cooking times

Pressure cooking times in minutes, for Beans, Fish, Fruit, Grains, Meats and Veggies!

It is important to use a digital timer for keeping track of pressure cooking minute, by minute, especially for quick-cooking vegetables and fruits.

The cooking time listed is sometimes divided into High and Low pressures. Each manufacturer has their own specific High and Low pressures, consult your manual to be sure. I have noted the most common pressure ranges for these settings in this illustration.

Timing adjustments for Electric Pressure Cookers

First, check your user manual to see how the manufacturer of your pressure cookers defines "high" and "low" pressure.  If they fall within the ranges in the table above, you can follow the cooking times given in the chart, below, and for recipes on this website as written.

If the pressure in your electric pressure cooker does not fall within the ranges listed above, you will note that most cooking times are written in ranges. For example “ 5 to 7 “minutes. Always use the higher number in the suggested pressure cooking time range.

Timing Adjustments for High-Altitude Pressure Cooking

The pressure inside the cooker is affected by external pressure. If you live a high-altitude the cooking time for pressure-cooked foods will also be affected. The general rule is to increase pressure cooking time by 5% for every 1000 ft above 2000 ft elevation, increase cooking time by 5%. So this could mean just adding a minute or two, or if above 5000 ft elevation increasing the pressure cooking time by up to a third!

Timing Adjustments for Heat Source

When using a stove top pressure cooker, there there are several things to keep in mind.

• Electric or Halogen Cooktop– Since these cooktops do not change temperature quickly and could result in scorching the food. Start the pressure cooker on a high-heat burner while pre-heating a low-heat burner. When the cooker reaches pressure, turn off the high-heat burner and carefully move the cooker to the low-heat burner for the cooking under pressure.
  
  
• Induction Cooktop– Pressure cookers heated on Induction cooktops reach pressure quickly (3 vs. 10 minutes) and could result in under-cooked food. So you will need to add 2 to 3 minutes of additional cooking time under pressure to compensate for the time the food would usually cook while the cooker is reaching pressure.
  
  
• Gas Cooktop- Follow directions and cooking times as given with no modifications.
  

Pressure Cooking Time Tables (in minutes)

LEGUMES	un-soaked	soaked *	pressure
Adzuki	14 - 20	5 to 9	High
Anasazi	20 to 22	4 to 7	High
Black	22 to 24	4 to 6	High
Black-eyed Peas	6 to 7	3	High
Borlotti	20 to 25	7 to 10	High
Cannellini	25 to 30	6 to 8	High
Chickpeas	35 to 40	13 to 15	High
Chickpeas, split	5 to 7	-
Corona	25 to 30	8 to 10	High
Cranberry (see Borlotti)
Fava, dried	25 to 30	10 to 12	High
Fava, fresh	10		High
Garbanzo (see Chickpeas)
Giant White Beans (see Coronas)
Great Northern	25 to 30	6 to 8	High
Green Beans (see VEGETABLES)
Harticots (see Cannellini)
Kidney, white (see Great Northern)
Lentils, French Green, green, or mini	8 to 10	-	High
Lentils, Red or Yellow split	4 to 6	-	High
Lentils, regular	10 to 12	-	High
Lima, baby or large	12 to 15	5 to 7	High
Mung	6 to 8
Navy or pea or white (haricot)	18 to 20	6 to 8	High
Peanuts, Fresh		45 to 50	High
Peas, dried, whole	16 to 18	8 to 10	High
Peas, split, green or yellow	6 to 10	-	High
Pinto	22 to 24	4 to 6	High
Red kidney	22 to 24	5 to 8	High
Romano (see Boroltti)
Scarlet runner	18 to 20	5 to 8	High
Soy, black	35 to 40	20 to 22	High
Soy, red (see Adzuki)
Soy, yellow or beige	35 to 40	20 to 22	High
White Beans (see Navy)
*Cooking time for either soaked or quick-soaked Beans
SEE ALSO:
* How to quick-soak beans
* Cooking three bean varieties together

FISH and SEAFOOD	minutes	pressure
Calamari	15 to 20	High
Carp	4 to 6	High
Clams, canned/jarred	add after pressure cooking
Clams, fresh	4 to 6	High
Cod	3	Low
Crab	2 to 3	Low
Eel	8 to 10	High
Fish fillet	2 to 3	Low
Fish soup or stock	5 to 6	High
Fish steak	3 to 4	High
Fish, mixed pieces (for fish soup)	6 to 8	Low
Fish, whole, gutted	5 to 6	Low
Fisk, in packet (Al Cartoccio)	12 to 15	High
Frog's Legs	8	High
Haddock	6 to 7	Low
Halibut	6 to 7	Low
Lobster	8 to 12	Low
Lobster,  2 lb (1k)	2 to 3	Low
Mussels	3 to 4	Low
Ocean Perch	6 to 7	Low
Octopus	15 to 20	High
Oysters	4 to 6	Low
Perch	4 to 6	Low
Prawns (shrimp)	1 to 2	Low
Salmon	5 to 6	Low
Scallop	1	High
Scampi	4 to 6	Low
Shrimp	4 to 6	Low
Squid	2 to 4	High
Trout	8 to 12	Low

