pressure cooking times

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

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

cooking_time_adjustmentsFirst, 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

atmospheric_pressure_by_altitudeThe 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.

formula to adjust high-altitude pressure cooking times

Increase pressure cooking time by 5% for every 1000 ft above 2000 ft elevation (see table, below). Multiply the recommended cooking time by the number on the table. The result will likely be a decimal value just round that up to the next minute.

above...increase by..or multiply by..
2,000 feet5%1.05
3,000 feet10%1.1
4,000 feet15%1.15
5,000 feet20%1.2
6,000 feet25%1.25
7,000 feet30%1.3
8,000 feet35%1.35
9,000 feet40%1.4
10,000 feet45%1.45

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.heat_transfer
  • 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
Pressure Cooking Times

Bean 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, Natural
Garbanzo (see Chickpeas)
Giant White Beans (see Corona or Lima)
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, Split - Red, Orange, or Yellow1-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
Navy18 to 206 to 8HighNatural
Peanuts, Fresh45 to 50HighNatural
Peas, white (see Navy)
Peas, whole green16 to 188 to 10HighNatural
Peas, split, green5-HighNatural
Peas, split, yellow or orange (see Lentils, split)
Pinto (see Borlotti)
Rajma (see Red Kidney)
Red Kidney22 to 245 to 8HighNatural
Scarlet runner18 to 205 to 8HighNatural
Soy, yellow35 to 4020 to 22HighNatural
Soy, red (see Adzuki)
White Beans (see Cannellini)
*Cooking time for either soaked or quick-soaked Beans

See also:

Fish & Seafood Pressure Cooking Times

Calamari15 to 20HighNormal
Carp4 to 6HighNormal
Clams, canned/jarredadd after pressure cookingNormal
Clams, fresh4 to 6HighNormal
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
Ocean Perch6 to 7LowNormal
Octopus15 to 20HighNormal, Natural
Oysters4 to 6LowNormal
Perch4 to 6LowNormal
Prawns (shrimp)1 to 2LowNormal
Salmon5 to 6LowNormal
Scampi4 to 6LowNormal
Shrimp4 to 6LowNormal
Squid2 to 4HighNormal, Natural
Trout8 to 12LowNormal

Fruit Pressure Cooking Times for fresh and dry

Apples2 to 33HighNatural
Apricot2 to 44HighNatural
Blackberries8 to 10-HighNatural
Blueberries8 to 10-HighNatural
Coconut Milk5HighNormal, Natural
Cranberries4 to 55HighNatural
Figs36 to 8Low/HighNatural
Grapes / Raisins25 to 7HighNormal, Natural
Kumquat, slices10 to 13-HighNatural
Lemon, wedges10 to 15-HighNatural
Orange, wedges10 to 15-HighNatural
Peaches2 to 34 to 6HighNormal, Natural
Pears , sliced3 to 4HighNormal, Natural
Pears, whole54HighNatural
Plums/ Prunes4 to 58 to 10HighNatural
Strawberries1 to 2HighNatural
See also:

Grains & Rice Pressure Cooking Times and liquid ratios

GRAINS, RICE and PASTAliquid per cupminutespressureopen
Amaranth2 cups8HighNatural
Barley, flakes4 1/2 cups9HighNatural
Barley, pearl2 cups18 to 20High10-Min. Natural
Barley, whole2 1/4 cups30 to 35High10-Min. Natural
Breadsee instructionsHighNormal
Buckwheat2 cups3High10-Min. Natural
Bulgur3 cups8 to 10High10-Min. Natural
Corn Meal (see Polenta or Hominy)
Farro (semi-perlated)2.5 cups10HighNormal
Hominy (dry un-soaked)6 cups180 (3 hours)HighNatural
Hominy (soaked)4 cups20 - 25HighNatural
Kamut, whole3 cups30 to 35HighNatural
Kamut, whole (soaked)2 cups15 to 18HighNatural
Masa Harinasee instructionsHigh10-Min. Natural
Millet1 1/2 cups1High10-Min. Natural
Oats, groat (whole)1 cup20High10-Min. Natural
Oats, rolled2 cups10High10-Min. Natural
Oats, steel-cut3 cups3High10-Min. Natural
Pastasee instructionsLowNormal
Polenta, Coarse4 cups8HighNormal
Polenta, Fine (not instant)3 cups5HighSlow Normal
Quinoa1 1/2 cups1High10-Min. Natural
Rice, Arborio2 cups7HighSlow Normal
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 cups6LowSlow Normal
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 Normall
Rice, wild3 cups25HighNatural
Semolina3 cups4 to 6LowSlow Normal
Spelt berries (see Farro)
Tamales (see Masa Harina)
Wheat berries3 cups30 to 40HighNatural
See also:

Meat Pressure Cooking Times by Thickness

 STOVETOP (per inch)ELECTRIC (per inch)
Beef Roast/Brisket2025

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, Ribs45 to 60HighNatural
Beef, Roast60 to 75HighNatural
Beef, Round50-60HighNatural
Beef, stock (bones, ect.)45-60HighNatural
Beef, Tongue50HighNatural
Boar, Cubed15 to 20HighNormal, Natural
Boar, Roast30 to 45HighNatural
Cheesesee instructionsHighNatural
Chicken, breasts (boneless)4 to 5HighNatural
Chicken, liver3HighNormal
Chicken, pieces (bone-in)8 to 10HighNatural
Chicken, stock (bones, ect.)30 to 35HighNatural
Chicken, whole (up to 4lbs/2k)15 to 20HighNatural
Cornish Hen, whole8 to 10HighNatural
Deer, Saddle15HighNatural
Deer, roast20 - 30HighNatural
Duck, pieces8HighNatural
Duck, whole25 to 30HighNatural
Eggs, en cocotte3 to 4LowNormal
Eggs, hard boiledsee instructionsLowNormal
Eggs, poached2LowNormal
Elk, roast25HighNatural
Elk, stew15 to 20HighNormal
Gammon (see Pork, leg)
Goat15 to 20HighNatural
Goose, pieces15 to 20HighNatural
Ham (see Pork, Leg)
Lamb, Chops3 to 7HighNormal
Lamb, Ground8 to 15HighNormal
Lamb, leg/shank30 to 35HighNatural
Lamb, roast15 to 20HighNatural
Lamb, shoulder20-25HighNatural
Lamb, Stew10 to 15HighNormal
Milk(see indiviudal recipes)
Milk, coconut (see FRUIT)
Milk, condensedsee instructionsHighNatural
Mutton (see Lamb)
Ox, tail (see Beef, Ox tail)
Pheasant15 to 20HighNatural
Pigeon20 to 25HighNatural
Pork , Stew10 to 15HighNormal
Pork Sausage5 to 8HighNormal
Pork, Belly35-40HighNatural
Pork, Chops or Steaks6 to 8HighNormal
Pork, Cubes10HighNormal
Pork, loin10 to 12HighNatural
Pork, Ribs15 to 20HighNatural
Pork, roast25 to 30HighNatural
Pork, foot/ham hock35 to 40HighNatural
Pork, sausage8 to 10HighNatural
Pork, leg/shank30 to 35HighNatural
Pork, shoulder45 to 50HighNatural
Pork, stock (bones, ect.)45 to 60HighNatural
Pork, Ground5HighNatural
Quail7 to 9HighNatural
Rabbit15 to 18HighNatural
Roast beef, medium8 to 10HighNatural
Roast beef, rare6 to 8HighNatural
Roast beef, well done10 to 12HighNatural
Squab (see Pigeon)
Turkey, breast (stuffed/rolled)20HighNatural
Turkey, breast sliced7 to 9HighNormal
Turkey, legs30-35HighNatural
Turkey, wings15HighNatural
Veal, Chop or Steak5 to 8HighNormal
Veal, ground5 to 6HighNatural
Veal, Osso buco15 to 20HighNatural
Veal, Roast15 to 20HighNatural
Veal, stock (bones, ect.)45-60HighNatural
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
68 to 10Normal
Celeriac3 to 46 to 8Normal
Celery, sliced2 to 36 to 8Normal
Chard, swiss2Normal
Chicory5 to 79 to 10Normal
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, dry1015Normal
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 10Normal
Potatoes, quartered58 to 10Normal, Natural
Potatoes, small, new, or red58 to 10Normal, Natural
Potatoes, Sweet58 to 10Normal, Natural
Potatoes, whole12 to 15 18 to 20Normal, Natural
Pumpkin, sliced3 to 45 to 8Normal, Natural
Spinach, fresh23 to 4Normal
Sprouts (see BEAN SPROUTS)
Squash, Acorn, halved8Normal, Natural
Squash, Banana, cubed3 to 4Normal, Natural
Squash, Butternut, halves6Normal, Natural
Squash, Butternut, large chunks4Normal, Natural
Squash, Spaghetti, Halved3 to 45 to 8Normal, Natural
Squash, Summer (see Zucchini)
Tomato, sauce6Normal
Tomato, slices33 to 5Normal
Turnips, sliced38 to 10Normal
Turnips, whole510 to 15Normal
Yams (see sweet potatoes)
Zucchini2 to 35 to 7Normal
See also:

