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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 Low
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 bone.
• 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.
• Cooking times can vary depending
on the seafood which is cooked.
• If you prefer, add seasoning or
flavoring to the cooking liquid.
• Never fill the pressure cooker to more
than two thirds of its capacity.
• When you prepare concentrated
stock or soup put all the ingredients
in the pressure cooker and add water
to half of its capacity.
• Use the quick release method when
the cooking period is over.
SEAFOOD AND FISH APPROXIMATE PRESSURE
COOKING TIME LEVEL
Crab 2-3 minutes Low
Fish fillet, 1
1/2-to 2 pounds thick 2-3 minutes Low
Fish soup or concentrated fish stock 5-6 minutes High
Fish, whole, gutted 5-6 minutes Low
Lobster, 1 1/2-to 2 pounds 2-3 minutes Low
Mussels 2-3 minutes Low
Prawns (shrimp) 1-2 minutes Low
Adapting Traditional Recipes to Use in
The Pressure Cooker
It is easy to adapt your favorite recipe for
use in a pressure cooker. For the most
part, soups, stews, braised and slow-
roasted meats and poultry, and slow-
simmered recipes, such as tomato sauce
and fruit preserves provide the best
results.
Meats and Poultry: When preparing meats
and poultry, brown well in the pressure
cooker pot using at least 2 tablespoons of
vegetable or olive oil. Pour off any excess
fat and sauté onions, garlic or any other
vegetables as called for in the recipe. Add
the remaining ingredients and at least a
1/2 cup of cooking liquid such as broth,
diluted tomato puree or wine.
Soups: Soups are quick and easy to
prepare. Add meat, poultry or seafood to
the pressure cooker along with any
desired vegetables, herbs and spices.
Add liquid ingredients, filling pressure
cooker only halfway. Tomato
Sauce and Fruit Preserves: When
preparing tomato sauce, sauté minced
onion and/or garlic. Add and brown the
meats as specified in the recipe. Add the
strained or pureed tomatoes, filling the
pressure cooker only halfway. Position lid
and lock in place. Cook for 20 minutes.
Remove from heat and let pressure drop
naturally.
Season with salt and pepper to taste. To
make fruit preserves, place the fruit in the
pressure cooker with the desired quantity
of sugar. Let sit one hour to release natural
juices of fruit. Bring to a boil, uncovered.
Stir well and add other ingredients as
indicated in your recipe. Position lid and
