Hip Pressure Cooking Time Chart Ground Beef
Pressure cooker cooking times for Instant Pot, Electric & Stove top pressure cookers for almost any kind of food – each time has been tested and proved to just-cook-food in all of these types of cookers!
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UPDATE 6/30/2018: We have updated the time chart to include the pressure cooking times for the Instant Pot Mini, which operates at a lower pressure than most other electric pressure cookers – while this is not a big deal for most foods, the difference in cooking time is most noticeable for dense, tough foods such as beans, whole grains, and frozen foods. The pressure ranges have been added to each column in both psi and kPA – this is because some user manuals will only state the cooker's pressure using those units. Keep in mind that, regardless of whether your pressure cooker is electric, or even an Instant Pot, it's the operating pressure that will dictate the cooking time of foods in your pressure cooker.
Also, since it might be difficult to find what you need in these growing tables, you can easily "hide" the pressure cooking times not relevant to your cooker, by clicking on the "Column Visibility" button above the table.
It is important to use a digital timer or timer app for keeping track of pressure cooking minute, by minute, especially for quick-cooking vegetables and fruits.
The cooking time listed is sometimes divided into High and Low pressures. Each manufacturer has their own specific High and Low pressures, consult your manual to be sure. I have noted the most common pressure ranges for these settings in this illustration.
Maximum Filling Guidelines
Always respect the filling guidelines – not following them could affect the pressure cooker's safety mechanisms! This rule applies to both electric and stove top pressure cookers.
Max 1/2 Full for Beans, Rice, Grains, Dehydrated Foods and Fruit – These foods either expand during cooking or generate lots of foam (or both). Beans can swell to twice their size during cooking and some grains even more. They also generate lots of foam and bubbles – which climb up the sides of the cooker to block or spray out of the valves.
Max 2/3 Full for Everything Else – Foods that don't generally get any larger during cooking, bubble or foam are in this category and this includes meats, vegetables, soups and stocks.
If your recipe has lots of different ingredients, say a soup with vegetables and some beans, then you can go up to 2/3 full but if you're cooking only one primary ingredient, say a bean chili, then you should respect that ingredient's maximum capacity – 1/2 full .
More information: Pressure Cooker Capacity FAQ
Timing Adjustments for High-Altitude Pressure Cooking
The pressure inside the cooker is affected by external pressure. If you live a high-altitude the cooking time for pressure-cooked foods will also be affected.
formula to adjust high-altitude pressure cooking times
Increase pressure cooking time by 5% for every 1000 ft above 2000 ft elevation (see table, below). Multiply the recommended cooking time by the number on the table. The result will likely be a decimal value just round that up to the next minute.
| above... | increase by.. | or multiply by.. |
| 3,000 feet | 5% | 1.05 |
| 4,000 feet | 10% | 1.1 |
| 5,000 feet | 15% | 1.15 |
| 6,000 feet | 20% | 1.2 |
| 7,000 feet | 25% | 1.25 |
| 8,000 feet | 30% | 1.3 |
| 9,000 feet | 35% | 1.35 |
| 10,000 feet | 40% | 1.4 |
More information: PSI FAQ: How are pressure cooking times affected by high altitudes?
Stove top Pressure Cooker Adjustments for Heat Source
- Electric or Halogen Cooktop– Since these cooktops do not change temperature quickly and could result in scorching the food. Start the pressure cooker on a high-heat burner while pre-heating a low-heat burner. When the cooker reaches pressure, turn off the high-heat burner and carefully move the cooker to the low-heat burner to maintain pressure.
- Induction Cooktop– Bring cooker to pressure on medium heat setting, supervise for the first few minutes at pressure as the cooker may need additional adjustments. Then lower the heat setting to maintain pressure
- Gas Cooktop– Bring cooker to pressure on high flame (that is not larger than the cooker base) and when the cooker reaches pressure lower the flame to low or medium low (depending on your model) to maintain it..
