Operation Manual

21
Meat Pressure Cooking Chart
Meat Description Use Water in Pressure Cooking Pressure Release
Grid? Pressure Cooker Time in Minutes
Beef Brisket (Corned Beef) No Fill to Half 20 per lb / 450 g Allow to cool naturally
Flank Steak stuffed and rolled No 1 cup 20 Allow to cool naturally
Ground Beef Patties 1 inch / 2.5 cm thick Yes ¾ cup 5 Release pressure immediately
Oxtail cut in pieces No 1½ cups 45
Allow to cool 5 minutes and
release pressure immediately
Roast (blade, chuck, round, rump) Yes 1 cup 20 per lb / 450 g Allow to cool naturally
Round (Swiss) Steak 1 inch / 2.5 cm thick No 1 cup 22 Allow to cool naturally
Shank Steak 1 inch / 2.5 cm thick No 1 cup 30 Allow to cool naturally
Short Ribs Yes 1½ cups 30 Allow to cool naturally
Stew Meat (chuck, rib, round)
about 1½ inch / 3.8 cm cubes
No 1 cup 14 Allow to cool naturally
Tongue (fresh) No Fill to Half 60 Allow to cool naturally
Veal Arm Steak ½ inch / 1.3 cm thick No 1 cup 12 Allow to cool naturally
1½ inch / 3.8 cm thick No 1 cup 20 Allow to cool naturally
Roast (rump or shoulder) boned and rolled No 1 cup 15 per lb / 450 g Allow to cool naturally
Shank No 1 cup 20 Allow to cool naturally
Stew Meat about 1 inch / 2.5 cm cubes No 1 cup 10 - 12 Allow to cool naturally
Lamb
Leg Yes 1 cup 11 per lb
/ 450 g Allow to cool naturally
Shank about 1lb / 450 g No 1½ cups 30 Allow to cool naturally
Shoulder Chops 1 inch / 2.5 cm thick Yes 1 cup 18 Allow to cool naturally
Stew Meat (shoulder) 1½ inch / 3.8 cm cubes No 1 cup 10 - 12 Allow to cool naturally
Pork Boneless Loin Roast Yes 1 cup 15 per lb / 450 g Allow to cool naturally
Boneless Shoulder Roast Yes 1 cup 20 per lb / 450 g Allow to cool naturally
Chops 1 inch
/ 2.5 cm thick Yes 1 cup 15 Allow to cool naturally
½ inch
/ 1.3 cm thick Yes 1 cup 10 Allow to cool naturally
Spareribs Yes 1½ cups 20 Allow to cool naturally
Stew Meat 1½ inch / 3.8 cm cubes No 1 cup 14 Allow to cool naturally