pressure cooking times

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

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 dry & soaked

legumeun-soakedsoaked *pressureopen
Adzuki, red and green14 - 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-
Chole (see Chickpeas)
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 Northern (see Cannellini)
Green Beans (see VEGETABLES)
Harticots (see Cannellini)
Kidney, white (see Cannellini)
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
Lobia (see Black-eyed Peas)
Masoor (see Peas, split)
Mung (see Adzuki, green)6 to 8
Navy or white pea18 to 206 to 8HighNatural
Peanuts, Fresh45 to 50HighNatural
Peas, dried, whole16 to 188 to 10HighNatural
Peas, split, green, yellow, orange or pink1-HighNatural
Pinto22 to 244 to 6HighNatural
Rajma (see Red Kidney)
Red Kidney22 to 245 to 8HighNatural
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 Cannellini)
*Cooking time for either soaked or quick-soaked Beans

See also:

Fish & Seafood Pressure Cooking Times

SEAFOODminutespressureopen
Calamari15 to 20HighNormal
Carp4 to 6HighNormal
Clams, canned/jarredadd after pressure cookingNormal
Clams, fresh4 to 6HighNormal
Cod3LowNormal
Crab2 to 3LowNormal
Eel8 to 10HighNormal
Fish fillet2 to 3LowNormal
Fish soup or stock5 to 6HighNormal
Fish steak3 to 4HighNormal
Fish, mixed pieces (for fish soup)6 to 8LowNormal
Fish, whole, gutted5 to 6LowNormal
Fish, in packet (Al Cartoccio)12 to 15HighNormal
Frog's Legs8HighNormal
Haddock6 to 7LowNormal
Halibut6 to 7LowNormal
Lobster8 to 12LowNormal
Lobster, 2 lb (1k)2 to 3LowNormal
Mussels1LowNormal
Ocean Perch6 to 7LowNormal
Octopus15 to 20HighNormal, Natural
Oysters4 to 6LowNormal
Perch4 to 6LowNormal
Prawns (shrimp)1 to 2LowNormal
Salmon5 to 6LowNormal
Scallop1HighNormal
Scampi4 to 6LowNormal
Shrimp4 to 6LowNormal
Squid2 to 4HighNormal, Natural
Trout8 to 12LowNormal

Fruit Pressure Cooking Times for fresh and dry

FRUITfreshdriedpressureopen
Apples2 to 33HighNatural
Apricot2 to 44HighNormal
Bananas
Blackberries8 to 10-HighNormal
Blueberries8 to 10-HighNormal
Cherries2HighNormal
Chestnuts2040HighNatural
Coconut Milk5LowNormal
Cranberries4 to 55HighNormal
Figs36 to 8Low/HighNormal
Grapes / Raisins25 to 7HighNormal
Kumquat, slices10 to 13-HighNatural
Lemon, wedges10 to 15-HighNatural
Orange, wedges10 to 15-HighNatural
Peaches2 to 34 to 6HighNormal
Pears , sliced3 to 4HighAll
Pears, whole54HighNatural
Plums/ Prunes4 to 58 to 10HighNatural
Quince10HighNatural
Rasberries1HighNormal
Strawberries1 to 2HighNatural
See also:

