Wash well with vegetable brush. with a knife pull off tough fibers and cut of any discoloration.

0-5

¾ cup

1 cup

Corn (on the cob)

Remove husk, silk wash cook on rack.

2-5

1 cup

1 ¼  cup

Corn (Whole Kernel)

Remove husks, silk wash and cut off cob.

2-3

¾ cup

1 cup

Eggplant

Wash, pare and cut into either ½ “ or 1” cubes. Cook at once to prevent discoloration.

 

3

¾  cup

1 cup

Collard or Kale

Wash well in several waters. Remove tough veins .and cut into 2” pieces.

4-6

¾ cup

1 cup

Okra

Cut off ends and wash. cut into ½ “ pieces  or whole.

3

¾ cup

1 cup

Potatoes (medium, cut in half)

Scrub, peel and cut. cook on rack

8

1 ¾ cup

2 cups

Potato (whole , medium)

Scrub, cook unpeeled or peeled as desired. cook on rack.

12-15

1 ¾ cup

2 cups

Sweet potatoes halved

Wash, peel and cut in half lengthwise. cook on rack

8-10

1 cup

1 ½ cups

Pumpkin

Cut into large pieces, wash cook. Remove pulp and mash.

8-10

1 ¼ cup

1 ¾ cups

Spinach, Swiss chard or other greens.

Was through several waters.

1 ½

¾ cup

1 cup

Tomatoes

Scald 1 minute, dip in cold water and peel

2 ½

1 cup

1 ½ cups

FISH and SEAFOOD

Use quick release method, cool cooker and remove pressure regulator carefully not to be burnt with steam.

COOKING TIME STARTS WHEN PRESSURE REGULATOR (JIGGLER) BEGINS TO ROCK.

FISH - SEAFOOD

 

Cooking Time

Amount of Water

2 ½ Qt        6-8 QT         

Fish Steaks( ¾ in. thick)

Season with salt and pepper. Dip in flour. Brown in hot oil or fat. Place steaks on rack. Add water, cover and cook

5-6

¾ cup

1 cup

Cod

Cover with water and let stand 1 hour. Place in cooker with water. Cover and cook. Flake the fish and discard the skin. Serve with white sauce

8

1 ½ cup

3 cup

Shrimp

Wash. Place in cooker with water and lemon slice. Cover and cook. Drain. Cover with cold water. Shell and clean.

5-6

1 ¾ cup

3 cup

Lobster Tail

Wash lobster tails. place in cooker with water and salt. Cover and cook. Plunge lobster tails in cold water and remove the shells

6-8

1 ½ cup

3 cups

Clams

Wash clams in salted water using a brush to scrub the shells. Cover clams in cold water 1 hour Drain. Place in cooker with water and salt. Cover and cook. Steamed clam liquid may be used in clam chowder.

6

1 ½ cup

3 cups

 Meats

Brown meats before cooking!

With the exception of corned beef, salt pork and tongue.
 
Meats, should be browned thoroughly in hot fat or oil in the
cooker (uncovered) .
OR you might try browning the meet on the BBQ  And using liquid smoke in the water.

 We are still experimenting with pressure cooker BBQ’s

Roasts may also be given a finishing touch by browning under the broiler or BBQ for a few minutes. 

 You can use the natural release method; Remove the cooker from heat.
 Do not remove pressure regulator, and let the
 pressure subside naturally.

OR use the quick release method,
 cool cooker and remove pressure regulator carefully not to be burnt with steam.

Or a combination there-of.
Let the cooker cool normally for 5 or 10 minutes.
 Then cool cooker and remove pressure
regulator carefully
.
This
will depend on the cut of meat and your taste.

 COOKING TIME STARTS WHEN PRESSURE REGULATOR (JIGGLER) BEGINS TO ROCK.

Meat

Cups of Liquid

Cooking Time

Beef

Chuck Roast     3 pounds

 

2 ½

 

45

Corned Beef     3pounds

3

60

Rolled Rib Roast     3pounds

2

30

Round Steak    ½ in thick

1 ½

10

Short Ribs

2

25

Veal

Chops ½ in. thick

 

1 ½

 

5

Roast   3 pounds

2 ½

45

Steak 1 in. thick

1 ½

10

Lamb

Chops ½ in. thick

 

1 ½

 

5

Leg of Lamb    3 pounds

2 ½

45

Rabbit

1 ½

18-20

Squirrel

1 ½

25-30

Venison

Pot roast 3-4 in. thick

 

1 ½

 

40-50

 

Poultry

Use the natural release method;
 Remove the cooker from heat. Do not remove pressure regulator
and let the pressure subside naturally.

 COOKING TIME STARTS WHEN PRESSURE REGULATOR (JIGGLER) BEGINS TO ROCK.

Whole Chicken, 2 ½ to 3 pounds

1 1/2

10-12

Chicken, cut up

1 1/2

8

Chicken Breasts, Boneless

1 1/2

 3-5

Turkey Breast, 3-4 pounds

2

35

Frozen Vegetables

To assure even heating, separate a block of frozen vegetables, pour liquid into cooker. place vegetables on rack into cooker.
 After cooking, COOL PRESSURE COOKER AT ONCE!

COOKING TIME STARTS WHEN PRESSURE REGULATOR (JIGGLER) BEGINS TO ROCK.

 Frozen Vegetables

Water

Cooking Time

Asparagus, Cut or Spears

1 cup

2

Beans, Green or Wax.

1 cup

1

Broccoli

1 cup

2-3

Brussels Sprouts

1 cup

2-3

Corn cut

1 cup

1

Corn on cob

1 cup

1

Lima beans

1 cup

2

Mixed vegetables

1 cup

2

Peas

1 cup

2

Peas and carrots

1 cup

1

Spinach

1 cup

1

Cauliflower

1 cup

1-3

 

Web Hosting Companies