FRUIT	fresh	dried	pressure
Apples	2 to 3	3	High
Apricot	2 to 4	4	High
Bananas
Blackberries	8 to 10	-	High
Blueberries	8 to 10	-	High
Cherries	2		High
Coconut Milk	5		Low
Cranberries	4 to 5	5	High
Figs	3	6 to 8	Low/High
Grapes / Raisins	2	5 to 7	High
Kumquat, slices	10 to 13	-	High
Lemon, wedges	15 to 18	-	High
Orange, wedges	15 to 18	-	High
Peaches	2 to 3	4 to 6	High
Pears , sliced	3 to 4		High
Pears, whole	5	4	High
Plums/ Prunes	4 to 5	8 to 10	High
Quince	10		High
Rasberries	1		High
Strawberries	1		High
SEE ALSO:
* Pressure Cooker Juice Extraction
* Super-Fast Lemon Marmalade

GRAINS, RICE and PASTA	liquid per cup	minutes	pressure
Amaranth	2 cups	8	High
Barley, flakes	4 1/2 cups	9	High
Barley, pearl	2 cups	18 to 20	High
Barley, whole	2 1/4 cups	30 to 35	High
Buckwheat	2 cups	3	High
Bulgur	3 cups	8 to 10	High
Corn Meal (see Polenta or Hominy)
Farro (semi-perlated)	2.5  cups	15	High
Hominy	4 cups	10	High
Kamut, whole	3 cups	10 to 12	High
Millet	2 cups	10	High
Oats, rolled	4 cups	10	High
Oats, steel-cut	3 cups	5	High
Pasta	see instructions		Low
Polenta, Coarse	4 cups	8	High
Polenta, Fine (not instant)	3 cups	5	Low
Quinoa	1 1/2 cup	1	High
Rice, Arborio	2 cups	7	High
Rice, Basmati	1 1/2 cup	4	High
Rice, Basmati (soaked)	1	1	High
Rice, brown	1 1/2  cups	20-25	High
Rice, Brown (soaked)	1 cup	12	High
Rice, Jasmine (rinsed)	1 cup	1	High
Rice, parboiled	1 1/2 cup	6	Low
Rice, pudding	3 cups	10	High
Rice, Romano	2 1/4	5	High
Rice, white long grain	1 1/2 cup	4	High
Rice, white short grain	1 1/2 cup	8	High
Rice, wild	3 cups	25	Low
Semolina	3 cups	4 to 6	Low
Spelt berries (see Farro)
Wheat berries	3 cups	30 to 40	High

MEAT and POULTRY	minutes	pressure
Beef, Brisket	50 to 70	High
Beef, cubed	10 to 15	High
Beef, ground	6	High
Beef, Osso buco	20 to 25	High
Beef, Ox tail	30 to 45	High
Beef, Ribs	25	High
Beef, Roast	25 to 30	High
Beef, Round	50-60	High
Beef, stock (bones, ect.)	45-60	High
Beef, Tongue	50	High
Boar, Cubed	15 to 20	High
Boar, Roast	30 to 45	High
Chicken, breasts (boneless)	4 to 5	High
Chicken, liver	3	High
Chicken, pieces (bone-in)	8 to 10	High
Chicken, stock (bones, ect.)	30 to 35	High
Chicken, whole (up to 4lbs/2k)	15 to 20	High
Cornish Hen, whole	8 to 10	High
Deer, Saddle	15	High
Deer,  roast	20 - 30	High
Duck, pieces	8	High
Duck, whole	25 to 30	High
Eggs, en cocotte	3 to 4	Low
Eggs, hard boiled	see instructions	Low
Eggs, poached	2	Low
Elk, roast	25	High
Elk, stew	15 to 20	High
Goat	15 to 20	High
Goose, pieces	15 to 20	High
Ham (see Pork)
Hare	30	High
Lamb, Chops	3 to 7	High
Lamb, Ground	8 to 15	High
Lamb, leg/shank	35 to 45	High
Lamb, roast	15 to 20	High
Lamb, shoulder	20-25	High
Lamb, Stew	10 to 15	High
Milk	(see indiviudal recipes)
Milk, coconut (see FRUIT)
Milk, condensed	30	High
Mutton (see Lamb)
Ox, tail (see Beef, Ox tail)
Pheasant	15 to 20	High
Pigeon	20 to 25	High
Pork , Stew	15 to 20	High
Pork Sausage	5 to 8	High
Pork, Belly	35-40	High
Pork, Chops or Steaks	8 to 10	High
Pork, Cubes	10	High
Pork, Ribs	15 to 20	High
Pork, ribs	10 to 15	High
Pork, roast	25 to 30	High
Pork, root/ham hock	35 to 40	High
Pork, sausage	8 to 10	High
Pork, shank	30 to 35	High
Pork, shoulder	45 to 50	High
Pork, stock (bones, ect.)	45 to 60	High
Pork,  Ground	5	High
Quail	7 to 9	High
Rabbit	15 to 18	High
Roast beef, medium	8 to 10	High
Roast beef, rare	6 to 8	High
Roast beef, well done	10 to 12	High
Squab (see Pigeon)
Tripe	15	High
Turkey, breast (stuffed/rolled)	20	High
Turkey, breast sliced	7 to 9	High
Turkey, legs	25-30	High
Turkey, wings	15	High
Veal, Chop or Steak	5 to 8	High
Veal, ground	5 to 6	High
Veal, Osso buco	15 to 20	High
Veal, Roast	15 to 20	High
Veal, stock (bones, ect.)	45-60	Hight
Veal, Tounge	40	High
Venison (see Deer, or Boar)
See also:
* How to Brown Meat in Stainless Steel and Electric  the Pressure Cookers
* How to Braise in the Pressure Cooker
* Maximum Velocity Flavorage of Meat
* 5 Amazing Pressure Cooker Soup Tips

