PRESSURE COOKING TIME TABLE MULTI-USE ELECTRIC PRESSURE ...
PRESSURE COOKING TIME TABLE
MULTI-USE ELECTRIC PRESSURE COOKERS
INSTANT POT SIZE 3 Quarts / 2.8 Litres
MINIMUM LIQUID FOR PRESSURE COOKING* 1 cup (~8 oz / 250 mL)
6 Quarts / 5.7 Litres
1 ? cups (~12 oz / 375 mL)
8 Quarts / 7.6 Litres
2 cups (~16 oz / 500 mL)
10 Quarts / 9.5 Litres
2 1/2 cups (~20 oz / 625 mL)
*Unless otherwise specified in recipe.
LOW PRESSURE* 35?55 kPa / 5?8 psi
HIGH PRESSURE 65?85 kPa / 9.4?12.3 psi
*LUX models only operate on High pressure.
VEGETABLES
FOOD Asparagus, whole or cut Beans, green, yellow or wax
Broccoli florets Brussels sprouts, whole Cabbage, cut into wedges
Cabbage, halved Cabbage, whole Carrots, chunked Carrots, whole
QUANTITY PRESSURE LEVEL
Any amount
High
Any amount Any amount Any amount
High Low High
Any amount
High
Any amount
High
Any amount
High
Any amount Any amount
High High
COOKING TIME (FRESH) 1 min 1 min 1 min 1 min 1 min 3 mins
4 to 5 mins 1 to 2 mins
3 mins
VENTING METHOD Quick Release Quick Release Quick Release Quick Release Quick Release Quick Release Quick Release Quick Release Quick Release
Page 1/5
Instant Brands Inc. | 11?300 Earl Grey Drive, Suite 383 | Ottawa, Ontario K2T 1C1 | Canada
PRESSURE COOKING TIME TABLE
MULTI-USE ELECTRIC PRESSURE COOKERS
FOOD Cauliflower florets Corn on the cob Mixed vegetables Potatoes, cubed Potatoes, small, whole Potatoes, large, whole Squash, butternut, cubed Squash, butternut, halved Sweet potato, cubed Sweet potato, large, whole
QUANTITY PRESSURE LEVEL
Any amount Any amount Any amount
High High High
Any amount
High
Any amount
High
Any amount
High
Any amount Any amount Any amount
High High High
Any amount
High
COOKING TIME (FRESH) 1 min 1 min 1 min 1 min
3 to 5 mins 5 to 8 mins 1 to 2 mins 4 to 6 mins
1 min 5 to 8 mins
VENTING METHOD Quick Release Quick Release Quick Release Quick Release Quick Release Quick Release Quick Release Quick Release Quick Release Quick Release
MEAT AND POULTRY
FOOD
QUANTITY PRESSURE LEVEL
Beef, stew
?
High
Beef, large chunks
per 450 g / 1 lb
High
Beef stock or bone broth
?
Chicken stock or bone broth
?
Fish stock or bone broth
?
High High High
Chicken breast (boneless) per 450 g / 1 lb
High
COOKING TIME (FRESH) 25 mins
25 to 30 mins 4 hours 2 hours
30 ? 45 mins 5 to 8 mins
VENTING METHOD Natural Release Natural Release Natural Release Natural Release Natural Release Natural Release
Page 2/5
Instant Brands Inc. | 11?300 Earl Grey Drive, Suite 383 | Ottawa, Ontario K2T 1C1 | Canada
PRESSURE COOKING TIME TABLE
MULTI-USE ELECTRIC PRESSURE COOKERS
FOOD Chicken, whole Eggs, large, hard boiled
Lamb, leg Pork, butt roast Pork, back ribs
Fish, whole Fish, fillet Lobster Mussels Seafood soup or stock Shrimp / prawn
QUANTITY PRESSURE LEVEL
per 450 g / 1 lb 8-12
per 450 g / 1 lb
High High High
per 450 g / 1 lb
High
per 450 g / 1 lb
High
1 to 1.5 lbs
Low
1 lb
Low
2 tails
Low
1 lb
Low
2 lbs
Low
1 lb
Low
COOKING TIME (FRESH) 8 mins
3 to 5 mins 15 mins 15 mins
15 to 20 mins 4 to 5 mins 1 to 2 mins 2 mins 1 to 2 mins 7 to 8 mins 1 to 2 mins
VENTING METHOD Natural Release Natural Release Natural Release Natural Release Natural Release Quick Release Quick Release Quick Release Quick Release Quick Release Quick Release
Cooking times are a recommendation only. Always use a meat thermometer to ensure the internal temperature reaches a safe minimum temperature. Refer to the USDA's Safe Minimum Internal Temperature Chart for more information.