More information: The 7 DO's and DON'Ts of Pressure Cooking with Induction
Bean Pressure Cooking Times for dry & soaked
| legume | IP MINI /ELECTRIC PRESSURE COOKER (9-10PSI/70KPA) DRY | INSTANTPOT /ELECTRIC PRESSURE COOKER (11-12PSI/80KPA) DRY | STOVETOP PRESSURE COOKER (13-15PSI/100KPA) DRY | INSTANTPOT/MINI /ELECTRIC PRESSURE COOKER (9-12PSI/70-80Kpa) soaked * ** | STOVETOP PRESSURE COOKER (13-15PSI/100KPA) soaked * | pressure selection | opening method |
|---|---|---|---|---|---|---|---|
| Adzuki or Azuki, red and green | tbd | 20 | 15 | 9 | 5 | High | Natural |
| Anasazi | 24 | 22 | 20 | 7 | 4 | High | Natural |
| Black Beans | 26 | 24 | 22 | 6 | 4 | High | Natural |
| Black-eyed Peas | 10 | 7 | 6 | 5 | 3 | High | Natural |
| Borlotti | 30 | 25 | 20 | 10 | 7 | High | Natural |
| Cannellini | 35 | 30 | 25 | 8 | 6 | High | Natural |
| Chickpeas | 50-55 | 40 | 35 | 15 | 13 | High | Natural |
| Chickpeas, split | tbd | 7 | 5 | - | - | ||
| Chole (see Chickpeas) | tbd | ||||||
| Corona | tbd | 30 | 25 | 10 | 8 | High | Natural |
| Cranberry (see Borlotti) | |||||||
| Fava, dried | tbd | 30 | 25 | 12 | 10 | High | Natural |
| Fava, fresh | 8 | 8 | 6 | - | - | High | Normal, Natural |
| Flageolet (see Navy) | |||||||
| Garbanzo (see Chickpeas) | |||||||
| Giant White Beans (see Corona or Lima) | |||||||
| Great Northern Beans(see Cannellini) | |||||||
| Green Beans (see VEGETABLES) | |||||||
| Harticots (see Cannellini) | |||||||
| Kidney Bean, white (see Cannellini) | |||||||
| Lentils, Black Beluga | tbd | 8 | 7 | High | Natural | ||
| Lentils, French Green, green, or mini | tbd | 10 | 8 | 5 | 7 | High | Natural |
| Lentils, Split - Red, Orange, or Yellow | 1 | 1 | 1 | - | - | High | Natural |
| Lentils, regular | 14 | 12 | 10 | - | - | High | Natural |
| Lima, baby or large | tbd | 15 | 12 | 7 | 5 | High | Natural |
| Lobia (see Black-eyed Peas) | |||||||
| Masoor (see Lentils, split) | |||||||
| Mung (see Adzuki, green) | |||||||
| Navy | tbd | 20 | 18 | 8 | 6 | High | Natural |
| Peanuts, Fresh | 50 | 45 | High | Natural | |||
| Peas, white (see Navy) | |||||||
| Peas, whole green | 20 | 18 | 16 | 10 | 8 | High | Natural |
| Peas, split, green | tbd | 5 | 5 | - | - | High | Natural |
| Peas, split, yellow or orange (see Lentils, split) | |||||||
| Pinto (see Borlotti) | |||||||
| Rajma (see Red Kidney) | |||||||
| Red Kidney | tbd | 24 | 22 | 8 | 5 | High | Natural |
| Scarlet runner | 22 | 20 | 18 | 8 | 5 | High | Natural |
| Soy, yellow | tbd | 40 | 35 | 22 | 20 | High | Natural |
| Soy, red (see Adzuki) | |||||||
| White Beans (see Cannellini) |
*Cooking time for either soaked or quick-soaked Beans NOTE: The variance between the cooking times of stovetop and electric pressure cookers are small - that's because electric pressure cookers continue to cook the beans during their a longer Natural Release opening (compared to stovetop). See also:
**Testing did not find any variance in cooking time between the cooking time for soaked beans cooked at a lower pressure which is why a single time is provided for cookers that operate anywhere between 9-12 psi/ 70-80 kPa). This is likely because soaked beans are more tender - and pressure cooking time is determined by the size and density of an ingredient.
Fish & Seafood Pressure Cooking Times
| SEAFOOD | IP MINI /ELECTRIC pressure cooker (9-10psi/70kpa) | INSTANTPOT /ELECTRIC pressure cooker (11-12psi/80kpa) | stovetop pressure cooker (13-15psi/100kpa) | pressure selection | opening method |
|---|---|---|---|---|---|
| Calamari | 20 | 18 | 15 | High | Normal |
| Carp | 6 | 6 | 4 | High | Normal |
| Clams, canned/jarred | add after pressure cooking | Normal | |||
| Clams, fresh | 5 | 5 | 4 | High | Normal |
| Cod | 3 | 3 | 3 | Low | Normal |
| Crab | 3 | 3 | 2 | Low | Normal |
| Eel | 12 | 10 | 8 | High | Normal |
| Fish fillet | 3 | 3 | 2 | Low | Normal |
| Fish soup or stock | 6 | 6 | 5 | High | Normal |
| Fish steak | 4 | 4 | 3 | High | Normal |
| Fish, mixed pieces (for fish soup) | 8 | 8 | 6 | Low | Normal |
| Fish, whole, gutted | 6 | 6 | 5 | Low | Normal |
| Fish, in packet (Al Cartoccio) | 15 | 15 | 12 | High | Normal |
| Frog's Legs | 8 | 8 | 8 | High | Normal |
| Haddock | 7 | 7 | 6 | Low | Normal |
| Halibut | 7 | 7 | 6 | Low | Normal |
| Lobster, 2 lb (1k) | 3 | 3 | 2 | Low | Normal |
| Mussels | 1 | 1 | 1 | Low | Normal |