VEGETABLES	high pressure	low pressure	open
Artichoke, hearts	2 to 3		Normal
Artichoke, pieces or baby	4 to 6	8 to  10	Quick
Artichoke, whole large	9 to 11	15 to 20	Normal
Artichokes, whole medium	6 to 8	10 to  12	Normal
Asparagus	1 to 2	4 to 6	Normal
Bean, sprouts (see BEAN SPROUTS)
Beans, fresh		15 to 18	Normal
Beans, green (see Green Beans)
Beet,  Cubed	4	6 to 8
Beet, Greens	2	4	Normal
Beet, Whole (small, med,large)	10, 15, 20	25 to 30	Normal
Bok Choy	-	1	Normal
Broccoli	2 to 3	5 to 8	Normal
Brussels Sprouts	4	6 to 8	Normal
Cabbage, Red, Green, Savoy	2 to 4	7 to 10	Normal
Capsicums (see Peppers)
Carrots, sliced	1 to 2	3 to 4	Normal
Carrots, whole	3 to 4	5 to 6	Normal
Cauliflower, florets	2 to 3	5 to 8	Normal
Cauliflower, whole	6	8 to 10	Normal
Celeriac	3 to 4	6 to 8	Normal
Celery, sliced	2 to 3	6 to 8	Normal
Chard, swiss	2		Normal
Collards	3 to 4	8 to 10	Normal
Corn, kernels	2 to 3	5 to 8	Normal
Corn, on the cob	5	8 to 10	Normal
Eggplant	2 to 3	4 to 6	Quick
Endive	1 to 2		Quick
Fennel	2 to 3	5 to 6	Quick
Green Beans	2 to 3	5 to 7	Normal
Greens, chopped	2 to 3	5 to 6	Normal
Kale, curly	2 to 3	5	Normal
Kohlrabi, pieces	2 to 3	5 to 8	Quick
Leeks	3	5 to 8	Quick
Okra	2 to 3		Normal
Onions	3	5 to 8	Normal
Onions, baby	2 to 3	5 to 8	Normal/Quick
Parsnips	2 to 3	5 to 8	Normal/Quick
Peas	2 to 3	5	Normal
Peppers, bell	3 to 4	6 to 7	Quick
Peppers, small	-	1 to 2	Quick
Potatoes, baby or fingerling	5 to 6	8 to 10	Natural
Potatoes, quartered	5	8 to 10	Natural/Normal
Potatoes, small, new, or red	5	8 to 10	Natural/Normal
Potatoes, Sweet	5	8 to 10	Natural/Normal
Potatoes, whole	12 to 15	18 to 20	Natural/Normal
Pumpkin, sliced	3 to 4	5 to 8	Natural/Normal
Rutabagas	3	5	Quick
Spinach, fresh	2	3 to 4	Quick
Sprouts (see BEAN SPROUTS)
Squash, Acorn, halved	8		Natural/Normal
Squash, Banana, cubed	3 to 4		Natural/Normal
Squash, Butternut, halves	6		Natural/Normal
Squash, Butternut, large chunks	4		Natural/Normal
Squash, Spaghetti, Halved	9		Natural/Normal
Squash, Summer (see Zucchini)
Tomato, sauce	6		Natural
Tomato, slices	3	3 to 5	Normal
Turnips, sliced	3	8 to 10	Quick
Turnips, whole	5	10 to 15	Quick
Yams (see sweet potatoes)
Zucchini	2 to 3	5 to 7	Quick
See also:
* How to Steam Veggies in the Pressure Cooker
* 5 Amazing Pressure Cooker Veggie Tips & Tricks

  
Cooking times have been compiled with data from three pressure cooker manufacturers, my experience and other sources. We're always updating this chart with more information, if you can't find the timing you are looking for, please contact us at info@hippressurecooking.com and we'll add it to the chart!