Pressure Cooking Charts

Complete Pressure Cooker (Instant Pot®) Cooking Chart with cooking times, amount of liquid needed, and pressure release method to use on all categories of food. The time saved by using a pressure cooker is obviously a huge benefit, but that is secondary to how your foods taste out of the pressure cooker. View the charts below and access the printable download to keep handy in your kitchen for a quick reference.

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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

 

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Pork

  Cooking Time HIGH Pressure (minutes) Liquid Needed Release Method   Cooking Time HIGH Pressure (minutes) Liquid Needed Release Method
Baby Back Ribs 30 1 cup NATURAL Pork Chops (boneless, 1-inch) 4 to 5 1 1/2 cups NATURAL
Country Style Ribs 20 to 25 1 1/2 cups NATURAL Pork Loin (2 to 2 1/2 lbs) 25 1 1/2 cups NATURAL
Ground Pork 5 1 cup QUICK Pork Shoulder (2 lbs) 55 1 1/2 cups NATURAL
Ham (bone-in, 5 lbs, precooked) 25 to 30 1 1/2 cups NATURAL Sausages 10 to 15 1 1/2 cups QUICK
Meatballs 5 1 cup NATURAL Spare Ribs 45 1 cup NATURAL
Pork Chops (bone-in, 1-inch) 6 1 1/2 cups NATURAL Stew Meat (1-inch cubes) 15 to 20 1 cup NATURAL

 

Lamb

  Cooking Time HIGH Pressure (minutes) Liquid Needed Release Method   Cooking Time HIGH Pressure (minutes) Liquid Needed Release Method
Ground Lamb 5 1 cup QUICK Leg of Lamb (boneless, 3 1/2 to 4 lbs) 35 to 45 1 1/2 cups NATURAL
Lamb Shanks 30 1 1/2 cups NATURAL Stew Meat (1-inch cubes) 15 to 20 1 cups NATURAL
Meatballs 5 1 cup NATURAL        
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Fish & Seafood

  Cooking Time HIGH Pressure (minutes) Liquid Needed Release Method   Cooking Time HIGH Pressure (minutes) Liquid Needed Release Method
Calamari 20 5 cups QUICK Mussels 4 2 cups QUICK
Clams 4 1 cup QUICK Salmon 5 4 cups QUICK
Crab Legs 4 1 cup QUICK Shrimp 2 3 cups QUICK
Fish Fillet (1-inch thick) 5 6 cups QUICK        

Grains (1 cup of each grain)

  Cooking Time HIGH Pressure (minutes) Liquid Needed Release Method   Cooking Time HIGH Pressure (minutes) Liquid Needed Release Method
Aborio Rice (risotto) 7 3 1/2 cups QUICK Polenta (fine, not instant) 5 2 cups QUICK
Barley (pearled) 15 – 20 3 cups QUICK Quinoa 5 1½ cups QUICK
Brown Rice 20 2 cups NATURAL Steel Cut Oats 5 2 cups NATURAL
Bulgar 6 2 cups QUICK White Rice, long-grain 4 – 6 1½ cups QUICK
Farro (pearled) 8 2 cups QUICK White Rice, short-grain 7 2 2/3 cups QUICK
Farro (whole grain) 18 3 cups QUICK Wheat Berries  30 3 cups QUICK
Polenta (coarse, not instant) 8 – 10 4 cups NATURAL Wild Rice 22 3 – 4 cups QUICK

 

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Vegetables

  Cooking Time HIGH Pressure (minutes) Liquid Needed Release Method   Cooking Time HIGH Pressure (minutes) Liquid Needed Release Method
Acorn Squash (halved) 8 1 cup QUICK Eggplant 3 – 4 1 cup QUICK
Artichokes (medium, whole) 12 1 cup QUICK Fennel (wedges) 4 1 cup QUICK
Asparagus 2 1 cup QUICK Green Beans 3 – 4 1 cup QUICK
Beets (medium, whole) 15 1 cup QUICK Kale 1 cup QUICK
Broccoli 3 1 cup QUICK Leeks (1-inch pieces) 4 1 cup QUICK
Broccoli Rabe 3 1 cup QUICK Parsnips (1-inch chunks) 4 – 5 1 cup QUICK
Brussels Sprouts 4 – 6 1 cup QUICK Potatoes (1-inch chunks or small whole) 6- 8 1 cup QUICK
Butternut Squash (1-inch cubes) 5 1 cup QUICK Rutabaga (1-inch chunks) 4 1 cup QUICK
Cabbage (quartered) 4 – 6 1 cup QUICK Spaghetti Squash (1-inch chunks) 12 – 15 1 cup QUICK
Cauliflower (whole) 12 – 15 1 cup QUICK Sweet Potatoes (1-inch chunks) 4 – 5 1 cup QUICK
Collard Greens 5 – 10 1 cup QUICK Swiss Chard 2 1 cup QUICK
Corn on the Cob 2 – 3 1 cup QUICK Turnips (1-inch chunks) 3 – 4 1 cup QUICK

 

Beans and Legumes

  Cooking Time HIGH Pressure (minutes)  Cooking Time HIGH Pressure (minutes) Release Method   Cooking Time HIGH Pressure (minutes) Cooking Time HIGH Pressure (minutes) Release Method
  Un-soaked Soaked or Quick-Soaked     Un-soaked Soaked or Quick-Soaked

 

Black Beans 25 7 NATURAL Lentils 7 – 8 unnecessary QUICK
Black-Eyed Peas  8 6 NATURAL Navy Beans 20 8 – 10 NATURAL
Cannellini Beans 25 7 NATURAL Pinto Beans 25 8 –  10 NATURAL
Chickpeas 35 – 40 15 NATURAL Split Peas 8 – 10 unnecessary NATURAL
Great Northern Beans 25 8 – 10 NATURAL White Beans 20 8 – 10 NATURAL
Kidney Beans 25 8  – 10 NATURAL        

Featured Recipes

Apply your skills with these tasty recipes.

Cooking School
Pork Chops with Artichokes, Capers, Sun-dried Tomatoes and Lemons

Pork chops work really well in a pressure cooker, staying moist. Just remember to release the pressure naturally so they...
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Instant Paella

There are generally three different types of Paella: those with seafood, those with meat and then those with both. This...
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Instant Egg Bites with Broccoli and Ham

I understand. Mornings can be harried and stressful. Sometimes breakfast is the last thing you can think about and you...
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Chili con Carne with Cornbread Dumplings

I love the smoky flavor of this bean-less chili con carne with cornbread dumplings. Most of that smoky flavor comes...
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Comments (14)Post a Reply

  1. 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.

    1. It really depends on what brand of cooker you are using. For Cook’s Essentials pressure cookers, the slow cooker setting is low.

  2. 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.

    1. 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.

  3. 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

  4. Would these cook times also apply to the(old fashioned, non-Instant Pot) pressure cookers used on a stovetop? Thanks!

  5. 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.

    1. 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

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