| Ocean Perch | 7 | 7 | 6 | Low | Normal |
| Octopus | 22 | 20 | 15 | High | Normal, Natural |
| Oysters | 6 | 6 | 4 | Low | Normal |
| Perch | 6 | 6 | 4 | Low | Normal |
| Prawns (see Shrimp) | |||||
| Salmon | 6 | 6 | 5 | Low | Normal |
| Scallop | 1 | 1 | 1 | High | Normal |
| Scampi | 2 | 2 | 1 | Low | Normal |
| Shrimp | 2 | 2 | 1 | Low | Normal |
| Squid | 4 | 4 | 2 | High | Normal, Natural |
| Trout | 12 | 12 | 8 | Low | Normal |
Fruit Pressure Cooking Times for fresh and dry
| FRUIT | IP MINI /ELECTRIC pressure cooker (9-10psi/70kpa) | INSTANTPOT /ELECTRIC pressure cooker (11-12psi/80kpa) | stovetop pressure cooker (13-15psi/100kpa) | pressure selection | opening method |
|---|---|---|---|---|---|
| Apples | 3 | 3 | 2 | High | Natural |
| Apricot (fresh) | 4 | 4 | 2 | High | Natural |
| Apricot (dried | 4 | 4 | 4 | High | Natural |
| Blackberries | 8 | 8 | 8 | High | Natural |
| Blueberries | 6 | 6 | 6 | High | Natural |
| Cherries | 2 | 2 | 2 | High | Natural |
| Chestnuts (fresh) | 22 | 20 | 18 | High | Natural |
| Chestnuts (dried) | 45 | 40 | 35 | High | Natural |
| Coconut Milk | 1 | 1 | 1 | High | Normal, Natural |
| Cranberries (fresh) | 10 | 8 | 5 | High | Natural |
| Cranberries (dried) | 3 | 3 | 3 | High | Natural |
| Figs (Fresh) | 3 | 3 | 3 | Low/High | Natural |
| Figs (Dried) | 8 | 8 | 6 | Low/High | Natural |
| Grapes | 2 | 2 | 2 | High | Normal, Natural |
| Kumquat, slices | 15 | 13 | 10 | High | Natural |
| Lemon, wedges | 15 | 13 | 10 | High | Natural |
| Mango | 7 | 7 | 5 | High | Natural |
| Orange, wedges | 15 | 13 | 10 | High | Natural |
| Peaches (see Apricots) | |||||
| Pears , sliced | 4 | 4 | 3 | High | Normal, Natural |
| Pears, whole | 6 | 5 | 4 | High | Natural |
| Raisins | 5 | 5 | 5 | High | Normal, Natural |
| Plums (fresh) | 5 | 5 | 4 | High | Natural |
| Prunes | 10 | 10 | 8 | High | Natural |
| Quince | 10 | 10 | 10 | High | Natural |
| Rasberries | 1 | 1 | 1 | High | Natural |
| Strawberries | 1 | 1 | 1 | High | Natural |
See also:
Egg Pressure Cooking Times
| EGGS | INSTANTPOT /ELECTRIC * pressure cooker (10-12psi) | stovetop pressure cooker (13-15psi) | pressure selection | opening method |
|---|---|---|---|---|
| Egg, Hardboiled | 5 | 6 | Low | Normal |
| Egg, Medium-boiled | 4 | 5 | Low | Normal |
| Egg, Soft-boiled | 3 | 3 | Low | Normal |
| Egg, Baked | see | instructions | ||
| Egg, Poached | see | instructions | ||
| egg, Marbled Chinese | see | instructions |
*Electric pressure cookers may use high pressure if low pressure is not available.
Rice Pressure Cooking Times and liquid ratios
| Rice Type | liquid per 1 cup (250ml) rice | IP MINI /ELECTRIC pressure cooker (9-10psi/70kpa) | INSTANTPOT /ELECTRIC pressure cooker (11-12psi/80kpa) | stovetop pressure cooker (13-15psi/100kpa) | pressure selection | opening method |
|---|---|---|---|---|---|---|
| Arborio Rice (risotto) | 2 cups (500 ml) | 5 | 5 | 7 | High or Low | Slow Normal |
| Basmati Rice | 1 1/2 cups (375 ml) | 3 | 3 | 3 | High or Low | 10-Min. Natural |
| Basmati Rice (rinsed) | 1 1/4 cups (315 ml) | 1 | 1 | 1 | High or Low | 10-Min. Natural |
| Basmati Rice (soaked) | 1 cup (250 ml) | 1 | 1 | 1 | High or Low | 10-Min. Natural |
| Black Rice (see Brown Rice) | ||||||
| Brown Rice | 1 1/4 cups (315 ml) | 22 | 20 | 18 | High | 10-Min. Natural |
| Cargo Rice (see Brown Rice) | ||||||
| Carnaroli Rice (see Arborio Rice) | ||||||
| Forbidden Rice (see Brown Rice) | ||||||
| Jasmine Rice (rinsed) | 1 cup (250 ml) | 1 | 1 | 1 | High or Low | 10-Min. Natural |
| Jasmine Rice (un-rinsed) | 1 1/4 cup (312 ml) | 1 | 1 | 1 | High or Low | 10-Min. Natural |
| Parboiled Rice (Uncle Ben's) | 1 1/2 cups (375 ml) | 5 | 5 | 5 | High or Low | Slow Normal |
| Red Rice (see Brown Rice) | ||||||
| Risotto (see Arborio Rice) | ||||||
| Romano Rice | 2 1/4 (560 ml) | 5 | 5 | 5 | High or Low | 10-Min. Natural |
| Sushi Rice (rinsed) | 1 1/2 (375 ml) | 7 | 7 | 7 | High or Low | 5-Min. Natural |
| White long-grain Rice | 1 1/2 cups (375 ml) | 3 | 3 | 3 | High or Low | 10-Min. Natural |
| White short-grain Rice | 1 1/2 cups (375 ml) | 8 | 8 | 8 | High or Low | Slow Normal |
| Wild Rice | 3 cups (750 ml) | 30 | 25 | 20 | High | Natural |
Rice cooking times are mainly the same for both stovetop and electric pressure cookers, the only exception is for very dense grains.
