Operation Manual

3
POULTRY and MEATS
Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or
less, and 1
1
/2 cups if cooking for more time. Add vegetables such as chopped onions,
carrots, celery and aromatic herbs such as garlic, parsley, thyme, etc. for added flavour.
Most items are cooked on High Pressure unless otherwise indicated. For best results and
flavour, most poultry and meats benefit from browning first. Cooking times will vary slightly
due to individual portion sizes and starting temperatures.
Food Cooking Time Pressure Release Method
Chicken
Whole - up to 1.8kg 24 to 28 minutes Quick Pressure Release
Chicken breast 1.4kg 9 to 10 minutes Quick Pressure Release
with bone
Chicken breast 1kg 5 to 6 minutes Quick Pressure Release
boneless
Thighs / legs 9 to 12 minutes Quick Pressure Release
with bone
Thighs / legs 8 to 10 minutes Quick Pressure Release
boneless
Beef
Pot roast, bottom round 1.5kg 99 minutes Natural Pressure Release
Brisket 1kg 55 minutes Natural Pressure Release
Corned beef brisket 24 minutes per 500g Natural Pressure Release
Short ribs 5cm thick 50 minutes Natural Pressure Release
Stew 2cm cubes 10 minutes Natural Pressure Release
Lamb
Shanks, four, 350g each 24 minutes Natural Pressure Release
Shoulder for stew 5cm cubes 22 to 25 minutes Natural Pressure Release
Pork
Loin chops, 2.5cm thick 9 to 11 minutes Quick Pressure Release
with bone Brown first
Shoulder roast 1.4kg - boneless 50 to 55 minutes Natural Pressure Release
Spareribs, cut into 2 to 3 rib pieces 22 to 28 minutes Quick Pressure Release
Veal
Shoulder roast - boneless 10 minutes per 500g Natural Pressure Release
Cubes for stew 5cm cubes 9 to 10 minutes Natural Pressure Release