For a complete list of pressure cooking time tables, visit instantpot-cooking-time
Page 3/5
Instant Brands Inc. | 11?300 Earl Grey Drive, Suite 383 | Ottawa, Ontario K2T 1C1 | Canada
PRESSURE COOKING TIME TABLE
MULTI-USE ELECTRIC PRESSURE COOKERS
RICE AND GRAINS
FOOD
QUANTITY
Barley, pearl Congee, thick
Millet Oats, quick cooking
Oats, steel-cut Porridge Quinoa
Rice, basmati Rice, brown Rice, jasmine Rice, white
Rice, wild
2 cups + 2 cups + 2 cups + 2 cups + 2 cups + 2 cups + 2 cups + 2 cups + 2 cups + 2 cups + 2 cups + 2 cups +
RICE : WATER RATIO 1 : 2.5 1.4 : 1.5 1 : 1.75 1 : 2 2 : 3 1.6 : 1.7 1 : 1.25 1 : 1 1 : 1 1 : 1 1 : 1 1 : 1
PRESSURE LEVEL High High High High High High High Low Low Low Low Low
COOKING TIME
10 mins 15 to 20 mins
1 to 3 mins 1 to 3 mins 2 to 3 mins 5 to 7 mins
1 min 4 mins 20 mins 4 mins 4 mins 20 mins
VENTING METHOD Natural Release Natural Release Natural Release Natural Release Natural Release Natural Release Natural Release Natural Release Natural Release Natural Release Natural Release Natural Release
Page 4/5
Instant Brands Inc. | 11?300 Earl Grey Drive, Suite 383 | Ottawa, Ontario K2T 1C1 | Canada
PRESSURE COOKING TIME TABLE
MULTI-USE ELECTRIC PRESSURE COOKERS
BEANS, LEGUMES AND LENTILS
FOOD
QUANTITY
PRESSURE COOKING TIME COOKING TIME
LEVEL
DRY*
SOAKED
VENTING METHOD
Black beans
2 cups +
High
20 mins
3 mins
Quick Release
Black-eyed peas
2 cups +
High
16 mins
4 mins
Quick Release
Chickpeas, kabuli or garbanzo beans
2 cups +
High
35 mins
5 mins
Quick Release
Cannellini beans (white kidney beans)
2 cups +
High
25 mins
3 mins
Natural Release
Kidney beans, red
2 cups +
High
20 mins
3 mins
Natural Release
Lentils, green or brown
2 cups +
High
8 mins
NA
Quick Release
Lentils, yellow, split
2 cups +
High
2 mins
NA
Quick Release
Lima beans
2 cups +
High
3 mins
1 min
Natural Release
Navy beans or Great Northern beans
2 cups +
High
15 mins
3 mins
Natural Release
Pigeon peas
2 cups +
High
10 mins
2 to 3 mins Natural Release
Pinto beans
2 cups +
High
10 mins
2 to 3 mins Natural Release
Soybeans
2 cups +
High
35 mins
17 mins
Quick Release
*When cooking from dry, add enough water to the inner pot to cover the beans completely.
Page 5/5
Instant Brands Inc. | 11?300 Earl Grey Drive, Suite 383 | Ottawa, Ontario K2T 1C1 | Canada
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