See also:
- How to steam white rice two ways
- How to make pressure cooker risotto
Grains Pressure Cooking Times and liquid ratios
| GRAIN TYPE | liquid per 1 cup (250ml) grain | IP MINI /ELECTRIC pressure cooker (9-10psi/70kpa) | INSTANTPOT /ELECTRIC pressure cooker (11-12psi/80kpa) | stovetop pressure cooker (13-15psi /100kpa) | pressure selection | opening method |
|---|---|---|---|---|---|---|
| Amaranth | 2 cups (500 ml) | 8 | 8 | 8 | High | Natural |
| Barley, flakes | 4 1/2 cups (1125 ml) | 9 | 9 | 9 | High | Natural |
| Barley, pearl | 2 cups (500 ml) | 22 | 20 | 18 | High | 10-Min. Natural |
| Barley, whole | 2 1/4 cups (560 ml) | 40 | 35 | 30 | High | 10-Min. Natural |
| Bread | see instructions | High | Normal | |||
| Buckwheat | 2 cups (500 ml) | 3 | 3 | 3 | High | 10-Min. Natural |
| Bulgur | 3 cups (750 ml) | 12 | 10 | 8 | High | 10-Min. Natural |
| Corn Meal (see Polenta or Hominy) | ||||||
| Farro (semi-perlated) | 2 1/2 cups (625 ml) | 10 | 10 | 10 | High | Normal |
| Hominy (dry un-soaked) | 6 cups (1.5l) | 280 (4.5 hours) | 240 (4 hours) | 180 (3 hours) | High | Natural |
| Hominy (soaked) | 4 cups (1l) | 30 | 25 | 20 | High | Natural |
| Kamut, whole | 3 cups (750ml) | 40 | 35 | 30 | High | Natural |
| Kamut, whole (soaked) | 2 cups (500 ml) | 20 | 18 | 15 | High | Natural |
| Masa Harina | see instructions | High | 10-Min. Natural | |||
| Millet | 1 1/2 cups (375 ml) | 1 | 1 | 1 | High | 10-Min. Natural |
| Pasta | see instructions | Low | Normal | |||
| Polenta, Coarse | 4 cups (1l) | 8 | 8 | 8 | High | Slow Normal |
| Polenta, Fine (not instant) | 3 cups (750 ml) | 5 | 5 | 5 | High | Slow Normal |
| Quinoa | 1 1/2 cups (375 ml) | 1 | 1 | 1 | High | Natural |
| Semolina | 3 cups (750 ml) | 6 | 6 | 4 | Low | Slow Normal |
| Sorghum | 1 3/4 cups (415 ml) | 20 | 15 | 13 | Low | 10-Min. Natural |
| Spelt berries (see Farro) | ||||||
| Tamales (see Masa Harina) | ||||||
| Wheat berries | 3 cups (750 ml) | 50 | 40 | 30 | High | Natural |
See also:
Oat and Oatmeal Pressure Cooking Times, Ratios & Portions
| TYPE | single serving | liquid ratio per 1 cup (250ml) ceral | IP MINI /ELECTRIC pressure cooker (9-10psi/70kpa) | INSTANTPOT /ELECTRIC pressure cooker (11-12psi/80kpa) | stovetop pressure cooker (13-15psi/100kpa) | pressure selection | opening method |
|---|---|---|---|---|---|---|---|
| Irish Oats (see Oats, steel-cut) | |||||||
| Old Fashioned Oats (see Rolled Oats) | |||||||
| Oat Bran | 1/3 cup bran & 1 cup liquid | 3 cups (750 ml) | 1 | 1 | 1 | High | Natural |
| Oat Groat | 1/3 cup groats & 1/3 cup liquid | 1 cup (250 ml) | 22 | 20 | 18 | High | Natural |
| Rolled Oats | 1/3 cup oats & 2/3 cup liquid | 2 cups (500 ml) | 10 | 10 | 10 | High | Natural |
| Steel-cut Oats (quick) | 1/4 cup oats & 3/4 cup liquid | 3 cups (750 ml) | 3 | 3 | 3 | High | Natural |
| Steel-cut Oats | 1/4 cup oats & 3/4 cup liquid | 3 cups (750 ml) | 18 | 15 | 12 | High | Natural |
| Porridge Oats (see Quick Oats) | |||||||
| Quick Oats (pudding-y) | 1/3 cup oats & 2/3 cup liquid | 2 cups (500ml) | 1 | 1 | 1 | High | Natural |
| Quick Oats (creamy) | 1/4 cup oats & 3/4 cup liquid | 3 cups (750ml) | 1 | 1 | 1 | High | Natural |
| Scottish Oats (see Stone Ground Oats) | |||||||
| Stone-ground Oats | 1/4 cup oats & 3/4 cup liquid | 3 cups (750 ml) | 7 | 5 | 3 | High | Natural |
| Whole Oat (see Oat Groat) |
See also:
- How to pressure cook oatmeal
Meat Pressure Cooking Times by Thickness (approximate)
