food/article topicCooking Time Charts
Source: https://www.hippressurecooking.com/pressure-cooking-times/
Source: https://www.hippressurecooking.com/pressure-cooking-times/
Laura's Pressure Laura's Pressure Cookery Time Chart: Meat
| Meat | Elec. Time @ Inch |
Stovetop Time @ Inch |
Pressure | Opening |
| Beef | 15 | 12 | High | Natural |
| Beef Roast/Brisket | 25 | 20 | High | Natural |
| Chicken (See Meat & Poultry chart below.) | ||||
| Lamb | 12 | 10 | High | Natural |
| Mutton | 15 | 12 | High | Natural |
| Pork | 18 | 15 | High | Natural |
| Turkey (See Meat & Poultry chart below.) | ||||
| Veal | 10 | 8 | High | Natural |
Meat & Poultry Pressure Cooking Times
| Meat & Poultry Meat & Poultry |
Elec. Time Elec. Time |
Stovetop Time Stovetop Time |
Frozen* Frozen* |
Pressure Pressure |
Opening Opening |
|---|---|---|---|---|---|
| *Additional time to add to the recommended cooking time: The time range varies according to the thickness of the meat. Always take internal temperature before serving. Read How to Pressure Cook Frozen Meat for more details. | |||||
| Beef, brisket | 70 | 50 | no | High | Natural |
| Beef, flank steak | 15 | 10 | +10 | High | Normal, Natural |
| Beef, ground | 6 | 6 | +4 | High | Natural |
| Beef, Osso buco | 25 | 20 | +10-15 | High | Natural |
| Beef, ox tail | 45 | 30 | +15 | High | Natural |
| Beef, ribs | 60 | 45 | +10 | High | Natural |
| Beef, roast | 40 | 30 | no | High | Natural |
| Roast beef, rare | 6 to 8 | 6 | no | High | Natural |
| Roast beef, medium | 8 to 10 | 8 | no | High | Natural |
| Roast beef, well done | 10 to 12 | 10 | no | High | Natural |
| Beef, round | 60 | 50 | no | High | Natural |
| Beef, stew (cubed) | 12 | 10 | +5 | High | Normal, Natural |
| Beef, stock (bones, etc) | 60 | 45 | +15 | High | Natural |
| Beef, tongue | 50 | 40 | no | High | Natural |
| Boar, roast | 45 | 30 | no | High | Natural |
| Boar, stew (cubed) | 20 | 15 | +10 | High | Normal, Natural |
| Chicken, breast boneless & skinless (boil, steam) | 1, 6 | 1, 4 | +4 | High | Natural |
| Chicken, ground | 5 | 4 | +4 | High | Natural |
| Chicken, liver | 3 | 3 | +4 | High | Normal |
| Chicken, bone-in pieces (leg, thigh, breast, wings) | 10 | 8 | +5-7 | High | Natural |
| Chicken, stock (bones, etc) | 35 | 30 | +10 | High | Natural |
| Chicken, strips | 1 | 1 | +4 | High | Natural |
| Chicken, whole (up to 4 lb) | 20-25 | 15-20 | +10 | High | Natural |
| Cornish Hen, whole | 10 | 8 | +10 | High | Natural |
| Deer, roast | 30 | 20 | no | High | Natural |
| Deer, saddle | 20 | 15 | no | High | Natural |
| Duck, pieces | 8 | 8 | +5-7 | High | Natural |
| Duck, whole | 30 | 25 | +10 | High | Natural |
| Elk, roast | 30 | 25 | no | High | Natural |
| Elk, stew (cubed) | 20 | 15 | +10 | High | Normal |
| Goat | 20 | 15 | +10-15 | High | Natural |
| Goose, pieces | 20 | 15 | +5-7 | High | Natural |
| Ham (see Pork, leg) | |||||
| Hare | 35 | 30 | +10 | High | Natural |
| Lamb, chops | 7 | 3 | +5 | High | Normal |
| Lamb, ground | 12 | 8 | +5 | High | Normal |
| Lamb, leg/shank | 35 | 30 | +10-15 | High | Natural |
| Lamb, roast | 20 | 15 | no | High | Natural |
| Lamb, shoulder | 25 | 20 | no | High | Natural |
| Lamb, stew (cubed) | 15 | 10 | +10 | High | Normal |
| Mutton (See lamb.) | |||||
| Ox, tail (See beef ox tail) | |||||
| Pheasant | 20 | 15 | +10 | High | Natural |
| Pigeon | 25 | 20 | +10 | High | Natural |
| Pork, belly | 40 | 35 | no | High | Natural |
| Pork, chops or steaks | 8 | 6 | +4 | High | Normal |
| Pork, foot/ham hock | 40 | 35 | +20-30 | High | Natural |
| Pork, ground | 5 | 5 | +5 | High | Natural |
| Pork, leg/shank | 35 | 30 | no | High | Natural |
| Pork, loin | 12 | 10 | no | High | Natural |
| Pork, ribs | 20 | 15 | +10-15 | High | Natural |
| Pork, roast | 30 | 25 | no | High | Natural |
| Pork, stew (cubed) | 8 | 5 | +5 | High | Normal |
| Pork, sausage | 8 | 5 | +5 | High | Normal |
| Pork, shoulder | 50 | 45 | no | High | Natural |
| Pork, stock (bones, etc) | 60 | 45 | +10 | High | Natural |
| Quail | 9 | 7 | +7 | High | Natural |
| Rabbit | 18 | 15 | +10-15 | High | Natural |
| Squab (See pigeon) | |||||
| Tripe | 15 | 15 | +10 | High | Natural |
| Turkey, breast (stuffed/rolled) | 20 | 20 | no | High | Natural |
| Turkey, breast, sliced | 9 | 7 | +4 | High | Natural |
| Turkey, legs | 35 | 20 | +15-20 | High | Natural |
| Turkey, wings | 20 | 15 | +10 | High | Natural |
| Veal, chop or steak | 8 | 8 | +4-6 | High | Normal |
| Veal, ground | 6 | 5 | +4 | High | Natural |
| Veal, Osso buco | 20 | 15 | +10 | High | Natural |
| Veal, roast | 20 | 15 | no | High | Natural |
| Veal, stock (bones, etc) | 60 | 45 | +10 | High | Natural |
| Veal, tongue | 40 | 35 | no | High | Natural |
| Venison (See deer or boar) | |||||
Related Topics
- How to make pressure cooker stock
- How to braise in the pressure cooker
- Maximum velocity flavorage of meat
- Pressure cooker meat tips
- How to pressure cook frozen meat
This page was updated on May 29, 2022.
© TylerSpace.net 2000-2025.
Webmaster: Pat Tyler