Grains & Rice Pressure Cooking Times and liquid ratios

GRAINS, RICE and PASTAliquid per cupminutespressureopen
Amaranth2 cups8HighNormal
Barley, flakes4 1/2 cups9HighNormal
Barley, pearl2 cups18 to 20HighNatural
Barley, whole2 1/4 cups30 to 35HighNatural
Breadsee instructionsHighNatural
Buckwheat2 cups3HighNatural
Bulgur3 cups8 to 10HighNormal
Corn Meal (see Polenta or Hominy)
Farro (semi-perlated)2.5 cups10HighNormal
Hominy (soaked)4 cups20HighNatural
Kamut, whole3 cups30 to 35HighNatural
Kamut, whole (soaked)2 cups15 to 12HighNatural
Masa Harinasee instructionsHighNatural
Millet1 1/2 cups1HighNatural
Oats, groat (whole)1 cup20HighNatural
Oats, rolled2 cups10HighNatural
Oats, steel-cut3 cups3HighNatural
Pastasee instructionsLowNormal
Polenta, Coarse4 cups8HighNormal
Polenta, Fine (not instant)3 cups5LowNormal
Quinoa1 1/2 cups1High10-min. Natural
Rice, Arborio2 cups7HighNormal
Rice, Basmati1 1/2 cups4High10-min. Natural
Rice, Basmati (soaked)1 1/4 cups1High10-min. Natural
Rice, brown1 1/4 cups18-20High10-min. Natural
Rice, Jasmine (rinsed)1 cup1High10-min. Natural
Rice, parboiled1 1/2 cups6Low10-min. Natural
Rice, pudding3 cups10High10-min. Natural
Rice, Romano2 1/45High10-min. Natural
Rice, white long grain1 1/2 cups4High10-min. Natural
Rice, white short grain1 1/2 cups8HighSlow Normal
Rice, wild3 cups25LowNatural
Semolina3 cups4 to 6LowNormal
Spelt berries (see Farro)
Tamales (see Masa Harina)
Wheat berries3 cups30 to 40HighNatrual
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 pressure 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 & DARYminutespressureopen
Beef, Brisket50 to 70HighNatural
Beef, cubed10 to 15HighNormal/Natural
Beef, ground6HighNatural
Beef, Osso buco20 to 25HighNatural
Beef, Ox tail30 to 45HighNatural
Beef, Ribs25HighNormal
Beef, Roast45 to 60HighNatural
Beef, Round50-60HighNormal, Natural
Beef, stock (bones, ect.)45-60HighNatural
Beef, Tongue50HighNatural
Boar, Cubed15 to 20HighNormal/Natural
Boar, Roast30 to 45HighNatural
Cheesesee instructionsHighNatural
Chicken, breasts (boneless)4 to 5HighNormal
Chicken, liver3HighNormal
Chicken, pieces (bone-in)8 to 10HighAll
Chicken, stock (bones, ect.)30 to 35HighNatural
Chicken, whole (up to 4lbs/2k)15 to 20HighNormal/Natural
Cornish Hen, whole8 to 10HighNormal
Deer, Saddle15HighNormal
Deer, roast20 - 30HighNatural
Duck, pieces8HighNormal
Duck, whole25 to 30HighNormal/Natural
Eggs, en cocotte3 to 4LowNormal
Eggs, hard boiledsee instructionsLowAll
Eggs, poached2LowNormal
Elk, roast25HighNormal, Natural
Elk, stew15 to 20HighNormal, Natural
Gammon (see Pork, leg)
Goat15 to 20HighNormal, Natural
Goose, pieces15 to 20HighNormal
Ham (see Pork, Leg)
Hare30HighNormal, Natural
Lamb, Chops3 to 7HighNormal
Lamb, Ground8 to 15HighNormal
Lamb, leg/shank30 to 35HighNormal
Lamb, roast15 to 20HighNatural
Lamb, shoulder20-25HighNormal, Natural
Lamb, Stew10 to 15HighNormal, Natural
Milk(see indiviudal recipes)
Milk, coconut (see FRUIT)
Milk, condensedsee instructionsHighNatrual
Mutton (see Lamb)
Ox, tail (see Beef, Ox tail)
Pheasant15 to 20HighNormal, Natural
Pigeon20 to 25HighNormal, Natural
Pork , Stew15 to 20HighNormal
Pork Sausage5 to 8HighNormal
Pork, Belly35-40HighNormal, Natural
Pork, Chops or Steaks6 to 8HighNormal
Pork, Cubes10HighNormal, Natural
Pork, loin5 to 7High Natural
Pork, Ribs15 to 20HighNormal, Natural
Pork, roast25 to 30HighNormal, Natural
Pork, foot/ham hock35 to 40HighNatrual
Pork, sausage8 to 10HighNormal
Pork, leg/shank30 to 35HighNormal, Natural
Pork, shoulder45 to 50HighNatural
Pork, stock (bones, ect.)45 to 60HighNatural
Pork, Ground5HighNormal
Quail7 to 9HighNormal
Rabbit15 to 18HighNatural
Roast beef, medium8 to 10HighNormal
Roast beef, rare6 to 8HighNormal
Roast beef, well done10 to 12HighNatural
Squab (see Pigeon)
Tripe15HighNatural
Turkey, breast (stuffed/rolled)20HighNormal
Turkey, breast sliced7 to 9HighNormal
Turkey, legs25-30HighNatural
Turkey, wings15HighNatural
Veal, Chop or Steak5 to 8HighNormal
Veal, ground5 to 6HighNormal
Veal, Osso buco15 to 20HighNormal, Natural
Veal, Roast15 to 20HighNormal, Natural
Veal, stock (bones, ect.)45-60HightNatural
Veal, Tounge40HighNatural
Venison (see Deer, or Boar)
See also:

Vegetables Pressure Cooking Times at both high and low pressure

VEGETABLEShigh pressurelow pressureopen
Artichoke, hearts2 to 3Normal
Artichoke, pieces or baby4 to 68 to 10Normal
Artichoke, whole large9 to 1115 to 20Normal
Artichokes, whole medium6 to 810 to 12Normal
Asparagus1 to 24 to 6Normal
Bean, sprouts (see BEAN SPROUTS)
Beans, green (see Green Beans)
Beet, Cubed46 to 8
Beet, Greens24Normal
Beet, Whole (small, med,large)10, 15, 2025 to 30Normal
Bok Choy, baby -1Normal
Bok Choy5 to 79 to 10Normal
Broccoli2 to 35 to 8Normal
Brussels Sprouts46 to 8Normal
Cabbage, Red, Green, Savoy2 to 47 to 10Normal
Capsicums (see Peppers)
Carrots, sliced1 to 23 to 4Normal
Carrots, whole3 to 45 to 6Normal
Cauliflower, florets2 to 35 to 8Normal
Cauliflower, whole68 to 10Normal
Celeriac3 to 46 to 8Normal
Celery, sliced2 to 36 to 8Normal
Chard, swiss2Normal
Chicory5 to 79 to 10Natural
Chinese Cabbage (see Bok Choy)
Collards3 to 48 to 10Normal
Corn, kernels2 to 35 to 8Normal
Corn, on the cob58 to 10Normal
Eggplant2 to 34 to 6Normal
Endive1 to 2Normal
Fennel2 to 35 to 6Normal
Garlic5 to 68 to 10Normal
Green Beans2 to 35 to 7Normal
Greens, chopped2 to 35 to 6Normal
Kale, curly2 to 35Normal
Kohlrabi, pieces2 to 35 to 8Normal
Leeks35 to 8Normal
Mushrooms, dry1015Natural
Mushrooms, fresh510Normal
Mustard greens (see Bok Choi)
Okra2 to 3Normal
Onions35 to 8Normal
Onions, baby2 to 35 to 8Normal
Parsnips2 to 35 to 8Normal
Peas2 to 35Normal
Peppers, bell3 to 46 to 7Normal
Peppers, small 11 to 2Normal
Potatoes, baby or fingerling5 to 68 to 10Natural
Potatoes, quartered58 to 10Natural/Normal
Potatoes, small, new, or red58 to 10Natural/Normal
Potatoes, Sweet58 to 10Natural/Normal
Potatoes, whole12 to 15 18 to 20Natural/Normal
Pumpkin, sliced3 to 45 to 8Natural/Normal
Rutabagas35Normal
Spinach, fresh23 to 4Normal
Sprouts (see BEAN SPROUTS)
Squash, Acorn, halved8Natural/Normal
Squash, Banana, cubed3 to 4Natural/Normal
Squash, Butternut, halves6Natural/Normal
Squash, Butternut, large chunks4Natural/Normal
Squash, Spaghetti, Halved3 to 45 to 8Natural/Normal
Squash, Summer (see Zucchini)
Tomato, sauce6Natural
Tomato, slices33 to 5Normal
Turnips, sliced38 to 10Normal
Turnips, whole510 to 15Normal
Yams (see sweet potatoes)
Zucchini2 to 35 to 7Normal
See also:

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 info@hippressurecooking.com and we’ll add it to the chart!

pressure_cooking_times
Last updated: November 4, 2014 at 2:18 am

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