| IP MINI /ELECTRIC pressure cooker (9-10psi/70kpa) | INSTANTPOT /ELECTRIC pressure cooker (11-12psi/80kpa) | stovetop pressure cooker (13-15psi/100kpa) | pressure selection | opening method | |
|---|---|---|---|---|---|
| Beef | 17 | 15 | 12 | High | Natural |
| Beef Roast/Brisket | 30 | 25 | 20 | High | Natural |
| Chicken | (see MEAT & POULTRY COOKING TIMES chart) | ||||
| Lamb | 14 | 12 | 10 | High | Natural |
| Mutton | 18 | 15 | 12 | High | Natural |
| Pork | 20 | 18 | 15 | High | Natural |
| Turkey | (see MEAT & POULTRY COOKING TIMES chart) | ||||
| Veal | 12 | 10 | 8 | High | Natural |
Meat & Poultry Pressure Cooking Times by Cut
| MEAT POULTRY & DARY | IP MINI /ELECTRIC pressure cooker (9-10psi/70kpa) | INSTANTPOT /ELECTRIC pressure cooker (11-12psi/80kpa) | stovetop pressure cooker (13-15psi/100kpa) | frozen* | pressure selection | opening method |
|---|---|---|---|---|---|---|
| Beef, brisket | 75 | 60 | 45 | no | High | Natural |
| Beef, flank steak | 17 | 15 | 10 | + 10 | High | Normal, Natural |
| Beef, ground | 5 | 5 | 5 | +4 | High | Natural |
| Beef, Osso buco | 30 | 25 | 20 | + 10-15 | High | Natural |
| Beef, ox tail | 60 | 45 | 30 | +15 | High | Natural |
| Beef, ribs | 70 | 60 | 45 | +10 | High | Natural |
| Beef, roast | 50 | 40 | 30 | no | High | Natural |
| Beef, round | 70 | 60 | 50 | no | High | Natural |
| Beef, stew (cubed) | 20 | 15-20 | 10-15 | +5 | Normal, Natural | |
| Beef, stock (bones, ect.) | 75 | 60 | 45 | +15 | High | Natural |
| Beef, tongue | 60 | 50 | 40 | no | High | Natural |
| Boar, roast | 60 | 45 | 30 | no | High | Natural |
| Boar, stew (cubed) | 25 | 20 | 15 | +10 | High | Normal, Natural |
| Cheese | see instructions | High | Natural | |||
| Chicken, boneless & skinless breast or thigh -BOILED | 3 | 2 | 1 | +4 | High | Natural |
| Chicken, boneless & skinless breast or thigh -STEAMED | 7 | 5 | 3 | +4 | High | Natural |
| Chicken, ground | 6 | 5 | 4 | +4 | High | Natural |
| Chicken, liver | 3 | 3 | 3 | +4 | High | Normal |
| Chicken, bone-in pieces (leg, thigh, breast, wings) - BOILED | 12 | 10 | 8 | + 5-7 | High | Natural |
| Chicken, bone-in pieces (leg, thigh, breast, wings) - STEAMED | 16 | 14 | 12 | + 8-10 | High | Natural |
| Chicken, stock (bones, ect.) | 40 | 35 | 30 | +10 | High | Natural |
| Chicken, strips | 1 | 1 | 1 | +4 | High | Natural |
| Chicken, whole (up to 4lbs/2k) | 30 | 20-25 | 15-20 | +10 | High | Natural |
| Cornish Hen, whole | 11 | 10 | 8 | +10 | High | Natural |
| Deer, Saddle | 25 | 20 | 15 | no | High | Natural |
| Deer, roast | 35 | 30 | 20 | no | High | Natural |
| Duck, pieces | 8 | 8 | 8 | + 5-7 | High | Natural |
| Duck, whole | 35 | 30 | 25 | +10 | High | Natural |
| Eggs, en cocotte | 5 | 4 | 3 | - | Low | Normal |
| Eggs, hard boiled | see instructions | Low | Normal | |||
| Eggs, poached | 2 | 2 | 2 | - | Low | Normal |
| Elk, roast | 35 | 30 | 25 | no | High | Natural |
| Elk, stew (cubed) | 25 | 20 | 15 | +10 | High | Normal |
| Gammon (see Pork, leg) | ||||||
| Goat | 25 | 20 | 15 | + 10-15 | High | Natural |
| Goose, pieces | 25 | 20 | 15 | + 5-7 | High | Natural |
| Ham (see Pork, Leg) | ||||||
| Hare | 35 | 30 | 25 | +10 | High | Natural |
| Lamb, Chops | 7 | 5 | 3 | +5 | High | Normal |
| Lamb, Ground | 8 | 8 | 8 | +5 | High | Normal |
| Lamb, leg/shank | 40 | 35 | 30 | + 10-15 | High | Natural |
| Lamb, roast | 25 | 20 | 15 | no | High | Natural |
| Lamb, shoulder | 30 | 25 | 20 | no | High | Natural |
| Lamb, stew (cubed) | 10 | 10 | 10 | +10 | High | Normal |
| Milk | (see indiviudal recipes) | |||||
| Milk, coconut (see FRUIT) | ||||||
