13
Rice, long grain 1 1/2 cups 5-7 minutes High
Rice, wild 3 cups 22-25 minutes High
Meat and Poultry
• Remove all the visible fat from the
meat or poultry. Note: Meat and
poultry cut up into small pieces
which cooks more quickly.
• To achieve best results, brown the
meat or poultry with 2 to 3
tablespoons of vegetable or olive oil
in the pressure cooker with the lid off
and before adding the other
ingredients. Do not overload the
pressure cooker. Brown meat in
batches if necessary. Drain off the
excess fat and begin as indicated in
the recipe.
• Always cook meat and poultry with at
least 1/2 cupful of liquid. If the
cooking time exceeds 15 minutes,
use two cups of liquid. Meats with
preservatives or salted meats should
be covered by the water.
• Never fill the pressure cooker to
more than half its capacity.
• When you prepare a concentrated
stock or soup, put all the ingredients
in the pressure cooker and add
water to half its capacity.
• Exact cooking times vary depending
on the quality and quantity of the
meat which is cooked. Unless the
recipe indicates otherwise, the
cooking times given are for 3 lbs of
meat or poultry. Also, the larger the
cut of meat, the longer the cooking
time will be.
• After the cooking time, let the
pressure decrease naturally.
• When you cook beef or poultry with
vegetables, begin by cooking the
meat in stock or another liquid.
Subtract from the cooking time
recommended for the meat, the
cooking time of the vegetable
ingredient which takes longest to
cook. Pressure cook the meat for this
time. Eliminate the pressure from the
cooker using the quick release
method. Open the cooker and add
the vegetables. Continue pressure
cooking for the cooking time
recommended for the vegetables.
Check the seasoning. If you want to
add vegetables which cook rapidly,
such as peas or mushrooms, do not
pressure cook them with the other
vegetables. Add them to the cooker
before serving and boil them in the
pressure cooker with the lid off until
they are ready.
MEAT APPROXIMATE PRESSURE
COOKING TIME LEVEL
Beef/veal, roast or brisket 35-40 minutes High
Beef/veal, (shanks)
1
1/2-inch wide 25-30 minutes High
Beef/veal,
1-inch cubes, 1 1/2-pounds 10-15 minutes High
Beef/veal, roast or brisket 35-40 minutes High
Beef, dressed, 2 pounds 10-15 minutes Low
Meatballs, 1-2 pounds 5-10 minutes Medium
Beef, cured 50-60 minutes High
Pork, roast 40-45 minutes High
Pork, ribs, 2 pounds 15 minutes High
Pork leg, smoked, 2 pounds 20-25 minutes High
Pork, ham, pieces 20-25 minutes High
Lamb, leg 35-40 minutes High
Lamb, 1-inch cubes, 1
1/2-pounds 10-18 minutes High
Chicken, whole, 2 to 3 pounds 12-18 minutes High
Chicken, in pieces, 2 to 3 pounds 8-10 minutes High
Spring chickens, two 8-10 minutes High
Soup or concentrated stock of
beef or fowl 10-15 minutes High
Seafood and fish
• Clean and gut fish. Take out all the
visible bones.
• Scrub and rinse shellfish in cold
water. Soak clams and mussels in a
container of cold water with the juice
of one lemon, for an hour, to remove
sand from them.