Pressure Canning Processing Times

foodpackinghead spacepintquartdial (PSI)*
weight (lbs)**
Applesaucehot½ inch81065
Apples, slicedhot½ inch8865
Apricots (see Peaches)
hot, raw1 inch (2.5cm)30401110
Beans – Lima (fresh)
hot1 inch
Beans – Lima (fresh)
raw1 inch(pt), 1½ inches (qt)
Beans, dry
hot1 inch
Beans – green and wax
hot, raw1 inch
Berries, wholehot½ inch8865
Berries, wholeraw½ inch81065
hot1 inch
Carrots (sliced or diced)
hot, raw1 inch
Cherries, sour or sweethot½ inch81065
Cherries, sour or sweetraw½ inch101065
Corn (cream style)
hot1 inch
Corn (whole kernel)
hot, raw1 inch
Clams (whole or minced)hot
1 inch60701110
1 inch70801110
Fish (except tuna)raw
1 inch1001601110
Fruit Pureeshot¼ inch8865
Grapefruit or Orange Sectionshot½ inch81065
Grapefruit or Orange Sectionsraw½ inch101065
1 inch75901110
Meat (ground or chopped)
hot1 inch 75901110
Meat (strips, cubes, or chunks)
hot, raw1 inch
Mushrooms (whole or sliced)hot
1 inch45-1110
Nectarines (see Peaches)
Okrahot1 inch25401110
Orange (see Grapefruit)
Pasta Sauce (no meat)hot1 inch20251110
Pasta Sauce (meat)hot1 inch60751110
Peacheshot, raw½ inch101065
Pearshot½ inch101065
Peas (fresh green)
hot, raw
1 inch40401110
Peas (dry)
hot1 inch
Peppers, hot or swett (bell, chile, jalapeno)hot1 inch35-1110
Plumshot, raw½ inch101065
Potatoes (white, cubed, or whole)
hot1 inch35401110
Potatoes (sweet)
hot1 inch65901110
Poultry (without bones)
hot, raw1¼ inches75901110
Poultry (with bones)
hot, raw1¼ inches 65751110
Pumpkin and winter squash (cubed)
hot1 inch 55901110
Rabbit (see Pultry)
Rhubarbhot½ inch8865
Spinach and other greens
hot1 inch70901110
Soups (vegetable, dried beans/pea, meat, poultry)
hot1 inch60751110
Soups ( seafood)
hot1 inch60751110
Stock (beef or chicken)hot1 inch 20251110
Stock (vegetable)hot1 inch 15151110
Tomato juicehot½ inch15201110
Tomato saucehot½ inch15151110
Tomatoes (whole or halved)hot, raw½ inch10101110
Tuna (pre-baked)hot1 inch100-1110
Vegetables, mixedhot, raw1 inch75901110
* For processing in altitudes above 2,000 feet increase 11 PSI dial gauge as follows: 2,001-4,000ft , 12 PSI; 4,001-6,000ft, 13PSI; 6,000-8,000 ft, 14PSI and increase 6 PSI dial gauge as follows: 2,001-4,000ft , 7 PSI; 4,001-6,000ft, 8PSI; 6,000-8,000 ft, 9PSI. Processing time remains the same for all altitudes.
** For processing in altitudes above 1,000 feet increase 10 lb weight gauge to 15 lb and increase 5 lb weight gauge to 10 lb. Processing time remains the same for all altitudes.


Pressure cooking times have been compiled with data from three pressure cooker manufacturers, our personal experience and other sources. Pressure canning processing times adapted from the University of Minnesota Extension office canning quick reference chart instruction manuals from various pressure canner manufacturers.

We’re always updating this chart with more information, if you can’t find the timing you are looking for, please contact us at [email protected] and we’ll add it to the chart!

Pressure Cooking Time 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.

Last update: November 7, 2015