| Milk, condensed | see instructions | High | Natural | |||
| Mutton (see Lamb) | ||||||
| Ox, tail (see Beef, Ox tail) | ||||||
| Pheasant | 23 | 20 | 15 | +10 | High | Natural |
| Pigeon | 30 | 25 | 20 | +10 | High | Natural |
| Pork, Belly | 45 | 40 | 35 | no | High | Natural |
| Pork, Chops or Steaks | 6 | 6 | 6 | +4 | High | Normal |
| Pork, foot/ham hock | 45 | 40 | 35 | + 20-30 | High | Natural |
| Pork, ground | 5 | 5 | 5 | +5 | High | Natural |
| Pork, leg/shank | 40 | 35 | 30 | no | High | Natural |
| Pork, loin | 15 | 12 | 10 | no | High | Natural |
| Pork, roast | 35 | 30 | 25 | no | High | Natural |
| Pork , stew (cubed) | 8 | 8 | 5 | +5 | High | Normal |
| Pork Sausage | 10 | 8 | 5 | +5 | High | Normal |
| Pork, ribs | 25 | 20 | 15 | + 10-15 | High | Natural |
| Pork, shoulder | 55 | 50 | 45 | no | High | Natural |
| Pork, stock (bones, ect.) | 75 | 60 | 45 | +10 | High | Natural |
| Quail | 10 | 9 | 7 | +7 | High | Natural |
| Rabbit | 20 | 18 | 15 | + 10-15 | High | Natural |
| Roast beef, medium | 10 to 12 | 8 to 10 | 8 | no | High | Natural |
| Roast beef, rare | 8 to 9 | 6 to 8 | 6 | no | High | Natural |
| Roast beef, well done | 12 to 14 | 10 to 12 | 10 | no | High | Natural |
| Squab (see Pigeon) | ||||||
| Tripe | 15 | 15 | 15 | +10 | High | Natural |
| Turkey, breast (stuffed/rolled) | 22 | 20 | 20 | no | High | Natural |
| Turkey, breast sliced | 10 | 9 | 7 | +4 | High | Normal |
| Turkey, legs | 40 | 35 | 30 | + 15-20 | High | Natural |
| Turkey, wings | 25 | 20 | 15 | +10 | High | Natural |
| Veal, Chop or Steak | 5 | 5 | 5 | + 4-6 | High | Normal |
| Veal, ground | 5 | 5 | 5 | +4 | High | Natural |
| Veal, Osso buco | 25 | 20 | 15 | +10 | High | Natural |
| Veal, Roast | 25 | 20 | 15 | no | High | Natural |
| Veal, stock (bones, ect.)75 | 75 | 60 | 45 | +10 | High | Natural |
| Veal, Tounge | 45 | 40 | 35 | no | High | Natural |
| Venison (see Deer, or Boar) |
*Additional time to add to the recommended cooking time. The time range varies according to the thickness of the meat. Always take internal temp before serving. Read How to Pressure Cook Frozen Meat for more details. See also:
Vegetables Pressure Cooking Times
| VEGETABLES | IP MINI /ELECTRIC pressure cooker (9-10psi/70kpa) | INSTANTPOT /ELECTRIC pressure cooker (11-12psi/80kpa) | stovetop pressure cooker (13-15psi/100kpa) | pressure selection | opening method |
|---|---|---|---|---|---|
| Artichoke, hearts | 3 | 3 | 3 | High or Low | Normal |
| Artichoke, pieces or baby | 4 | 4 | 4 | High or Low | Normal |
| Artichoke, whole (small, med, large) | 5, 8, 11 | 5, 8, 11 | 5, 8, 11 | High or Low | Normal |
| Asparagus | 1 | 1 | 1 | High or Low | Normal |
| Beans (see BEANS & LEGUMES) | |||||
| Beet, Cubed | 4 | 4 | 4 | High or Low | |
| Beet, Greens | 2 | 2 | 2 | Normal | |
| Beet, Whole (small, med, large) | 15, 20, 25 | 10, 15, 20 | 8, 10, 15 | High | Normal |
| Bok Choy, baby | 1 | 1 | 1 | High or Low | Normal |
| Bok Choy | 8 | 7 | 5 | High or Low | Normal |
| Broccoli | 7 | 5 | 3 | High or Low | Normal |
| Brussels Sprouts | 4 | 4 | 4 | High or Low | Normal |
| Cabbage, Red, Green, Savoy | 3 | 3 | 3 | High or Low | Normal |
| Capsicums (see Peppers) | |||||
| Carrots, sliced | 1 | 1 | 1 | High or Low | Normal |
| Carrots, whole | 5 | 4 | 3 | High or Low | Normal |
| Cauliflower, florets | 4 | 3 | 2 | High or Low | Normal |
| Cauliflower, whole | 12 | 10 | 8 | High or Low | Normal |
| Celeriac | 4 | 4 | 3 | High or Low | Normal |
| Celery, sliced | 2 | 2 | 2 | High or Low | Normal |
