pressure cooking times

Beans & Legumes
Fish & Seafood
Fruits & Berries
Grains & Rice
Meat & Poultry

Pressure cooker 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.

More information:Do you know the difference between stove top and electric pressure cookers?

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  – but that’s just for a few ingredients!

More information: PSI FAQ: How are pressure cooking times affected by high altitudes?

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– Bring cooker to pressure on medium heat, supervise for the first few minutes at pressure as the cooker may need additional adjustments.
  • Gas Cooktop- Follow directions and cooking times as given with no modifications

More information: The 7 DO’s and DON’Ts of Pressure Cooking with Induction

Bean & Legume Pressure Cooking Times for both dry and soaked

soaked *
Adzuki14 - 205 to 9HighNatural
Anasazi20 to 224 to 7HighNatural
Black22 to 244 to 6HighNatural
Black-eyed Peas6 to 73 to 5HighNatural
Borlotti 20 to 257 to 10HighNatural
Cannellini25 to 306 to 8HighNatural
Chickpeas35 to 4013 to 15HighNatural
Chickpeas, split5 to 7-
Corona25 to 308 to 10HighNatural
Cranberry (see Borlotti)
Fava, dried25 to 3010 to 12HighNatural
Fava, fresh6 to 8 -HighNormal
Garbanzo (see Chickpeas)
Giant White Beans (see Coronas)
Great Northern25 to 306 to 8HighNatural
Green Beans (see VEGETABLES)
Harticots (see Cannellini)
Kidney, white (see Great Northern)
Lentils, French Green, green, or mini8 to 10-HighNatural
Lentils, Red or Yellow split4 to 6-HighNatural
Lentils, regular10 to 12-HighNatural
Lima, baby or large12 to 155 to 7HighNatural
Mung6 to 8
Navy or pea or white (haricot)18 to 206 to 8HighNatural
Peanuts, Fresh45 to 50HighNatural
Peas, dried, whole16 to 188 to 10HighNatural
Peas, split, green or yellow1-HighNatural
Pinto22 to 244 to 6HighNatural
Red kidney22 to 245 to 8HighNatural
Romano (see Boroltti)
Scarlet runner18 to 205 to 8HighNatural
Soy, black35 to 4020 to 22HighNatural
Soy, red (see Adzuki)
Soy, yellow or beige35 to 4020 to 22HighNatural
White Beans (see Navy)
*Cooking time for either soaked or quick-soaked Beans

- How to quick-soak beans
- Cooking three bean varieties together
- Pressure Cooking Fresh Beans


Fish & Seafood Pressure Cooking Times

Calamari15 to 20HighQuick, Normal
Carp4 to 6HighQuick, Normal
Clams, canned/jarredadd after pressure cookingQuick, Normal
Clams, fresh4 to 6HighQuick, Normal
Cod3LowQuick, Normal
Crab2 to 3LowQuick, Normal
Eel8 to 10HighQuick, Normal
Fish fillet2 to 3LowQuick, Normal
Fish soup or stock5 to 6HighQuick, Normal
Fish steak3 to 4HighQuick, Normal
Fish, mixed pieces (for fish soup)6 to 8LowQuick, Normal
Fish, whole, gutted5 to 6LowQuick, Normal
Fish, in packet (Al Cartoccio)12 to 15HighQuick, Normal
Frog's Legs8HighQuick, Normal
Haddock6 to 7LowQuick, Normal
Halibut6 to 7LowQuick, Normal
Lobster8 to 12LowQuick, Normal
Lobster, 2 lb (1k)2 to 3LowQuick, Normal
Mussels1LowQuick, Normal
Ocean Perch6 to 7LowQuick, Normal
Octopus15 to 20HighNormal, Natural
Oysters4 to 6LowNormal
Perch4 to 6LowQuick, Normal
Prawns (shrimp)1 to 2LowQuick, Normal
Salmon5 to 6LowQuick, Normal
Scallop1HighQuick, Normal
Scampi4 to 6LowQuick, Normal
Shrimp4 to 6LowQuick, Normal
Squid2 to 4HighNormal, Natural
Trout8 to 12LowQuick, Normal

