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Pressure Cooking Charts
The charts in this section were compiled in our North American Test Kitchen using the food available. You may need to modify the pressure
cooking times when cooking food from different regions.
Rice Pressure Cooking Chart
Rice (1 cup) Water Oil
/
Butter Pressure Cooking
Time in Minutes
Pressure Release
Basmati Rice
1
1
8 cups
3 Allow to cool 5 minutes and release pressure
Brown Rice
2 cups
18 Allow to cool 5 minutes and release pressure
White Rice
1
1
2 cups 1 tablespoon 5 Allow to cool 5 minutes and release pressure
Wild Rice
3 cups
25 Release pressure immediately. Drain
1
2 teaspoon salt optional
Meat and Poultry
Cooking time is affected by the thickness, the cut, the quality, the
preparation (boneless, rolled etc.) of the meat and personal
preference. The smaller the piece of meat, the greater its
tenderness, the higher the quality and the bigger the bone the
shorter the cooking time required. Meat varies widely from
region to region. The times given in the chart and recipes are for
specific cuts and should serve as guides to be modified according
to your ingredients, experience and taste.
The pressure cooking time for large pieces of meat, called roasts,
is according to weight minutes of cooking per lb/kg of meat.
The shape and thickness of the roast affect the cooking time.
Short, fat roasts take longer to cook than long, flat roasts.
Boneless and rolled roasts take longer to cook than roasts with
bones. Allow enough space around the roast in the cooker for
steam circulation to ensure even cooking. For a more "roasted"
effect, cook roast on grid.
All the times in the chart except turkey are for poultry which has
been lightly browned. The amount of browning can affect the
cooking time the less the browning the longer the pressure
cooking time. You may have to adjust the cooking time to reflect
the degree of browning you prefer.
Cooking times in the chart are based on medium-sized pieces of
young poultry. Increase time when cooking larger and/or older
pieces.
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