| Chard, swiss | 2 | 2 | 2 | High or Low | Normal |
| Chicory | 15 | 10 | 7 | High or Low | Normal |
| Chinese Cabbage (see Bok Choy) | |||||
| Collards | 4 | 4 | 3 | High or Low | Normal |
| Corn, kernels | 1 | 1 | 1 | High or Low | Normal |
| Corn, on the cob | 4 | 2 | 1 | High or Low | Normal |
| Corn, in husk | 15 | 12 | 10 | High or Low | Natural |
| Eggplant | 3 | 3 | 2 | High or Low | Normal |
| Endive | 1 | 1 | 1 | High or Low | Normal |
| Escarole | 1 | 1 | 1 | High or Low | Normal |
| Fennel | 3 | 3 | 2 | High or Low | Normal |
| Garlic | 6 | 6 | 5 | High or Low | Normal |
| Green Beans, fresh or frozen | 5 | 3 | 2 | High or Low | Normal |
| Greens, chopped | 3 | 3 | 2 | High or Low | Normal |
| Kale | 1 | 1 | 1 | High or Low | Normal |
| Kohlrabi, pieces | 2 to 3 | 2 to 3 | 2 to 3 | High or Low | Normal |
| Leeks | 3 | 3 | 3 | High or Low | Normal |
| Mushrooms, dry | 12 | 10 | 8 | High | Normal |
| Mushrooms, fresh | 5 | 5 | 5 | High or Low | Normal |
| Mustard greens (see Bok Choi) | |||||
| Okra | 3 | 3 | 2 | High or Low | Normal |
| Onions | 3 | 3 | 3 | High or Low | Normal |
| Onions, baby | 3 | 3 | 2 | High or Low | Normal |
| Parsnips | 3 | 3 | 2 | High or Low | Normal |
| Peas, shelled fresh or frozen | 1 | 1 | 1 | High or Low | Normal |
| Peppers, bell | 3 | 3 | 3 | High or Low | Normal |
| Peppers, small | 1 | 1 | 1 | High or Low | Normal |
| Potatoes, baby or fingerling | 6 | 6 | 5 | High or Low | Normal |
| Potatoes, quartered | 5 | 5 | 5 | High or Low | Normal, Natural |
| Potatoes, small, new, or red | 5 | 5 | 5 | High or Low | Normal, Natural |
| Potatoes, Sweet whole | 15 | 15 | 10 | High | Natural |
| Potatoes, whole (small, med, large) | 7, 10, 12 | 6, 8, 11 | 5, 7, 10 | High | Natural |
| Pumpkin, sliced | 4 | 4 | 3 | High | Normal, Natural |
| Rutabagas | 1 | 1 | 1 | High or Low | Normal |
| Spinach, fresh or frozen | 1 | 1 | 1 | High or Low | Normal |
| Squash, Acorn, halved | 10 | 8 | 6 | High | Normal, Natural |
| Squash, Banana, cubed | 4 | 4 | 3 | High or Low | Normal, Natural |
| Squash, Butternut, halves | 10 | 8 | 6 | High or Low | Normal, Natural |
| Squash, Butternut, large chunks | 5 | 5 | 4 | High or Low | Normal, Natural |
| Squash, Spaghetti, Halved | 5 | 4 | 3 | High or Low | Normal, Natural |
| Squash, Summer (see Zucchini) | |||||
| Tomato, cherry (whole) | 5 | 5 | 5 | High or Low | Normal |
| Tomato, sauce | 6 | 6 | 6 | High or Low | Normal |
| Tomato, slices | 3 | 3 | 3 | High or Low | Normal |
| Turnips, sliced | 3 | 3 | 3 | High or Low | Normal |
| Turnips, whole | 5 | 5 | 5 | High or Low | Normal |
| Yams (see Potatoes, sweet) | |||||
| Zucchini | 3 | 3 | 2 | High or Low | Normal |
See also:
Pressure Canning Processing Times
| food | packing | head space | pint | quart | dial (PSI)* | weight (lbs)** |
|---|---|---|---|---|---|---|
| Applesauce | hot | ½ inch | 8 | 10 | 6 | 5 |
| Apples, sliced | hot | ½ inch | 8 | 8 | 6 | 5 |
| Apricots (see Peaches) | ||||||
| Asparagus | hot, raw | 1 inch (2.5cm) | 30 | 40 | 11 | 10 |
| Beans – Lima (fresh) | hot | 1 inch | 40 | 50 | 11 | 10 |
| Beans – Lima (fresh) | raw | 1 inch(pt), 1½ inches (qt) | 40 | 50 | 11 | 10 |
| Beans, dry | hot | 1 inch | 75 | 90 | 11 | 10 |
| Beans – green and wax | hot, raw | 1 inch | 20 | 25 | 11 | 10 |
| Berries, whole | hot | ½ inch | 8 | 8 | 6 | 5 |
| Berries, whole | raw | ½ inch | 8 | 10 | 6 | 5 |
| Beets | hot | 1 inch | 30 | 35 | 11 | 10 |
| Carrots (sliced or diced) | hot, raw | 1 inch | 25 | 30 | 11 | 10 |