Fruit Pressure Cooking Times for fresh and dry

FRUIT fresh dried pressure open
Apples 2 to 3 3 High Natural
Apricot 2 to 4 4 High Normal
Blackberries 8 to 10 - High Normal
Blueberries 8 to 10 - High Normal
Cherries 2 High Normal
Chestnuts 20 40 High Natural
Coconut Milk 5 Low Normal
Cranberries 4 to 5 5 High Normal
Figs 3 6 to 8 Low/High Normal/Quick
Grapes / Raisins 2 5 to 7 High Normal
Kumquat, slices 10 to 13 - High Natural
Lemon, wedges 10 to 15 - High Natural
Orange, wedges 10 to 15 - High Natural
Peaches 2 to 3 4 to 6 High Normal
Pears , sliced 3 to 4 High All
Pears, whole 5 4 High Natural
Plums/ Prunes 4 to 5 8 to 10 High Normal
Quince 10 High Normal
Rasberries 1 High Quick
Strawberries 1 to 2 High Natural
* Pressure Cooker Juice Extraction
* Super-Fast Lemon Marmalade

Grains & Rice Pressure Cooking Times and liquid ratios

GRAINS, RICE and PASTA liquid per cup minutes pressure open
Amaranth 2 cups 8 High Normal
Barley, flakes 4 1/2 cups 9 High Normal
Barley, pearl 2 cups 18 to 20 High Natural
Barley, whole 2 1/4 cups 30 to 35 High Natural
Bread see instructions High Natural
Buckwheat 2 cups 3 High Natural
Bulgur 3 cups 8 to 10 High Normal
Corn Meal (see Polenta or Hominy)
Farro (semi-perlated) 2.5  cups 10 High Normal
Hominy (soaked) 4 cups 20 High Natural
Kamut, whole 3 cups 30 to 35 High Natural
Kamut, whole (soaked) 2 cups 15 to 12 High Natural
Masa Harina see instructions High Natural
Millet 1 1/2 cups 1 High Natural
Oats, rolled 2 cups 10 High Natural
Oats, steel-cut 3 cups 3 High Natural
Pasta see instructions Low Quick
Polenta, Coarse 4 cups 8 High Quick
Polenta, Fine (not instant) 3 cups 5 Low Quick
Quinoa 1 1/2 cup 1 High Natural
Rice, Arborio 2 cups 7 High Quick
Rice, Basmati 1 1/2 cup 4 High Natural
Rice, Basmati (soaked) 1 1 High Natural (10 min.)
Rice, brown 1 1/4  cups 18-20 High Natural
Rice, Jasmine (rinsed) 1 cup 1 High Natural
Rice, parboiled 1 1/2 cup 6 Low Normal
Rice, pudding 3 cups 10 High Normal
Rice, Romano 2 1/4 5 High Quick
Rice, white long grain 1 1/2 cup 4 High Normal
Rice, white short grain 1 1/2 cup 8 High Normal
Rice, wild 3 cups 25 Low Natural
Semolina 3 cups 4 to 6 Low Quick
Spelt berries (see Farro)
Tamales (see Masa Harina)
Wheat berries 3 cups 30 to 40 High Natrual
Natural (10 minutes) means to open using the natural method, but to begin counting 10 minutes from the time you turn off the heat.  If the pressure comes down naturally sooner than 10 minutes, leave the presure cooker closed until the time has expired.  If after 10 minutes, all of the pressure is not yet released, proceed with releasing the pressure and opening using the Normal opening method.
For un-soaked whole grains, double the recommended pressure cooking time.

