Poultry
| Cooking Time HIGH Pressure (minutes) | Liquid Needed | Release Method | Cooking Time HIGH Pressure (minutes) | Liquid Needed | Release Method | ||
| Chicken Bones for Stock | 40 | 6 cups | NATURAL | Chicken Thigh (boneless) | 4 | 1 cup | QUICK |
| Chicken Breast (bone in) | 6 | 1 cup | QUICK | Chicken, Whole | 20 | 1½ cups | NATURAL |
| Chicken Breast (boneless) | 4 | 1 cup | QUICK | Chicken Game Hen (1 – 1½ lbs) | 8 | 1 cup | NATURAL |
| Chicken Thigh (bone in) | 7 | 1 cup | QUICK | Turkey Breast (boneless, 2 – 3 lbs) | 20 – 25 | 1½ cups | NATURAL |
Beef
| Cooking Time HIGH Pressure (minutes) | Liquid Needed | Release Method | Cooking Time HIGH Pressure (minutes) | Liquid Needed | Release Method | ||
| Beef Bones for stock | 40 | 6 cups | NATURAL | Meatloaf | 35 | 1 1/2 cups | NATURAL |
| Brisket (3 1/2 to 4 lbs) | 55 to 60 | 1 1/2 cups | NATURAL | Pot Roast (3 1/2 to 4 lbs) | 55 to 65 | 2 cups | NATURAL |
| Corned Beef Brisket | 55 | covered | NATURAL | Short Ribs | 55 | 1 1/2 cups | NATURAL |
| Flanked Steak (1 lb) | 25 | 1 cup | NATURAL | Stew Meat (1-inch cubes) | 15 to 20 | 1 cup | NATURAL |
| Ground Beef | 5 | 1 cup | QUICK | Veal Shanks | 20 to 25 | 1 1/2 cups | NATURAL |
| Meatballs | 5 | 1 cup | NATURAL | Veal Stew Meat (1-inch cubes) | 10 | 1 cup | NATURAL |
I just purchased a Cook’s Essentials 2 quart pressure cooker. I am looking for one of your cookbooks that tell how much or how little will go into it and the cooking times. Thank You.
Hi Cynthia. I don’t have a cookbook specifically for the 2-quart pressure cooker size, but I do have information on the website on how to convert recipes to a smaller cooker. Here’s the link: https://bluejeanchef.com/cooking-school/converting-recipes-to-the-pressure-cooker/ Hope that helps.
When using the slow cooker setting, how do you know if you are cooking on low or high.
It really depends on what brand of cooker you are using. For Cook’s Essentials pressure cookers, the slow cooker setting is low.
Thank you for the cooking charts they sure are a big help. I sure do miss you on the Q.
I wanted to make a cheesecake in my pressure cooker for quite some time. When I viewed your video for Cranberry Orange Cheesecake I stopped procrastinating. I have never tasted a cheesecake that was so moist and creamy. It was true perfection and better than I imagined. Thank you so very much.
If using frozen chicken or ribs would I use same time that shows on your chart? In pressure cooking
Hi Debi. Yes, use the same cooking time for frozen. It will just take your cooker longer to come to pressure than if they were thawed and then the same cooking time will apply.
Hi Meredith, I did download the cooking chart, such a help. Wondered if you’d consider doing a magnet chart that we could put on our fridge, like the picture.
Thanks
Thanks, Jeanette. That’s a great idea!
Would these cook times also apply to the(old fashioned, non-Instant Pot) pressure cookers used on a stovetop? Thanks!
Yes the cooking times are for all pressure cookers.
This is a great page, but I would love to see an estimate of how long it will take different fluids or commonly made items, like white rice, to come to pressure. I realize it varies by model, age, and more, but most recipes do not include this information, so it makes it hard to estimate when I need to start cooking.
Is there any way to determine this, even if it is just a rough estimate?
Thanks.
Hi Ann,
I’m afraid there are too many variables to create a chart like that accurately or effectively. How long it takes fluids to come to a boil depends on quantity of the liquid, size of the pressure cooker, wattage of the pressure cooker, temperature of the liquid at the start, etc…
ML