| Cherries, sour or sweet | hot | ½ inch | 8 | 10 | 6 | 5 |
| Cherries, sour or sweet | raw | ½ inch | 10 | 10 | 6 | 5 |
| Corn (cream style) | hot | 1 inch | 85 | - | 11 | 10 |
| Corn (whole kernel) | hot, raw | 1 inch | 55 | 85 | 11 | 10 |
| Clams (whole or minced) | hot | 1 inch | 60 | 70 | 11 | 10 |
| Crab | hot | 1 inch | 70 | 80 | 11 | 10 |
| Fish (except tuna) | raw | 1 inch | 100 | 160 | 11 | 10 |
| Fruit Purees | hot | ¼ inch | 8 | 8 | 6 | 5 |
| Grapefruit or Orange Sections | hot | ½ inch | 8 | 10 | 6 | 5 |
| Grapefruit or Orange Sections | raw | ½ inch | 10 | 10 | 6 | 5 |
| Lamb | hot | 1 inch | 75 | 90 | 11 | 10 |
| Meat (ground or chopped) | hot | 1 inch | 75 | 90 | 11 | 10 |
| Meat (strips, cubes, or chunks) | hot, raw | 1 inch | 75 | 90 | 11 | 10 |
| Mushrooms (whole or sliced) | hot | 1 inch | 45 | - | 11 | 10 |
| Nectarines (see Peaches) | ||||||
| Okra | hot | 1 inch | 25 | 40 | 11 | 10 |
| Orange (see Grapefruit) | ||||||
| Pasta Sauce (no meat) | hot | 1 inch | 20 | 25 | 11 | 10 |
| Pasta Sauce (meat) | hot | 1 inch | 60 | 75 | 11 | 10 |
| Peaches | hot, raw | ½ inch | 10 | 10 | 6 | 5 |
| Pears | hot | ½ inch | 10 | 10 | 6 | 5 |
| Peas (fresh green) | hot, raw | 1 inch | 40 | 40 | 11 | 10 |
| Peas (dry) | hot | 1 inch | 75 | 90 | 11 | 10 |
| Peppers, hot or swett (bell, chile, jalapeno) | hot | 1 inch | 35 | - | 11 | 10 |
| Plums | hot, raw | ½ inch | 10 | 10 | 6 | 5 |
| Potatoes (white, cubed, or whole) | hot | 1 inch | 35 | 40 | 11 | 10 |
| Potatoes (sweet) | hot | 1 inch | 65 | 90 | 11 | 10 |
| Poultry (without bones) | hot, raw | 1¼ inches | 75 | 90 | 11 | 10 |
| Poultry (with bones) | hot, raw | 1¼ inches | 65 | 75 | 11 | 10 |
| Pumpkin and winter squash (cubed) | hot | 1 inch | 55 | 90 | 11 | 10 |
| Rabbit (see Pultry) | ||||||
| Rhubarb | hot | ½ inch | 8 | 8 | 6 | 5 |
| Spinach and other greens | hot | 1 inch | 70 | 90 | 11 | 10 |
| Soups (vegetable, dried beans/pea, meat, poultry) | hot | 1 inch | 60 | 75 | 11 | 10 |
| Soups ( seafood) | hot | 1 inch | 60 | 75 | 11 | 10 |
| Stock (beef or chicken) | hot | 1 inch | 20 | 25 | 11 | 10 |
| Stock (vegetable) | hot | 1 inch | 15 | 15 | 11 | 10 |
| Tomato juice | hot | ½ inch | 15 | 20 | 11 | 10 |
| Tomato sauce | hot | ½ inch | 15 | 15 | 11 | 10 |
| Tomatoes (whole or halved) | hot, raw | ½ inch | 10 | 10 | 11 | 10 |
| Tuna (pre-baked) | hot | 1 inch | 100 | - | 11 | 10 |
| Vegetables, mixed | hot, raw | 1 inch | 75 | 90 | 11 | 10 |
* For processing in altitudes above 2,000 feet increase 11 PSI dial gauge as follows: 2,001-4,000ft , 12 PSI; 4,001-6,000ft, 13PSI; 6,000-8,000 ft, 14PSI and increase 6 PSI dial gauge as follows: 2,001-4,000ft , 7 PSI; 4,001-6,000ft, 8PSI; 6,000-8,000 ft, 9PSI. Processing time remains the same for all altitudes.
** For processing in altitudes above 1,000 feet increase 10 lb weight gauge to 15 lb and increase 5 lb weight gauge to 10 lb. Processing time remains the same for all altitudes.
Pressure cooking times have been compiled with data from three pressure cooker manufacturers, and personal experience. Pressure canning processing times adapted from the University of Minnesota Extension office canning quick reference chart instruction manuals from various pressure canner manufacturers.
We're always updating this chart with more information, if you can't find the timing you are looking for, please contact us and we'll add it to the chart!
Source: https://www.hippressurecooking.com/pressure-cooking-times/
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