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Meat and Poultry Pressure Cooking Chart
Meat
/
Poultry
Description
Use
Grid?
Water in
Pressure Cooker
Pressure Cooking
Time in Minutes
Pressure Release
Lamb
Leg Yes 1 cup 11 per lb
/
450 g Allow to cool naturally
Shank about 1 lb
/
450 g
No 1
1
2 cups 30 Allow to cool naturally
Shoulder Chops 1 inch
/
2.5 cm
thick
Yes 1 cup 18 Allow to cool naturally
Stew Meat (shoulder) inch
/
3.8 cm cubes
No 1 cup 10 – 12 Allow to cool naturally
Chicken Pieces Yes 1 cup 7 Allow to cool naturally
Yes 1 cup 9
Release pressure immediately
Whole Fryer (3 lb
/
1.3 kg) No 1 cup 11 Allow to cool naturally
Duck
(domestic)
Pieces
No 1 cup 13 – 15 Allow to cool naturally
Rock Cornish
Hen
Whole (1¼ lb
/
560 g) stuffed Yes 1 cup 12 – 15 Allow to cool naturally
Turkey Breast half (2½ lb
/
1.1 kg)
Yes 1 cup 28 Allow to cool naturally
Thigh No 1 cup 20 Allow to cool naturally
Leg
No 1 cup 20 Allow to cool naturally
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