Meat & Poultry Pressure Cooking Times

MEAT  POULTRY & DARY minutes pressure open
Beef, Brisket 50 to 70 High Natural
Beef, cubed 10 to 15 High Normal/Natural
Beef, ground 6 High Natural
Beef, Osso buco 20 to 25 High Natural
Beef, Ox tail 30 to 45 High Natural
Beef, Ribs 25 High Normal
Beef, Roast 45 to 60 High Natural
Beef, Round 50-60 High Normal, Natural
Beef, stock (bones, ect.) 45-60 High Natural
Beef, Tongue 50 High Natural
Boar, Cubed 15 to 20 High Normal/Natural
Boar, Roast 30 to 45 High Natural
Cheese see instructions High Natural
Chicken, breasts (boneless) 4 to 5 High Quick
Chicken, liver 3 High Quick
Chicken, pieces (bone-in) 8 to 10 High All
Chicken, stock (bones, ect.) 30 to 35 High Natural
Chicken, whole (up to 4lbs/2k) 15 to 20 High Normal/Natural
Cornish Hen, whole 8 to 10 High Normal
Deer, Saddle 15 High Normal
Deer,  roast 20 – 30 High Natural
Duck, pieces 8 High Normal
Duck, whole 25 to 30 High Normal/Natural
Eggs, en cocotte 3 to 4 Low Quick
Eggs, hard boiled see instructions Low All
Eggs, poached 2 Low Normal
Elk, roast 25 High Normal, Natural
Elk, stew 15 to 20 High Normal, Natural
Goat 15 to 20 High Normal, Natural
Goose, pieces 15 to 20 High Normal
Ham (see Pork)
Hare 30 High Normal, Natural
Lamb, Chops 3 to 7 High Normal
Lamb, Ground 8 to 15 High Normal
Lamb, leg/shank 30 to 35 High Normal
Lamb, roast 15 to 20 High Natural
Lamb, shoulder 20-25 High Normal, Natural
Lamb, Stew 10 to 15 High Normal, Natural
Milk (see indiviudal recipes)
Milk, coconut (see FRUIT)
Milk, condensed see instructions High Natrual
Mutton (see Lamb)
Ox, tail (see Beef, Ox tail)
Pheasant 15 to 20 High Normal, Natural
Pigeon 20 to 25 High Normal, Natural
Pork , Stew 15 to 20 High Normal
Pork Sausage 5 to 8 High Normal
Pork, Belly 35-40 High Normal, Natural
Pork, Chops or Steaks 6 to 8 High Normal, Quick
Pork, Cubes 10 High Normal, Natural
Pork, loin 5 to 7 High  Natural
Pork, Ribs 15 to 20 High Normal, Natural
Pork, roast 25 to 30 High Normal, Natural
Pork, root/ham hock 35 to 40 High Natrual
Pork, sausage 8 to 10 High Normal, Quick
Pork, shank 30 to 35 High Normal, Natural
Pork, shoulder 45 to 50 High Natural
Pork, stock (bones, ect.) 45 to 60 High Natural
Pork,  Ground 5 High Normal
Quail 7 to 9 High Normal
Rabbit 15 to 18 High Natural
Roast beef, medium 8 to 10 High Normal
Roast beef, rare 6 to 8 High Quick
Roast beef, well done 10 to 12 High Natural
Squab (see Pigeon)
Tripe 15 High Natural
Turkey, breast (stuffed/rolled) 20 High Normal
Turkey, breast sliced 7 to 9 High Normal
Turkey, legs 25-30 High Natural
Turkey, wings 15 High Natural
Veal, Chop or Steak 5 to 8 High Normal, Quick
Veal, ground 5 to 6 High Normal
Veal, Osso buco 15 to 20 High Normal, Natural
Veal, Roast 15 to 20 High Normal, Natural
Veal, stock (bones, ect.) 45-60 Hight Natural
Veal, Tounge 40 High Natural
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 Pressure Cooking Times at both high and low pressure

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 7 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, baby  - 1 Normal
Bok Choy 5 to 7 9 to 10 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
Chicory 5 to 7 9 to 10 Natural
Chinese Cabbage (see Bok Choy)
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
Garlic 5 to 6 8 to 10 Normal
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
Mushrooms, dry 10 15 Natural
Mushrooms, fresh 5 10 Normal
Mustard greens (see Bok Choi)
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 5 7 to 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, our personal 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 and we’ll add it to the chart!


Article Name
Pressure Cooking Times for Vegetables, Grains, Legumes, Meat & Fish
Also includes time adjustments for high-altitude, electric pressure cookers and tips on cooking on induction, gas or electric ranges.
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