Presser cooker
Pressure cooker time table
Pressure cooking time chart. Click the food group below for the pressure cooking timetable.
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Dry Beans and Peas
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FRESH
VEGETABLES
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 FISH and SEAFOOD
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 Meats
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 Poultry
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 FrozenVegetables
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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!
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BEANS and PEAS
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Cooking Time
Minuties
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Black Beans
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15-20
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Black-eyed Peas (No need to soak)
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20
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Grate Northern Beans
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30
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Kidney Beans
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25
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Lima Beans Small
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25
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Lima Beans Large
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30
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Navy Beans
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30
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Pink Beans
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30
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Pinto Beans
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25
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Soy Beans
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35
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Whole English Peas
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5
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Whole Yellow Peas
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5
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Lentils (No need to soak)
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20
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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.
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Fresh Vegetable
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Cooking
Time
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Amount of water
2 ½-4 QT 6-8 QT
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Artichoke
Wash cut off tops and tie ends to hold shape
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15
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1cup
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1 ¼ cup
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Asparagus
Brake off tough ends, Wash
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0-2 ½
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½ cup
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¾ cup
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Beans, Green or Wax
Wash and cut as desired
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1-3
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½ cup
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¾ cup
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Beans ( Fresh Green Lima)
Shell and Wash
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1-2 ½
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½ cup
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¾ cup
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Beets (small whole)
Cut tops, leaving 1 inch stem and root.
Wash, Cook. Cool. Remove skin. Reheat for serving.
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12-15
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1 ½ cups
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2 ¼ cups
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Beets (large whole)
Same as small whole beats above.
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18
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1 ½ cups
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2 ¼ cups
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Broccoli
Remove large outer leaves. Cut off tough part of stalk, cut into strips, wash thoroughly.
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1-2 ½
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1 cup
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1 ½ cups
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Cabbage Wedges
Use medium size head. cut into 2 or 3 inch wedges. Remove core
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2-8
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1 cup
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1 ½ cups
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Carrots (sliced)
Wash and scrape. slice or cut into strips.
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2 ½
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½ cup
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¾ cup
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Carrots (whole small)
Wash and scrape.
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4-8
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1 cup
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1 ½ cups
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Cauliflower (whole)
Cut off stem and leaves. remove center of core. leaving only enough to keep floweret’s from falling off. cook on rack.
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2-6
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1 cup
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1 ½ cups
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Celery
Separate stalks. Wash well with vegetable brush. with a knife pull off tough fibers and cut of any discoloration.
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0-5
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¾ cup
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1 cup
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Corn (on the cob)
Remove husk, silk wash cook on rack.
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2-5
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1 cup
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1 ¼ cup
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Corn (Whole Kernel)
Remove husks, silk wash and cut off cob.
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2-3
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¾ cup
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1 cup
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Eggplant
Wash, pare and cut into either ½ “ or 1” cubes. Cook at once to prevent discoloration.
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3
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¾ cup
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1 cup
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Collard or Kale
Wash well in several waters. Remove tough veins .and cut into 2” pieces.
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4-6
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¾ cup
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1 cup
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Okra
Cut off ends and wash. cut into ½ “ pieces or whole.
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3
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¾ cup
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1 cup
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Potatoes (medium, cut in half)
Scrub, peel and cut. cook on rack
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8
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1 ¾ cup
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2 cups
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Potato (whole , medium)
Scrub, cook unpeeled or peeled as desired. cook on rack.
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12-15
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1 ¾ cup
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2 cups
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Sweet potatoes halved
Wash, peel and cut in half lengthwise. cook on rack
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8-10
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1 cup
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1 ½ cups
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Pumpkin
Cut into large pieces, wash cook. Remove pulp and mash.
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8-10
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1 ¼ cup
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1 ¾ cups
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Spinach, Swiss chard or other greens.
Was through several waters.
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1 ½
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¾ cup
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1 cup
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Tomatoes
Scald 1 minute, dip in cold water and peel
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2 ½
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1 cup
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1 ½ cups
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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.
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FISH - SEAFOOD
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Cooking Time
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Amount of Water
2 ½ Qt 6-8 QT
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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
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5-6
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¾ cup
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1 cup
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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
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8
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1 ½ cup
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3 cup
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Shrimp
Wash. Place in cooker with water and lemon slice. Cover and cook. Drain. Cover with cold water. Shell and clean.
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5-6
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1 ¾ cup
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3 cup
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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
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6-8
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1 ½ cup
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3 cups
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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.
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6
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1 ½ cup
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3 cups
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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
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This will depend on the cut of meat and your taste.
COOKING TIME STARTS WHEN PRESSURE REGULATOR (JIGGLER) BEGINS TO ROCK.
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Meat
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Cups of Liquid
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Cooking Time
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Beef
Chuck Roast 3 pounds
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2 ½
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45
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Corned Beef 3pounds
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3
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60
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Rolled Rib Roast 3pounds
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2
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30
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Round Steak ½ in thick
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1 ½
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10
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Short Ribs
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2
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25
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Veal
Chops ½ in. thick
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1 ½
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5
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Roast 3 pounds
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2 ½
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45
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Steak 1 in. thick
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1 ½
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10
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Lamb
Chops ½ in. thick
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1 ½
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5
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Leg of Lamb 3 pounds
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2 ½
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45
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Rabbit
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1 ½
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18-20
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Squirrel
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1 ½
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25-30
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Venison
Pot roast 3-4 in. thick
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1 ½
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40-50
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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.
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Whole Chicken, 2 ½ to 3 pounds
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1 1/2
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10-12
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Chicken, cut up
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1 1/2
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8
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Chicken Breasts, Boneless
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1 1/2
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3-5
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Turkey Breast, 3-4 pounds
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2
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35
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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.
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Frozen Vegetables
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Water
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Cooking Time
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Asparagus, Cut or Spears
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1 cup
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2
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Beans, Green or Wax.
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1 cup
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1
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Broccoli
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1 cup
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2-3
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Brussels Sprouts
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1 cup
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2-3
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Corn cut
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1 cup
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1
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Corn on cob
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1 cup
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1
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Lima beans
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1 cup
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2
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Mixed vegetables
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1 cup
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2
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Peas
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1 cup
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2
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Peas and carrots
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1 cup
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1
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Spinach
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1 cup
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1
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Cauliflower
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1 cup
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1-3
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